Cold Red Peanuts

Name: Cold Red Peanuts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Red Peanuts; 1/2 carrot; 1 piece celery; 5g Peppercorns; 2 pcs star anise; 1 Bay leaf; 5g salt

by Outstanding 1987

4.8 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

My father-in-law has harvested a lot of peanuts, and he usually uses it to make soy milk.
The peanuts I planted are really good in taste and full-bodied, and they are not the ones sold in the market. My peanuts are darker in color and blood-red, and the protein, calcium and vitamin content are extremely high.

Ingredients

Cold Red Peanuts

1. Ingredients: peanuts, celery, carrots, bay leaves, star anise, peppercorns.

2. The peanuts are washed clean.

3. Put it into the inner pot of the rice cooker, pour some water, add salt, peppercorns, star anise and bay leaves.

4. Put the inner pot into the rice cooker, turn on the steaming function, and cook two programs continuously.

5. Wash celery and carrots and cut into small cubes.

6. Put the celery and carrots in the pot after boiling hot water, and boil the water again for 30 seconds.

7. Put it into the cold water immediately after falling.

8. Soak the cooked peanuts in boiling water for 20 minutes until let cool

9. The celery and carrots are sprinkled with salt and sesame oil.

10. The peanuts are dried and mixed with vegetables.

Tips:
Peanuts must be removed from the bad ones, which will affect the taste for one year.
It is faster to cook in a rice cooker. After cooking, soak in water and let cool and mix well.
Celery and carrots that have fallen out of water will become crispy when placed in cold water.