Salted dried peanut with white meat(bai rou xian gan hua sheng )

Salted dried peanut with white meat

Introduction:

"When I was very young, my mother liked to buy white meat, salted and dried peanuts for our brothers and sisters. At that time, in the sea of ticket supply, peanuts were able to break through the encirclement. They didn't need to supply securities. They could be bought in small shops, on the street and through the street. They didn't buy much. The elder sister shared them, chewed them slowly and enjoyed their sweet fruits. Later, when I grew up, the economy improved, but it was hard to eat the local salted and dried peanuts. Many manufacturers produced a lot of packages for salted and dried peanuts, but I couldn't feel the flavor of that year. It was hard to reproduce the flavor of air dried peanuts. What I ate was the smell of big machine drying, only occasionally passing by small mountain stores or stalls, and perhaps the original salted and dried peanuts. There will be raw peanuts for sale in the shops here in Chou in autumn. By the way, Americans also have canned peanuts with salty water, that is, boiled peanuts with salty water, which are sold in cans. Hey, just don't mention how salty they are. They can't eat them at all. Only raw peanuts, this is my favor, as long as I see it, my eyes shine, I will buy, want to sun out white, QQ white meat salted and dried peanuts. At first, I didn't have any experience. I just threw the peanuts into the big pot after washing and boiled them with salt. But in fact, although the peanuts were edible, their color was not flattering. They were gray, brown and not beautiful. Later, I didn't know how to use the metal pot to boil them, so as to avoid the chemical reaction between salt and iron, which would make the peanuts and water black. It worked, It's not like a loser any more. It's a little rich and handsome. By the way, praise me for being big enough to cook peanuts in soup. It's great

Production steps:

Step 1: the bagged raw peanuts bought here are specially boiled for water, and literally "for boiling";

Step 2: unpack and wash the peanuts;

Step 3: use a large earthen pot, Guangzhou people call Renzi pot, put peanuts, and then put water to 80% full;

Step 4: close the lid, boil the water over high heat, add some salt, then lower to medium heat, cook the peanuts slowly, because there is a small hole in the lid, which can balance the steam pressure. If the fire is not too big, the steam will come out of the hole, and there is no need to worry about the overflow of boiling water. Turn off the fire after the peanuts are soft, let the peanuts stand for 15-30 minutes, let the shell slowly absorb the salt water, and filter the peanuts when the time is up ；

Step 5: put it in a container such as a plate or fence, spread it out as far as possible, and sun it in the sun until the peanut shell is dry, but don't sun it too long, it will make the peanut very hard.

Materials required:

Raw peanuts: 2-4 lbs

Salt: about 2 tbsp

Water: 1 pot

Note: first, choose some full and fresh peanuts as far as possible, so that the meat will be white; second, don't use metal cookers to cook peanuts. After adding salt, the peanuts and water will change color, mainly because the salt is playing tricks; third, don't sun too long, it will become very hard, and you will lose the feeling of QQ; fourth, don't use tile cookers again, It's easy to explode. Turn on the slow fire first, and then slowly raise the fire. After the fire, don't put the pot in a cold place. You should turn off the fire and let it cool down slowly before moving.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Bai Rou Xian Gan Hua Sheng