Boiled peanuts First, we wash 1 kg peanuts, and then fully soak them in water for about 1 to 2 hours. After the peanuts are soaked, pick out the bad fruits and peanut skins, take them out and drain them for later use; Then put the soaked peanuts into the pot, add enough water, and add spices besides onion and ginger. There are many combinations of spices, such as pepper, fennel, Dendrobium, star anise, cinnamon, fragrant leaves and dried peppers (pickled peppers are good if you like spicy food). Just choose two or three flavor combinations that you like. It is not complicated, and the amount of seasoning is not much, about 2 grams.
The amount of salt depends on your own taste. A kilo of peanuts and two teaspoons of salt are enough. After all, this is not pickles. Add all the materials. Remove the floating foam after the fire is boiled, and then turn to low heat for about 25 minutes (depending on your taste requirements, cook longer if you like soft glutinous rice); After the soft and hard tastes suit you, turn off the fire and let the peanuts soak slowly, and the taste is natural. At this time, you can cut diced carrots, diced cucumbers, diced bitter melons and diced celery, blanch them, then add a little onion oil or sesame oil with peanuts, and let them cool with seasonings such as salt and aged vinegar, and you can follow your own taste. Peanut is rich in nutrition, with protein 12%, dietary fiber 8%, vitamins C, E, zinc, etc. Boiling is more suitable than frying and frying, because peanuts still contain about 25% oil, so the way of boiling loses less nutrients, does not increase excess fat, and is easier to chew carefully. Relatively speaking, eating peanuts is more "nourishing the stomach" than other ways. Finally, choose and preserve peanuts carefully, because peanuts are easily infected by Aspergillus flavus, and its metabolite aflatoxin is the strongest natural carcinogen. Don't eat moldy peanuts!