Peanuts are nutritious, containing various vitamins, lecithin, protein, palmitic acid, and more. Frying, deep-frying, or stir-frying peanuts can destroy the vitamin E and other nutrients they are rich in, whereas boiling them causes less damage.
Furthermore, from a texture perspective, fried peanuts are quite greasy, while boiled peanuts are refreshing. From the perspective of Traditional Chinese Medicine, peanuts themselves contain a large amount of plant oil. When cooked at high heat, this can transform peanuts' naturally neutral properties into "hot" and "dry" ones, and frequent or long-term consumption can easily lead to "internal heat".
Boiled peanuts, on the other hand, retain the plant's original bioactive compounds, such as plant sterols, saponins, resveratrol, and antioxidants, which play a significant role in preventing malnutrition and protecting against diabetes, cardiovascular diseases, and obesity.
When boiling peanuts, the amount of water and fuel used often troubles many people. Here, let me teach you a little trick.
Before boiling, first place all the spices at the very bottom of the pot, then add the washed peanuts. Finally, add water to a depth of one knuckle above the peanuts. Bring to a boil over high heat, then turn off the heat after 5 minutes. Let the peanuts steep for another hour after turning off the heat. This method not only saves water and fuel but also allows the peanuts to absorb the flavor more effectively.
In addition to boiling, peanuts are often paired with other dishes. Kung Pao Chicken is a classic example, and the currently popular "Diving Peanuts" are a fresh and crispy treat. This involves briefly marinating fresh peanut kernels (without their red skins) in a pickle jar, then serving them with chili peppers and pickle juice, or simply mixing the peanut kernels with seasonings like vinegar and small chilies for a cold salad, which is also delicious.