Name: Incense with Flower Kernel
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g peanut kernel; 1 tbsp pepper; 6-10 only Pickled peppers; 1 tablespoon full Diced chives; 1 tsp salt; 1/2 tsp Chicken Essence; 1 tbsp Zhenjiang Balsamic Vinegar; 1 tsp Fish sauce; 1 tsp sesame oil; 1 tsp Chili oil; 1 tsp Sugar

Incense with Flower Kernel

by rosejyy2000

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

The Idea of this dish was learned from Xia Jinlong’s book "Chef’s Special Home Cooking". Since I couldn’t find the materials mentioned in it, I modified the recipe slightly according to my existing materials, as required in the book. The raw materials are fresh pepper and Thai pepper. Where can I find the land where I live? Jizhong Shengzhi used Sichuan red pepper and Thai pepper instead of bottled pickled peppers, but they are also very delicious. The characteristics of this product are The salty, fresh, slightly crispy, spicy and slightly numb, no matter it is used as a snack or a pre-dinner snack, it is just as exciting. "

Incense with Flower Kernel

1. Soak the peanut kernels in warm water to the skin wrinkles;

2. Tear off the skin with your hands;

3. Put the peanut kernels in boiling water and blanch them until they are just cut off. They will taste no smell. Pick up the filtered water and set aside;

4. Soak the red pepper in hot water for 5-10 minutes;

5. Mix the ingredients and seasoning with the peanut kernels, stir evenly, and wait for a while and serve.

Tips:
1. Fish sauce is put in the seasoning, which tastes very fresh;

2. The peanuts don't need to be blanched for too long, they just need to be cut off;

Third, the pepper is easier to taste after a little soaking.