Salted peanuts

Materials: 500g of fresh shelled peanuts

Seasoning: 10g of salt about 1 tablespoon, 4 star anise, 1 small piece of cinnamon, 3 slices of allspice, 1 small piece of kenaf, 1 spoon of peppercorns, 3 slices of ginger, 1 piece of strawberry fruit, 1 spoon of cumin.

How to do it:

1, pour the peanuts into a basin repeatedly and thoroughly wash off the soil on the shell with water, and then squeeze the peanuts with your hands to open a mouth, so that when you cook them, they will be more flavorful. If the peanuts are sun-dried, they need to be squeezed open and soaked for a few more hours

2. Put the peppercorns, star anise, cumin, sanaeng, and grasshoppers into a teabag box and seal it.

3, the pot pour into the amount of water, put the tea bag box and ginger, cinnamon, salt, etc., pour the peanuts with a large fire to boil and then turn to medium heat, continue to cook for half an hour and then turn off the fire, turn off the fire and then left in the pot to simmer for 1 hour before eating better taste yo. If the sun-dried peanuts production, cooking time should be moderately longer 20 minutes to half an hour

Other practices of fresh peanuts

Five spice tea peanuts

Raw materials: tea 15 grams of peanut meat 500 grams of salt 15 grams of five spice powder, chicken essence, green onion segments, ginger, dai mai, each moderate amount

Method

Peanut meat cleaned, put into the wok Add water and put in the rest of the ingredients.

Bring to a boil over high heat, then simmer over low heat until crispy.

Nanmilk peanuts

Ingredients: 1 catty peanut kernels, 1.5 pieces of nanmilk, 5 qian of salt, 5 qian of star anise, 3 qian of licorice.

Method: First, remove the shells of the peanuts and select, then boil the peanut kernels until they are seven mature, and then put them into the water boiled with star anise and licorice and baked.

Fish peanuts

Small dried fish, first soaked, to remove the salty flavor. Then fish out and control the dryness.

Peanuts, fried in oil, peel off the red skin of peanuts.

Heat the frying pan, under part of the dried small fish, not too much, half fried half fried until cooked, the same way to do the rest.

The pot to stay low oil, fry a few dried chili depending on the spiciness, burst ginger, onion and garlic minced silk also into put fried dried small fish, add salt if not salty, soy sauce, cooking wine, sugar more, simmering until the juice is absorbed by the small fish dry, add peanuts, monosodium glutamate (MSG) out of the pot.

Cooking suggestions

1, peanuts must be cleaned to soak in water without sedimentation yo, otherwise it is not salt water peanuts but mud peanuts!

2, if it is made of dry peanuts, after cleaning, you have to squeeze the opening to soak for 2 hours before cooking

3. eat not finished peanuts, to be placed in a plastic box into the refrigerator to save, save the time to pour some boiled peanut soup, so that peanuts will not dry and affect the taste.