The efficacy and eating methods of walnut flowers

Walnut flowers are the flowers that walnuts bloom. Although they are not beautiful and look a bit like caterpillars, they do have certain health care and disease prevention effects. They are rich in dietary fiber and have a good effect in preventing constipation. They are also called longevity vegetables because they contain phospholipids, which can enhance the vitality of human cells. They are very good in lowering the three highs and have a certain effect in preventing cardiovascular diseases.

The efficacy of walnut flowers

There is a tree in the countryside that looks very strange. It is covered with green "caterpillars", which scares people so much that they dare not approach it. However, the tree is growing well and does not seem to have any diseases or pests. It has lush branches and leaves.

Some of these "caterpillars" were lazily lying on the branches, while others were playfully hanging upside down on the swings. They didn't seem that scary, and rather looked lively and cute.

In fact, these are not scary "caterpillars" at all. Not only are they not insects, they are also a kind of flower and are edible. Children in rural areas should have eaten them.

This is called "walnut flower". What you buy on the market are generally black dried walnut flowers. It is rare to see fresh ones for sale. It can be fried or eaten cold. It is a specialty dish in the countryside.

And this side dish is not simple. It is called the "longevity vegetable" because it is rich in phospholipids, which can enhance the vitality of human cells, lower the three highs, have a preventive and therapeutic effect on cardiovascular and cerebrovascular diseases, and can also improve immunity and prevent cancer. Therefore, it has gradually moved from rural areas to the mass market.

How to eat walnut flowers

1. Walnut flower mixed with toon

Ingredients: walnut flowers, Chinese toon seedlings, red peppers Seasoning: salt, MSG, sesame oil, chicken essence

Preparation method: 1. Put the walnut flowers in warm water to swell and then wash them. Remove the roots of the toon seedlings and wash them clean. Remove the stems and seeds of red peppers, wash and cut into shreds. 2. Blanch the walnut flowers, toon seedlings and chili shreds in boiling water, then remove them and soak them in cold water. 3. Add salt, MSG, chicken essence and sesame oil to walnut flowers, toon seedlings and chili shreds, mix well and serve.

2. How to make fried bacon with walnut flowers

Ingredients: bacon, walnut slices, red pepper, salt, sugar, MSG, ginger slices, garlic slices, onion segments, and pepper powder.

practice:

1. Put the bacon into the pot and cook over high heat for 10 minutes until cooked. Take it out, wash it, and cut it into thick strips;

2. Wash the walnut flowers after soaking them, put them into the pot and cook for 5 minutes, take them out, wash them and set aside;

3. Wash the green and red peppers and cut them into strips of the same size as the bacon.

4. Put a little oil in the pot, add the bacon and stir-fry over low heat to release the oil, add walnut flowers, green and red pepper strips, ginger slices, and garlic slices and stir-fry over high heat for 1 minute. Season with salt, MSG, and sugar, add scallion segments, and serve.

3. Walnut Bread

Ingredients: Medium dough: 310g, high-gluten flour 508g, fresh yeast 19g, main dough: 120g, water 78g, fine sugar 35g, salt 6g, olive oil 51g, walnuts 72g, filling: 400g, decoration: appropriate amount

practice

1. Put all the ingredients for the medium dough into a mixing bowl, first use a hook mixer to mix at a slow speed until there is no dry powder, then change to medium speed and mix until the dough reaches the fully expanded stage.

2. Roll the dough from step 1 into a ball and place it in a fermentation box for basic fermentation at 28°C and 75% relative humidity for about 90 minutes.

3. Put all the main dough ingredients (except olive oil) into a mixing bowl, and tear the dough in step 2 into small pieces and put them into the bowl to mix together. After it forms a ball, add olive oil and mix until it is done and then take it out.

4. Divide the dough from step 3 into 55g balls each, roll them into balls, cover with plastic bag and let them rest for about 10 minutes.

5. Press the relaxed dough from step 4 into a round shape, wrap 20 grams of mochi in the middle of the dough, and seal the opening tightly.

6. Place the dough from step 5 in a fermentation box at 38°C and 85% relative humidity for final fermentation for about 45 minutes, until the volume doubles.