the first paragraph: the necessary preparation before pickling almonds

in order to make almonds crisp and not soft and stale, the preparation before making them is very important. First of all, we should choose dry almonds, wash them and dry them for later use. Next, blanch the almonds in hot water to remove their thin skin. Blanched almonds are taken out to cool, and then baked in the oven until the surface is slightly yellow and smells the fragrance of almonds. Next, put the almonds in a shallow dish for later use.

Step 2: Pickling almond

Prepare the seasoning for pickling almond, such as soy sauce, soy sauce, salt, sugar, pepper, onion and ginger. After mixing these seasonings evenly, add an appropriate amount of cold water, then pour them into a shallow almond plate, then cover them with plastic wrap and put them in the refrigerator for pickling, so that almonds can absorb the taste better. Every once in a while, take it out and turn the almonds to ensure that every corner of the almonds is fully pickled. When the almonds appear yellow, the pickling is completed.

Paragraph 3: Tips for Pickling Almonds

After pickling almonds, you can enjoy delicious almonds. However, there are some tips that need attention. For example, the shelf life of almonds should not be too long, and it is best to eat them within one week; Don't add too much salt and sugar when pickling almonds, so as not to affect the taste of almonds; Store in a dry and ventilated place to avoid moisture affecting the taste. Mastering these tips and carefully making almonds are not only nutritious, but also delicious, which is one of the favorite foods of many people.