Ginger walnuts
By VicentaLakin
The ginger pecan omelet is a special eater in Taizhou. The main food is walnuts, ginger, eggs, red sugar, etc. In the old days, the walnuts were a good match in the ordinary people's home, and only women sitting on the moon or those in need of a remedy for their physical infirmity could do so. It is filled with yellow wine and has the effect of retrieving the blood. But now it's not only the moon and the children, girls can usually eat, but it's also the heating of blood. Chon, always loved by the people of Taizhou. In Taizhou, if the ginger is used as a spice, the ginger is the main character, there is no alternative to the food character, the ginger contains ginger ketone, ginger phenol, protein, sugar, vitamins and various trace elements, collects nutrients, spices, health care in one body, and has health functions such as cold, wetting, warm stomachs and acceleration of blood circulation。
Recipe Recommendations
- sweet fragrance
- steamed
- ten minutes
- simple
Steps for Ginger walnuts
1
Prepare your food。
2
First, you pour a walnut into the pot, and this walnut's a little more fragrance。
3
Cut the fried walnuts into pieces。
4
An appropriate amount of red sugar is poured into the pecan chip, evenly mixed。
5
Make egg crumbs, put eggs in the bowl and mix them with chopsticks。
6
Gradually pour ginger juice, yellow wine and egg fluid evenly, and then add appropriate quantities of red sugar to continue to mix and melt。
7
Put the food bowl on the steamer, place the middle of the oven, fill the water with water, order fresh and pure steam, and steam it for 10 minutes。
8
When the pecan is evaporated, then it's taken out and the mixed red sugar walnuts spread over the pecan。
9
Finally, the food bowl was placed on the grill, saying that the mid-level was placed, the steam was lit, and the oven was made at 200 degrees for five minutes。Ginger walnuts Make Tips
Petty: Ginger juice can just buy old ginger juice to filter out the slag, and there's made juice in the kitchen. Egg fluids are added to ginger juice, with a ratio of 2:20:20, which reduces ginger juice if not spicy。