Chinese walnuts have grown rapidly in recent years and now it's getting the most productive producers in the world. unshelled walnuts production line equipped with Winnowing machine, Laser Scan, Color Sorter, X-ray, Metal Detectors, Vacuum packaging machine. These advance machines ensure the consistency of product color, high requirement from puriety.
Here are some recipes for unshelled walnuts dishes
Candied Walnuts
Prepare walnut kernels, rock sugar, maltose, honey, white sesame seeds, and corn oil. The specific steps are as follows:
Preparing walnut kernels
Pour white sesame seeds into a frying pan and stir-fry them over low heat until fragrant and golden in color. Then take them out and let them cool. Shell the walnuts and take out the walnut kernels. Put them into a pot, add water and boil for 2 minutes to remove the bitter taste. Then drain the water and place the walnut kernels on a baking tray. Preheat the oven to 150°C for 10 minutes, put the walnut kernels in and bake for 15 minutes until they become crispy. Then take them out and let them cool.
Making syrup
Add an appropriate amount of corn oil and clear water into the frying pan, then put in several pieces of rock sugar and stir-fry over low heat until the rock sugar melts. Add a spoonful of maltose and simmer for a while, then add honey and stir evenly.
Mixing and stir-frying
When the syrup turns amber in color, pour in the baked walnut kernels and the fried white sesame seeds and quickly stir-fry to make each walnut kernel coated with transparent syrup and cooked sesame seeds. Take them out and put them on the baking tray. Use chopsticks to separate the walnut kernels and let them cool before serving.
Celery, Walnut and Black Fungus Stir-fry
Prepare walnut kernels, celery, black fungus, carrots, salt, cooking oil, light soy sauce, and chicken essence. The cooking steps are as follows:
Preparing ingredients
Wash the celery and cut it into sections. Soak the black fungus until it expands and then tear it into small pieces. Peel the carrots and cut them into slices. Set the walnut kernels aside.
Stir-frying ingredients
Boil water in a pot, add a little salt and a few drops of oil, put the celery, black fungus, and carrots into the water and blanch them for 1 - 2 minutes. Then take them out and drain the water. Put an appropriate amount of cooking oil in the pot. When the oil is hot, put the walnut kernels in and fry them over low heat until they turn golden and crispy. Then take them out and drain the oil. Leave a little oil in the pot, put minced garlic in and stir-fry until fragrant, then add the celery, black fungus, and carrots and stir-fry evenly.
Seasoning and serving
Add an appropriate amount of light soy sauce and chicken essence to season, then put the fried walnut kernels in and stir-fry evenly before serving.
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Item: |
unshelled walnuts Xiner type |
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Size: |
Halves 90% (also supply:1/2,1/4,1/8 ) |
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Color |
Avaialbe for ELH, ELQ, LH, LQ, LB LAH, LAQ, LAB. |
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Origin: |
Xinjiang, China |
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Shelf life: |
24 months (Walnuts can be stored for 24 months at 2-8 degrees Celsius) |
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Packaging: |
in 10kg vacuum bag and outer carton |
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Storage: |
Keep in dry and cool place |
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Delivery time: |
Within 15 days of receipt of advance payment |
