Raw materials: 1 cup of fresh peanuts 2 tablespoons of olive oil 2 tablespoons of honey or sugar

Practice: 1. Wash the peanuts, stir-fry them over a slow fire (to avoid the smell of burnt), and then break them up into peanut butter in a blender. 2. Olive oil, whipped until slightly lighter in color, add the honey (sugar) and the peanut butter and beat them well together

Method 2

Peanut butter is made by using a blender and beating it until it becomes cloudy. Add crushed peanuts and powdered sugar to make a fine puree, slowly add peanut oil through the additive hole while beating until the consistency is right. If you like it grainy, leave a small portion of the coarsely ground peanuts at the end and add a little to beat for a while.

Method 3

Materials:

. 12 ounces of peeled peanut kernels

. 1/8 cup of oil

. 1/4 cup of sugar

Methods:

1. Heat a pan over medium heat. 2.

2. Add the oil and peanuts, and stir-fry until most of the peanuts are golden brown, then remove from the pan.

3. Cool the peanuts.

4. Puree the peanuts and sugar in a blender.

Tips:

. The oil is mainly for lubrication and there will be a lot of oil left.

. If you don't like sweetness, add less sugar.

. Stir fry peanuts on medium heat, hot pan, cold oil. Stirring often, more so when the oil is hot, for about 15 minutes.

. The peanuts should be cooled in the pan so that they don't get mushy as they continue to heat in the pan.

. When blending the peanuts, the peanut pieces get clogged under the blender or attached to the wall of the blender. It is recommended to turn off the blender and use chopsticks to push the peanut pieces into the center to avoid any danger.

. If you prefer peanut butter with coarse crushed peanuts, don't blend it for too long, or you can add coarse crushed peanuts after blending.

Homemade Peanut Sesame Sauce

Materials: peanuts 1 cup. Soybeans 1/2 cup. Milk 1/2 cup. 1 egg yolk. 2 tbsp brown sugar 1/2 cup sesame seeds (optional.)

Practice:

1. soak the soybeans in cold water for 5-6 hours, then use boiling water to boil the soybeans, soybeans boiling with cold water to let the soybeans sink. When boiling again, pour into a sieve and rinse with cold water. Stand by.

2. Peanuts will be peeled.

3. Put the peeled peanuts, soybeans, milk, egg yolk, brown sugar. Sesame seeds into the juicer and mix well.

Tips: Peanuts peeled: first peanuts in a frying pan with a small fire. After cooling the peanuts, it is easier to remove the skin.

Homemade mayonnaise

Mayonnaise is a kind of flavored oil, is composed of edible vegetable fats, vinegar, fruit juice, egg yolks, egg white, salt, sugar, vanilla, chemical seasoning, acidifier and other raw materials. Refined salad oil is generally used, not hydrogenated oil. The emulsification form is oil-in-water type.

Method of production Mix water and brewing vinegar, while stirring and adding nucleus pulposus to make the solution. Add 1/3 of the above solution to the egg yolk, salt and spices, and make a paste. Add salad oil and 2/3 amount of the above solution while mixing with a blender to make a very stable emulsion. This kind of mayonnaise has no decrease in viscosity during storage.

Mixed with potatoes, bell peppers, carrots, cucumbers, peas and cooked ham and red sausage, it can be made into a salad cold dish with a Western flavor.

Mayonnaise can also be spread on fried fish, pork chops, and bread

Apple sauce

Raw materials

200 grams of apples, 60 grams of sugar (the amount of sugar is controlled in the peeled and cored apples about one-third of the amount of water), salt water.

Practice

1, peel and core the apples, cut them into eight pieces, and soak them in salt water.

2, into the pot, sprinkle half of the sugar on the apple, add a small amount of water, cook on medium heat, remove the foam.

3. Cook the apples until they are transparent and have a sweet aroma, then mix in the remaining sugar to adjust the sweetness.

4, when the jam is glossy and melting, it can be put into wide-mouth jars sterilized with hot water (bottled while hot).

Tips

It is best to pick apples that are a little too tart. If the apples are not tart, add lemon juice to increase the tartness.

Kiwi Sauce

Ingredients

200g kiwifruit, 80g sugar (about a quarter of the peeled and cored kiwifruit), a little lemon juice.

How to do it

1. Peel the kiwi, cut it into large pieces and put it into a pot.

2. Sprinkle half of the sugar on top, add a little water and cook on medium heat to remove the foam.

3. Cook until the kiwis are soft, add the rest of the sugar, adjust the sweetness and pour in the lemon juice.

4: Allow the chunks of kiwi to dissolve completely and take on a glossy finish.

Tips

The key to kiwifruit jam is: there should be no chunks of pulp in the jam. The black seeds of the kiwifruit add to the richness of the flavor. Kiwifruit is perfect for jamming in spring, summer, fall and winter. Its bright green color is a stunning shade of color.

Orange Peel Marmalade

Ingredients

200 grams of lime, 80 grams of sugar or honey (the amount of sugar or honey should be limited to about 40% of the lime).

Practice

1, wash the limes, then cut in two, squeeze out the juice and remove the seeds.

2. Use a spoon to grate the inside of the rind, removing the tendons and strands of the lime.

3. Chop the peel to a thickness of about 1mm.

4: Immerse the chopped rind in water, just enough to cover the rind, and leave overnight.

5, the next day remove the water from practice 4, then add enough water, ignite the fire to cook, boil and pour off the water. So repeated twice.

6, put the juice of practice 1 into a pot, add practice 5 and half of the sugar, and cook on medium heat to remove the foam. Care should be taken to keep the ingredients in the pan as untouched as possible while cooking, but you will need to shake the pan from time to time.

7. When the peel is cooked through, add the remaining caster sugar to taste.

Tips

The lime peel can be boiled in water to remove the bitterness of the rind, and this step of the process should not be done hastily. If you use honey to add sweetness, the flavor will be even better. Orange peel marmalade is made from citrus fruits such as limes, grapefruit and lemons, and the sweet and sour flavors can be adjusted freely.

Strawberry jam

Raw materials: 200 grams of strawberries, 60 grams of granulated sugar (the amount of granulated sugar control in the strawberry about one-third of the amount of), lemon juice 2 tbsp.

How to do it

1: Wash the strawberries and remove the tips, taking care not to break the strawberries.

2: Sprinkle half of the sugar on top of the strawberries and leave for a while.

3, after the juice seeped out and moved to the fire, cook on medium heat, remove the foam.

4. Add the lemon juice and add the rest of the sugar as you taste test, or leave it out if you don't like the sweetness.

Tips

Strawberries are the most common jam, when making, to keep the strawberry particles more appetizing. Choose strawberries that are small and tart. Do not cook on the fire for too long, otherwise the color of the jam will not be good. Simply pass it over medium heat to remove the water. Be careful not to crush the strawberries when stirring with a wooden spatula. Alternatively, you can use a microwave oven, without plastic wrap, on "strong" setting for 8 minutes.

Orange marmalade

Ingredients

9 apples, 1 tsp water, 450g sugar, 1 tbsp orange juice, 1 tbsp mashed orange peel.

Method 1: Remove seeds from apples, cut into 4 pieces and put into a pot.

2: Add 1 tbsp water to the pot, add the apples and cook while stirring, once the pulp is softened, simmer on low heat for 30 minutes.

3: Add orange juice and orange peel puree.

4, add sugar and stir and cook on low heat for 90 minutes until it becomes a paste, stirring constantly to avoid burning.

5. Put into bottles sterilized with hot water.

Lemon Marmalade

Ingredients

3 apples, 2 tbsp lemon juice or vinegar, 4 liters of cold water, sugar syrup (480 ml water, 250 g sugar).

How to make

1: Put the water and sugar into a saucepan, stirring over low heat to dissolve them, boil for 5 minutes, then remove from heat and cool.

2. Remove the seeds from the apples and cut into 0.5-centimeter-thick slices, then immediately place them in cold lemonade or vinegar water to avoid darkening. 10 minutes later, remove the apples from the water and drain.

3. Put the sugar water and apples into sterilized bottles and remove the air from the bottles with clean chopsticks.

Then put it in the center of the pot and heat the water to boil for 20 minutes and then turn off the heat, take out the bottle and cover it tightly and leave it for 12 hours.

Tips

Apples that have been left out too long can be preserved by making jam, which can be eaten all year round. It's also a great way to make your guests feel welcome when they come over to your house!

Reminder

After the jam is cooked, it is usually canned at 85℃ and sterilized at 90℃ for 30 minutes, and the soluble solids content of high-concentration jam reaches 70%~75%, and the sugar content is not less than 65%, so it does not need to be sterilized, and it is cooked and canned while it is still hot, and then it can be sealed. It is best to put in the refrigerator.