How to cook peanuts? They are delicious and flavorful

The key to making peanuts fragrant and flavorful lies in the pre-treatment and seasoning techniques. There are mainly methods such as soaking softening, spice pairing, heat control, saltiness adjustment, and juice harvesting techniques.

1. Soaking Softening

Dry peanuts should be soaked in water for at least 6 hours in advance to allow the peanuts to fully absorb water and expand. Fresh peanuts can be shortened to 2 hours. Adding a little salt during soaking can help soften the fiber and make the taste softer after boiling. During high temperatures in summer, it can be refrigerated and soaked to prevent spoilage.

2. Spice combination

Octagonal, cinnamon, and fragrant leaves are the basic spice combinations that can remove the bean odor. If you like spicy flavors, you can add dried chili and Sichuan peppercorns. For five spice flavors, you can add fennel and grass fruit. Spices should be wrapped in gauze to avoid residue, and it is recommended to use 10 grams of spices for every 500 grams of peanuts.

III. Temperature Control

After boiling on high heat, immediately reduce the heat and simmer slowly for 40 minutes, keeping the water surface slightly bubbling. Pressure cooker can save time by pressing for 15 minutes after being heated. To avoid continuous boiling causing peanut skin breakage, use a clay pot or thick bottomed pot to heat more evenly.

Fourth, Saltiness Adjustment

The amount of salt added to water should be 2% of the total amount of soup, which is 20 grams of salt per liter of water. Soy sauce should be added 10 minutes before turning off the heat to prevent it from becoming bitter. You can first taste a peanut to confirm its saltiness. If it is too weak, you can add a small amount of salt water and bring it back to the pot to collect the juice.

Fifth, Juice Collection Techniques

After turning off the heat, let the peanuts soak in the soup without removing the lid for 2 hours. If you need to quickly add flavor, you can take out the peanuts and boil them separately with some soup to thicken. Refrigerate overnight for better flavor, and heat to around 60 degrees Celsius for the best taste before consumption.

Boiled peanuts can be paired with diced celery and carrot cubes to make cold dishes, or stewed with pig trotters and pork ribs to enhance the meat flavor. People with weak gastrointestinal function should control their single consumption within 50 grams to avoid bloating. The remaining peanuts need to be sealed and refrigerated, and consumed within 3 days. When reheating, add a little water to prevent them from drying out. Choosing peanuts with plump and mold free grains and carefully picking out bad ones before cooking can improve the quality of the finished product.