I've recently researched all kinds of cooking with roasted five-spice peanuts and rice, and have done it boiled, soaked, and this time using the same marinade as for chicken wings. This way the flavor is the deepest. I hope you like to eat five-spice peanut rice to.

Materials

Main ingredient: peanuts 500g;

Auxiliary ingredients: salt 20g, 20g of five-spice powder, pepper 10g, dashi moderate, three leaves

Roasted five-spiced peanuts

Oven version

1

First of all soak peanuts, to be crunchy, soak less for a while, 15-30 minutes can be. Then empty and dry the water and marinate with the auxiliary ingredients. Be sure to mix well, marinating time is 48 hours. During the period you can toss a little, I turned four times.

2

I put tin foil underneath so that the heat is really even. When you're done baking for the first time, use a spoon to gently turn it over immediately for the second time to avoid leaving the oven on for a long time. The first time at 200 degrees

8 minutes. The second 150 degrees

10 minutes. All between turning do not need to preheat in advance, exactly 150 degrees second baking, the third 200 degrees 2-4 minutes. As soon as there is a snap, turn off the machine.

3

Cool. When they are cool they are very crispy. To keep sealed.

Tips

One pound of peanuts and rice is exactly one pan in a 30l oven.

1. The soaking time should not be too long, long time soaking is not crisp. Recommended within half an hour

2. salt do not have to put too much, before doing the boiled version, not flavorful, salt put more than not salty, this time pickled, slightly salty

3. carefully observe the oven, inside the sound of popping, immediately turn off, do not open the oven door, simmering inside, there will still be a popping until cooled to take it out

4. before doing a good job is very crispy next day, the hair is funny! because not put inside the airtight jar, this time sealed up to save very tasty, kaka crispy