Phalogen peanuts
By VicentaLakin
In the summer, three or five best friends or family members sit in their home yard and drink and eat their snacks. Nothing is better than five halogen peanuts, less fat, more fragrance, and two more beverages, without fear of stomach stress. This is the time when new peanuts are on the market, full and nutritious. It's good, it's full of five fragrances, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad, it's bad. You can't cook it if you want to taste it. One more step, the peanuts are ripe, the juice is full, and you'll eat after a pot. It's only $10 for a pound, and the whole family is happy。
Recipe Recommendations
- new peanuts 500 grams
- octagonal the 2
- cinnamon 1 block
- geranyl 2 tablets
- pepper 1 pinch
- salt appropriate amount
- salty fragrance
- halogen
- half an hour
- simple
Steps for Phalogen peanuts
1
Shelled peanuts were washed twice with cold water, then grabbed a salt into the water, mixed it for 10 minutes, so that they could easily remove the soil from their shells。
2
The halogens are prepared when the peanuts are immersed, not much is required, and only salt is not used in such a way as to prevent the smell of the halogens from becoming too hot and too heavy; the fragrances are immersed with warm water。
3
(b) Squeeze a small hole in the top of a poached peanut shell, which is a crucial step for peanuts to be fully odourful and quickly ripe; and throw them into the halogen water basin each time they are squeezed, so that they are in full contact with peanuts
4
Put peanuts and halogens into small boilers with less water to avoid diluted spices。
5
The fire opened and turned。
6
Covered with a lid and boiled for 10 minutes and immersed for 20 minutes, if the time is sufficient, soaks until the soup is cooler, the peanut rice is fragrance, and the juice is full and delicious。
7
The halogened peanuts, for all the old and the youngPhalogen peanuts Make Tips
1. A key step towards halogenated peanut fragrance is the opening of a small sip of the top of the peanut shell so that the juice can enter the ground of the peanut shell and be fully impregnated by the flow of water, so that the juice is fully immersed in its rice; 2. Water is not too much, so that it can be less than one to two centimetres of peanuts, and salt can be a little more scalding; 3. The cooking time is adjusted to the preferred taste, size of fire, and abundance of peanuts; the size of the peanut rice is larger and the fire power is smaller, and the cooking time is longer; the amount of time is preferred to be less cooked, and the amount of time is longer to be boiled and immersed, if you want to eat the spice。