Red Peanut Butter

Red Peanut Butter

1. Wash the red peanuts, put the baking tray into the oven and bake at 180 degrees. (If you don't have an oven, you can stir fry in the wok until the red skin is cracked and cooked.) When baking, shake the pan once every three minutes to make it evenly heated. I baked it for a total of 20 minutes. The red skin can be easily peeled by rubbing it by hand. After cooling, the peanuts will be crispy (during the roasting time, heat the peanut oil in the pot and cool it. Cooked oil is healthier!)

2. After the peanuts have cooled, put them in a blender and break them with a dry-grinding knife.

3. Then add peanut oil and soft sugar (add sugar to your taste, or add salt, or add nothing) these peanuts I roasted, about three spoons of oil, and then continue to stir.

4. Repeated whipping several times, scrape off the sticking to the cup with a spoon or chopsticks, and continue to beat.

5. I have beaten up about 7 times in total, and it is very delicate.

6. The finished product, great! Fragrant, slippery, and delicious.

Tips:

1. Peanut oil must be cooked with cooked oil, heated or steamed in a pot, so that it is healthier.
2. Add oil for smoother peanut butter and better whipping.
3. The thin peanut skin is rich in nutrition, so I didn't peel it. Although some affect the appearance of the finished product, it is healthier.
4. Peanut butter has many uses, so you can often make some and keep it in the refrigerator. There are no additives when I make it myself, so I make less each time. I make it once and eat it for about a week.