When I have no appetite, I often like to make this home-cooked side dish, and it is very comfortable to drink porridge and wine, and I don't get bored with it

 

 

 

Spiced peanuts tossed with celery

Ingredients: 1 handful of peanuts, 200 grams of celery stalks, 50 grams of carrots, 5 grams of black fungus.

Ingredients: 20 grams of ginger, 2 star anise, 5 grams of Sichuan pepper, 2 teaspoons of sesame oil, appropriate amount of salt and oil.

In the first step, pick out the inferior peanut grains from the peanuts, soak the selected high-quality peanuts in cold water for more than 3 hours, soak until the peanut grains are full, so that they are cooked quickly, and rinse and drain again after soaking.

In the second step, wash and drain the celery stalks, cut them into small pieces diagonally, soak the black fungus in cold water, remove the root of the fungus, wash and drain and tear off the small flowers, wash the carrots and cut them into small cubes, and slice the ginger. The celery stalks should be cut diagonally, so that the coarse fibers inside are cut off, and the chewing will not be so woody.

The third step, add an appropriate amount of cold water to the pot, put star anise, Sichuan pepper, ginger slices, add an appropriate amount of salt, pour in the soaked peanuts, boil over high heat, turn to medium-low heat after boiling, and then cook for 10 minutes until the peanuts are fully cooked, turn off the fire, and put the boiled peanuts and soup to cool thoroughly.

Step 4: Boil water in another pot, pour in the chopped celery segments and carrots, add a little salt and a little oil and stir well, blanch the celery segments and carrots for 1 minute, remove the cold water and drain them, then pour the black fungus into the pot and cook them, remove them and turn off the heat.

In the fifth step, put the boiled peanuts, celery segments, diced carrots, and black fungus into a bowl together, add sesame oil, and an appropriate amount of salt to taste, stir well, and then put them on a plate and eat.

Tips:

Peanuts should remember to soak well in advance to save time for this dish, and need to be boiled in a pot under cold water when cooking, so that in the process of cooking, peanuts will slowly taste along with star anise, peppercorns, and ginger slices, and the peanuts will taste more fragrant after cooking and cooling.

Add a little salt and oil when blanching, and the boiled celery and carrots will be better in color and taste.