Qian'an Walnut [Hebei Qian'an Specialty]

What is Qian'an walnut? Authentic specialty of Qian'an, Hebei: Qian'an walnuts

Summary:Do you want to know what Qian'an walnuts are? This article is a detailed introduction to the specialty of Qian'an, Hebei Province - Qian'an walnuts. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qian'an walnuts. The full text takes about 5 minutes to read, mainly including the basic introduction of Qian'an walnuts and their nutritional value? How did the history of Qian'an walnuts come about? How to make Qian'an walnuts and identify their authenticity? Wait

Basic introduction of Qian'an walnut

Walnuts, also known as walnuts or Qiang peaches, are plants in the walnut family. Walnut kernels are rich in nutrients that are beneficial to the human body and can strengthen the brain. It is one of the popular nut foods among the general public

The method of making Qian'an walnuts

Crispy walnut kernels

Ingredients: walnut kernels, honey

Method

1. Walnut kernels, which were bought at the Summer Resort in the summer, should be quickly washed to remove the floating soil on top.

2. Honey, enough to cover the surface of walnut kernels

3. Cover the baking tray with a 150 degree oven, stand by and watch. If the color changes, flip it over. If everything changes color, take it out and cool it down

Selection of walnuts

Walnuts are best when they are large, round, have a thin, white, and clean shell, have a high kernel yield, are dry, have large peach kernel slices, have a white and clean color, and have a high oil content. The selection method should mainly focus on observing the kernels. Full kernels are the top, followed by ten shriveled ones; The color of Renyi is primarily yellow white, followed by dark yellow; The quality of tiger skin walnuts with dark brown stripes is also poor. Oil stains on the skin are a sign of spoilage, with white, clean, and fresh meat being the top priority, followed by oil stains on the heart of chrysanthemums; All the seeds are oily, sticky, black brown, and have a strong halal flavor, which has severely deteriorated and cannot be consumed