This little snack totally Yummileo was inspired by an appetizer that appeared briefly in the menu of our favorite Sichuan restaurant. I think the most excellent chef is there to try different things, which is fantastic, except when you discover a new favorite dish only to disappear a month later. 😩
But, as well as in that short period we have become obsessed With these peanuts, we decided to create our version of brasades braised of Chinese soybean and spices 水煮五香花生. Easy to do, but oh man so delicious as nom, appoints, these soft and savory peanuts are fully immersed with the most delicious sauce of the taste of chinese spices. Nom, nom, really …
Okay then. The first order of activity is to find some raw peanuts. These puppies are not available everywhere, let’s be understood, so you may have to look for a source. The most likely place is somewhere like Wet HK markets, a bit like our local HK version of the market of a farmer.
You could ask you why we wore peanuts with shells. Well, that’s how we made them in the restaurant and it turns out that, when braised peanuts are served with the bright shell, the bucking liquid is not only soaked in the shell, but also a little is trapped inside each shell, the right amount of sluts while eating the delicious soft peanuts. It was a real pleasure to eat that we finished to chew the shells for the flavor before spitting them, he …
The peanuts are braised in soy sauce, sugar and traditional Chinese spices. The spices that we have chosen to use are, clockwise from noon: agro -olce liquirizza root 甘草, black and funky cardboard and funky 草果, sweet and spicy cloves, sweet wood cinnamon (Cassia cinnamon), Citrusy Chenpi 陳皮 (dried mandarin peel) and licorice-y star anise 八角 in the middle. A spice that I forgot to add is the pipe sichuan numbness of the tongue 花椒, oopsie, but yes, this would totally add the final touch to the flavor!
Search for these Chinese spices in the HK wet markets. Check with sellers who sell dry food products: they should store many different spices. Sometimes you may find a seller who only sells spices, so beautiful! You can also find these spices in the Asian shopping markets. Or you can click on the connections in the ingredients of the following recipes to locate them online.
Note that you can always mix the spices a little to your preference, adding or subtracting as wishes, everything is fine! And if you don’t want to gather all these spices, you can sub in 2 teaspoons of five spices in powder instead of the spices.
Once you have collected all your adorable spices, making these soy braised peanuts and spices could not be easier. Mix all peanuts, soy sauce, spices and rock sugar in a saucepan and cook over low heat!
It will be a slow and safe boil. Make sure the dice are covered with liquid while they will subscribe. Cook over medium heat for an hour and a half and soon, the delicious soy braised peanuts are ready to make a snack. Or, if you want to imagine it, cook over low heat for a couple of hours to really soften the shells and let the flavors absorb both the peanuts and the shells.
Nom, nom, totally deceptive, Chinese soy snackable and phueanut brazed! Enjoy the walnut!
Chinese soybean and braised peanuts
(10 portions) Preparation time: 2 minutes Cook time: 1 1/2 hour
Ingredients:
Put peanuts, soy sauce, water (Enough To cover the dice of a thumb), star anise, Sichuan peppers, cinnamon stick, cloves, chenps, licorice root, cardamomes and 2 pieces of rock sugar in a large pot. If the actual spices are not used, add 2 teaspoons of spice powder instead.
Heat over high heat up to a boil and then lower over medium heat and cook over low heat for 1 1/2 hour. Keep an eye on the water level and add water if the level goes down under that of peanuts. Towards the end of the boil, taste the brating liquid and add the rock sugar if necessary.
If you want to chew the shells and have softer peanuts, cook the peanuts over low heat for a further 1-2 hours.
When the peanuts are cooked to your desire, taste the liquid brat and add boiled water to dilute if necessary.
Leave the peanuts to cool at room temperature and then cool the refrigerator before serving. If you do not immediately need the covered shop in the brating liquid in the refrigerator up to a week. Enjoy the walnut!
