First, the snack department peanuts are not expensive as nut snacks. The price is not as good as melon seeds and chestnuts, and the foreign ones are not as good as cashew nuts. But its nutritional composition and delicious index are not worse than others. Salty and crisp peanuts The traditional practice of salty and crisp peanuts is to soak the shelled peanuts in salt water first, then dry them in the sun, and then completely dry them to get the finished products. It is said that such peanuts are not very angry. However, this practice is very laborious, and it is very troublesome to go in and out of the place where the bamboo plaque is drying peanuts, and it depends on the face of God. Nowadays, unless there is time to do something by yourself, industrial production basically adopts drying method. Of course, the so-called anger is also correspondingly large. What is anger? I can only say that it is a mysterious thing, and no one will be free at all. Too much will give you acne and nosebleeds. Hey, let's talk as an old man. Salt boiled peanuts Salt boiled peanuts are similar to salty crispy peanuts, except that there is no exposure or drying process. In this way, according to the older generation, there is almost no anger and no fear of eating more. Hehe, I don't understand. Why on earth is this? I'm as hard to explain and helpless as Tony Leung Ka Fai's buddy in Scraping. Salted peanuts are rotten, and people with bad teeth are easy to deal with. Garlic peanuts Garlic peanuts are made by soaking peanuts in salt water mixed with a lot of garlic, drying them in the sun, frying them in washed fine sand, and screening them out with a sieve. Compared with fried peanuts, garlic peanuts have obvious garlic flavor. If peanuts are directly fried with fine sand, we call them fried peanuts. Red mud peanuts Red mud peanuts are made by mixing peanuts with shells in red mud and baking. The practice is somewhat similar to Hangzhou beggar chicken. The finished peanut shell is tightly wrapped with a layer of red mud, and the peanut coat is red and fragrant. The disadvantage is that it is not very hygienic. I think I should wash my hands after taking a few pills. But because it is really attractive, it often takes a long time to peel it again, so the process of peeling-washing hands-peeling-washing hands is repeated. Second, the sweet soup department has two main kinds of sweet soup with peanuts as raw materials: peanut soup and peanut pulp. The practice of Fujian peanut soup is very troublesome 1. Soak the flowers in growth time, and rub off the peanut film, leaving only white peanuts; Then cook slowly until they melt in your mouth; Finally, add sugar to taste. The purpose of removing the film is purely for the innocence of the final soup, which is out of aesthetic considerations. From a nutritional point of view, it seems a bit wasteful. It doesn't matter, we also have a completely non-wasteful method-peanut pulp. To make peanut pulp, first grind peanut kernels into powder, then add water and sugar to make a slightly thick paste. Peanut pulp is fragrant and delicious, and fried dough sticks are more delicious than traditional fried dough sticks and soybean milk for breakfast. And still 100% utilization, unlike soybean milk, which needs to filter bean dregs. It's too easy to make peanut pulp with a pulverizer at home. Just grab two handfuls of peanuts and crush them with a pulverizer. Add the crushed peanut powder (including the water for washing the pulverizer) to a proper amount of clean water, and bring it to a boil over low heat, which is enough for a family of three to eat a big bowl of breakfast. There are many other desserts that can add peanuts as ingredients, such as eight-treasure porridge, longan peanut soup and so on. I won't go into details here. Third, the raw materials of raw kernels in the pastry department are ground peanut powder and sugar that is also ground into powder. The peanuts melt in the mouth, and the fragrance of peanuts overflows, eliminating the hard work of peeling peanuts and chewing peanuts. It is a good snack for the elderly and a favorite of lazy people like me. There are two kinds of tribute sugar in southern Fujian, both of which are made of fried peanuts. "Gong" is actually the beat of Minnan dialect. One is difficult to do and the other is easy to do. Just remove the film from the cooked peanut kernel, and then mix it with diluted maltose and stir it evenly. Before maltose is about to solidify, pour it on a floured chopping board, beat it with a round stick thicker than a rolling pin, and finally cut it into regular squares with a long knife. One is more troublesome. The peeled cooked peanuts should be ground with a stone mill first (you don't need to grind them into powder, you can get by with a small eye sieve). A part of the powder is mixed with a small amount of maltose and rolled into strips with a thickness of two or three millimeters, and the other part is mixed with a small amount of maltose (which can play a slightly adhesive role) and some powdered sugar. After stirring evenly, pour it into the middle for stuffing, wrap it with a wooden hammer and compact it into strips, and finally replace it with pieces with a thickness of three or four centimeters. The second reason is that the amount of maltose is much less, especially as stuffing. To show the difference, it is also called peanut crisp. Here, we only choose peanuts as the main material, so we won't go into details about zongzi, pockmarked seeds and rice cakes where other peanuts are not dominant. Fourth, the food department said I was a little hesitant here. Which snack bar above can't be an appetizer? However, in order to distinguish between the dishes that must be packaged and those that can't be served directly, I'd better say it separately. Braised peanuts can also be called halogen peanuts or spiced peanuts. It is to add salt, star anise, cinnamon and other spices to peanuts with skin, and slowly cook them in a pot with a small amount of soy sauce. Finally, peanuts absorbed a lot of fragrance that did not belong to them and became rich and intriguing. Braised peanuts are found in brine shops all over Fujian and canned in supermarkets. They all taste good. Fried peanuts seem to make up the number, and there are also shortcomings in operation. But it's really a dish that I think anyone who can scramble eggs all over the world can serve. I won't explain it step by step so as not to waste network resources. Peanut pigtail Zan (soup) After the peeled peanuts and pigtails are boiled in a pot, skim off the froth and slowly cook the pigtails and peanuts on low heat. This soup is also available in other places (such as Guangdong). I don't know whether Fujian copied Guangdong or influenced each other, so I won't delve into this. It is said that this soup is also for beauty. Fortunately, we drank a lot, otherwise? Dare not think, dare not think. Other practices such as palace explosion should have nothing to do with Fujian, so I won't mention it. 5. Sauce is peanut butter. Fujian people eat less sesame sauce, but peanut butter is widely used in almost all parts of Fujian. Shaxian snack's mixed noodles, Minnan snack's claw noodles, dry mixed noodles (much like Wuhan Regan Noodles, even noodles are almost the same, just more braised trotters. So it's also called pig's trotters. Absolutely inseparable from peanut butter. Without it, I'm afraid diners will have a big fight with the store. Is it too difficult to cut corners? Hmm! To sum up, in a word: peanuts are our close partners, cheap civilian food and nutritious good things.