Spicy peanut (wu xiang hua sheng mi )

Spicy peanut

Introduction:

"My father can make a kind of peanuts, he called it: burnt peanuts. In fact, it's spiced peanuts, but because it's soaked first and then fried, it's not the crisp and scorched taste. In Henan's words, it's called Xiaojiao, which is a bit hard crisp and scorched taste. This kind of peanuts is a very good snack, and can also be used as food and wine. When I was a child, I didn't have an oven at home, and my father fried it with big grains of sand. Later, after there was an oven, it was roasted instead. I've never made this myself before. It's my father who made it for me. Now that my father has gone, whenever I look at the peanuts sold outside, I will think of my father, especially the name he said, which I can't forget. In order to miss my father, I made the delicious food that my father had made in my memory, and savored the deep fatherly love from it

Production steps:

Step 1: put all seasonings in water

Second step: simmer for 10 minutes and cook five perfume.

Step 3: clean the peanuts with clean water

The fourth step: soak in five perfumes, refrigerate and soak for one day. The amount of water should be less than 1-2cm of peanuts, which can ensure that there is enough water for peanuts to absorb.

Step 5: soaked peanuts absorb a lot of water

Step 6: take out the filtered water and put it into the baking pan. Now the sun is very strong. In order to bake faster, I put the peanuts in the sun for most of the day, and the sun is basically dry

The seventh step: oven 200 degrees preheated for 5 minutes, baked in the oven to hear crackling sound, this process is very fast, I only spent a few minutes, then adjust the temperature to 120 degrees, bake for about half an hour, and the peanuts are scorched. The baking process should be constantly flipped to prevent local baking.

Step 8: the roasted peanuts are soaked and baked in the sun. The flavor is concentrated in the peanuts. It tastes very fragrant and the aftertaste is more fragrant.

Materials required:

Peanuts: 1000g

Salt: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Clove: right amount

Ginger: right amount

Dry pepper: right amount

Note: 1. The longer the soaking time, the better the taste. In hot weather, it must be soaked in refrigerator. In cold weather, it can be soaked at room temperature. 2. The baking time will be different due to the first drying degree of peanuts. The baking time of the two stages will be very different. Observe more and don't be limited to the time. 3. In the process of baking, turn the peanuts constantly to be heated evenly and avoid local baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: spiced

Chinese PinYin : Wu Xiang Hua Sheng Mi