Original fragrant walnut sauce

Overview

I used about 3 pounds of raw walnut kernels, bought at the traditional old store Ruihetai, and made about 500ml of walnut sauce. Because it is original, if you like sweet food, take an appropriate amount and add sugar. If you like salty food, add salt. I’ll make another jar of organic sesame paste in a few days and give Tiny Wuhan Hot Dry Noodles to try. Mom first tried using walnut sauce instead of sesame sauce, the classic main ingredient of hot dry noodles. Characteristics and effects Walnut kernels are rich in protein, fat, minerals and vitamins. Walnuts are warm in nature, sweet in taste, non-toxic, and have the effects of strengthening the stomach, nourishing the blood, moistening the lungs, and calming the nerves. The phospholipids in walnuts have a good health care effect on the brain nerves. Walnut oil contains unsaturated fatty acids, which can prevent and treat arteriosclerosis. The arginine, oleic acid, antioxidants, etc. contained in walnuts are very beneficial to protecting the cardiovascular system and preventing coronary heart disease, stroke, Alzheimer's disease, etc. Can pregnant women eat it? Can be eaten. Walnut kernels contain linoleic acid, linolenic acid, calcium, phosphorus, and iron. They are ideal skin beautifiers for the human body. Regular consumption can moisturize the skin, blacken the beard, and prevent premature hair whitening and shedding. Can infants and young children eat it? Can be eaten. Walnuts have the effects of warming the lungs, calming asthma, moistening the intestines and laxative. However, infants and young children should not eat too much, and they should crush walnuts and mash them into puree before feeding them.

Tags

• homemade sauce
• olive oil
• raw walnut kernels

Ingredients

Steps

1. 1 Select the shriveled walnut kernels and wash away the dust.

   

2. 2 Heat the pot and fry over medium heat until the water is dry, then stir-fry over medium-low heat until golden brown, then stir-fry over low heat until cooked and crispy (medium-medium-low-low heat). Keep frying to avoid uneven heating, which may cause some to be burnt and others not to change color. After frying, spread it out in the pot and let it cool. The final texture should be crispy and fragrant. If you are not sure about the heat, you can place the walnut kernels on a baking sheet and spread them flat, microwave them on high heat for 2 minutes, or you can use the oven.

   

3. 3 Sieve out the burnt black residue and keep the large peach kernels.

   

4. 4 Pour the crispy peach kernels into a blender and crush.

   

5. 5 When the walnut kernels are crushed to a certain extent, they will stick to the wall of the cup. At this time, pour in an appropriate amount of olive oil (corn oil, salad oil and other light-flavored oils are acceptable)

   

6. 6 Continue to stir the chopped walnuts and olive oil until it becomes a fine puree, and the walnut sauce is ready. Use a silicone spatula to scrape all the walnut butter from the walls of the mixing cup into a heat-resistant glass jar. (PS: All containers that come into contact with walnuts must be dry so that they will not deteriorate during storage).

   

7. 7 Remove the silicone ring from the bottom of the heat-resistant glass sealed jar, put the walnut butter in the microwave and heat on high for 1-2 minutes, opening it halfway to check to avoid bubbles from overflowing.

   

8. 8 Take out the jar and install the silicone bottom ring, and let the walnut paste cool.

   

9. 9 Once cool, cover with an airtight lid and refrigerate until ready to eat. Remember to scoop with a dry spoon and stir before taking.