Peanuts are rich in nutrients and can be eaten in a variety of ways. Fried or deep-fried peanuts are a very popular side dish for drinking. Eating some peanuts regularly can enhance memory, strengthen the brain and resist aging. Did you know? After peanuts are fried or fried, the vitamin E and other nutrients rich in peanuts are greatly destroyed. In addition, peanuts themselves contain a large amount of vegetable oil. When exposed to high heat, the sweet and flat nature of peanuts will change into a hot and dry nature. If they eat too much, for a long time, or if they are weak and have strong fire, they will easily cause heat and internal heat. Therefore, peanuts should not be fried or fried. It is best to eat peanuts boiled in water. It has the characteristics of being tepid, moist in texture, chewy in the mouth, and easy to digest. It is suitable for all ages.

Fennel, formerly known as Xiaohuaixiang, is also known as coriander, fennel, fennel seeds, grain fragrance, and fennel. The stems and young leaves of fennel can be used as vegetables. Fennel is rich in Vitamins, carotene and cellulose. What gives it a special spicy smell is fennel oil, which can stimulate the nerves and blood vessels of the gastrointestinal tract and has the effect of strengthening the stomach and regulating qi. The peanut recipe shared today is to mix it with fennel and yuba. The yuba contains a variety of minerals and supplements calcium. The yuba also has a good brain-building effect. This dish is simple to make, refreshing to eat, has a unique flavor, and is rich in nutrients. It goes well with wine and rice. You can also learn it and make it for your family. Let’s share the recipe below:

Peanut and Fennel Mix Beancurd stick

Ingredients: 150g peanuts, 100g fennel, 150g beancurd stick (dried), 3 tablespoons vegetable oil, 1 tablespoon sesame oil, appropriate amount of salt, 2 cloves garlic, 1\2 tablespoons pepper, aniseed 2.

Method:

1. Prepare the required materials and soak the dried yuba in advance. Soak the dried yuba in cold water (use cold water in summer and warm water in winter). ) It will take 3 to 5 hours to develop. Soak the yuba until there is no hard core. Soak the peanuts in clean water for 1 hour. Soak the peanuts until the skin becomes swollen. Remove the roots of the fennel, remove the yellow leaves and old stems, and clean them.

2. Add water to the pot, add peanuts, Sichuan peppercorns, and aniseed ingredients, bring to a boil, cook over medium heat for 15-20 minutes, take out, drain the water and set aside, add the Sichuan peppercorns and aniseed ingredients Pick out the ones you don’t want

3. During this period, cut the soaked yuba into small pieces, mince the garlic, cut the fennel into small pieces, add a little salt, mix well, and marinate for 10 minutes

< p>4. Add water to the pot and bring to a boil, add yuba and blanch for 1 minute, take it out, put it in cold boiling water to cool, take it out, and collect the water for later use

5. Add oil to the pot and heat it. Add the peppercorns and fry over low heat until the peppercorns are slightly charred, turn off the heat and take out the peppercorns

6. Put the peanuts, yuba and fennel in a container, and put the fried hot peppercorns into the container. Pour in the oil, then add a little salt (add less salt, salt is added when pickling fennel vegetables) minced garlic and sesame oil, stir evenly with chopsticks, take out and serve on a plate.

Tips: When cooking peanuts, do not use an iron pot. Peanuts will easily turn black in color. Do not blanch the yuba for too long. If the yuba is overheated, it will easily break. Sichuan peppercorns should be fried over low heat. , can the pepper flavor be fully fried. When mixing dishes, add less salt. When pickling fennel vegetables, some salt has already been added.