Steps: put a little more oil in the wok than the ordinary wok, turn on a small fire, add cashews, stir-fry constantly, keep a small fire, stir-fry constantly, wait patiently until the color gradually darkens, turn off the fire according to your own preferences, put in ceramic or enamel utensils (because salt is needed, it is not good for your wok if stainless steel cookware is used), add a proper amount of fine salt, shake well, and let each one.
Coffee cashew nuts
Basic materials
[Ingredients]: 250g cashew nuts, instant coffee10g.
[Accessories]: 5g of milk powder and 25g of clear water.
[Seasoning/marinade]: salt 1g, sugar 50g, essential oil 400g (actual dosage 8g).
manufacturing process
(1) Wash cashew nuts with clear water, put them in an oil pan at the temperature of 100, and take them out.
(2) Wash the instant coffee and milk powder with 15g boiling water and mix them evenly.
(3) Remove the oil from the pan, add sugar, salt and water, and simmer for 1-2 minutes. When the sugar is slightly thick, add the stirred coffee and milk powder, stew for another half minute, and pour cashew nuts when the sugar is thick. Remove the pot from the fire, turn it slowly with a shovel to make the syrup stick to the cashews, and let it cool naturally. Edible and fashionable plates.
Guo Liuguoxiang
Materials:
300g of chicken (shredded), 50g of carrot (diced), 50g of celery (diced) and 50g of fried cashew nuts.
Filled juice:
2 tbsps of Lee Kum Kee seafood sauce, Lee Kum Kee old villa special oyster sauce 1 tbsps.
1. Boil carrots and celery in boiling water for a spoonful and drain.
2. Heat 2 tbsp oil, add chicken and stir fry.
3. Add carrots, celery, thicken juice and cashew nuts and stir well.
Cashew dessert
Ingredients: 60g bright butter.
30 grams of soft sugar,
1 egg,
60 grams of jiaozi powder +2 grams of corn starch,
Mashed cashews 10.
In fact, the weight is all nonsense, just an estimate, but fortunately the final effect is good.
Practice: 1, put the butter on the heating to soften, add sugar and beat it into milky white, add half an egg and mix well.
2. Add flour and mix well.
3. Add half cashew nuts and stir well.
4. Wrap the dough with plastic wrap and knead it into two long sticks. Then put it in the refrigerator and freeze it until it becomes hard.
5. Preheat the oven. I have a microwave oven with oven function, so I can't adjust the temperature. In short, it will be about 5 minutes in advance.
6. At the same time, take out the frozen fried dough sticks, cut them into 5 mm disks, arrange them in a baking tray covered with tin foil, brush the other half of the egg liquid, and sprinkle the other half with cashews.
7. Put it in the oven for about 10 minutes. Take it out while it's hot. It's delicious!
Shrimp cashew nuts
Ingredients: 250g of fresh shrimp.
Ingredients: cashew100g, coriander10g.
Seasoning: egg 1 piece, 5 grams of flour, 25 grams of dried starch, 2.5 grams of refined salt, 0.5 grams of tomato sauce 10, 0.5 grams of pepper, 5 grams of sugar, 2 grams of pepper and salt, 500 grams of clear soup, and 0/500 grams of peanut oil/kloc-0 (about 50 grams).
manufacturing process
(1) Wash shrimps, drain water, put them in a box, add salt (2g), tomato sauce, dried starch, flour, pepper, sugar and eggs, and stir well. Take 20 bamboo needles, each about 15 cm long, put them on the pulped shrimp one by one, put them on the plate and put them on for later use.
(2) Put the clear soup into a bowl, add cashews, add refined salt (0.5g), soak for about 20 minutes, take out the cashews and control the water for later use.
(3) Put the wok on a big fire, add peanut oil, heat the oil to 60%, add cashew nuts, fry until crisp, take out and drain the oil, and put it in the middle of the plate. Put the shrimp skewers into the oil pan one by one, fry them for 10 second, and take them out. When the oil is 70% to 80% hot, fry it for 5 seconds and take it out. Sprinkle with pepper salt, place around cashews and decorate with coriander.
Fried Sydney with cashew nuts
Ingredients: Sydney120g, cashew100g.
Accessories: 50 grams of potatoes, 1 egg.
Seasonings and marinades:
50 grams of peanut oil, 3 grams of salt, 8 grams of sugar, and proper amount of dry flour.
Production steps:
(1) Peel Sydney and cut it into thick slices, immediately soak it in clear water, dice cashews, peel potatoes and shred them, and wash off starch with clear water.
⑵ Pat a little dry flour on Sydney one by one, break the eggs, add dry flour, salt, sugar and appropriate amount of water to make an egg paste, add Sydney slices and mix well, then roll cashews on each slice for later use.
(3) Boil the pot and oil it. When the oil temperature is 100℃, put the Sydney with cashews on it, fry it until golden brown, drain the oil and put it on a plate.
Other considerations:
Operation points: Sydney is easy to turn black, and immediately soak it in water after cutting.
7 gua entertainment daquan
[Ingredients] 250g cashew nuts, lemon 1 piece.
[Seasoning] Sugar 25g, salt 0.5g, hawthorn slices 10g, water 25g and essential oil 400g (actual dosage is 8g).
[Operating procedure]
1. Wash cashews with water. When the oil pan is heated to about 100℃, add cashews and take them out. Peel some lemon peel and cut it into powder with hawthorn slices.
2. Pour oil into the pot, add sugar, salt and water, squeeze in lemon juice, and simmer for 1-2 minutes. When the sugar is slightly thick, pour in cashews, remove from the fire, turn the shovel constantly, so that cashews are covered with a thin layer of sugar juice, and sprinkle with lemon powder and hawthorn powder.
[Feature Comment] Sweet and sour rosin. Lemon and hawthorn have sour fruit flavor, and then blended with the aroma of cashew nuts, which makes people never tire of eating.
[Tips] Boiling syrup is the key, too thin to stick, too thick and uneven.