Traditional Chinese Salted Walnuts: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese How to make salted walnut kernels. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2598 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Salted walnut kernelsPreparation method 1. Material selection: Three-way peach kernels are passed through a oscillating sieve with an aperture of 0.8 cm to remove broken kernels, broken skin, insect food, mold particles and other unqualified kernels. and remove impurities.2. Boiling: Boil in boiling water for about 2 to 4 minutes, immediately cool with clean water, rinse to remove astringency, and the pre-boiled water should be replaced frequently. After boiling, the water should be thrown away and fried in time to prevent the backlog of semi-finished products and affect the color and crispness of the finished product.3. Drain water: Put the peach kernels in a bag centrifuge and drain the water for 1 to 2 minutes to control the moisture content of the walnut kernels at about 10%.4. …
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