How to make delicious snacks with peanuts

Peanuts are a food we often eat. Some friends especially like to fry and eat peanuts. The taste is very rich and it is also suitable as a side dish with wine. Peanuts can be used to make many delicious snacks, such as cream peanuts, spiced peanuts, fish skin peanuts, etc. These peanut snacks are very appetizing snacks.

1. Buttered Peanuts

Ingredients: 10 kg peanuts, 300 g salt, 15 g molasses, 200 g five-spice powder, 200 g butter, and 3 kg hot water.

Preparation method:

1. Soak the peanuts in boiling water, then immediately pick them up and put them into a jar.

2. Pour salt, molasses, five-spice powder, butter, etc. into boiling water and mix well. Then pour into the peanut jar, stir evenly, cover with a cloth, soak for 40 minutes, take out and dry slightly for later use.

3. Heat the clean yellow sand in a pan, then pour in the peanuts and stir-fry continuously until they crackle. Take out a few peanuts. If the skin falls off easily when you pinch them with your hands, and the peanut flesh is ivory in color, then you can remove from the pan, sieve out the yellow sand, and let it cool.

2. Spiced Peanuts

Ingredients: 10 kg peanuts, 1 kg salt, 100 g garlic, 10 g star anise, 10 g pepper, and 10 g fennel.

Preparation method:

1. Peel and mash the garlic, put it into a container together with pepper, star anise, cumin, salt, etc., and add enough boiling water to soak all the peanuts. Then pour the washed peanuts into water, cover and soak for 2 to 3 hours, take out and spread them out to dry.

2. Put clean sand into the pot, stir-fry over high heat, then pour in dried peanuts and stir-fry until there is a crackling sound. When the peanuts are easy to peel off when twisted with your fingers, switch to low heat and stir-fry for a few seconds. Sieve out the sand and it is the finished product.

3. Fish skin peanuts

Ingredients: 19.5 kg peanuts, 26.2 kg flour, 6 kg sugar, 1.35 kg maltose, 7 g saccharin, 2.3 kg soy sauce, 13 g refined salt, 2.5 kg oil, 50 g yeast, and appropriate amount of pure alkali.

Preparation method:

1. Put sugar and salt into a sugar pot, add water to dissolve, then add maltose and boil into syrup.

2. Dissolve a small amount of flour and yeast in warm boiled water at about 30°C and stir into a slurry. Pour it into a jar or stainless steel container, then pour the cooled syrup into the jar and stir well. Cover the jar and wait until bubbles appear in the slurry before using it to apply sugar coating.

3. Pour the peanuts into the rotating pot and the peanuts will roll in the pot. Scoop a spoonful of slurry and slowly pour it into the swirling pan. After the surface of the peanuts is covered with slurry, pour in a little flour. After the peanuts are coated with a layer of sugar, scoop in a spoonful of slurry. After the slurry covers the peanuts, pour in a little flour. Repeat this process several times to gradually thicken the coating on the peanuts. Adding flour can prevent the peanut dough from sticking to each other.

4. After all the slurry and powder are applied, pour the peanut blanks into another rotary pan for polishing to make the surface of the blanks smooth. When there are no dents when pinched with your fingers, they can be removed from the pan.

5. Spread the peanuts coated with powder on a wooden tray to dry.

6. Put the dried peanut blanks into the cylindrical wire cage and pass them through the central axis, rotating rapidly with the cage. The cage is not an oven. The peanut blanks are heated in the cage for about 45 minutes. The surface is slightly yellow and the inside is ivory, which means they are baked.

7. Use 2.3 kg of soy sauce, 7 g of saccharin and 2 kg of water, bring to a boil, then add appropriate amount of MSG and mix well to make seasoned rice.

8. Pour the roasted peanuts into a rotary pan, then pour in the seasoned rice, mix quickly, pour into an iron mesh cage, cool with a fan, and mix with oil to make fish skin peanuts.

4. Spinach with Peanuts

Ingredients: 250 grams of spinach, 80 grams of peanuts. Seasoning: 1 small piece of ginger, 1 scallion, 2 dried red peppers, a little vegetable oil, and appropriate amounts of salt, sugar, light soy sauce, and balsamic vinegar.