Walnuts, Ben is a good thing. Appetizing dark hair muscles, but also strong body. But from childhood, I have been repelled, and I always feel that eating raw is a bit astringent, cooked and greasy. Until a few years ago, learning to use walnut pickles was finally acceptable. Looking at the refrigerator, the last bit of sauce walnuts is going to be eaten. Coinciding with the launch of new walnuts, it was decided to make another pot of sauce.
The next morning, I walked to fitness, deliberately detoured to a market two miles away, and bought back more than six pounds of walnuts. Because the new walnut shell is left with some black residue from the peeling of the merchant, it must be rinsed repeatedly with water. Then control the moisture and pour them into the bamboo basket. Prepare a stone and a small hammer, and then start clanging a hammer. Peel off the nuts little by little, wash and control the water.
The shape of the walnut kernel is very interesting, like a human brain and a maze, and breaking half of it is like a flower. Every time you peel off the shell and see the nuts, the word "brain circuit" is immediately remembered. In recent years, I have become accustomed to its taste. Last year, I tried to pickle with new walnuts and peanut rice and fell in love with the crisp and tender texture of the new walnuts. Can't help but want to sauce again, so that you can eat from this year's Mid-Autumn Festival to this time next year.
My method of making walnuts is very simple. Pour the delicious soy sauce into a pot, bring to a boil over high heat, turn off the heat and let cool. Put the walnut kernels into the jar little by little, and pour in the cold soy sauce over the walnut kernels. At this point, part of the walnut kernel will float on the surface. As time progresses, the soaked walnut kernels gradually inhale the soy sauce, which needs to be repeatedly tapped several times with chopsticks or spoons to make the walnut kernels and soy sauce accept each other, and then cover the altar.
Personally, I've always had cooking as a pleasure. As long as it is something to eat, I like to try it. Especially love pickles. I like to make it myself and prefer to watch my family eat it. If no one loves to eat, the interest will disappear. Fortunately, everyone is very appreciative, which may also be a kind of luck and fate between each other. If you continue to live happily like this, it is also a kind of life interest.