"Walnut Cheese" is also a famous snack with a long history in Beijing. The exact year when it came out is unknown, and there is no exact record in historical data.
"Walnut cheese" has a certain cosmetic effect. It is said that Cixi of the Qing Dynasty often ate this food. In her later years, the Empress Dowager Cixi's hair color was still black and bright, which may be related to eating these foods with health effects.
Some friends asked me, what is "cheese"? My understanding is that in the past, Beijingers called mushy food with milk "cheese". It is said that when making walnut cheese in the early years, some milk was added to it. Later, when I heard that the Empress Dowager Cixi didn't like it, she stopped it from then on, but she still called it "cheese".
walnut cheese
By PenelopeHand
Recipe Recommendations
- rock sugar 30 grams
- qingshui 400ml
- sweetening
- cook
- half an hour
- ordinary
Steps for walnut cheese
1
Main raw materials.
2
Put the walnut kernels that have been soaked and peeled beforehand into the cooking machine.
3
Then put the cooked dates into the cooking machine.
4
Place the ingredients.
5
Pour 200ml of water into the cooking machine.
6
Turn the cooking machine to high gear and beat for 10 seconds to make the walnut kernels and dates into a more delicate paste.
7
Then pour into a basin.
8
Pour the rice noodles into the basin, mix well with the walnut paste to make a mixed paste.
9
......
10
Pour the rock sugar into the pan.
11
Inject 200ml of water.
12
Use medium heat to melt the rock sugar.
13
After the rock sugar melts, pour in the walnut paste and mix well.
14
Continue to boil over medium heat, and stir constantly with a spoon until sticky.
15
.....
16
When the paste becomes thick, cook for another 10 minutes until it is thoroughly cooked and ready to serve.
17
Pour the prepared walnut cheese into a bowl, garnish it with a few cooked wolfberry grains and enjoy it.walnut cheese Make Tips
1. First, soak the dried walnut kernels for several hours to soften the skins, then peel them. Use a bamboo toothpick to remove the skins from the crevices; be patient, as peeled walnuts are not bitter and have a better texture. Then, roast them in a pan over low heat until cooked; this makes them more fragrant, but be careful not to burn them. You can also proceed directly after peeling if preferred, but the aroma will be less rich.
2. In the past, the glutinous rice flour used was made by soaking glutinous rice in clean water for two hours and then grinding it into a rice slurry using a manual water mill. Now that glutinous rice flour and sticky rice flour are available on the market, you can use ready-made products directly. If you prefer, you can also soak the rice and use a food processor to blend it into a homemade slurry.
3. Traditionally, making walnut pudding required adding some date paste to enrich the nutrition and improve the taste. The date paste can be made separately, or you can boil the dates, remove the pits, and blend them into a paste together with the walnuts; you can choose either method freely. It is best to select small dates, as large dates do not have as rich a flavor. Do not use commercially sold date paste, as it contains oils and preservatives, and does not taste good.
4. When boiling the walnut pudding, simmer over low heat and stir frequently; do not be impatient, or it will easily scorch. When making walnut pudding in winter, you can add some brown sugar to help warm and nourish the body. Walnut pudding is most suitable for ladies to enjoy, providing auxiliary benefits such as moisturizing the skin, beautifying the complexion, darkening and shining the hair, and boosting brain health.