Different cuisine, different taste.

Tianjin's fried cashew is derived from Lu cuisine, called pop fried cashew, salty and fresh mouth, the requirements of tender and crisp, pay attention to knife work and fire. Ingredients with South Water chestnut, seasoning with sugar. But dry is not right.

Sichuan cuisine fried cashews called hot cashews, salty and spicy mouth, the requirements of tender and mellow, also pay attention to knife work and fire. The ingredients are bamboo shoots or lettuce, cucumber and so on. The seasoning has chili or pickled peppers, but also sugar. This is simply two dishes.

The mention of fried cashews, many people will think of the traditional Lu cuisine, exactly, should be Jinan cuisine, Lu cuisine is divided into Jiaodong cuisine; Jinan cuisine, Confucius cuisine, etc., a number of provinces and regions of the composition of the cuisine, fried cashews and Szechuan cuisine in the hot cashews are completely different, not only cooking techniques, even the taste is also different from each other, cashews itself has a share of the taste of the smell of the fishy, doing a bad job will be very difficult to eat.

How long do you want to fry the cashew flowers

Cashew flowers in general fry about five minutes or so you can get out of the pot, this time to do out of the cashew flower taste is the best, too long if the cashew flower meat is not so delicious, taste will be a little harder, but also very difficult to chew, if the time is too short, then it will not be completely fried, fried and out of it, it is not! It's not good to eat.