A complete list of peanut recipes!
1. Crunchy peanuts with preserved eggs
Instructions:
1. Peel the preserved eggs and cut them into small dices. Peel the peanuts into half.
2. Chop green garlic, onions, peppers, garlic into fine pieces, and chop coriander and set aside.
3. Mix soy sauce paste, black vinegar, sesame oil and ingredients from (2) evenly.
When eating, mix the peanuts and preserved eggs together and then eat.
2. Salt-baked black beans and peanuts
Ingredients:
500 grams of peanuts
300 grams of black beans
Seasoning Ingredients: 3 teaspoons of salt (add 3 star anise if you want to increase the aroma) and 1 teaspoon of Sichuan peppercorns.
Therapeutic effects: Strengthens the kidneys, nourishes the waist, removes athlete's foot, and turns hair black. It can strengthen muscles and bones, nourish the five internal organs, and is especially good for vegetarians. .
Preparation method:
1. Soak and wash the peanuts, and soak and wash the black beans with green meat. Boil the peanuts in water for 10 minutes. After cooling, take out the peanut flesh. Try eating one or two to see if it tastes juicy and fragrant.
2. Add water to black beans and simmer for 1 hour.
3. After the black beans are simmered until thick, add the peanuts and simmer for another half an hour. When the water is reduced and the bean noodles cannot be soaked, add salt and bring to a boil over high heat, then lower the heat.
4. Continue to cook and bake until dry, then serve.
3. How to make spiced peanuts
Features:
Delicious taste, original and mellow flavor
Ingredients: 150 grams of peanut kernels, sugar, Refined salt, five-spice powder
Preparation method:
1. Put the peanut kernels in a bowl, pour in boiling water and simmer for a while, peel off the outer layer, put in 30% hot oil and fry slowly until Remove crispy and set aside.
2. After the peanuts have cooled, put the wok on low heat, add 50 grams of sugar, refined salt, and five-spice powder. After the sugar has melted, stir-fry evenly. Pour in the peanuts so that the sugar coats the peanuts. Fry the kernels until dry, remove the pot from the fire, and serve on a plate.
4. Boil the five-spice peanuts
Ingredients: 500 grams of shelled peanuts, 2.5 grams of Sichuan peppercorns, star anise 2.5 grams each of fennel and fennel, 2 small slices of cinnamon, 4 cloves of garlic, and appropriate amount of salt.
Preparation method: (1) Wash the peanuts, pinch a small opening at the tip of each peanut, put it into a basin, add salt, pepper, star anise, fennel, cinnamon, and an appropriate amount of water (water enough to submerge the peanuts for degrees). (2) Peel off the skin of the garlic, wash it, smash it into pieces, put it into the jar where the peanuts are soaked, stir it thoroughly to dissolve the salt, and soak it for a day and night. (3) Pour the peanuts into the pot together with salt water and spices, bring to a boil over high heat, then simmer over medium to low heat for 30 minutes. (4) Take out the cooked peanuts, drain them and let them cool, then spread them out in the sun until they are 70 to 80% dry, then put them on a plate.
5. Five-spice tea peanuts
Ingredients
15 grams of tea, 500 grams of peanut meat, 15 grams of salt
Five-spice powder, chicken essence, green onions Appropriate amounts of segments, ginger pieces, and aniseed ingredients
Preparation method
(1) Wash the peanut meat, put it into a wok, add appropriate amount of water, and add the remaining ingredients.
(2) Bring to a boil over high heat, then simmer over low heat until crispy.
6. Nanru peanuts (produced by Li Xiji Food Store)
Ingredients: 1 catty of peanut kernels, 1.5 yuan of Nanru, 5 qian of salt, 5 qian of star anise, 3 licorice money.
Preparation method: First remove the shells of peanuts and select them, then boil the peanut kernels until they are seven-mature, then put them into water boiled with star anise and licorice and bake them.
7. Fish and peanuts
Soak small dried fish first to remove the salty taste. Then take it out and dry it.
Peanuts are fried and the red skin is peeled off.
Heat the oil pan, add the next part of dried fish (not too much), half-fry and half-fry until cooked, and finish the rest in the same way.
Leave low oil in the pot, fry a few dried chili peppers (depending on the spiciness), sauté minced ginger, onion and garlic (can also be shredded), add fried dried fish, add salt (if not salty) ), soy sauce, cooking wine, sugar (more), simmer until the juice is absorbed by the small fish, add peanuts and MSG and take it out.
8. Sugar-coated peanuts
Ingredients:
White sugar, purified water and fried and peeled peanuts.
Preparation method:
When making sugar-coated peanuts, you must first dilute the sugar in a ratio of 1/4
Note: here sugar is 4 and water is 1 . Then put the transparent and colorless sugar water into a small and hard pot, heat it on the fire, until it turns transparent and golden brown, sprinkle peanut kernels inside, so that all the peanut kernels are covered with sugar water. Then use a spoon to scoop out the peanut kernels coated with sugar water and place them on tin foil to dry.
9. Peanut tea
Ingredients: 2 spoons of brown rice, 2 spoons of peanuts Seasoning: 1 bowl of rock sugar
Method:
1) Soak the brown rice for 8 hours, then use a juicer to make brown rice and peanut slurry together with the peanuts.
2) Put 6 bowls of water in the pot and bring to a boil, then pour the brown rice and peanut slurry into the pot. While pouring, use a soup ladle to slowly stir evenly. Add rock sugar before serving. Mix well and serve.
10. Old Vinegar Peanuts
Main Ingredients: Peanuts
Accessories: Lettuce, dried fragrant peas
Seasoning: Balsamic Vinegar (Zhenjiang ), sugar, sesame oil, soy sauce, green onion
Preparation method:
1. Fry the peanuts until cooked;
2. Wash and shred the lettuce , dice the dried fragrant seeds and mince the green onions;
3. Take a container and put in the vinegar, sugar, sesame oil, soy sauce and green onions, stir well and make a juice and set aside;
4. Take In a trumpet-shaped bowl, put shredded lettuce and dried fragrant dices on the bottom, put fried peanuts on it, pour in the prepared juice, mix well and serve.
Features: refreshing, crisp and delicious.
11. Mosquito Peanut
Features: bright red color, fragrant and crispy taste.
Ingredients: 150g peanuts, 25g moss.
Seasoning: appropriate amounts of cooking oil and sugar.
Method:
1. Fry the peanuts in the oil pan until the color is red and bright, take them out.
2. When the moss is fried until crispy, take it out and sprinkle with a little sugar.
3. When filling the pot, put the moss on the bottom and put the peanuts on it.
12. Golden Peanut Balls
Features: golden color, rich taste.
Preparation time: 13 minutes
Cooking time: 3 minutes
Ingredients: peanuts, chicken mince, eggs.
Seasoning: starch, salt, chicken powder, ginger juice, cooking wine, egg white.
Method:
1. Peel and crush peanuts and set aside.
2. Add a small amount of salt, ginger juice, cooking wine, and chicken powder to the minced chicken, mix well, then add egg white and starch to it, and squeeze it into a ball shape.
3. Roll peanuts on the outermost layer of the meatballs.
4. Put oil in the pot, when it is 40% to 50% hot, add the meatballs with chopped peanuts and fry until golden brown.
Chef’s Tip: When frying the meatballs, add more oil. It is best if the oil temperature is moderate.
13. Fried peanuts with double vegetarian ingredients
Features: colorful, fresh and crispy.
Preparation time: 7 minutes
Cooking time: 3 minutes
Ingredients: peanuts, garlic sprouts, bagged bamboo shoots, small red peppers.
Seasoning: salt, chicken powder, cooking wine, pepper, sesame oil, sugar, starch.
Method:
1. Fry the skinned peanuts until cooked.
2. Wash the garlic sprouts, bamboo shoots and small red peppers and cut them diagonally into small sections.
3. Put oil in the pot, add garlic sprouts, bamboo shoots, small red peppers and appropriate seasonings and stir-fry.
4. After frying, add fried peanuts and thicken the gravy.
Chef’s Tip: Bamboo shoots can be boiled in water in advance, and a small amount of sugar can be added to the water to remove the bitterness
14. Stir-fried vegetarian snail meat with peanuts
Features: Made of konjac powder The vegetarian snail meat is similar in appearance and taste to real snail meat.
Preparation time: 5 minutes
Cooking time: 3 minutes
Ingredients: peanuts, bagged vegetarian snail meat.
Seasoning: salt, chicken powder, monosodium glutamate, starch.
Method:
1. Soak the peanuts in boiling water for a while, peel them, and then fry them until cooked.
2. Pour the vegetarian snail meat into water and set aside.
3. Put a little oil in the pot, add vegetarian snail meat and fried peanuts and stir-fry together.
4. Add appropriate amount of salt, chicken powder and MSG to taste, and finally thicken the gravy.
Chef’s tip: Don’t stir-fry vegetarian snail meat for too long, otherwise its nutrients will be destroyed.
15. Candied Peanuts and Red Dates
Features: sweet but not greasy, with a certain blood-enriching effect.
Preparation time: 3 minutes
Cooking time: 25 minutes
Ingredients: peanuts, red dates.
Seasoning: sugar, honey.
Method:
1. Boil the peanuts and peel them, and wash the red dates.
2. Put water in the pot, add sugar, and simmer the peanuts and red dates together.
3. The juice will collect after about 20 minutes. Before collecting the juice, add an appropriate amount of honey and put it into a container.
Chef’s Tip: During the cooking process, first turn to high heat
and then low heat. Add a small amount of starch to thicken the soup before the sugar water comes out of the pot.
16. Ground Turtle Braised Peanuts
Features: High protein content, nutrients easily absorbed by the body.
Preparation time: 12 minutes
Cooking time: 5 minutes
Ingredients: peanuts, ground turtle, eggs.
Seasoning: salt, monosodium glutamate, cooking wine, starch, chopped green onion.
Method:
1. Boil the peanuts and peel them, and fry the ground turtles.
2. Boil the eggs, remove the yolk and leave the white, and cut into orange petals.
3. Put a little oil in the pot, add the fried ground turtle and cooked peanuts, stir-fry, add water, add appropriate amount of salt, MSG, and cooking wine and simmer for a while.
4. Finally thicken the gravy, drizzle with a little oil, and sprinkle with chopped green onion.
Chef’s Tip: When frying the ground turtle, it is advisable to 80% heat the oil and fry it for a while.
17. Boiled razor clams with peanuts
Features: delicious, especially suitable for soup.
Preparation time: 10 minutes
Cooking time: 3 minutes
Ingredients: peanuts, razor clams, carrots.
Seasoning: salt, chicken powder, cooking wine, green onion, ginger.
Method:
1. Put the razor clams into clean water to spit out sand, then blanch the water and remove the sandbags.
2. Wash, peel, cut into strips and blanch the carrots, peel the peanuts and set aside.
3. Put oil in the pot and saute the onions and ginger until fragrant, then add the clear soup, and cook the carrot strips and peanuts until they are almost cooked.
4. Finally add razor clams, add seasonings and cook for a while.
Chef’s Tip: The time for blanching razor clams should not be too long.
18. Peanuts mixed with fish skin
Features: Rich in taste, it is a good appetizer.
Preparation time: 20 minutes
Cooking time: 3 minutes
Ingredients: skinned peanuts, fish skin.
Seasoning: salt, chicken powder, cooking wine, sugar, monosodium glutamate, sesame oil, red oil, Zhenjiang mature vinegar, ginger slices, green onion cubes, star anise, sharp pepper.
Method:
1. Cook the skinned peanuts with salt, star anise, chili pepper, ginger slices and green onions.
2. Soak the fish skin in warm water.
3. Mix the delicious peanuts and soaked fish skin with a small amount of salt, chicken powder, cooking wine, sugar, MSG, sesame oil, red oil, and Zhenjiang mature vinegar.
Chef’s Tip: The fish skin bought in the market is cooked and cannot be boiled or fried.
19. Peanut Fruit Salad
Features: Refreshing taste, the flavors of fruit and peanuts echo each other.
Preparation time: 5 minutes
Cooking time: 3 minutes
Ingredients: peanuts, watermelon, grapes, apples, bananas.
Seasoning: salad dressing.
Method:
1. Boil the peanuts and peel them, and wash the grapes.
2. Wash the watermelon, apple and banana, peel them and cut them into small pieces.
3. Mix all ingredients with salad dressing evenly.
Chef’s Tip: Add salad dressing according to personal taste.
20. Spiced peanuts
Get a plastic bag of coarse sand from the construction site and use a sieve to sift out the too fine sand. The ideal sand is as fine as rice. Wash with water repeatedly and then dry in the sun;
Wash the peanuts and place them in a warm oven with an appropriate amount of salt and your favorite five-spice condiment (I used a large amount of spices and a very small amount of Sichuan peppercorns) Soak in water for about 10 minutes until the water is submerged, then pick it up and let it dry thoroughly.
Pour the sand into the iron pot, then add peanuts with a volume equivalent to about one-half of the sand, stir-fry continuously over medium-low heat, and increase the heat when the water vapor dries. Use a little fire power, add a small amount of aniseed and salt, and continue to stir-fry until the peanuts are fragrant and slightly brown, turn off the heat, continue to stir-fry until slightly hot, and use a sieve to remove the salt and seasonings.
21. Peanut Nougat
[Ingredients] White marshmallow (vanilla flavor) 100g milk powder 100g peeled cooked peanuts (divided into two halves) 80g powdered sugar < /p>
[Method] 1. Place the marshmallows in a container and microwave at high temperature for 40 seconds to soften them, take them out and stir;
2. Add milk powder and stir. If they become hard, turn them for another 40 seconds; < /p>
3. Add peanuts and mix well;
4. Place the kneaded embryos between two layers of plastic wrap, roll them into a thick rectangle with a rolling pin, and then put them in the refrigerator Refrigerate for 2-3 hours;
5. When the sugar cubes harden, take them out and cut them into small pieces with a toothed knife and sprinkle them with powdered sugar (to prevent sticking).
Tips: 1. Stir while it is hot. If it is too hot at the beginning, you can use a rubber knife to mix it, but it is too sticky and it is not easy to mix. When it is slightly cold, you can knead it with your hands. It is best to use your hands. Milk powder or sugar powder can prevent sticking, and it will not stick to your hands when you mix it.
2. It is best to keep the prepared candy in the refrigerator when it is hot, so that it tastes better.
22. Peanuts mixed with tofu
Ingredients: 1 box of lactone tofu, 100 grams of fried peanut kernels, 30 grams of mustard, 1 teaspoon of minced coriander (5 grams).
Method: Tear off the plastic film on the tofu box, turn the tofu box upside down on a plate, use a knife to make a small opening in the corner of the tofu box, and blow into it. Then gently pat the four walls of the box with your hands, lift the box up, and you will find that the tofu is completely "lying" on the plate. Place the plate with tofu in the steamer, cover it, and steam over high heat for 8 minutes. Don't be idle while steaming the tofu. Use this time to crush the fried peanuts into crushed peanuts and cut the mustard into minced mustard. Don’t crush the peanuts too much, but chop the mustard as finely as possible. After the tofu is steamed, sprinkle with chopped peanuts, minced mustard and coriander.
Mix it carefully before eating. It is best to use a spoon when eating. Put a spoonful into your mouth. The delicateness of tofu, the crispiness of peanuts and the refreshingness of mustard are mixed in your mouth. It is extremely delicious. .
23. Soak peanuts in ginger-flavored vinegar
Peel and wash the young ginger and chop into ginger paste (the finer, the better), two spoons of vinegar, half a spoon of soy sauce, and two spoons of sugar. According to the proportion, stir in the ginger paste to prepare the crab dipping seasoning, and then soak the peanuts in oil for three to five minutes. Note that it should be brewed and eaten immediately, and cannot be soaked for a long time.
You can also soak peanuts cooked in water. It doesn’t matter if you soak them for a long time.
24. Peanut Pig Tail Soup
Ingredients/Peanuts, pig tails, shredded ginger, chopped green onion
Method/Cut the pig tail into pieces and blanch them in boiling water. Add peanut kernels and simmer for about 20 minutes, then season and serve.
This soup recipe is really good. Peanuts have the effect of promoting lactation, and pig tails are rich in colloid content. If you have a lean body constitution, you can change the pig tails into pig feet; if you are afraid of getting fat, Girls, you can also just drink soup and eat some peanuts. You can also eat more boiled peanuts in daily life, which is also very effective for breast enlargement!
Materials; peanut kernels and coriander seasoning; oil, soy sauce, rock sugar, sesame oil
Method;
1. Put soy sauce and rock sugar in the pot and wait until the rock sugar is completely melted Take out of the pan and let it cool down naturally. Set aside for use
2. Coat the peanuts in oil and fry until golden brown, then add the sauce.
3. Wash and chop the coriander , mix well with peanut kernels, and done!
Taste;
Crispy and delicious, the aftertaste is full of the aroma of coriander.
25. Fenugreek and Red Bean Peanut Soup
Ingredients: 8 taels of kudzu (about 320g), 4 taels of adzuki beans (about 160g), 2 taels of peanuts (about 80g), 1 tael of red dates (about 40g), 1 piece of tangerine peel , 10 soup bowls of water.
Ingredients: appropriate amount of salt.
Method: 1. Tear off the outer skin of kudzu, wash and cut into thick pieces. 2. Wash and remove the cores of the red dates, soak the tangerine peel until soft, scrape off the pulp, and wash the adzuki beans and peanuts. 3. Boil water, add all ingredients, simmer over high heat for half an hour, then simmer over low heat for 1 hour and a half, season with salt and serve.
Remarks: Soak adzuki beans and peanuts in water for a while. If the surface is broken, discard them and cannot use them.
Peanut hot sauce, recipe: 25 grams of dried chili peppers, 150 grams of cooked peanuts, 40 peppercorns, appropriate amount of cooking oil, 2 tablespoons of salt, and a little MSG. Dry the chili peppers and Sichuan peppercorns and mash them into pieces; peel the cooked peanuts, then mash the peanut kernels; add the three mashed ingredients with salt and MSG and stir evenly; heat the wok and cook the salad oil for seven seconds Divide the heat, pour the mixed ingredients into the pot, and stir-fry with chopsticks. At this time, the pungent spicy flavor will emerge, then add half a bowl of water (if you cannot control the oil temperature well, while pouring in the pepper, Just add water). Cover the pot, simmer over high heat, squeeze out the water, and simmer until thick. Remove from the pot, let it cool, put the prepared peanut chili sauce into a glass bottle, and take it as you go.
26. Eat peanuts and tofu
1. Soak 100 grams of peanuts in water, remove the red peanut clothing, put it into a blender, add 200 grams of water to make peanut slurry, be sure to Filter out the residue,
2. You need to buy a pack of super corn starch (a type of starch, available in supermarkets)
3. Add 50 grams of super corn starch to the peanut slurry , put the pot in a pot, put it on medium heat while heating, and stir it with a spoon constantly. If it feels laborious to stir and the cornstarch is cooked, remove the pot and pour it into a flat container, let it cool down,
< p>4. Note that the fire should not be too high and keep stirring, otherwise the pot will be burnt5. After cooling, it will become peanut tofu. You can eat whatever tofu you want, and it can be eaten as well. There is no beany smell, try it now
27. Peanut pig skin jelly
Ingredients: 300 grams of pig skin, 30 grams of peanuts, 20 grams of sesame seeds, 20 grams of wolfberry, aloe vera 10 grams, a little each of soy sauce, salt and MSG.
Preparation method: Put the wolfberry and aloe vera into a pot, add an appropriate amount of water, decoct it into soup, remove the wolfberry and aloe vera residue, leaving the soup; remove the hair from the pig skin and add the concoction. Boil in the pot for 1 hour, take out the pig skin and chop it into a puree, then put it into the pot, add an appropriate amount of water, then add peanuts, sesame seeds, soy sauce, salt, and MSG and cook until mashed, remove from the heat and wait until it cools down to make pig skin jelly. .
Features: The frozen juice is transparent, peanuts and sesame are crispy, and the flavor is rich.
Efficacy: Pig skin moisturizes the skin, helps growth, stops bleeding, resists aging and prevents cancer, and is also rich in nutrients. The protein contained is 1.5 times that of lean pork, the carbohydrates are 4 times that of lean pork, and the fat is 79% of lean pork. It is extremely rich in collagen protein, which is beneficial to delaying human aging and anti-cancer effects. Regular consumption can moisturize the skin and whiten wrinkles. Suitable for dry, rough and wrinkled skin and melanin pigmentation.
28. Spicy Peanuts
Ingredients: 3 red dry peppers, 10 peppercorns, appropriate amount of peanuts
Method:
< p>1. Cut the red pepper into two sections, put it into a bowl with the Sichuan peppercorns and set aside2.
On medium heat, pour an appropriate amount of salad oil into the pot, then add the peanuts and stir-fry continuously. After you smell the aroma of the peanuts, add the peanuts together with the oil in the pot into the bowl prepared in step 1 Then, cover the bowl with a plate or something similar, let it simmer for a while (sorry, I forgot the time mentioned by the chef, it is estimated to be about 10 minutes, please correct me if I am wrong), and it is ready to serve.
29. Pickled vegetables mixed with peanuts
Ingredients:
300 grams of pickled vegetables and 80 grams of large peanut meat.
Seasoning:
Half teaspoon of sugar, 1/4 teaspoon of salt.
Method:
1. Boil the peanut meat in boiling water for 10 minutes, cool slightly and remove the clothes. Put it in a bowl and blow dry the water (or wipe it dry).
2． Wash the pickles, cut off the stems (retain them for other dishes), and boil the leaves in boiling water for 5 minutes to remove the salty taste. Take it out and let it cool slightly, squeeze out the water and chop into pieces.
3. Heat a flat-bottomed wok or a Chinese-style wok, put in an appropriate amount of oil and heat it up, put in the peanut meat, fry it over low heat until crispy, and scoop it up. When it cools down slightly, add the seasoning salt and mix well.
4. Put the pistachio leaves into boiling oil, fry over medium-high heat until crispy, remove and let cool slightly, add seasoning sugar and mix well.
5． Mix the pickled vegetables and peanuts and put them on a large plate. It is suitable for serving with porridge, rice or wine.
30. Delicious and nutritious peanut soup
Ingredients: peanuts, red dates
It is best to use red-skinned peanuts (generally sold in supermarkets) and wash them. A small handful of red dates, cored and washed. Add a small amount of rock sugar. Put it into a casserole or pressure cooker together and simmer. After boiling over high heat, reduce to low heat and cook slowly until the peanuts are cooked and glutinous and can be crushed by lightly pressing. If it is a pressure cooker, it will take about 12 minutes after steaming.
The cooking process is simple. And when the baby is thirsty, the soup can also be fed to him as water, which is very nutritious. The peanuts and red dates in the peanut soup have been cooked very glutinous. Use an iron spoon to gently press them into a peanut paste. It is also a very nutritious food supplement for babies. Babies will also like the taste.
31. Hua Mei Peanuts
One pound of peanut kernels, soak in cold water for three to four hours
Share a pack of authentic Hua Mei Peanuts (Hua Mei Select The sweet and sour kind, not the salty kind that makes your mouth dry)
Step 1: Boil the peanuts, add cold water to cover the peanuts in the soup pot, bring to a boil over high heat, then turn to medium heat and simmer for ten minutes
Step 2: Put a pack of Tongxianghua plums into the soup pot and cook together, turn to medium-low heat and simmer for twenty minutes
Step 3: The time to cook the peanuts depends on your softness to the peanuts. Control the degree of hardness you like, turn off the heat and wait to cool
Step 4: Place the peanuts and soup in the refrigerator for one night to fully absorb the nutrients. If you really can’t wait, grab a handful Put it in your mouth~~~~~~~~~ (nonsense...)
Step 5: It tastes great! !
32. Xiamen Peanut Soup
Pick off the defective peanuts first, soak them in boiling water and remove the membrane, add water and put them in a casserole and simmer over a slow fire until the peanuts are cooked. You can add sugar and continue boiling until the peanut kernels are rotten. At this time, the peanuts are divided into two, floating on the water surface, rotten but not dissolved, the juice is dissolved but the water is not turbid, not oily and not greasy, and the aroma is fragrant.
Ingredients for making peanut milk ice: 600 grams of peeled peanut kernels, 2 teaspoons of baking soda, a certain amount of ice, a little condensed milk, 1 and a half cups of white sugar
Method:
1. Wash the peanut kernels first, add water to cover the peanuts, add 2 spoons of baking soda, and soak them together for 4 hours. Then add a small amount of water to the pot, put it on the stove to boil, and then pour out the water.
2. Add another 7 cups of water, pour in the peanuts, cook until mashed, stir a few times, add white sugar when the peanuts are cooked and soft, mix well, then turn off the heat and let cool.
3. Put ice in the plate first, then add a little peanuts and condensed milk
33. Amber peanuts
Ingredients: peanuts 250 grams white sugar 150g method:
1. Fry the peanuts first.
My method is: use a bag of salt (500 grams) and heat it in a wok over medium heat, then add peanuts and stir them back and forth so that the fried peanuts are even and pure in taste, ( It turns out that you have to buy peanut wedges directly from outside and have to peel them when you come back. This is not only time-consuming, but also uneconomical and most importantly unhygienic. In order to eat it for a long time, you should save money. My slogan is to spend the least amount of money to make it. The most delicious thing) You can control the stir-frying time by yourself, about 5-7 minutes. Turn down the heat at the end of the stir-fry. Do not overdo it. After frying, use a slotted spoon to "water" the peanuts in the salt. , it can be used after it cools (the used salt 8 should be thrown away, and you can continue to use it next time. 5, 7, or 8 times is no problem. Again, saving is the key.)
< p>2. Boil the syrup.This is the key. I can only sum up the experience after practicing at least five times.
(In order to solve the problem of slander, it will not work without putting in some effort). How can we make sweet and crispy syrup? First put 100-150 grams of water in the wok, then add 150 grams (basically the same amount of water and sugar), heat it over medium heat, and stir it with a frying spoon. When the water evaporates, the color of the sugar becomes slightly thin. When yellow and fragrant, (I usually take about 3-5 minutes), put the fried peanuts into the wok, stir quickly to let the sugar dilute evenly coat the peanuts, then put it out on the chopping board. You can put a plastic wrap on it to prevent it from sticking to the board. At this time, the peanuts are stuck together and can be quickly divided into several small pieces by hand. Friends who have made shredded sweet potatoes are easy to do this process. You can enjoy them slowly after they cool down.
The finished product has both the pure aroma of peanuts and the unique pasty aroma of sugar syrup, and is transparent in appearance (hence the name amber). Non-sticky to your hands, non-sticky to your teeth, sweet and crispy, crystal clear. If you don’t get the above effects, then keep practicing. . When you taste the fruits of your own labor, you will think that you can still make such delicious things (it was Jiang Zi’s idea anyway).
----Another advantage is that you can feel safe eating the food you make, without any additives. According to rumors, this food can enhance virility for men and improve beauty for women! Don’t believe the hearsay, there is no doubt that it is delicious!
34. Multi-flavored peanuts
1. 500 grams of raw materials peanuts, 200 grams of sugar, and 200 grams of maltose. 100 grams of water, 5 grams of refined salt, 5 grams of pepper, 5 grams of chili powder, 3 grams of pepper powder, 3 grams of licorice powder, 400 grams of japonica rice, 400 grams of vegetable oil, appropriate amounts of cinnamon and star anise.
2. To prepare the mixed flour, wash the wok and place it over medium heat. Add the japonica rice, star anise and cinnamon. Stir it constantly with a spatula. Stir-fry until the japonica rice turns light yellow and put it on the plate. Let it cool. Grind it into powder, add refined salt, pepper, chili powder, Sichuan pepper powder, and licorice powder. Mix well to get the comprehensive powder, and spread it flat on a clean board.
3. Pour water into the pot and bring to a boil, then add maltose and white sugar. Heat over low heat while stirring constantly. When the temperature of the sugar liquid reaches about 135°C, use chopsticks to stir it up. When the peanuts are pulled into thin strips, pour the peanuts into the pan, remove from the heat, and use a spatula to gently stir the sugar liquid to firmly coat the peanuts. Then pour the peanuts into the mixed flour to coat evenly with flour, then sift and set aside.
4. Fry. Place the wok on a high fire, pour in vegetable oil and cook until it is seven times cooked. Pour in the peanuts coated with mixed flour, fry until golden brown, take them out, and drain the oil. for the finished product.
35. Fragrant peanuts
1. 500 grams of raw peanuts, appropriate amounts of cinnamon, fennel, saccharin and vanilla essence.
2. Preparation method: Add cinnamon and fennel to 100 grams of water and boil into a thick liquid. Put the peanuts in a boiling water pot, blanch them, take them out, and put them in a basin. Then sprinkle a small amount of saccharin water, cinnamon and fennel concentration liquid and 10-15 drops of vanilla essence into the basin, mix well, and cover with a cloth. After 30 minutes, all kinds of flavors have been absorbed into the peanuts. Open the cloth and let it dry until the skin of the peanuts is dry and set aside. Put the clean white sand into the pot and stir-fry until hot, add the peanuts and stir-fry until the skin of the peanuts can be easily twisted with your hands, remove the pot and sift out the sand.
36. Frosted peanuts
1. 350 grams of raw peanuts, 400 grams of peanut oil, and 200 grams of sugar.
2. Preparation method: Pour the peanuts and peanut oil into the pot, heat over low heat, and after the peanuts are fried, take them out and drain the oil. Then put the sugar into the pot, add a small amount of water, and heat over low heat to dissolve the sugar. When the sugar solution thickens and bubbles, add the fried peanuts and stir quickly until a white layer appears on the outside of the peanuts. When the frosting is ready, it is ready to serve.
37. Sugar-flavored peanuts
1. 200 grams of raw peanuts, 2 eggs, 50 grams of flour, 25 grams of sugar, and 250 grams of peanut oil.
2. Preparation method: First break the eggs into a bowl, stir evenly with chopsticks, then add peanuts, sugar and flour, mix well and set aside. Put the peanut oil in the wok and heat it until it is warm. Use chopsticks to put the battered peanuts into the pot and fry over low heat until golden brown and crispy. The finished product is yellow and red inside.
38. Gongbao Chicken
Ingredients: chicken breast (250g)
Ingredients: raw kernels (50g)
Preparation method: 1. Split the chicken breast into thick slices, cut into strips, and dice. Dice the dried chili pepper
2. Add salt, egg white (a little), and starch to the diced chicken, add cold oil and set aside
3. Slide the pan, add oil, and heat until 3~ When the chicken is 40% cooked, add the diced chicken and break it up until cooked.
4. Leave oil in the pot, add onion, ginger and minced garlic and stir until fragrant. Add bean paste, water, old wine, soy sauce, Add vinegar, sugar, monosodium glutamate, and pepper. After boiling, thicken with wet starch, pour in oil, add diced chicken, stir-fry evenly, pour in red oil, add raw kernels, stir-fry again, take out the pan, sprinkle with chopped green onion. Can.
39. Soy sauce peanuts
≮Gourmet ingredients≯
500 grams of fresh peanuts and 250 grams of high-quality soy sauce.
≮Food recipe≯
1. Select the peanuts, fry them in a pot, peel them and put them in a large-mouth glass bottle;
2 . Put the soy sauce into a pot and bring to a boil, let it cool and then pour it into the peanuts. The soy sauce needs to be submerged in the peanuts, then cover and soak for about 7 days before eating.
≮The key to good food≯
This dish should not be stored for a long time, but should be eaten frequently.
40. Egg puff pastry with flower kernels
Cuisine: Sichuan cuisine
Features Golden color, crispy and delicious.
Ingredients
500 grams of peanut kernels. 100 grams of eggs and 50 grams of soy flour. 5 grams of refined salt and 500 grams of vegetable oil.
Production process
First use a small amount of egg white to disperse the soybean flour, then add all the eggs to form an egg-to-bean flour paste. Soak the flower kernels in boiling water, scoop them out, add salt and mix well, then put them into the egg and soybean flour paste to coat. Put the wok on the fire, heat the vegetable oil (about 120℃), fry the flower kernels until golden brown, remove them, let cool and serve on a plate.