It is scientifically confirmed that walnuts contain calcium, phosphorus, iron and other trace elements and minerals necessary for the human body, as well as carotene, riboflavin and other vitamins.
As the saying goes, “Walnut meat is easy to eat, but its shell is hard to peel.”. Sometimes, the so-called “paper walnuts” bought in the vegetable market or the stir fry shop are not as easy to peel as the shopkeeper said, and they can only be done by taking out the pincers for eating pecans. In fact, the real paper walnut can be easily peeled by hand.
There is a kind of walnut called “185″ in Xinjiang, which is the best among paper walnut. When one hand is aimed at the grain of the walnut, the walnut opens. However, this kind of walnut is not conducive to storage. Once it is thrown during express delivery, it is easy to cause loss. Many suppliers have a headache: what if the shell of a walnut breaks and the customer asks for a return?
There is another paper walnut in Xinjiang, “33″, which ranks close to “185″. “33″ is also a kind of paper walnut with good quality in Xinjiang. Although the shell is slightly thicker than “185″, two walnuts are put together and squeezed with one hand, and both walnuts open.
The walnut named “33″ is widely planted in Hotan, Xinjiang. It is harvested from September to October every year. It is dried by natural light. After drying, it is blown by a large windmill (a high-power machine similar to a blower) for the first time. Under the strong wind, most of the empty shell walnuts are blown away, leaving the walnuts with fruits.
Then this batch of walnuts is put into the screening machine, and the walnuts with a fruit diameter of less than 4 cm are screened. After two passes of screening, the remaining walnuts are all big, plump and round.
Walnuts with thinner shells are more likely to get damp, so every time you open a walnut bag, take out the granules you want to eat, remember to tighten the bag immediately and put it in a cool place. If the room temperature in summer exceeds 25 ℃, it can also be refrigerated.
In Xinjiang, in order to better preserve the nutrition of walnuts, the local people rarely stir fry walnuts for food. The shell of the naturally baked walnut is yellow and white, which looks fresh, while the shell of the walnut after being put for a long time will gradually become dark and black.
The coat of walnut meat is slightly astringent, but nutritious, so it is not recommended to peel off the coat when eating walnut meat. When Xinjiang locals eat walnuts, they like to prepare a handful of raisins, eat three or five walnuts, grab a few raisins, and use the sour and sweet of raisins to bring out the astringent taste, which is delicious and healthy.
Post time: Dec-12-2022
