The nutritional value of walnuts? What are the cooking methods?

Walnut can be called the "king" of oxidation resistance.

The American Dietetic Association advises people to eat walnuts two or three times a week, especially middle-aged and elderly people and menopausal women, because the arginine, oleic acid and antioxidants contained in walnuts are quite beneficial to protect the cardiovascular system and prevent coronary heart disease, stroke and Alzheimer's disease. Don't eat too much at a time, otherwise it will affect digestion. Some people like to peel off the thin brown skin on the surface of walnut kernel, which will lose some nutrients, so don't peel off this skin.

Modern medical research believes that phospholipids in walnuts have a good health care effect on brain nerves. Walnut oil contains unsaturated fatty acids, which can prevent and treat arteriosclerosis. Walnut kernel contains zinc, manganese, chromium and other indispensable trace elements. The contents of zinc and manganese are decreasing in the process of aging, and chromium can promote glucose utilization, cholesterol metabolism and protect cardiovascular system. The effect of walnut kernel on relieving cough and asthma is also very obvious. Winter has excellent curative effect on patients with chronic bronchitis and asthma. It can be seen that eating walnuts regularly can not only strengthen the body, but also resist aging. Some people often take tonics. In fact, it is really good to eat a few walnuts every morning and evening, which is often better than taking tonic.

Walnuts are a good diet. Whether it is used for dispensing medicine, raw, boiled, dipped in sugar or cooked, it has good effects of enriching blood and benefiting qi, tonifying kidney and replenishing essence, relieving cough and asthma, moistening dryness and relaxing bowels. There are many ways to eat walnuts. Boiling walnuts with proper salt water and eating dregs can cure lumbago due to kidney deficiency, nocturnal emission, impotence, forgetfulness, tinnitus and frequent urination. Cooking porridge with walnuts, coix seed and chestnuts can cure frequent urination, nocturnal emission, loose stool and diarrhea. Eating walnuts, sesame seeds and lotus seeds dipped in sugar can nourish the heart and brain and cure night sweats. Eating raw walnuts, longan pulp and hawthorn can improve heart function. Walnut is also widely used to treat neurasthenia, hypertension, coronary heart disease, emphysema and stomachache.

Scientists found that each100g of walnut kernel contains 20.97 units of antioxidant substances, which is 20 times higher than that of citrus. The antioxidant content of spinach is 0.98 unit, carrot is 0.04 unit and tomato is 0.3 1 unit.

Scientists believe that people can protect themselves from many diseases by absorbing antioxidants from walnuts. So far, people have known that eating walnuts regularly can reduce the cholesterol content in blood and reduce the possibility of cardiovascular disease.

Emilio Ross, director of the Dietary Nutrition Department of Barcelona Teaching Hospital, said that in this sense, adding a small amount of walnut powder to the diet every day can reduce the LDL (bad cholesterol) content in the blood by 15%, because walnuts contain ω 3 and ω 6 fatty acids.

1, walnut chicken soup

Ingredients: chicken breast tip 250g, fresh walnut 250g, carrot L 2, onion 1, clove bud 1, celery L, thyme powder (or spiced powder) 5g, fragrant leaves L, fresh cream 25g and egg yolk 1. Salt and pepper are appropriate.

Features: Delicious, tender and fragrant.

Production method: 1. Pick out the fine hairs on the tip of chicken breast, put them in a boiling pot, add 600 ml of water, boil, remove foam and make soup.

After removing the foam, add peeled carrots, onions, clove buds, celery, thyme powder and incense.

Boil the leaves, salt and pepper for 40 minutes.

2. Break open the walnut shell, remove the film from the walnut kernel and cut it into small pieces. Add the egg yolk to the bowl.

Add whipped cream and stir well. Add walnut blocks and celery powder and stir well.

3. After the chicken breast tip is cooked, the soup is sieved and poured into the pot to keep warm.

4. Take out the tip of the chicken breast, remove the bones, grind the meat and carrots into mud, then put them in the pot, cook them and pour them into the basin.

2, diced walnut chicken

Ingredients: walnut kernel 100g, chicken 300g, egg white 1, bamboo shoots 75g, wet mushrooms 25g. & ltBR & gt seasoning: wet starch 1 tablespoon, monosodium glutamate 1.5 tsp, light cooking wine 3 tsp, ginger 1 slice, onion 1 root, 2 tsp of refined salt and 500g of vegetable oil.

Features: This dish is sweet and tender.

Production method: (1) Cut chicken into thick slices, cut with a knife, dice, add egg white, and mix well with semi-wet starch.

(2) The walnut kernel is softened and undressed with water. Dice the winter bamboo shoots and mushrooms and blanch them. Cut the onion and chop the ginger.

(3) Take a bowl of soup, add refined salt, monosodium glutamate and semi-wet starch, and stir into juice.

(4) Put the walnut kernel into a hot oil pan, fry it until it is slightly yellow, and then take it out (to avoid overheating and bitterness), and then put the diced chicken and diced winter bamboo shoots into the pan and take it out.

(5) Leave the bottom oil in the pot, add Jiang Mo, chopped green onion, diced mushrooms, diced chicken, diced bamboo shoots, nuts and clinker wine, stir-fry, pour in the prepared juice, stir well, and take out of the pot and plate.

3. Walnut cheese

Raw materials:

Walnut kernel 200g red dates 50g japonica rice 50g sugar 200g.

Production method:

1, walnut kernel is soaked in boiling water, peeled and then washed with cold water. Boil the jujube in a boiling water pot until it swells, take it out, peel and remove the core. Wash japonica rice and soak it in warm water for 2 hours.

2. Chop the walnut kernel and red dates together, add 200 grams of soaked japonica rice and clear water, stir into porridge, and then grind into very fine walnut pulp.

3. Put the walnut pulp into a copper pot, add sugar and water 500, stir well, put it on the fire, and stir with a small uranium spoon until the pulp boils.

4. Jujube walnut

Color and fragrance: yellow, fragrant and crisp.

Ingredients: candied dates (325g) and walnuts (125g).

Accessories: egg white (5) and glutinous rice flour (125g).

Making:

1) put the candied dates in a cage and steam them until soft, then remove the core;

2) Soak the walnut kernel in hot water, take it out, peel it, stir-fry it in a hot pig oil pan, take it out and cool it (make it more brittle), then wrap a walnut kernel with candied dates and roll it into an olive shape;

3) Beat the egg whites, add glutinous rice flour and stir, then put down the rolled candied dates and walnuts and roll them;

4) Open the pig oil pan, and when it is heated to 20%, put down the candied dates and walnuts one by one, fry them until they are yellow and crisp, take one out after frying, put it in the oil pan again, and put it on a plate after taking it out.

5. Walnut sauce

(Main materials and auxiliary materials)

walnut kernel

Flour ... Flour.

25g honey cherry and 250g sugar.

Winter melon ball .............................................

Water starch 25g

(Cooking method)

1. Wash walnut kernels, blanch them in boiling water, soak them in clear water, peel them off, fry them in oil pan, take them out and chop them with a knife. Winter melon balls and honey cherries are also chopped separately. Mix flour, egg yolk and water starch evenly, then add about 400 grams of cold water and stir into slurry. Egg whites are beaten into egg bubbles.

2. After the pan is baked, put 75g cooked lard on medium heat, pour it into the slurry when it is 60% hot, stir fry quickly, and add oil while frying, so as not to stick to the pan and turn it into a snake. Stir-fry until the water is dry, and add sugar to continue stirring. When it looks like "fish eggs", add peach kernels, honeydew melon balls, cherries, etc. Stir well, pan and plate, sprinkle with egg bubbles.

(Process key)

1. Walnut is a feast beet, which is sweet but not greasy and refreshing. Bake the flour in the oven until it is crisp and fragrant, then add eggs, water starch and water to make it into paste, and then put it in a pot to cook and fry; Or stir-fry the flour with 20% to 30% torch and lard, and then stir-fry it with the slurry made of eggs, water starch and water. Both methods are easier to achieve the purpose of "turning sand".

2. The ratio of flour to water starch. 100g of flour, only 25g of dehydrated starch is needed, and the ratio is 4: 1.

3. After the flour is fragrant and yellow, stir-fry the prepared pulp quickly, add a small amount of oil while frying to make it oily but not oily, stir-fry until the bottom turns white, and add sugar when the water dries quickly. It is not advisable to fry for a long time after adding sugar. When the frying spoon is stirred in the pot, you can't feel the friction of the sugar particles, which means that the sugar has melted and you should take it out of the pot in time; Otherwise, the sugar will taste bitter if it is fried for a long time.

4. crispy walnuts are not necessarily placed in front of the pot. After frying in the pot for several times, it will be cooked in time, otherwise the walnut kernel will be soft and not brittle.

(Flavor characteristics)

Walnut paste is a traditional beet in Sichuan, which is light yellow, shiny, delicate and crisp.

6.walnut duck square

Ingredients: stuffed duck, walnut kernel, quail eggs, leg meat, chrysanthemum mandarin fish.

Seasoning: salt, monosodium glutamate, tomato sauce, rice vinegar, yellow wine, sesame oil, crude oil, sugar and withering powder.

Making:

1. Wash mandarin fish, boneless, cut into chrysanthemums, add seasoning, and then dip in dried withering powder.

2. Fry the chrysanthemum fish pieces in the oil pan until golden brown, then pick them up and put them on the plate. Stir-fry tomato sauce until golden brown, add seasoning, thicken, oil and pour it on it.

Feidudud Comments: Crispy, sweet and sour.

7. Walnut Fish Roll

Raw materials:

Wash grass carp back meat, salted walnuts and eggs.

Exercise:

1. Cut grass carp into butterfly slices and pat dry powder for later use.

2. Dice the salted walnuts. Cut the onion into powder and put it in a bowl. Add monosodium glutamate and salt, mix well to make stuffing, squeeze into 20 balls, then put them on the fish fillets one by one, tightly roll them into cocoon-shaped fish rolls, and put them on a plate for later use.

3. Beat the eggs and add dry starch to make a thin paste, put them in fish rolls and hang them evenly, then roll them on the bread crumbs one by one and fry them in hot oil one by one. When they are dark yellow, take them out and put them on a plate, sprinkle with pepper and salt.

8. Walnut cake

Recipe making: walnut cake (small muffin paper cups can bake about 7-8)

Butter) 60g sugar 50g egg 1 instant coffee 1 teaspoon hot water 2 teaspoons walnut 20g flour 40g baking powder 1/4 teaspoons.

In addition, prepare 7-8 decorative walnuts, each cut in half (put two half-cut walnuts in each paper cup).

Prepare in advance: first take the cream and eggs out of the refrigerator and put them back to room temperature. Poke the cream with your finger until it is soft. Instant coffee is dissolved in hot water for use. Preheat the oven to 350 degrees Fahrenheit.

Exercise:

1. Put the cream into a cooking basin and beat it into cream with a portable blender. Then add sugar twice and continue stirring until you feel rich in air and white.

2. Break up the eggs and add the egg juice to the egg white prepared by the method of 1 several times (6-7 times). Continue to stir with a blender, adding new egg liquid every time, because adding too much egg liquid at a time will separate oil from water.

After all, add dissolved coffee and chopped walnuts (20g) and mix well. (It is normal to have a little separation at this time. )

3. After mixing the flour and baking powder, sieve, pour in the batter and stir by cutting vegetables until it is shiny. (Just mix well. )

4. Put the paper cups on the baking tray, put a pair of walnuts cut in half at the bottom of each paper cup, and scoop the batter into the paper cups until it is about eight minutes full. Bake in the oven 15 minutes. Gently press the center of the cake with your fingers. If it is elastic, it means it is ripe. Take it out to cool.