Drying dried groundnuts is a tradition in Shandong Province. Every year, after the fall harvest, many villagers cook groundnuts and then cut them into slices to dry as dried groundnuts, which is a major local delicacy. Groundnuts (sweet potatoes) are also eaten in many ways. One is directly boiled, the old rural breakfast eat this. The second is to cook raw dried groundnuts, that is, dried and then boiled, but also in the past the rural people's staple food. Third, cooked dried groundnut, that is, boiled first, and then sliced and dried, food can be boiled but not boiled, but generally all people steamer to soften when eaten. Fourth, the groundnut noodle soup, that is, with groundnut flour (sometimes mixed with flour) rolled noodles or squeezed into strips with a funnel into a pot of boiling water to cook, adjusted to the marinade, smooth and sweet.

Jiudong groundnut dry practice steps:

First of all, the fall harvest of groundnut, is not immediately on that to do groundnut dry. Because the fresh groundnut contains more starch, made out of more noodles, poor flavor. Therefore, the groundnut should first go through the cellar for a period of time. In the process of storage, the starch inside the groundnut will be converted into polysaccharide, so that the groundnut is very soft and sweet whether it is boiled or baked. After a certain degree of storage, the groundnuts can be processed. Wash, peel and steam, these are the basic process. In the past, there are also not peeled directly boiled, boiled and then peeled. Steam cooking fire is a learning experience, the fire is too small on the pan raw, too big on the too thin bad slicing.

Secondly, the boiled groundnut is sliced or cut into strips, and then it has to be dried. In the past, it was often worn with branches and hung on the tree. Now rarely so sun, are placed on the net frame or bamboo plaque spread out to dry. This kind of drying method is suitable for the processing of large quantities. The first thing you need to do is to turn it over and repeat the process over and over again.

In windy weather, you need to use a plastic sheet or gauze cover, because the wind sand will fall on the groundnut, it is difficult to remove. The dried groundnuts are basically shaped when they are dried to a certain extent.

Many people who have not seen this kind of dried groundnut, the first time I saw the white frost, always thought it was groundnut mold hair. In fact, if the groundnut dry mold hair, are green brown hair. Smell also has a kind of sour rot flavor. As long as there is a temperature difference exists, dried groundnuts are easy to frost. If the dried groundnuts are dried and stored at a constant temperature, there is very little frosting. Therefore, it is not easy to make the dried potato without any frosting at all.

In the past, there were no conditions, so the dried groundnuts could only be put in a ventilated place with a low temperature to dry, otherwise they would easily get moldy. But this drying time is long, dried groundnut will lose the soft characteristics, become hard, very costly teeth, need to steam before eating a steam. But now with cold storage and vacuum sterilization packaging technology, dried groundnut can be well preserved, and even put a year will not have a problem, you look at the "Kimye" original juice dried groundnut will understand.