Tuesday, April 23, 2024
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How to pickle raw rice?

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practice of peanut sauce

main material: Peanut

auxiliary material: big cinnamon soy sauce sweet noodle sauce

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steps:

1 Raw materials ready

2 Wash the peanuts and soak them in clear water

3 Remove the outer skin of

5 Boil it again and then take it out. Don’t cook it

6 Add a little water to the pot and pour in soy sauce

7 Sweet noodle sauce

8 Add ingredients and cinnamon

9 Boil

10 Pour into peanuts

11 Cover and marinate for 24 hours

first put an appropriate amount of water in the pot, and then put an appropriate amount of peanuts in it. Pay attention that the water should not exceed the peanuts, and then add an appropriate amount of salt and pepper. Cook for about half an hour. It’s best to boil and simmer for about 10 minutes

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Answer

 Hello, the steps are as follows: (1) soak high-quality peanuts in cold water for 25-35 minutes, filter out the cold water, scald them with hot water at 90-100 ℃ for 1-3 minutes, filter out the hot water and send them to the wet peeling machine for peeling; (2) Put the peeled peanuts into the container, soak them in cold water for 12-18 hours, and then scald them in 95-98 ℃ water for 3-5 minutes until there is no taste of peanuts. Then soak them in cold water for 5-7 minutes to cool them; (3) Put the cooked peanut obtained in step (2) into the pre prepared original juice made of fennel, tangerine peel and galangal, soak it for 30-40 minutes, and filter out the remaining original juice to obtain almond flavored peanut; (4) Add salt, benzoic acid or sodium benzoate, p-hydroxybenzoate, calcium chloride and lemon dissolved in boiling water successively to the almond flavored peanut obtained in step (3). Mix each material well and add the next material after an interval of 10-15 minutes. The addition amount of the material (based on the weight of peanut): salt 4-5%, benzoic acid or sodium benzoate 0.08-0.1, P-hydroxybenzoate 0.01-0.03, calcium chloride 0.06-0.08, citric acid 0.08-0.1; (5) The peanut obtained in step (4) is sub packed in a cooking transparent vacuum packaging bag, placed in a vacuum packaging machine, maintained at a vacuum of 10 [- 3] mmHg, and sterilized at 90-98 ℃ for 40-50 minutes to obtain crisp peanut with almond flavor. 

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