How to cook dried peanuts to make them soft

Dried peanuts can be cooked very soft by soaking them thoroughly and simmering them over low heat. There are mainly methods such as extending soaking time, controlling heat, adding alkaline substances, using pressure cookers, and combining oils and fats.

1. Extended soaking time

Dried peanuts have a hard texture and are difficult to soften when boiled directly. It is recommended to soak the peanuts in clean water for at least 8 hours in advance to allow them to fully absorb water and expand. In summer, it can be refrigerated and soaked to prevent spoilage, and in winter, warm water can be used to accelerate water absorption. After soaking, the wrinkles on the peanut skin stretch and the internal starch structure relaxes, which can significantly shorten the subsequent cooking time.

2. Control the heat

When cooking peanuts, keep the heat low and simmer slowly throughout the process to avoid excessive heat causing the outer layer to become soft and rotten while the inner core becomes dry and hard. After the water boils, reduce the heat and cover the pot to simmer for at least 1 hour, stirring appropriately to prevent sticking. You can use chopsticks to lightly poke peanuts to test their softness. If they can easily penetrate, it means they are cooked thoroughly. Slow cooking over low heat can evenly distribute heat into the interior of peanuts.

3. Adding alkaline substances

Adding a small amount of edible alkali or baking soda during cooking can damage the pectin structure of peanut cell walls and accelerate softening. Add 1-2 grams per 500 grams of peanuts, as excessive amounts can cause bitterness. Rice washing water can also be used instead of clean water, as its weak alkaline environment helps to decompose the cellulose in peanuts, making the taste more mellow.

4. Using a pressure cooker

The pressure cooker accelerates water infiltration by increasing the boiling point, reducing the cooking time to 20-30 minutes. The water level should be more than 2cm below the peanuts, and SAIC base note should keep the pressure low. Pay attention to natural pressure relief before opening the lid, as sudden pressure reduction can cause peanuts to burst. This method is particularly suitable for urgent situations where there is insufficient soaking.

Fifth, when cooking with oil [SEP], adding a small amount of vegetable oil or lard can form an oil film on the surface of peanuts to lock in moisture and prevent excessive protein shrinkage and hardening. Oil can also serve as a thermal conductive medium to assist in heat transfer. It is recommended to add 5 milliliters of oil for every 500 grams of peanuts. The peanuts cooked by this method have both a soft and oily texture, making them suitable for making snacks such as five spice peanuts. After boiling, peanuts can be refrigerated for 3-5 days. When reheating, add a small amount of water to prevent them from drying out. It is recommended to eat it with Congee or salad, and the daily intake should be controlled within 50g. People with weak gastrointestinal function should chew slowly, and those who are allergic to peanuts should strictly avoid it. If mold or odor occurs during storage, it should be discarded immediately to avoid the risk of aflatoxin contamination.