The peanut skin of red-skinned peanuts is bright red and small, but it tastes sweet; Generally, there are no more than 3 seeds of white-skinned peanuts, which are relatively large and full, and the peanut seed coat is pink and white. The oil yield of red-skinned peanuts is lower than that of white-skinned peanuts. The oil yield of red-skinned peanuts is about 3.8-4.2 taels per catty, and that of white-skinned peanuts is about 4-4.8 taels per catty.

Red-skinned peanuts are slightly sweet and can be made into porridge, stew or cold salad; White-skinned peanuts are brittle, and white-skinned peanuts generally taste brittle and are suitable for frying or frying.

The practice of peanut butter: wash peanuts, soak them in clear water 1 hour, add white vinegar to the water, pour off the water after boiling, and then add water to cook the peanuts. Mix soy sauce, honey, sugar, cooking wine and salt to make seasoning. Put peanuts in a pot, add water, add star anise, dried pepper and seasoning and boil over medium heat, and add sesame oil when the soup in the pot is almost dry.

Stir-fried peanuts: medium heat, add half a spoonful of base oil to the pot and pour peanuts directly into the pot. Slow fire, keep turning or tilting the spoon for 4-5 minutes. Stir-fry until you hear a crunchy sound, then cook a little white wine and stir-fry. The voice became crisp and pleasant. Add a little salt flower for the first time, stir well, then take it out and put it in a deep container. Turn the peanuts over constantly, then sprinkle with 1-2g salt, turn the dish over, cool it to about 40 degrees, and finally sprinkle it high, so that the whole salt flower can be hung on the periphery of the peanuts.