Bitter almonds and sweet almonds are different in size and flavor.

Bitter almonds for the Rosaceae plant mountain apricot, summer harvest ripe fruit, remove the pulp and kernel shell, take out the seeds, sun dry. The particles are heart-shaped, but smaller, a little larger than watermelon seeds eaten with a bitter flavor.

Sweet almonds for the Rosaceae plant apricot fruit picked when ripe, remove the pulp and nuclear shell, take the seeds to dry. The grains are heart-shaped, slightly larger in shape than bitter almonds, and taste sweet and silky.

Almond recipes:

1, almond porridge

The barley washed and filtered impurities, soaked in cool water for 2 hours, washed and sliced into thin slices of ginseng, polished round-grained rice, and then put the three into a pot and add 1,000 milliliters of water. First boil with high heat, skim off the foam when the pot is open, and then slowly simmer on a small fire for about half an hour. When the porridge is cooked, you can add other herbs according to personal taste.

2, pig honey dates and almond soup

Pork cut into pieces, all the ingredients into the pot of water, high-fire boil roll, change the slow fire boil 1 hour, seasoning can be.

3, almonds and peanuts

Wash and drain the almonds and peanuts to be used. Pan slightly hot, the almonds, peanuts into the pan fried until the surface brown. Pour the sautéed almonds and peanuts into a soy milk maker, add half of the fresh milk, and blend into a milkshake. Transfer the blended almond and peanut milkshake to a milk boiler, add the rest of the fresh milk and sugar, bring to a boil and stir well.