How to make 3 delicious dishes from nuts

The nuts are cool, fatty, crunchy and grainy, but the seeds do not have a specific and rather light taste, so many other ingredients have been used to process many delicious dishes from nuts.

The seeds are filled with sugar

Resources:

Alum sugar: about 250gr

Seeds: 1kg

How to process seeds with sugar rim

Selected seeds are young, delicious seeds, after washing 2-3 times clean water, you put seeds in a pot, pour the ginseng juice and boil, stir in the hands for about 2-3 minutes, then remove and drain.

The alum sugar is beaten and then pans on the stove for the seeds and alum sugar to mix and cook under low heat. When hot enough, the alum sugar will melt, the water in the soil will also flow out, you will stir well until the line around the bead makes a thick layer, then the kitchen is done.

With this sugar-rimmed nuts, you can put the finished product into a glass jar that is gradually eaten with your favorite yogurt or fruit or tea.

Note: Since the sugar is easily burnt, remember when you have to pick up the slug regularly and turn off the stove when the sugar has just fallen.

Seeds with pineapple rim

Resources:

Alum sugar: about 250gr

Seeds: 1kg

Pineapple (pineapple): 1 fruit

How to cook seeds of pineapple rim

Similar to the way of processing sugar rapeseed seeds, you also choose young seeds that are washed with water and then poured over boiling water and then drained.

Alum sugar is also crushed to make the sugar quickly melt when slogged.

Pineapple peeled, cut the pineapple eye to avoid burning the tongue when eating, then chopped it into small pieces of the same size as the nuts.

The most important step is the slug, first you put the seeds and the sugar into the pan and stir in the pan for about 2-3 minutes under the medium heat and let the sugar melt. Continue to stir your hands until soft and sugar-pineapple, fragrant, nutty and smooth, and you can turn off the heat.

Pour the number of pineapple rimless food into the glass jar, cover the lid and store in a cool, dry place or prevent cool refrigerator use gradually.

Tea seeds

Resources:

Seeds: 500g

- Street: 200g

- Jaggery: 100 g

- Fresh ginger

- Siro (mint, jackfruit, strawberries as you like)

Making:

Step 1: Wash the seeds thoroughly and drain the seeds into 4 parts, marinate the seeds with 50gr of sugar and 2 teaspoons of syrup. Leave for about 30 minutes for the seeds to taste.

Step 2: Turn the seed to the turn until the seed becomes sticky, absorb the taste.

Step 3: Put the seeded rim on the plate.

Step 4: Dissolve 100g of jaggery sugar into 500ml of water and boil on the stove. Sprinkle some slices of sliced ​​ginger and let it cool. Add fresh ginger to cut the fiber and boil it again, then turn off the stove to cool.

Step 5: Divide the seeds into small bowls, slowly sprinkle with sugar. If you like cold, add some shaved ice.