1. Peeling: Peel the shell of the pecan and remove the peel.
2. Water selection: Put the peeled stone fruit in a basket and place it in water to remove empty shells and impurities floating on the water.
3. Steaming: Put the stone fruit in a barrel pot and steam for 4 to 6 hours. The stone fruit turns from white to brown.
4. Drying: The stone fruit is steamed and dried in the sun or dried with charcoal.
Second, more flavored walnut
1. Ingredients: 3 grams of saccharine, 200-300 grams of milk powder, 10 kilograms of water, 200 grams of salt, 10 to 14 grams of cloves, 30 grams of cinnamon, 40 grams of licorice, and 40 grams of star anise.
2. Production: 1 Pour spices, water, and salt into an iron pan and heat. Add boiling pecans after boiling. Boil for about 1 hour. Pick up pecans and spice water and place them separately. 2 Pour milk powder and saccharin into the freshly-cooked spice water, stir well, then pour the picked pecan into the soaking and turning, and then drain the spice water with a basket. 3 Wash the coarse sand with a basket and heat it in the pot together with the multi-flavored pecans, and keep turning until it is heated evenly until the dried pecans are dried.
Three, salt and pepper pecan
1. Ingredients: 5 kg of pecans, 1 kg of fine salt, 0.25 kg of coarse salt, 0.25 kg of pepper noodles.
2. Production: The fine salt and raw walnuts are poured into the iron pan, stir-fried with stir-fry, using the characteristics of the shell cracks in the hicking of hot cracks so that the fine salt penetrates into the cracks. After frying, dip into salt water mixed with prickly ash, so that the nuts absorb the taste, then remove and drain, re-smok until dry and serve. When it is re-fried, stir it off first, then scoop it until all the moisture on the surface of the pecans volatilizes, and then continue frying until the ivory is colored. When frying, you should keep flipping so as not to be unfamiliar. Fry the surface of the hickory with white salt cream, 100 kg of pecans after fry no less than 95 kg. Salt and pepper pecans are full of nucleolus, easy to break off, crispy when eaten, and slightly salty.
Spice Novelties Co.,Limited , https://www.wholesale-adult-toys.cn