Roasted raw sunflower seeds
Fresh raw sunflower seeds dry-roasted slowly in a hot wok with constant stirring until lightly bronzed, intensifying their nutty aroma for crisp, additive-free snacking.
Instructions
- 1
Fresh seasonal goods 363, thin skin and large kernels.
- 2
Heat the pan, and don't add anything.
- 3
Pour in the melon seeds.
- 4
Flip.
- 5
Flip through it again.
- 6
Keep flipping through.
- 7
The skin is somewhat colored, it's okay to knock a few pieces to check the doneness. At this point, you need to turn them more frequently, as they can easily burn. Turn the heat to the lowest setting.
- 8
When it's done, take it out of the pan; the skin has evenly browned.
- 9
The melon seeds still have some residual warmth and will continue to ripen a bit more. When poured into a large winnowing tray, they become crisp and fragrant once cooled.
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Ingredients
Main Ingredients
- Raw sunflower seeds250g