Multi flavored peanuts [Jiangxi Dayu specialty]

What is multi flavored peanut? Authentic specialty of Dayu, Jiangxi: Multi flavored peanuts

Summary:Do you want to know what Multi flavored peanuts are? This article is a detailed introduction to the specialty of Dayu, Jiangxi Province - Multi flavored Peanuts. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Multi flavored Peanuts. The full text takes about 4 minutes to read, mainly including the basic introduction of Multi flavored Peanuts and their nutritional value? What are the product characteristics of multi flavored peanuts? The production method of multi flavored peanuts, etc

Basic Introduction to Multi flavored Peanuts

Multi flavored peanuts are a local specialty product from Dayu County, Jiangxi Province. They are refined from high-quality peanut kernels, flour, white sugar, vegetable oil, natural spices, and other ingredients. The production process of multi flavored peanuts is advanced, the ingredient selection formula is strict, the taste is novel and unique, the quality is stable, and it is highly favored and praised by consumers. It is exported to more than 20 provinces and cities such as Beijing, Shanghai, Zhejiang, and Guangdong

What are the nutritional values of multi flavored peanuts

3. Peanuts contain a variety of proteins, and the composition of amino acids is also very diverse. Except for lysine, the eight amino acids in the human body are abundant in other amino acids

The product has a uniform and beautiful appearance, with a golden color and a crispy and delicious taste. It has the functions of relieving hunger and moistening the lungs. It is a small food suitable for home travel, visiting guests and friends, and children's consumption

Method for making multi flavored peanuts

Multi flavored peanuts

1. Raw materials. 500g of peanuts, 200g of white sugar, 200g of malt sugar, 100g of water, 5g of refined salt, 5g of pepper powder, 5g of chili powder, 3g of Sichuan pepper powder, 3g of licorice powder, 400g of glutinous rice, 400g of vegetable oil, and appropriate amounts of cinnamon and star anise

2. Produce comprehensive powder. Wash the wok and heat it over medium heat. Add glutinous rice, star anise, and cinnamon, and stir fry continuously with a spatula until the glutinous rice turns light yellow. Place it on a plate and grind it into powder. Add salt, pepper, chili powder, Sichuan peppercorns, and licorice powder, mix well to form a composite powder, and spread it flat on a dry surface

3. Pour water into a pot and bring it to a boil. Then add maltose and white sugar, and stir fry continuously while heating over low heat. When the temperature of the sugar solution reaches around 135 ℃ and can be pulled into fine threads with chopsticks, pour in the peanuts and remove them from the heat. Use a spatula to gently turn over the peanuts, ensuring that the sugar solution firmly adheres to them. Then pour the peanuts into the composite powder, evenly coat it with powder, and sieve it for later use<4. Deep frying. Place the wok over high heat, pour in vegetable oil and cook until it is 70% cooked. Then, pour in peanuts coated with mixed flour and fry until golden brown. Remove and drain off the oil to obtain the finished product