How to cook peanuts that are crispy but not rotten

The key to making peanuts crispy and not rotten is to control the heat and time, using a method of boiling with cold water, medium heat, and then turning to low heat to simmer. Before boiling peanuts, soak them in clean water for at least two hours to allow them to fully absorb water and expand. Soak the peanuts in a pot with cold water, ensuring that the water level is completely below that of the peanuts. After boiling over medium heat, immediately reduce the heat to low and keep the water surface slightly boiling to avoid severe rolling that may cause damage to the skin. During the cooking process, a small amount of salt or star anise can be added to enhance the flavor, but acidic seasonings should not be used to avoid affecting the texture. Fresh peanuts are usually boiled for 15-20 minutes before turning off the heat, while aged peanuts need to be extended to 25 minutes. After turning off the heat, do not immediately remove it. Use the remaining heat to simmer for 10 minutes to evenly ripen both inside and outside. After being removed, quickly supercooling and cooling can enhance brittleness. After draining the water, spread it out and let it cool. If you prefer a more crispy texture, you can bake the cooked peanuts in an oven at low temperature for 10 minutes to remove surface moisture.

Choosing fresh peanuts with plump grains is easier to maintain crispness, while peanuts stored for too long are prone to softening and rotting after cooking. It is recommended to consume the cooked peanuts on the same day, as the taste will gradually soften after overnight. Attention should be paid to controlling the amount of peanuts consumed in daily life, with a recommended intake of no more than 30 grams per time, to avoid excessive intake of fat. People who are allergic to peanuts should avoid consumption, and those with weak gastrointestinal function are recommended to extend the cooking time until it is completely soft and tender to facilitate digestion.