Amber walnuts

1

The walnuts go to the walnuts, they go into the microwave for two minutes, they go into the fire, they flip out, they go in the oven for another minute..。

2

A little fresh water in the pot, a proper amount of ice sugar, a constant mixing in the fire, a melting of sugar to amber color, and a walnut in the bottom juice when it's blistering from a little bubble to a big bubble...

3

The walnuts are fried in the pot until the syrup is dried up and evenly wrapped on the walnuts, and the spares are available。

4

Another pot, a little peanut oil, a small amount of white sesame for cooking, then pouring into walnuts, then flipping over and down, so that the sesame is evenly stuck to walnuts and made out of the pot. The sweet amber walnuts are ready to kill every jar。

Less of a map of a sugar melted bubble, from a bubble to a big bubble pouring into a walnut, and the walnuts stick together when the syrup sprouts out of the walnuts, while the hand hangs, and the frosting doesn't melt when the oil boils. It's a way I've failed so many times that I don't want to hang on to Rush, and I'm going to go through the walnuts again, and I'm going to have a nice mouth. I've chosen old yellow ice, good taste, sweetness, not tired, not drying, not coughing, because old yellow ice has the effect of drying, coughing, and it's very good for small potmates