You just picked up a bag of mud yesterday from the marketPeanutsShell's still swollen, and she wants to cook a pot tonight -- stop and do something before she cooks. And it's a cold thing: peanuts are not nuts at all, they're soybean peanuts in botanical science, they're relatives of soybeans and peas, and you chew its seed, and "nuts" are the name of a snack shelf。
I. From flower to fruit, it drills once
The three words "fatnuts" are the weirdest part of it. Other beans hang their bean on the sun, and the peanuts turn away: after the flower has been fertilized, a root of the husk goes down, drills into the earth for two or three inches before it swells into the black ground. Flowers on the ground, results under the ground, can't be seen, so it's made — that's how the name comes。
Nor is it home-grown chinese beans: it was born in south america, which came in from the sea in the mid-term and late ming generation, and it was only 400 years ago that it spread across the river and the south, changing the map of its oil crops。
How much is it growing this year? The agency estimates the area of groundnut seeding to be approximately 4. 309 million hectares nationwide in 2026, 5. 7 per cent less than in the previous year, yielding approximately 1. 6160,000 tons, or 6. 8 per cent less. The deduction was reduced and the price was not increased in the pool, which is accounted for in section ii。
Ii. White sand in the main mouth, 308, not origin
Four pounds a pound is the beginning of october of the new peanut rice in hebei county and shandong province. Spring peanuts and wheat peanuts in henan, shandong, hebei followed in the north-east these past two weeks. You buy peanut rice, white sand and "308" little japan, which sounds like a place name, but it's all called a variety, and it's all a two-purpose staple。
When you pick one, remember two: the one with the shell, the one with the yellow hair, the one with the net, the one with the softness of the shell, and the one with the peanut rice, the one in his hand, the grain is full and the skin is red, the one with the smell of halama, the one with the stains, and the other with the cheap. You can't get old or new, you buy a peanut with mud — mud is itself a brand of fresh soil。
There is also a doorway to the price: the oil-crushed peanuts and the fried peanuts, which are two markets. The contract for the opening of the oil plant at the end of september was $6,900 per ton of rice, which was folded at $3. 45 per ton, while the rice consumed by hebei, shandong and liaoning was above and below $4. 00 per ton. It's also a pound of rice, and it's more expensive to make a mouth than to squeeze oil. The drop in production was filled with imports. Between january and august of this year, 14,680,000 tons of shell peanuts were imported, compared to only 420,000 tons during the same period last year. There's a way out。
Three: cooking peanuts, not cooking
Cooking fresh peanuts: the mud-drinking first several times, squeezing a little stitch — without squeezing, the salt water can't get in. In cold water, there are no peanuts, a small salt is added to each pound of water, with a few peppers and two centipedes; the fire boils the fire for 20 minutes, shuts it down, and the soup and water bubbles for more than two hours. If you have a high-pressure pan, you have six minutes of air pressure, you have to turn it off, you have to use it。
Don't save it。
Fried peanut rice: cold boilers go down, small fires go all the way, shovels go up and down, and when the sound of "crazy" becomes thicker, the peanut-coloured micro-dimensions turn off the fire, and with the remaining temperature goes up a dozen times, and the pours open. It's easy to make a hot pot, it's good color, it's bad。
Four or four percent of the oil. It smells good
Some people say peanuts are good enough for the skin to burst — that's half right. It does, but it hurts. The scent of peanuts is two layers: one layer is more than 40% fat and thermally deciphers the fragrance; the other layer is the reaction of protein and sugar when they are baked, and the more the color is thicker, the more darker it gets. "hears on fire" is not genre. It's the point where it's the most fragrance, not bitter。
New peanuts eat more, and it's the same thing: fresh oil, smelly oil, and long-lived oil. The peanut oil in your kitchen smells so good, the roots are here -- pressurized oil to concentrate the whole perfume into the oil。
Concluding remarks
Now it's the new peanut season, and in the second half of the month, both the muddled peanuts and the ready-to-earth peanut rice will work. It's a good way for people who have time: it's cheaper to skin their shells than their rice, but it has to be fresh, and it's too much trouble to catch a little, just buy something ready, and don't tie yourself to the pot for the sake of saving money。
Common problems
Q: how do you put muddled peanuts
A: spread out to dry the shell, then put the airbags in the shade, without sealing. Cook some first and dry the rest。
Q: why does cooking peanuts have hair
A: overcooked. The water turns on the fire for 20 minutes, and it's long enough to paste it, and it's just a taste. If you want a crumb, you'll have two minutes to recycle the boiled fire, and you'll have the time of the bubble。
Q: do you want to eat peanut rice while it's hot
A: on the contrary, it's colder. It's softer when you're out with the rest of the temperature. It's 10 minutes of drying up, and the water's soaking up and biting。
Q: how much good is peanuts going to be
A: the bottom layer of the pan is drawn. It's thick enough to flip。
