In order to improve the utilization rate of peanuts and their by-products, increase output value and income, several new ways of peanut processing and value-added were introduced. (1) Fresh peanuts are loved by people because of their freshness, delicious taste and rich culture behind them. However, due to the limitation of harvest season, the supply time is short. Therefore, it is of great economic benefit to process ordinary dry peanuts into fresh peanuts and supply them to the market all the year round. The method is to put the dried peanuts into a soaking pool, soak them in a salt solution with a concentration of 1% ~ 5% for 3 ~ 8 days at a temperature of 15 ~ 30 degrees Celsius, then rinse them with water, and then soak them in 4% ~ 7% clay slurry for 0. 8 ~ 2 hours, then drain the excess surface moisture of the mud, and finally put it in the mud for more than 3 days, and screen out the mud to get fresh and tender. The peanut produced by this technology has the same shape, color, texture, flavor and taste as fresh peanuts, and the preservation time is as long as 4 ~6 weeks. (2) Crystal Peanut Tofu Crystal Peanut Tofu keeps the original flavor of peanuts, which is not only delicious and fragrant, but also simple to make. Use 0. Peanut is 5 Jin, 0. 5 kilograms of starch and 0. 05 kg of sodium alginate powder can make more than 5 kg of peanut tofu, and the cost per kg does not exceed 0. 30 yuan. The method is to soak peanuts in warm water and remove the red skin. After cleaning, add water and grind to 5 kg. Then slowly add starch and sodium alginate powder into a small amount of peanut pulp, stir it into paste, then mix it with all peanut pulp and add a proper amount of salt. Pour the prepared pulp into an iron pan, cook it with slow fire until it is transparent and pulp-free, then pour it into a 5 cm thick tofu bag on the tofu rack, tie the bag mouth, press the cover plate, put a weight of 15~20 kg, press it for half an hour, and cool it to get the crystal clear peanut tofu. (3) Green peanut bud, which was quickly cultivated by green peanut bud through a specific production method, is favored by consumers because of its crispness, rich nutrition and easy digestion and absorption by human body. The method is to take peanuts with intact skin and no moth-eaten, expose them to the sun for 3-5 hours to stimulate germination, and then blanch them in hot water at 60-70 degrees Celsius for 3 seconds to wrinkle the outer red skin of peanuts. Then put it into warm water at 30~35 degrees Celsius for full elutriation (in order to prevent peanut bud from growing fibrous roots, 0.05% rootless element can be put into rinsing water). Put the peanuts that germinate quickly into a culture container, put them in a constant temperature environment of 25 ~ 35 degrees Celsius to promote their germination, and shower them with water every 5 ~6 hours 1 time. After 30 to 36 hours, when they grow into medium buds with a length of 30 to 50 mm, they can be watered every 3 to 4 hours 1 time.