The high temperature in summer really makes us lose our appetite easily. Seeing all kinds of big fish and meat makes us completely lose our appetite. But I only prefer a variety of crispy and refreshing side dishes, such as cold cucumbers , cold onions , cold peanuts, etc. The refreshing and simple side dishes are really appetizing.
What we are sharing today is delicious and beautiful cold peanuts. Paired with celery, fungus , carrot , it is nutritious and delicious, with a crisp and tender texture. It is not only delicious and delicious, but also super simple to make. It's delicious and tasty. It's refreshing and delicious to go with rice and wine. It's so fragrant to have a pot like this in summer.
Ingredients list: 500 grams of peanuts, 1 small handful of fungus, 4 celery, 1 carrot, onion, ginger, garlic, spicy millet, pepper, star anise, dried chili, salt, light soy sauce, balsamic vinegar, oyster sauce, sugar
1 , 500 grams of peanuts, add water and soak for 30 minutes.
2. Soak a small handful of fungus in warm water. The fungus should not be soaked for too long to avoid producing toxic substances!
3. 4 roots of celery, wash and cut into small cubes and set aside. Celery is really fragrant, I recommend you to try it.
4. 1 carrot, peeled and cut into small dices.
5. Prepare some of onion, ginger, garlic, millet and spicy. Cut the green onion into shreds, slice the ginger, mince the garlic, and cut the spicy millet into circles and set aside.
6. Wash the fungus after soaking it, and put it aside after washing.
7. The peanuts are also soaked at this time, pour them out and drain them.
8. Boil water in a pot, pour in peanuts, add green onions, ginger slices, peppercorns, star anise, dried chili peppers, and salt. Add in the base flavor first.
9. Cook over medium heat for 20 minutes. After cooking, pour it out and soak for 2 hours. This will make it more delicious.
10. Boil water in a pot, add a spoonful of salt and half a spoonful of oil. When the water is boiling, add celery, carrots and fungus and cook for two minutes. After the fungus is cooked, take it out. Adding cooking oil when blanching vegetables can ensure bright and beautiful colors.
11. The color will look better after a while in cold water, then drain the water and set aside. Use cold boiled water or mineral water as much as possible to avoid diarrhea after drinking raw water.
12. Take out the peanuts from the pot after soaking, then pour in the blanched vegetables and start seasoning, spicy millet, minced garlic, hot oil, light soy sauce, oyster sauce, salt, sugar, mix well and then it is ready to serve. have eaten. It is not recommended to add vinegar because vinegar will discolor celery and carrots.
Simple and refreshing cold peanuts is ready. It is much more delicious than the boiled peanuts bought from outside. Compared with fried peanuts, the cold peanuts made this way are less irritating and more delicious. Crisp and refreshing, it is super delicious whether served with porridge, rice, or wine.
If you can’t finish it, you can put it in the refrigerator. The amount I made today is enough for our family to eat for several days. And after being chilled in the refrigerator, the taste will be crisper and cooler, which is more suitable for hot summer days. Eat as much as you like each time, and put the rest in a crisper box and put it back in the refrigerator for further storage!
Ronger’s tips:
1. When making this salad with peanuts, be sure to soak them in advance before cooking.
2. To make this salad with peanuts, you need to add an appropriate amount of aniseed ingredients when cooking. It will be five-flavored and taste better when cooked. Commonly used peppercorns in the kitchen, star anise, and bay leaves are all acceptable. Just choose according to your own situation and taste.
3. Vinegar is not suitable for this cold peanut dish! If you must put it, it is recommended to eat it now, preferably with balsamic vinegar!
