Sweet companion flower kernel(xiang ban hua ren )

Sweet companion flower kernel

Introduction:

"The idea of this dish was learned from Xia Jinlong's the chef's home cooking. Because I couldn't find the materials mentioned in it, I slightly modified the formula according to my own existing materials. The materials required in the book are fresh pepper and Thai pepper. Where can I find the place where I live? I used Sichuan red pepper and Thai pepper instead of bottled pickled pepper It's also very delicious. It's salty, fresh and slightly crispy, spicy and slightly spicy. It's as wonderful as a snack or a snack before a meal. "

Production steps:

Step 1: soak the peanut kernel in warm water until the skin wrinkles;

Step 2: tear off the skin by hand;

Step 3: blanch the peanuts in boiling water until they are fresh. They will not smell fishy when they are eaten. Remove the water and set aside;

Step 4: soak red pepper in hot water for 5-10 minutes;

Step 5: mix ingredients and seasoning with peanut kernel, stir well, wait for a moment to eat.

Materials required:

Peanut: 500g

Chinese prickly ash: 1 tbsp

Pickled peppers: 6-10

Diced chives: 1 tbsp

Salt: 1 tsp

Chicken essence: 1 / 2 tsp

Zhenjiang vinegar: 1 tbsp

Fish sauce: 1 tsp

Sesame oil: 1 tsp

Chili oil: 1 tsp

Sugar: 1 tsp

Precautions: first, fish sauce is put in the seasoning, which is very fresh; second, peanuts don't need to be blanched for too long, just cut off; third, Chinese prickly ash is easy to taste after soaking.

Production difficulty: ordinary

Process: water

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xiang Ban Hua Ren