Southern Ru Peanut
Overview
Every year when new peanuts come on the market, I buy some peanut dumplings and eat them raw. The dumplings are the dry and tender peanuts picked from the new peanut kernels. Because they are very tender, they turn into an ugly and crepey appearance when exposed to the sun. However, these ugly peanuts are particularly sweet and you don’t feel greasy if you eat more. Today, Sister Xin found out that there were only a few left, so she quickly made this Nanru peanut dumpling. Otherwise, she would have to wait until the next time the new peanuts are on the market.
Tags
Ingredients
Steps
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Heat the pot over medium-low heat without adding oil. Add the washed peanuts to the pot and stir-fry until the water dries up. Then continue to add 1 teaspoon of refined salt and stir-fry evenly.
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After the salt is stir-fried, add 1 tablespoon of peanut oil and stir-fry evenly.
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Add peppercorns and star anise, and stir-fry peanuts over medium-low heat until fragrant.
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After the peanuts are fragrant, add half a piece of southern milk and 1 teaspoon of sugar.
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Open a small area and stir-fry the southern milk and sugar until fragrant. Continue to stir-fry slowly over medium-low heat until the ingredients and flavors are completely blended. Increase the heat appropriately and stir-fry till fragrant.
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Use a large plate to take out the pan, spread the fried peanuts flat, and let the peanuts cool as quickly as possible.
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The peanuts will become crunchier after being quickly cooled, and they should be replaced with small plates and served when they are still warm.
