Question 1: Why do walnut kernels turn black? If the outer blackness or mold of fresh walnuts does not affect the kernels, some of them will become more delicious. Remember that fresh walnuts must be dried in the sun. Fresh walnut kernels They are white, and the walnut kernels will turn black after drying. Some walnuts are essentially black, the so-called oil walnuts, and some turn black when they become moldy. If they become moldy and black, it is best not to eat them. 0945 < /p>

Question 2: What causes the black color of walnut kernel skin? Can it be eaten? Due to continuous rain during the ripening season of walnuts, the inner seed coat of walnut kernel turns black on the tree. This situation is mainly manifested by The walnut shell is dark in color, the inner seed coat of the walnut kernel is dark and brown or even close to black, or there are molds of varying severity, but the walnut kernel is normal white. This kind of walnuts is generally edible and does not even affect the flavor and nutrition. I hope this helps and I hope you will adopt it

Question 3: Why are some of the meat in walnuts white and some black? Can they be eaten? Walnuts The white meat indicates that it matures earlier and matures naturally. But the skin tastes a bit astringent. The black ones were picked because they were not too ripe. The skin is black, commonly known as black core, but the taste is very sweet. It has not deteriorated, feel free to eat it

Question 4: What happened to the walnut kernels if they are black and empty after being dried? If they are black, it means they are bad. If they are empty after being dried, they have been eaten by insects< /p>

Question 5: Why are walnuts turning black? Due to climate and other natural reasons this year, walnut anthracnose in many places in the main walnut-producing areas is more serious than in previous years. This is also the main reason why walnuts turn black before they mature.

At the same time, black fruit caused by black spot disease and limb moth damage is not ruled out.

Pay attention to collecting black fruits and fallen leaves and burning them together. At the same time, clean the garden after falling leaves, spray the branches and the ground with lime sulfur mixture, and use copper preparations for early prevention during the growing season next year. If there are walnut limb-lifting moths, It is also necessary to take preventive measures in advance.

Question 6: Why are some walnuts so dark? Different varieties have different colors in the end, some are chocolate, some are yellow, but the color of the whole walnut is uniform. If you find black spots on your walnuts after playing with them for a while, it means that the walnuts are troublesome. This is usually because the walnuts were picked before they were ripe, or they were injured while growing (such as bumps), or It was not handled properly when drying in the shade. Usually very light vaginal skin will become lighter and lighter as time goes by, but there are also heavier and heavier ones, which are considered defective products.

Question 7: Is it good or bad to have this black thing on the walnut? After removing the green skin from the walnuts, if the green skin remaining on the surface is not cleaned in time, it will look like this when it dries. In addition to the reason for cleaning, there is another possibility that the green skin remains is not mature enough. When the green skin is peeled off, some cannot be taken off at all. There is also a possibility that the tip or bottom of the walnut is infected by pathogens. It becomes black and difficult to clean. Open the walnut hard shell. As long as the seed coat inside is light yellow and the kernel is white and plump, it will not affect your consumption. If it turns black, don't eat it.

Question 8: Can you still eat walnut kernels if they turn black? You cannot eat them. Throw it away quickly, what will you do if you eat it again and get upset? Just buy it again. You can buy less next time so you don’t waste so much.

Question 9: Why does the inner skin of walnuts turn black? Some defective products have not grown well. You cannot guarantee that each one will grow perfectly, just like people

Question 10: Why do walnuts turn black when they are mature? Prepare crispy water and crispy paste There are many methods, but the principles are similar. There are two main types of seasonings. One is to use seasonings with heavy sugar content, such as maltose and fermented glutinous rice juice. These seasonings mainly play a coloring role during frying; the other is to use seasonings with heavy sugar content, such as maltose and glutinous rice juice. Use vinegar seasonings, such as white vinegar, balsamic vinegar, red vinegar, etc., to tighten the skin of the raw materials and facilitate even coloring during frying. Below, I will introduce a common method of preparing crispy water and crispy slurry. Method for making crispy water: First use 150 grams of boiling water to dissolve 200 grams of maltose, then stir evenly with 600 grams of white vinegar, 80 grams of red Zhejiang vinegar and 50 grams of Huadiao wine, and it is ready. You can also put the maltose into a stainless steel bucket, pour in white vinegar, red Zhejiang vinegar, Huadiao wine and water respectively, then heat it over low heat until the maltose dissolves, and stir well.

The preparation method of crispy pulp is similar to that of crispy water: first use 450 grams of boiling water to dissolve 300 grams of maltose, wait for it to cool, add 150 grams of red Zhejiang vinegar, 100 grams of Huadiao wine, and 150 grams of dry corn starch, and stir together to form a smooth paste. When it becomes a thin paste, it's ready. Crispy water and crispy slurry are suitable for making crispy pigeon, crispy chicken, crispy quail, crispy duck and other dishes. It should be said that the usage of crispy water and crispy slurry is similar, but when we make crispy dishes, we still need to pay attention to the following details. 1. Be sure to choose raw materials with undamaged outer skins. The internal organs of poultry raw materials should generally be removed from the anus, because this way the appearance can be kept as intact as possible. 2. The raw materials that are coated with crispy water will turn color quickly when fried, so the raw materials are usually cooked in advance using the white brine method, and then the crispy water is added. This will avoid the situation where the outside is colored but the inside is not yet cooked during frying. When marinating, it is best to make the raw materials just cooked, so as to avoid damage to the skin of the raw materials and tough meat. After the raw materials are marinated, use warm water to wash away the oil on the surface. If there is too much oil, the water on the skin will be uneven, which will easily lead to uneven color after frying. 3. The crispy water must be applied while it is hot. When applying the crispy water, you can also add an appropriate amount of food powder to the crispy water to make the outer skin of the dish crispier. After applying the skin water, use the barbecued pork ring to thread the raw materials and hang them in a ventilated place to dry the moisture. The drying time should not be less than 1 hour. If the ventilation conditions are not good, you can also use an electric fan to blow it. Once dried, the surface of the raw materials should no longer be stained with water, otherwise the water-stained areas will be difficult to color during frying. 4. The dried raw materials should be put into the pot for frying as soon as possible, or sealed with plastic wrap for later use. If the raw materials are blown too dry by the wind, the color will turn black before they are fried in the pot. 5. When frying crispy dishes, the oil temperature must be low when putting them in the pot. Sometimes you can even put the raw materials on a colander and drizzle oil to heat the inside of the raw materials. Finally, increase the oil temperature and fry until the skin of the raw materials is golden. Crispy. Ingredients for Sham Jing Crispy Goose: 1 black brown goose (weighing about 2.5 kg). Seasoning: A 3 tablespoons of sugar, 2 tablespoons of salt, 1/2 tablespoon of MSG, 1/10 tablespoon of allspice powder, 1/10 tablespoon of sand ginger powder. 3 tablespoons of sauce, 1 tablespoon of fried garlic, 1/2 tablespoon of rose wine, 3 star anise, 3 ginger slices, and 10 grams of coriander. Ingredients: 300g white vinegar, 38g Zhejiang vinegar, 150g maltose, 150g boiling water, 1 tablespoon Shaoxing wine, 1 tablespoon rose wine. Preparation: 1. Mix the epithelial ingredients thoroughly and place them in a basin. Squat the basin with the epithelial ingredients in a basin of boiling water and slowly stir evenly. Stir evenly before eating. 2. Slaughter and clean the black brown goose, remove the fat, lungs and throat, wash and control the water. Put ingredient A into the goose cavity and rub it evenly, then add the cavity sauce and rub it evenly with your hands. After rubbing it evenly, add the other ingredient B and thread the tail through with a goose tail needle. 3. Wash the goose body with clean water, pour boiling water on the goose body, take it out when the skin tightens and the color changes from white to yellow, spread the skin material evenly on the goose body, hang the goose with an iron hook, and place it in a ventilated place Blow for 3-4 hours. 4. Heat the oven, place the dried goose body on the baking rack (put a piece of tin foil on the surface to prevent the goose body from burning), put it into the oven, set the temperature to 30-35 Minutes later, take out the knife and cut into pieces, put it on a plate and serve with sour plum sauce. Remarks: Making the cavity sauce: Ingredients: 3 kg of sugar, 2 kg of salt, 0.5 kg of monosodium glutamate, 110 g of five-spice powder, 110 g of sand ginger powder, 110 g of licorice powder, and 110 g of coriander powder. Preparation: Put the above ingredients into a dry container and mix well. Preparation of sour plum sauce: Ingredients: A 300 grams of rock sugar, 6 tablespoons of white vinegar, 6 tablespoons of water. B: 150 grams of sour plums, 1/4 lemon (remove the core and extract the juice). C: 5 grams of red pepper, 3 slices of sour ginger (cut into strips in advance). Production: 1. Put A into a container, squat the container in a hot water basin and mix well, add ingredient B and mix well, pour out... >>