Five-spice peanuts are a delicious traditional Han dish that belongs to Zhejiang cuisine. It is made with peanuts as the main raw material and processed with other ingredients such as sugar, salt, and pepper. It has a delicious taste and a mellow taste.

Method 1

Ingredients: 150 grams of peanut kernels, sugar, refined salt, five-spice powder

Production process

Put the peanut kernels in a bowl , pour in boiling water and simmer for a while, peel off the outer layer, put in 30% hot oil and fry slowly until crispy, remove and set aside.

After the peanuts have cooled, put the wok on low heat, add 50 grams of sugar, refined salt, and five-spice powder. Stir evenly after the saccharification. Pour in the peanuts so that the sugar coats the peanuts. Stir-fry until dry, remove the pot from the fire, and serve on a plate.

Method 2

Ingredients: neat, undamaged peanuts, salt, aniseed, pepper, garlic

Equipment: large wok, iron sieve

Production process

Ingredients: For every 5 kilograms of peanuts, add 500 grams of salt, 50 grams of garlic, and 5 grams of pepper. Put the peppercorns, aniseed, salt, etc. into a container, add peeled and mashed garlic, then put the washed peanuts into the container and mix with the seasonings. Pour in boiling water until all the peanuts are soaked. Cover and soak for 2 to 3 hours, take out and spread out to dry.

Stir-fry: Put clean sand in a clean and dried large pot, stir-fry over fire, then pour in dried peanuts in time. Fry until there is a crackling sound, and when the peanuts are easy to peel when you twist them with your hands, stir-fry over low heat for a few more minutes before serving. Sieve out the sand and the remaining peanuts are spiced peanuts. When frying peanuts, stir frequently to prevent them from burning.

Process flow: prepare ingredients→mix ingredients→stir-fry→take out of the pot and sift→finished product.