The key skill of cooking peanuts is not boiling, but soaking in soup. Even in some places, boiled peanuts are called stewed peanuts. Today, I will share with you the practice of boiled peanuts that are not paved outside the restaurant. Boiled peanuts are crispy and refreshing, which is more enjoyable than eating meat.

Ingredients: peanut 1000g, two celery, half carrot, a handful of pepper, two star anise, some shallots, cooking oil, monosodium glutamate and refined salt.

Operating steps:

1. First, put1000g of prepared peanuts, and then put an appropriate amount of warm water into the peanuts. Then add four spoonfuls of refined salt, two spoonfuls of monosodium glutamate, a few shallots, two star anises and a handful of pepper, stir well and soak for two hours.

2. When soaking peanuts, prepare materials: wash two celery, remove leaves and cut into diamonds for later use, and cut carrots into half grains for later use.

3. Add some water to the wok and bring to a boil. After the water is boiled, we add half a spoonful of refined salt and a little cooking oil, and then put the chopped carrots and celery in it and blanch it for one minute. After one minute, take it out immediately and take a shower with cold water. Adding a spoonful of clear oil when scalding celery can keep the celery green and increase its appearance. )

4. Put the soaked peanuts into the pot, add the soaked water and cook for five minutes. Then remove it with cold water for later use. Put the processed celery and carrots in.

5. Add a spoonful of Ming oil to peanuts, add a few drops of sesame oil, stir well, add a spoonful of monosodium glutamate and a spoonful of sugar. Stir well, then take out the pan and put it on the plate.

A crisp and refreshing cold peanut is ready. The practice is particularly simple, and you can learn it in three minutes.

-Food tips:

1. When making this cold peanut, soak it in Chili water for three hours in advance, which will be more delicious.

2. Cold peanuts don't need too much seasoning, just sugar, refined salt and monosodium glutamate. So boiled white can make the taste of a restaurant at home.