Add a handful of salt to the peanuts, not fried or boiled, fragrant and crispy, and have face for the New Year

【Spiced salt-baked peanuts】

Ingredients: 500 grams of peanuts, 300 grams of salt, 3 grams of star anise, 5 grams of Sichuan pepper, 3 grams of cinnamon, 3 grams of dried chili peppers, 3 grams of bay leaves, and grams of five-spice powder.

Steps:

1. Prepare an appropriate amount of peanuts, pick up the shriveled peanuts, rinse them twice with water first, put them in a basin, add an appropriate amount of boiling water, and soak them for 10 minutes. Soaking the peanuts in advance can make the peanuts swell and taste faster in the subsequent frying process; At the same time, peanuts absorb a certain amount of water, which can also prevent frying.

2. Prepare 5 grams of dried Sichuan pepper, 3 grams of star anise, 3 grams of dried chili peppers, 3 grams of cinnamon and 3 grams of bay leaves, soak them in water for five minutes in advance, and then control the moisture. Soaking the spices in water in advance can make the fragrance in the spices easier to release.

3. After the peanuts are dried, add 10 grams of salt and 5 grams of five-spice powder and mix evenly, add a certain flavor to the peanuts in advance, and marinate for 10 minutes.

4. Add 300 grams of edible salt to the pot, then put the prepared spices into the pot, turn on high heat and stir-fry, the aroma of the spices will slowly infiltrate into the salt in the process of heating the salt.

5. Fry until the salt is slightly hot, then add the peanuts, and continue to stir-fry over high heat, because there is still a certain amount of moisture on the surface of the peanuts, and the surface will be stained with a layer of edible salt after getting out of the pot.

6. Keep the heat and fry for about 3-5 minutes, during which you should keep turning with a shovel to make the peanuts evenly heated; When the salt on the surface of the peanuts can be fed off, the peanuts have a crackling sound, the peanuts have been cooked for six or seven minutes, at this time to turn to a low heat, the fire is easy to fry, continue to use a shovel to keep turning.

7. Fry until all the salt on the surface of the peanuts falls off, and when you can easily peel off the skin of a peanut by hand, the peanuts will be fried, and the heat will be turned off at this time.

8. Use a colander to take out the peanuts, drain the excess salt, and let the peanuts completely cool before eating, which tastes fragrant, crispy and crispy, and is better than the ones bought outside.

Tips:

1. The salt left over from making salt-baked peanuts can be used repeatedly, and the more times you fry them, the more fragrant the salt will be.

2. If you make a lot of salt-baked peanuts, if you can't eat them all at once, you can wait for the peanuts to cool and put them in a sealed jar or sealed bag for storage to prevent the peanuts from getting wet.

3. The taste of salt-baked peanuts can be adjusted according to your own taste, such as spicy, garlic flavor, cumin flavor, etc., add an appropriate amount of spices to the salt-baked season.