How to cook peanuts that easily rots

Soaking peanuts in advance and pairing them with baking soda or edible alkali can accelerate softening. The hardness of peanuts is mainly determined by factors such as dense seed coat structure, high starch content, and slow water penetration. By physically damaging the structure or chemically changing the pH value, the cooking efficiency can be effectively improved.

1. Cold water soaking method

Dry peanuts should be soaked in cold water for more than 6 hours, and the fiber structure will relax after the seed coat absorbs water and expands. In summer, it can be refrigerated to prevent spoilage, and the water should be changed every 2 hours to maintain clean water quality. After soaking, if the volume of peanuts expands to 1.5 times and the nails can easily pinch in, it is considered qualified. This method is suitable for cooking needs that preserve the complete shape.

2. Baking soda assistance

Add 3 grams of edible baking soda to every 500 grams of peanuts, and alkaline environment can decompose cell wall pectin. After the water boils, reduce the heat and simmer slowly for 20 minutes, avoiding frequent stirring during this time. Baking soda can make the soup slightly yellow, but it does not affect the taste, making it suitable for making flavorful dishes such as braised peanuts.

3. Pressure cooker speed cooking

After being heated in the pressure cooker, maintain it for 15 minutes, and the steam pressure can penetrate the dense tissue. The water should completely cover the peanuts, and one fragrant leaf can be added to remove the fishy smell. This method can shorten the traditional cooking time by two-thirds, but attention should be paid to the safety valve status, which is suitable for urgent use scenarios.

4. Freezing breaking method

After soaking, the peanuts are drained of water and frozen for 3 hours, with ice crystals piercing the cell membrane structure. Boil directly in boiling water for 10 minutes until soft, freezing may cause some skin to peel off, suitable for making peanut butter and other applications that require crushing. This method can retain more water-soluble vitamins.

5. Slow simmer over low heat

Simmer over low heat in a clay pot for at least 2 hours, maintaining low temperature to fully gelatinize the starch. Add hot water midway to maintain the water volume, and add half a spoonful of cooking oil to prevent overflow. Although it takes a long time, it can maximize the retention of sweetness and aroma, making it suitable for therapeutic purposes that pursue delicate taste. Fresh peanuts can be cooked directly without soaking, while old peanuts require extended processing time. During the cooking process, avoid using an iron pot to prevent blackening. After completion, the peanuts should be plump and have no hard cores. For those with weak digestive function, the cooking time can be extended until completely soft, and pairing with dried tangerine peel or hawthorn can help improve digestion and absorption rate. When stored, it needs to be refrigerated and consumed within three days. Steaming during reheating can better maintain the taste than microwave heating.