How to cook peanuts until they are sticky and powdery

The key to making peanuts sticky is to fully soak and control the heat, mainly including soaking softening, water control, slow cooking over low heat, adding salt at the appropriate time, and stewing to increase the stickiness.

1. Soak and soften

Dried peanuts should be soaked in water for at least 6 hours in advance, and can be refrigerated in summer to prevent spoilage. After sufficient water absorption, the cell structure of peanuts becomes relaxed, and starch is more easily gelatinized, which shortens cooking time and improves the texture of the rice. If a pressure cooker is used, the soaking time can be shortened to 2 hours.

2. Water Control

The water volume should be at least 3 centimeters below the peanuts, preferably using a clay pot or a thick bottomed pot. Avoid adding water midway during the cooking process, as it may cause sudden temperature changes and affect starch conversion. If cooking in a pressure cooker, the amount of water can be reduced to the same level as peanuts.

3. Cook slowly on low heat

After boiling on high heat, immediately turn to low heat to maintain a slight boiling state, and continue for more than 40 minutes to fully gelatinize the starch. You can use chopsticks to lightly poke and judge the maturity. If it can be easily penetrated without a hard core, it is considered that the heat is in place. It is recommended to adjust the power of the induction cooker to 800 watts for constant temperature heating.

Fourth, add salt at the appropriate time

Add salt when the peanuts are cooked to 80%. Adding salt too early will cause the skin to shrink and affect water absorption. It is advisable to mix 5 grams of salt with every 500 grams of peanuts, which can enhance the taste without inhibiting starch softening. Xitiankou can be replaced with rock sugar, but it needs to be added 10 minutes before turning off the heat.

5. Stew to increase viscosity

After turning off the heat, cover and simmer for 20 minutes. Use the remaining temperature to continue softening, which can be extended to 30 minutes in winter. Stewing can evenly penetrate moisture into the center of peanuts, and during the cooling process, starch retrogradation forms a dense texture. If rapid cooling is required, drain the water and spread it out to cool. Fresh peanuts are easier to cook and glutinous than aged peanuts. When choosing, pay attention to selecting new products with full and moldy grains. Boiled peanuts can be paired with vegetables such as celery and carrots for a cold stir, or stewed with pork trotters and ribs to enhance the flavor. People with weak gastrointestinal function should control their food intake and avoid consuming too much dietary fiber at once, which can cause bloating. The remaining peanuts need to be refrigerated and consumed within 3 days. Steaming during reheating can better maintain the taste than microwave heating.