Blanching is a common cooking pretreatment, the main purpose of which is to remove impurities and off-flavors from ingredients to make them more refreshing and tasty. In the case of peanut sprouts, blanching removes some of the oxalic acid, making the stir-fry more flavorful. At the same time, blanching also helps to shorten the stir-frying time, making peanut sprouts easier to cook. However, if you don't mind the oxalic acid content in peanut sprouts or prefer a more raw and crunchy texture, then you can also choose to stir-fry them directly without blanching. The peanut sprouts fried this way will retain more of their original flavor and will have a crunchier texture.

Peanut buds common and delicious practices: 1, stir-fried peanut buds: fresh peanut buds to remove the roots and whiskers, skin, rinsed with water, pinch the hands into inch sections. Boil water in the pot and put a small spoon of salt, blanch the peanut buds for about half a minute to drain. Prepare green onion, ginger, garlic, green bell pepper, red bell pepper, rinsed and shredded or chopped. Pour sunflower oil into a hot pan, put a few peppercorns fried and fished out. Then put in the ginger and green and red bell pepper julienne and stir fry. Pour in the peanut buds and stir fry over high heat, add a little salt, sugar and garlic and stir fry a few times. Before leaving the pan, drizzle a little sesame oil on the plate and sprinkle with chopped scallions.

2, peanut buds fried sausage: peanut buds to the root of clean, sausage slices, chopped onions. Heat the oil in the pan, put the sausage stir fry, and then add peanut buds and onions continue to stir fry. Finally put salt, monosodium glutamate and other seasonings, and so on the soup dry out of the pot.