Walnuts Mixed with Parsley

Name: Walnuts Mixed with Parsley
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some parsley; Some walnut; Some Refined salt; Some MSG; Some sesame oil; Some Pepper oil; Some Sugar

by Love promise

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The dry climate in spring often makes people feel dry mouth, body discomfort, and irritable mood. In this season, eating some celery can help clear away heat and remove dampness, and strengthen the body. Eating more celery in spring can also nourish blood and invigorate the black and bright hair. In particular, people with excessive irritability, rough skin, and frequent insomnia and headaches can eat more appropriately.
Celery is a high-fiber food that can speed up digestion and elimination in the stomach, and then through the diuretic function of celery, the alcohol in the stomach is excreted through the urine, so as to relieve the pressure on the stomach and play a sobering effect. "

Ingredients

Some Parsley
Some Walnut
Some Refined Salt
Some Msg
Some Sesame Oil
Some Pepper Oil
Some Sugar

Walnuts Mixed with Parsley

1. Prepare raw materials: parsley, walnut kernels (I used wild walnut kernels)

2. Wash parsley and cut into sections

3. Put parsley into boiling water and blanch it

4. Put parsley into boiling water and blanch it

5. Take it out and rinse with cold water, drain the water and set aside

6. Take it out and rinse with cold water, drain the water and set aside

7. Stir the walnuts in a frying pan until crispy

8. Add the stir-fried walnuts, salt, monosodium glutamate, sesame oil, pepper oil, and sugar to the parsley and mix evenly.

Tips:
1. Don't have too much oil when stir-frying walnut kernels, because walnut kernels contain oil;

2. When blanching vegetables, put two drops of edible oil in boiling water to keep the vegetables green;

3. Place the blanched celery in cold water to keep its crispy texture;

4. I use wild walnut kernels, which are also delicious when replaced with home walnut kernels;

5. I always fry more pepper oil at a time, put it in a sealed vial, and use it again to save trouble. I don't need to fry it every time.