This week’s recipe is about peanuts. In China, it is now the peanut harvesting season, and bushels of fresh peanuts appear in the markets for sale. Peanuts can be used in various ways to make different recipes. Peanuts, usually fried, are a common snack for Chinese men when drinking. Fried Chinese spicy peanuts are very crispy and have a unique aroma. It is a delicious snack, but it is also high in calories, so please eat it in moderation.
Of course, you can buy delicious, processed peanuts in the store. Usually there are various flavors, sweet, salty, mustard, spicy, etc. It is very convenient. In fact, we can buy many finished or semi-finished foods in the store. We can even get a complete dish; you just need to take it home and heat it in the microwave to get a hot dish. Personally, I prefer to experience the joy of the cooking process. I can cook dishes, make snacks, and desserts, using only natural and quality ingredients instead of the additives used in many commercially processed foods. You don’t need to be anxious about cooking, just enjoy it.
This is a recipe for Chinese spicy peanuts, and we also have another flavor, Chinese Vinegar Peanuts. The steps of these two recipes are similar, but their flavors are different. Please try both!
Tips for cooking Chinese spicy peanuts
This recipe takes some time for best results. The peanuts are blanched in boiling water, then frozen for at least four hours. Then they are fried in oil and finally stir-fried quickly with the xiao mi la chili peppers, Sichuan peppercorns, Chinese chili powder, salt, and sugar. Follow these tips:
- Soaking the dried chilies and Sichuan peppercorns in water prevents them from turning black when heated.
- Soaking the peanuts in boiling water makes it easier to remove the skin.
- Freezing the peanuts makes them crispier.
- When frying the peanuts, pay attention to the color of the peanuts and don’t fry them too dark.
Spicy Peanuts
Equipment
- 1 wok
- 1 heat safe container for hot oil
- 1 mixing bowl
Ingredients
- 400 g raw peanuts
- 15 g dried xiaomila "millet" peppers
- 3 g Sichuan peppercorns
- 5 ml Chinese chili powder
- 3 ml salt
- 3 ml sugar
- 15 ml cooking oil
Instructions
- Prepare the ingredients.
- Remove the shells of the peanuts. Add enough water to your wok or a large saucepan to cover the peanuts and bring it to a boil. Turn off the heat after boiling, then add the peanut kernels and soak for 1 minute. Take out the peanut kernels and drain the water.400 g raw peanuts
- Rub the skin off the peanut kernels with your hands. Freeze the peeled peanut kernels for more than 4 hours.
- Chop the dried chilies and soak them in cold water along with the Sichuan peppercorns.15 g dried xiaomila "millet" peppers, 3 g Sichuan peppercorns
- Fill your wok about 1/3 full with oil. Put the frozen peanuts directly into the cold oil, deep-fry over medium-low heat until the peanuts float on the surface of the oil for another 2 minutes, remove the peanuts and drain the oil into a heat-proof container.
- Remove the dried chili peppers and Sichuan peppercorns and drain. Add 15ml of oil to the pot, stir-fry the dried chili peppers and Sichuan peppercorns until fragrant, then add peanuts, chili powder, salt and sugar.15 g dried xiaomila "millet" peppers, 3 g Sichuan peppercorns, 5 ml Chinese chili powder, 3 ml salt, 15 ml cooking oil, 3 ml sugar
- Stir-fry quickly for 1 minute. When frying the peanuts, pay attention to the color of the peanuts and don’t fry them too dark.
- Transfer to a plate and serve.
Notes
- Soaking the dried chilies and Sichuan peppercorns in water prevents them from turning black when heated.
- Soaking the peanuts in boiling water makes it easier to remove the skin.
- Freezing the peanuts makes them crispier.
- When frying the peanuts, pay attention to the color of the peanuts and don’t fry them too dark.
Nutrition
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