Cashew Chicken

Ingredients:

280 grams of chicken breast, 60 grams of cashews, 3 slices of ginger, appropriate amount of green and red pepper, green onion, salt, seasoning 1: starch 1 tsp each of pepper, light soy sauce and sesame oil, mix 2: 2 tsp soy sauce, 1 tsp vinegar, 1 tsp sugar, 1 tsp cooking wine, 2 tsp water.

Method:

1. Cut chicken breast into cubes. Pour Seasoning 1 into the diced chicken, mix well and marinate for 15 minutes. Wash the cashew nuts and dry them. Add oil to the wok and fry the cashews until golden brown, remove and set aside

2. Use the remaining oil to fry the cashews and sauté the ginger slices and chopped green onion

3. Add the marinated diced chicken and stir-fry

4. Stir-fry the diced chicken until it turns white and add seasoning 2

5. After the diced chicken and seasonings are stir-fried, add cashew nuts, diced green and red pepper and salt and stir-fry a few times quickly That's it

Tips:

Marinate the diced chicken with starch and sesame oil and stir-fry until it becomes smooth and tender

Cashew nuts

Materials:

Moss strips, cashew nuts, fine sugar

Method:

1 Tear the moss strips, remove debris and cut into sections;

2 Add oil to the wok, put the cashews into the pan, fry them slowly in cold oil over low heat until the cashews are golden brown on the outside, take them out and drain the oil;

3 Leave the bottom in the pot When the oil is 40% hot, add the moss strips and stir-fry over low heat;

4 Stir-fry the moss strips until crispy, then place on top of the fried cashews, sprinkle with a little fine sugar and mix.

Celery and lily fried cashews

Ingredients:

50 grams of lily, 100 grams of celery, 50 grams of carrots, 50 grams of cashews, seasoning: salt 1 /4 tsp, 1/2 tsp sugar (sugar is essential)

Method:

1. Cut off the head and tail of the lily and separate into several pieces, dice the celery and cut the carrot Small flakes.

2. Put 2 tablespoons of oil in the pot, add cold oil over low heat, fry cashews until crispy, remove and cool.

3. Pour out half of the oil, heat the remaining oil, add diced carrots and celery, and stir-fry over high heat for about 1 minute.

4. Add lily, salt and sugar, stir-fry over high heat for about 1 minute, then sprinkle with cooled cashews.

Tips:

1. When frying cashews, be sure to use cold oil, low heat, and stir while frying to avoid burning. After frying, let them cool completely to make them crispy.

2. When cooking Stir fry quickly over high heat without frying for too long.

3. Don’t add too much oil when cooking to avoid greasiness

Cashew nut shrimps

Ingredients:

Shrimp, cashew nuts, egg white, salt, corn starch, oil

Method:

1. Wash the shrimp, and use a clean cloth to blot dry the shrimp water, put it in a bowl, add a little salt, a little egg white, cornstarch, mix well. Finally, pour a little oil on it and put it in the refrigerator.

2. Fry cashews, pay attention to the heat, it is very easy If it's burnt, take it out and set aside.

3. Add oil to the pan and stir-fry the shrimps, pour in the cashews and turn them over twice.

Frost cashews

Ingredients:

Ingredients: 400 grams of cashew nuts, seasonings: 150 grams of white sugar, 10 grams of peanut oil

Method:

1. Place the wok in medium Put peanut oil on the fire, add cashew kernels to the cold oil, control the oil temperature to 40%, and fry for 3 to 5 minutes. If the color of the cashew kernels changes slightly, take them out and drain the oil immediately.

2. Return the wok to high heat, add 20 grams of water, add sugar, and simmer slowly. When it turns milky white, remove from the heat, add cashew nuts, mix evenly, put it on a plate and let it cool. After that, the sugar frost will cover the nuts. That’s it.

Strange-flavored cashews

Ingredients:

Ingredients: 300 grams of cashews Seasonings: 100 grams of sugar, 10 grams of chili powder, 5 grams of pepper powder, 5 grams of five-spice powder, 3 grams of salt, 2 grams of MSG

Method:

1. Fry cashews in a hot oil pan until cooked.

2. Use a slotted spoon to remove and cool.

3. Add sugar and a small amount of water to a clean pot.

4. Wait until the water evaporates.

5. Add all seasonings.

6. Pour in cashew nuts and coat with seasonings.

7. Remove from the pot, put on a plate, and let cool.

Operating requirements

1. The oil temperature for frying cashew nuts should not be too high, as cashew nuts are easy to burn.

2. Boil the sugar over low heat first and then turn to medium heat, stirring frequently to prevent it from burning and sticking to the bottom.

3. The rolling action of the seasoning should be fast. It will condense when it is slightly cold, making it difficult for the seasoning to stick.

4. You can also sprinkle some cooked sesame seeds on the surface to make it adhere and add flavor.