How to remedy undercooked peanuts

Peanuts that are not fully cooked can be remedied by reheating or microwave heating. Unfinished peanuts may have issues such as astringency in taste and low digestion and absorption rates, but they can still be safely consumed through proper handling.

Pour the unripe peanuts back into the pan and stir fry over medium low heat for 5-8 minutes. During the stir frying process, it is necessary to keep it evenly turned to avoid local burning. Food thermometers can be used to monitor the internal temperature of peanuts, and when it reaches 75 degrees or above, it can basically ensure that they are fully cooked. This method can effectively improve the crispness of peanuts, while reducing the activity of trypsin inhibitors in raw peanuts and improving protein digestibility. If using a microwave oven for remediation, the peanuts should be spread flat in a microwave specific container, heated on medium high heat for 2 minutes, then removed and flipped, and repeated until the peanuts make a slight cracking sound. Microwave heating can quickly penetrate the interior of peanuts, but attention should be paid to controlling the time to avoid excessive loss of moisture. For partially burnt peanuts, it is recommended to remove the burnt black parts before processing, as the burnt parts may produce harmful substances.

It is recommended to wear kitchen gloves when handling unripe peanuts to avoid skin contact with aflatoxins on the surface of raw peanuts. Peanuts that have been remedied should be consumed as soon as possible, as storing them for more than 24 hours may breed mold. Those with weak digestive function can grind the remedied peanuts into powder and add them to Congee or pasta for heating. If peanuts are found to be moldy or have a crackling taste, they should not be consumed again. Aflatoxin is heat-resistant and may cause cancer. When purchasing peanuts in daily life, it is recommended to choose high-quality raw materials with full and moldy particles. Adequate air drying before frying can reduce the probability of undercooking.