peanuts cooked with five-spice powder(wu xiang hua sheng )

Methods of spiced peanuts:

Raw materials for making spiced peanuts:

Peanut 150 grams, sugar, salt, five spice powder.

Processing steps of spiced peanut

1. Put the peanuts in a bowl, soak them in boiling water for a while, peel off the coat, put them into a 30% hot oil pan, and slowly fry them until crisp. Take them up and set them aside.

2. After the peanuts are cooled, put the frying pan on a low heat, add 50g sugar, refined salt and five spice powder, stir well after saccharification, pour the peanuts into the pan, cover the peanuts with sugar and fry them dry, remove the end of the pan from the fire and put them on a plate.

Characteristics of spiced peanut:

It tastes delicious and mellow.

peanuts cooked with five-spice powder

Spiced peanut is a delicious traditional Zhejiang dish. It tastes delicious and mellow.

Characteristics of dishes

Crispy and delicious

practice

Practice 1

Raw materials: 150g peanut kernel, sugar, refined salt, five spice powder

Production process

Put the peanuts in a bowl, soak them in boiling water for a while, peel off the coat, put them into a 30% hot oil pan, and fry them until crisp. Remove and set aside.

After the peanuts are cooled, place the frying pan on a low heat, add 50g white sugar, refined salt and five spice powder, stir well after saccharification, pour the peanuts into the pan, cover the peanuts with sugar, and fry them dry. Remove the end of the pan from the fire and put them on a plate.

Practice 2

Raw materials: neat and undamaged peanuts, salt, large ingredients, pepper, garlic

Equipment and appliances: large frying pan, iron screen

Production process

Mix: according to 5 kg peanut, add 500 g salt, 50 g garlic, 5 g pepper. Put the Chinese prickly ash, large material and salt into the container, add the peeled and mashed garlic, and then put the washed peanuts into the container to mix with the seasoning. Then pour in boiling water until all the peanuts are soaked. Add the cover to soak for 2-3 hours, remove and spread out to dry.

Stir fry: put the clean sand in a big pot which is washed and dried, stir fry with fire, and pour the dried peanuts in time. Stir fry until there is a crackling sound. When the peanuts are easy to peel by hand, use a gentle fire to stir fry for a few minutes. Sift away the sand, and the remaining peanuts are spiced peanuts. In the process of frying peanuts, it is necessary to stir them frequently to avoid scorch and paste.

Technological process: material preparation → mixing → stir frying → screening out of the pot → finished product.

Practice 3

Raw materials: to miscellaneous, neat peanuts, sugar, malt sugar, soybean oil

Equipment and appliances: enamel plate, large frying pan, iron screen

Production method

Preparation: according to the ratio of 5 kg peanut, 5 kg sugar, 1 kg malt sugar and 500 g soybean oil.

Stir fry in sand: stir fry the peanuts with clean sand in a large pot, remove the sand and remove the outer surface of the peanuts.

Boiling syrup: Boil 25 kg water, add 5 kg sugar, boil for 2 minutes, then add maltose to continue to boil, when the sugar in the pot is boiled into thick paste, add soybean oil, continue to heat until the syrup is golden. Remove the pan from the fire immediately.

Sticky syrup and shaping: pour the peeled peanuts after sand frying into syrup, and quickly stir to make sugar. Pour the sugar germ into a flat enamel plate coated with cooking oil, flatten it into thin slices with a flat shovel, and cut it into small pieces after cooling. In the process of processing, do not pay attention to boiling sugar with high heat, master the heat, and process immediately after frying.

Technological process: material preparation → sand stir frying / boiling sugar → sticky sugar → finished product.

Practice 4

Ingredients: 250g peanut, 10g salt, 5g five spice powder, 300g water

Production steps

Mix all the ingredients and bring to a boil. Continue to soak in the pot for about two hours.

Drain the water from the peanuts, put them in the baking pan, spread them evenly, and do not overlap them.

Preheat oven 200 degrees, middle layer, heat up and down, 10 minutes.

Take out the baking tray, cool slightly, turn over the peanuts, and then put them into the oven 180 degrees for 15 minutes.

Practice 5

peanuts cooked with five-spice powder

Main ingredient: Peanut

Accessories: Zanthoxylum, star anise, geranium, fennel, clove, cardamom, cinnamon

Well prepared, big particles, very strong;

Take water from the basin, add 1-2 tbsp flour, pour the peanuts into the basin, clean the soil on the surface, repeat twice, take out the peanuts and drain the water;

Take a clean gauze and simply sew it into a brine bag. Put star anise, Zanthoxylum bungeanum, fragrant leaves, cinnamon, fennel, clove and cardamom into the bag and close the mouth;

Squeeze the peanuts into a small mouth by hand to make them taste better when cooking;

Put the peanuts into the pot, pour in water twice as much as the peanuts, put in the bag, cover the pot, bring to a boil over high heat, turn to medium heat, and continue to cook for 10 minutes;

Turn off the heat, add salt, stir well, cover the pot and simmer for about 1 hour.

Practice 6

Roasted peanuts with five flavors

Ingredient: 250g peanut kernel

Seasoning: 2 star anise, 1 cinnamon, 3 fragrant leaves, 6 licorice slices, an appropriate amount of tangerine peel, an appropriate amount of black pepper, 2 teaspoons of sea salt

Choose the peanuts and wash them with clean water

Pour water into the pot and bring to a boil. Sprinkle 1 tbsp sea salt into the pot. Stir well with the spoon. Pour the cleaned peanuts into the pot

Boil for about 2 minutes until the peanuts come to the surface. Turn off the fire and remove the peanuts to control the water

Put the baking pan on the bottom with a kitchen paper towel, spread the peanuts on the kitchen paper after water control, cover with two pieces of kitchen paper, dry the water and rub the peanuts back and forth

Rub the peanut skin loose and tear it off by hand. According to this method, peel all boiled peanuts and set aside

Put the peeled and dried peanut kernels into the oven, wash the spices with warm water, and then put the dried peanut kernels into the oven

Preheat the oven at 120 ℃, put the baking cage into the oven, turn on "fork baking" + "hot air baking" at the same time, bake the peanuts at low temperature for about 30 minutes, take them out and observe the ripeness and coloring of the peanuts. Adjust the oven temperature to 180 ℃ and bake for 5 or 6 minutes to make the outer layer more crisp

Take out the roasted peanuts, cool them slightly, sprinkle 1 teaspoon sea salt, grind the black pepper, mix well, cool them thoroughly, and then put them into a sealed jar for preservation

Cooking skills

1. Although it takes longer time to bake peanuts or other nuts on the baking basket than on the baking plate, its uniformity and taste are incomparable with that of simple baking plate;

2. After a long time of low-temperature baking, take out and observe the maturity and coloring of peanuts. The most direct way is to directly pinch a peanut and taste it. Then, according to the mood, raise the oven temperature, add baking and coloring, and make the outer layer more crispy;

3. Roasted peanuts are different from fried peanuts. Fried peanuts will not become crisp until they are fried and cooled. However, roasted peanuts begin to become crisp while they are roasted. Therefore, the degree of maturity can be determined by tasting at any time. However, it should be noted that, like fried peanuts, roasted peanuts also need to reserve the heat, because the temperature is very high after the flowers come out of the oven, and the degree of maturity will be added. Therefore, if they are roasted very well, they will come out of the oven, When it's cold, it may be too hot, with a little burnt taste.

Food Guide

1. Peanuts mildew contains a lot of carcinogens aflatoxin, so do not eat moldy peanuts

2. After frying or frying, peanuts are hot and dry, so it is not suitable to eat more

3. Storage of peanut: low temperature (below 20 ℃) and anoxic method were used to reduce enzyme activity. The specific method is as follows: the peanuts are dried in the sun, then cooled, sealed and stored in plastic bags, and a small packet of Zanthoxylum bungeanum, aniseed and other ingredients are added. Finally, the peanuts are placed in a dry, low temperature, ventilated and dark place for long-term storage

Tianjin practice

Ingredients

Main materials

Peanut 600g accessories

Chinese prickly ash 3 grams, big material 5 grams, cinnamon 10 grams, fragrant leaf 2 grams, red pepper 2 grams, salt 4 grams

step

1. Prepare fresh flowers with soil. 2. Wash with cold water, soak in cold water for 5 or 6 minutes, and then wash again and again until the peanuts are clean. 3. Prepare Zanthoxylum bungeanum, aniseed, cinnamon, fragrant leaves and red pepper. 4. Soak the excipients in cold water for 20 minutes in advance. 5. Add water to the pot and pour in the soaked spices together with the water. 6. Put the washed peanuts into the pot and cook them. 7. Cook until the peanuts are cooked for 8 or 9 minutes, add salt, stir evenly, continue to cook until the peanuts are cooked, soak for a while, and serve.

Tips

1. Soak the spices in advance to make the fragrance volatilize. 2. The boiled peanuts can be more delicious by soaking for a while.

nutritive value

The nutritional composition of peanut kernel per 100 g is 563 kcal of energy, 24.8 g of protein, 44.3 g of fat, 21.7 g of carbohydrate, 107.5 μ g of folic acid, 5.5 g of dietary fiber, 5.5 g of vitamin A5, 30 μ g of carotene, 0.72 mg of thiamine, 0.13 mg of riboflavin, 17.9 mg of nicotinic acid, C2 mg of vitamin, 18.09 mg of vitamin E18, 39 mg of calcium, 324 mg of phosphorus and 587 mg of potassium 6 mg, iodine 2. 7 μ g, magnesium 178 mg, iron 2. 1 mg, zinc 2

Chinese PinYin : Wu Xiang Hua Sheng