Spiced peanuts are a famous snack in Kaifeng, fried by hand and baked in the oven. I think it tastes better with my hands, and it tastes crisp. Garlic peanut is an improved version of spiced peanut, but garlic is added, which is just one of its flavors. Taste problems vary from person to person. Everyone likes different tastes, and the materials can be added or subtracted as appropriate to make their own favorite tastes!

Authors: Er and Xiao Jiujiu

24 minutes

Five spices

middle (level)

other

other

other

material

Raw peanuts

5 pounds

Sichuan pepper

1

Star Anise

3 capsules

Mircia

5 tablets

garlic

5 petals

Expand all materials

working methods

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1. Boil the aniseed in water, and then cook it. This process does not add salt or thirteen spices.

2. Pour the peanuts into the pot, cover the pot and stew for three minutes, stirring in the middle to prevent some peanuts from eating aniseed water.

3. Take out the peanuts and control the moisture. Add chopped garlic cloves, two handfuls of salt, half a packet of thirteen spices, a little Chili powder, and aniseed water to boil and take out aniseed.

4. Stir well, put it in a bag, seal it for two hours, and marinate it for taste.

5. Spread it out to dry after two hours, and the time is uncertain. It can be dried for a long time, semi-dry or nearly completely dry, so it is easy to fry.

6. Stir-fry the sand in a large wok with a small fire. Pour the peanuts into the sand and keep stirring until the peanuts can peel off easily. Take a pot, pour peanuts and sand into a sieve, sieve out sand and sundries, and eat after cooling.