How to fry raw pine nuts

1. Method 1: Soak the pine nuts in water for an hour, then put them in a steamer and steam them over normal fire for 30 minutes, then take them out and put them in a ventilated place Air-dry, then put the air-dried pine nuts into a wok and stir-fry over low heat until most of them are open, then you can eat them out of the pan.

2. Method 2: Put the yellow sand into the pot and stir-fry until it is dry and hot. Then pour in the sugar water and stir-fry evenly. When the sugar smoke just comes out, add the pine nuts and stir-fry continuously (don’t use too much heat) ), after five or six minutes, take a few kernels and smash them open. If the kernels turn yellow, they are cooked. Sieve the sand and let them dry.

3. Method 3: Soak and grind the pine nuts in water and then steam them at high temperature. During cooking, the temperature should be controlled at about 100 degrees for more than 30 minutes. Then continue to fry in the wok for ten minutes.

4. Method 4: Bake the pine nuts in a micro-boiler for 5 minutes, then bake them for 6 minutes after cooling slightly, take them out and put them into cold water while they are still hot. After the water is dry, bake them in a micro-boiler for 3 minutes. . Be careful not to set the fire too high, otherwise it will burn easily.

Extended information

Identification of pine nut opening methods

1. Physical opening: Physically opened pine nuts are darker, have a rough surface, uniform particles, and uneven openings. It feels rough, but has a long shelf life, good taste and fragrant taste.

2. Fried open pine nuts: Fried open pine nuts are yellow in color, have uneven particles, even openings, long mouth, and greasy and slippery feel, but have a short shelf life and a better taste.

3. Medicinal opening: Medicinal opening of pine nuts has a yellow appearance, uneven particles, uniform opening, and thin flatness, but has a short shelf life, bad taste, astringent taste, and peculiar smell.