Seasoning: 400 grams of salt, 30 grams of pepper.

Practice

1, raw material selection: choose the ripe, full of kernel fruit. Sun-dried with a windmill or sieve to remove weeds, leaves and other impurities, de-astringent;

2, the initial frying: the initial frying, without adding sand, frying with a high fire until the walnut shell sutures naturally open, the hand feel hot pecans can be;

3, soaked in salt: the preparation of brine, the amount of salt used for the weight of walnuts of about 18% (the family frying can also be used in this proportion). Fried hot hickory immersed in salt water, so that the walnuts fully absorb the salt, and then fished out, drained of salt water;

4, and then fried: pot with 250 grams of coarse salt, will be fried hot immediately after pouring into the walnuts. First fry with high fire, when fried to the surface of the walnut water all volatile, and then continue to fry with the fire, to the walnut is ivory color can be up. Stir frying process, should be constantly turning, so as to avoid uneven ripening;

5, packaging: let it cool naturally, and then sealed with an aluminum box or plastic film food bag packaging, a small amount of family storage, you can use porcelain or glass bottles.