Fresh hazelnuts can be eaten directly, sauteed, roasted, made into hazelnut paste, and so on.

1, direct consumption

Hazelnuts can be eaten directly after shelling. The taste is fresh and chewy.

2, fried

Fry the hazelnuts in a hot pan for a crisper texture, and you can add the right amount of salt or sugar for seasoning.

3. Roasted

Roast the hazelnuts in the oven for a sweeter taste, or add the right amount of seasoning.

4, make hazelnut paste

Grind the hazelnuts, add the right amount of vegetable oil, stirred into a sauce, can be used for bread, pastries and other food production.

The appearance of different hazelnuts

1, plant hazelnuts

Shrubs or small trees, 1-7 meters high. Bark gray; branches dark gray, glabrous, branchlets yellow-brown, densely pubescent and sparsely villous. Petiole 1-2 cm long; leaf blade circularly ovate to broadly obovate, 4-13 cm long, 2.5-10 cm wide apex concave or truncate, with a triangular central cusp, base cordate, margin irregularly doubly serrate.

2, plant Chuan hazelnut

Alias Muli Xian (Zhejiang), this variant is distinguished from hazelnut by the following: leaf blade elliptic, broadly ovate or suborbicular, apex caudate; anthers red; margins of bract lobes entire, rarely serrate. Fl. March-April, fr. Oct.

3, plant hairy hazelnut

This species is distinguished from the first two species by: shrubs; margins of leaves coarsely serrate, lobed above the middle, base nearly symmetrical on both sides; fruiting bracts tubular, constricted in the upper part of the nut, 2-3 times longer than the fruit, outside yellow bristly and also white pubescent, lobed distally. Nut apex mucronulate, outside white tomentose.