Ingredients

Main ingredients

Peanuts

500 grams

Accessories

White radish

80g

Lotus root

80g

Salt

Adequate amount

Star anise

Appropriate amount

Ginger slices

Appropriate amount

Steps

1. Soak peanuts overnight in advance. Only if it is completely soaked.

2. Wash the soaked peanuts. Boil water in a pot, pour in the dried peanuts, and boil for a while. (The purple-skinned peanuts I used were very small, and it took me about half a minute)

3. Take out the peanuts, do not use too much force to control the water, leaving some is more conducive to moisturizing and pickling of the peanuts. . While hot, add salt, star anise and ginger slices. Bury the star anise and ginger slices inside and soak them in the residual heat to bring out the flavor.

4. Dice the radish.

5.

Cut lotus root into cubes.

6. Wash the lotus root starch and put it into hot water to stop the growth. Don't go over it, it won't be crispy anymore.

7. Take out the lotus root, soak it in mineral water, soak it thoroughly, and then drain it.

8. When the peanuts are completely cool, add diced radish and lotus root, stir and serve.

9. Bottle, pour the juice together, seal, and place in the refrigerator.