Crisp peach kernel with sauce

How to make crisp peach kernel with sauce:

Raw materials for making crisp peach kernel with sauce:

500 grams of dried walnuts, 500 grams of pig oil, 100 grams of sugar, 50 grams of sweet sauce.

Processing steps of crisp peach kernel with soy sauce:

Put the peach kernel in a container, add boiling water and simmer (about 2-3 minutes). When the peach kernel skin is wrinkled, take out and tear off the leather coat. Put the frying pan on the middle fire, heat the pig oil (about 120 degrees), deep fry the peach kernel until golden, then remove. Wash the pan and put it on the fire. Add water and sugar to stir it until it is saccharified. When the sugar juice turns into small bubbles, add the sweet sauce and stir it evenly. When the big bubbles are turned again, remove the end of the pan from the fire. Pour the fried peach kernel into the pan and stir it gently to make the sugar juice stick on the peach kernel evenly. After cooling, put it on the plate.

The characteristics of sauce crisp peach kernel are as follows

Crisp slag, sauce flavor is strong, sweet taste is prominent, with salty aftertaste.

Crisp peach kernel with sauce

Sauce crisp peach kernel is a dish from Sichuan, the main ingredient is dried walnut kernel, seasoning is pig oil, sugar, sweet sauce and so on. This dish is mainly made by frying.

brief introduction

essential information

Recipe name: crisp peach kernel with sauce

Cuisine: Sichuan cuisine

Type: local characteristics

Cooking category: fried

Suitable season: Autumn

Basic characteristics

Crisp slag, sauce flavor is strong, sweet taste is prominent, with salty aftertaste.

Practice 1

Material Science

500 grams of dried walnuts, 500 grams of pig oil. 100g sugar, 50g sweet sauce

practice

First put the peach kernel in a container, add boiling water and simmer for about 2-3 minutes. When the peach kernel skin is wrinkled, take out and tear off the skin coat. Put the frying pan on the middle fire, heat the pig oil (about 120 ℃), and fry the peach kernel until golden yellow. Wash the pan and put it on the fire. Add water and sugar to stir it until it is saccharified and the sugar juice turns into small bubbles. Add the sweet sauce and stir it evenly. When the big bubbles are turned again, remove the end of the pan from the fire. Pour in the fried peach kernel and stir it gently to make the sugar juice evenly adhere to the peach kernel. After cooling, put it on the plate.

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Practice 2

Material Science

Ingredient: 250g peach kernel

Seasoning: 25 grams of sweet flour sauce, 30 grams of sugar, 3 grams of pepper powder, 5 grams of pepper powder, 2 grams of monosodium glutamate, 30 grams of vegetable oil

practice

1. Put the dried walnuts in the pot, add boiling water, cover and simmer for 2 minutes. When the skin is wrinkled, tear off the skin by hand;

2. Put the frying pan on the middle fire, add vegetable oil, and when it is 50% hot, deep fry the peach kernel until golden yellow, then remove and drain the oil;

3. Put the frying pan on a low heat, add about 75 ml of water, add white sugar and stir constantly to dissolve the sugar in the water;

4. When the sugar solution is concentrated and turned white, add the sweet flour paste and stir evenly;

5. When making the big bubble again, take the pot away from the fire, pour in the fried crisp peach kernel, turn it gently to make it sugar evenly, sand the surface, then take the pot to cool and put it on the plate.

Production tips

1. Pay attention to the fire. The peach kernel is crisp and fragrant, and can't be fried;

2. Slightly add pepper noodles and Zanthoxylum bungeanum noodles to form a spicy flavor with a unique style;

3. Due to the frying process, 500 grams of vegetable oil should be prepared.

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