Page 64 - BACGG CNY Flipbook V2 03032021

Boiled Peanuts

The following recipe is for 2 lbs of Asian sized peanuts using an 8-quart
Instant Pot. If you use the larger Virginia peanut or different pot size, you
will have to compensate for the amount of water and seasoning used,
along with the cooking time.

2 lbs raw Asian Peanuts
1/2 cup Sea Salt (course ground)
1 tsp MSG (optional)
1 tsp Black Pepper
1 tsp Ground Ginger
1 tsp Garlic Powder
2 Star Anise
1/2 tsp Five Spice Powder

In the 8-quart Instant Pot, throw the peanuts in and fill with water about 3/4
full. Add all the seasonings and stir. Find something to weigh down the
peanuts as they will tend to float. I have a strainer that is heavy enough
that fits inside to do the job. Pressure cook for 35 minutes on high with 10
min delay release for soft crunchy. Cook longer if you want them softer. If
you wish the “dry boiled” type, place the cooked peanuts into the freezer
overnight. The freezing will help to remove a lot of the moisture inside the
peanuts. Defrost then enjoy.

Recipe shared by Ghary Won