How to make delicious salt and pepper pecans?

Walnuts have high nutritional value, are good for brain development, and enhance immunity. The preparation of salt and pepper walnuts is simple and delicious. It is a delicacy that many people prefer. Not only are they delicious, but they are also nutritious. Walnuts must be ripe, and the kernels of ripe walnuts will be full. Walnuts must be dried and impurities removed to remove the astringency. How to make salt and pepper walnuts delicious? Let’s take a look at it next.

1. Ingredients: 10 kg of raw pecans, 2 kg of fine salt, and 500 g of coarse salt. Choose ripe fruits with full kernels. After drying, use a windmill or sieve to remove the weeds. 10 kg of green pecans, 2 kg of fine salt, and 500 g of coarse salt. 2. Operation 1. Raw material selection: Choose ripe fruits with full kernels. After drying, use a windmill or sieve to remove weeds, leaves and other impurities to remove the astringency. 2. Initial frying: When frying for the first time, do not add sand. Fry over high heat until the seams of the pecan shell open naturally and the pecan feels hot to the touch. 3. Salt soaking: prepare brine with the amount of salt being about 18% of the weight of the pecans (this ratio can also be used for home frying). Soak the fried pecans in salt water to allow the pecan kernels to fully absorb the salt, then remove them and drain the salt water 4. Fry again: Add 250 grams of coarse salt to the pan, fry it until hot, then immediately pour in the pecans. Start by frying over high heat. When all the moisture on the surface of the pecans has evaporated, continue frying over low heat until the walnuts turn ivory in color. During the frying process, the food should be turned over constantly to avoid uneven cooking. 5. Packaging: After it cools down naturally, it can be packed and sealed in aluminum boxes or plastic film food bags. For small-scale storage at home, porcelain or glass bottles can be used.

3. Quality Standards: The surface is slightly covered with white salt frost after frying, and 100 kg of raw dough weighs no less than 95 kg after frying. It is easy to remove the kernel, the kernel is full, it tastes fragrant, crispy, slightly salty, and has an excellent aftertaste. 4. Note: You don’t have to add salt or salt water during the frying process to make it have the original flavor of pecan. 5. Raw material selection : Choose ripe fruits with full kernels. After drying, use a windmill or sieve to remove weeds, leaves and other impurities to remove the astringency. 6. Initial frying : When frying for the first time, do not add sand. Fry over high heat until the seams of the pecan shell open naturally and the pecan feels hot to the touch. 7. Prepare brine with salt , the amount of salt used should be about 18% of the weight of pecans (this ratio can also be used for home frying). Soak the fried pecans in salt water to allow the pecan kernels to fully absorb the salt, then remove them and drain the salt water.

8. Add 250 grams of coarse salt to the wok , stir-fry it until hot, and immediately pour in the pecans. Start by frying over high heat. When all the moisture on the surface of the pecans has evaporated, continue frying over low heat until the walnuts turn ivory in color. During the frying process, the food should be turned over constantly to avoid uneven cooking. 9. Packaging: Allow it to cool naturally, then pack and seal it in an aluminum box or plastic film food bag. For small amount storage at home, porcelain or glass bottles can be used. 10. Note: You don’t have to add salt or salt water during the frying process to keep the original flavor of pecans.

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