Pretzel cashew
By VicentaLakin
I LOVE CASHEW NUTS BECAUSE THEY DON'T HAVE TO PEEL THEIR SHELLS, THEY'RE DELICIOUS, THEY'RE ALL CHEWED UP AND THEY'RE LEFT BETWEEN THEIR TONGUES. SOMETIMES IT'S EASY TO BLOW UP A WHOLE POT OF CERAMICS AND SAVE IT ONCE IN A WHILE, AND WHEN YOU WANT TO EAT IT, YOU POUR OUT A SMALL PLATE ON THE TABLE OR BY THE TEA TABLE, AND IT'S REALLY FUN TO EAT ONE AT A TIME. LG DOES NOT NORMALLY LIKE SNACKS, BUT IT ALSO EATS CASHEW NUTS FOR TEA. SOMETIMES A FRIEND COMES TO DRINK A LITTLE WINE AND LOVES CASHEW NUTS TO ACCOMPANY YOU
Recipe Recommendations
- cashew 500 grams
- oil appropriate amount
- salt and pepper powder appropriate amount
Steps for Pretzel cashew
1
Prepare food: cashew one。
2
Cashew nuts are washed with open water bubbles (leave dust and deodorant)。
3
Dry water with a filter。
4
The cooking oil was burned up to 80 per cent heat, and when cashew nuts were dropped, they were turned into small and medium fire, during which time they were flipped for a few minutes, to a little bit of yellow, which was about eight minutes away. Don't blow up too old or it'll taste a little hot
5
Extra oil is extracted from kitchen paper. When it's hot, it's salty, evenly mixed。
6
After cooling, cashew nuts will become sore, fragrances of fragrance will not be enough, and when they are cooled, they will be sealed in a clean container, ready to eat at any time。Pretzel cashew Make Tips
Salt and pepper powder or Huai salt both work. If you don't have these at home, you can make it yourself: heat a pan without oil, add the salt and stir-fry over high heat; adding some star anise or five-spice powder is also fine. Remove it, sprinkle over the cashews, and mix well. It tastes very delicious once cooled~