Walnut cheese(he tao lao )

Walnut cheese

Introduction:

"Walnut cheese" is also a famous snack with a long history in Beijing. The exact year of its publication is unknown, and there is no exact record in the historical materials. "Walnut cheese" has a certain beauty effect. It is said that Cixi in the Qing Dynasty often ate this kind of food. In her later years, the Empress Dowager Cixi's hair color is still black and bright, which may be related to eating these health-care foods. Some friends asked me, what is "cheese"? My understanding is that in the past, people in Beijing called pasty food with milk "cheese". It's said that in the early days of making walnut cheese, some milk was added to it. Later, it was said that Empress Dowager Cixi didn't like it, so it was dispensed with, but it was still called "cheese."

Production steps:

Step 1: main raw materials.

Step 2: put the pre soaked peeled walnuts into the cooking machine.

Step 3: put the cooked jujube into the cooking machine.

Step 4: put the raw materials in place.

Step 5: inject 200ml water into the cooking machine.

Step 6: turn the cooking machine to high gear and stir for 10 seconds to make walnut kernel and jujube into a fine paste.

Step 7: then pour into the basin.

Step 8: pour the rice noodle into the basin, mix it with walnut paste, and make the paste.

Step 9:

Step 10: pour the rock sugar into the pan.

Step 11: inject 200ml water.

Step 12: melt the rock sugar over medium heat.

Step 13: after dissolving the rock sugar, pour in the walnut paste and mix with it.

Step 14: continue to boil over medium heat and stir with a spoon until thick.

Step 15:

Step 16: when the paste becomes thick, cook for another 10 minutes to make it thoroughly cooked and then out of the pot.

Step 17: pour the prepared walnut cheese into a bowl and garnish it with a few pieces of cooked wolfberry.

Materials required:

Peeled and roasted walnuts: 40g

Cooked jujube: 20g

Rice noodles: 20g

Rock sugar: 30g

Water: 400ml

Note: 1, in advance, to dry walnut foam hair for several hours, so that the skin becomes softer after peeling, walnut convex concave can use bamboo toothpick to remove the skin, to be patient, because after peeling the walnut will not have bitter feeling, taste good, and then in the pot with small fire baking cooked, eat will be more fragrant, remember not to bake paste. If you like, it can be made directly after peeling, but the aroma is not strong enough. 2. In the past, Jiang rice flour was soaked in water for two hours, then ground with water manually, and used after being made into rice paste. Now there are Jiang rice flour and glutinous rice flour on the market. Therefore, the finished product can be made directly. If friends like to bubble good rice, with cooking machine to stir homemade rice slurry, also can. 3. In the past, when making walnut cheese, you need to add some jujube mud, which will be more nutritious and taste better. The jujube paste can be made separately, or the jujube can be boiled to remove the core and stirred together with the walnut kernel to form a paste. Jujube, to choose the best jujube, jujube flavor is not strong jujube. Do not use the jujube mud sold in the market, because it contains oil and preservatives, and the taste is not good. 4. When cooking walnut cheese, it should be cooked slowly over low heat and stirred frequently. Don't worry about it, otherwise it will be easy to paste. Winter production of walnut cheese, which can also put some brown sugar, can play a warming tonic role. Walnut cheese is the most suitable for ladies to enjoy. It can moisturize and nourish the skin, lighten the hair, strengthen the brain and replenish intelligence.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : He Tao Lao