Pine nuts are the seeds of Siberian cedar, a distant relative of the Mediterranean pine (pine). They contain several times more vitamins than others, and twice the amount of minerals. They contain very important amino acids - even more than milk and meat. Pine nuts are completely fiber-free. They are of high nutritional and medicinal value.
Instructions
Step 1
They are valuable as a source of iron and lecithin, as well as a rich source of iodine. In terms of the amount of phosphatides, these nuts are the leader among all other known nuts and oilseeds. It has been proven that 100 grams of pine nut kernels satisfy the daily human need for amino acids and micronutrients that are deficient for the body, such as manganese, potassium, magnesium, copper, zinc, cobalt.
Step 2
To boil pine nuts, put as many of them in a saucepan as you plan to eat. Pour in water to completely cover the nuts. You need to cook for 15-20 minutes. Drain the water and flick the nut across, so you need less effort, and the nucleolus will remain intact.
Step 3
Cedar milk is used in the nutrition of infants with cow's milk allergy, and is also recommended for nursing mothers to enhance lactation. For cedar milk, take 600 grams of nuts. Peel them, and to remove the skin, immerse the nuts in a colander in boiling water for 2-3 minutes. Drain the water, place them on a tea towel. Wrap the nuts and rub lightly. During this procedure, the skin is easily peeled off. Take a wooden mortar and rub the nuts thoroughly in it, gradually adding 300 ml of warm boiled water. Pour the resulting milk into another container, and in the cake add another 300 ml of warm water, squeeze and drain to the previous milk.
Step 4
Roasted pine nuts can be added to desserts and salads, they add a wonderful flavor to dishes, and are also easy to consume on their own. Peel the kernels by blanching and remove the skin with a dry towel. Place the nuts in a single layer in a well-heated dry skillet. Stir them immediately with a wooden spoon or spatula to prevent them from burning. Reduce the cooking temperature gradually. Roast the pine nuts for 5-10 minutes, depending on how wet they are in the pan.
