The old taste in memory, milky white peanut soup

Speaking of Fuzhou snacks, fish balls and pork swallows are the easiest to think of. These two kinds of snacks can be eaten in the famous Three Lanes and Seven Alleys, but they are the most authentic. The snacks that I bought are scattered in the market, maybe in the shop where I went downstairs to buy breakfast. Now it's getting harder and harder to drink this peanut soup I remember when I was a child. If you want to drink it, you can only go to the southern part of the city. The sign says "No Yabo Peanut Soup, the characteristic of peanut soup is that the peanuts are so rotten that no Yabo is too soft It can be eaten, and the soup must be a bowl of sweet soup with milky white and sugar!








I wanted to drink this bowl of old flavor recently, so I bought peanuts in the shell🥜< span class="s2">, study step by step at home. After painstaking research🙈, I finally got this memory.




Cooking Steps:

1. Shuck the peanuts and soak them in boiling water for one hour;

2. Add some hot water to remove the skin, leaving the white peanuts;< /p>

3. will300gPeanuts+4cup water into the electric pressure cooker, after the pressure comes up, high pressure8minutes (not too long, it will squeeze too much peanut oil and make the soup greasy);

4. Then drain the peanuts, put them in a plastic bag, seal them, and crush them with a rolling pin. grain;

5. Put chopped peanuts into a stew pot, add some water and rock sugar, set up a sweet soup, span>2After 2 hours, you can get the milky white peanut soup. There will be a little grease on it, which can be absorbed with absorbent paper.





Look at the picture above, peanuts that are not crushed will not turn milky white no matter how you cook them! Soft and glutinous peanuts paired with rich sweet soup, delicious and nutritious! 😊😊😊, let's try it together! # 亚米开箱 # # 被二哥种草了 # # Millions of points7season #

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记忆里的老味道,奶白色的花生汤

说起福州小吃大家一定最容易想到鱼丸肉燕,这两款小吃在有名的三坊七巷里就可以吃到,但最地道的小吃却分散在市井之中,也许就在下楼买早餐的那家店里。现在越来越难喝到这款小时候记忆里的花生汤,如果想喝只能去城市南区,招牌上写的是没牙伯花生汤,花生汤的特色就是花生软烂到没牙伯都可以食用,且汤头一定是熬成了奶白色,加糖的一碗甜汤!








最近特别想喝这碗老味道,于是去买了带壳花生🥜,在家一步一步研究。经过苦心专研🙈,终于得到这款记忆。




烹饪步骤:

1. 将花生去壳,放入滚水中浸泡一小时;

2. 加一些热水,把外皮去除,留下白色的花生;

3. 300g花生+4cup的水放入电高压锅,压力上来后高压8分钟(不宜过长,会将花生油榨取过多,使汤汁油腻);

4. 接着将花生沥干水,放入一个保鲜袋密封,用擀面杖碾压成碎粒;

5. 将花生碎放入炖盅,加适量水和冰糖,设置甜汤,2小时后即可得到奶白色花生汤,上面会漂些许油脂,可以用吸油纸吸掉。





大家看上图,没有碾压的花生无论怎么煮都不会变成奶白色哦!软糯的花生搭配浓郁的甜汤,美味又营养哦!😊😊😊,小伙伴们一起试试吧! # 亚米开箱 # # 被二哥种草了 # # 百万积分第7 #