Braised Peanuts (Lu Huasheng)
The best attire for a supporting role in Taiwan's night market! Octagonal peanuts dissolved in hokuhoku
Description
Raw peanuts (shelled) slow-simmered in herb-spiced soy soup until melt-in-the-mouth soft. The ultimate snack and supporting star of Taiwan night markets.
Restaurants serving Braised Peanuts (Lu Huasheng)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw peanuts (shelled
- skin-on)
- Lao Lu infused with pork umami
- Soy sauce
- Rock sugar
- Star anise
- Cinnamon
- Licorice
Instructions
- [Authentic Recipe]
- [Peanut Selection & Prep] Absolutely prepare 'raw peanuts' (*Roasted ones never soften when simmered, so absolutely NO). Peel shells carefully, soak the skin-on peanuts in plenty of water overnight to plump them up with moisture.
- [Tossing into Supreme Lao Lu] Based on 'Lao Lu' replenished for years infused with pork/offal gelatin, boil a slightly concentrated Lu Zhi blending soy, rock sugar, star anise, cinnamon, licorice, fennel to highlight peanut sweetness.
- [Long Heating to Ultimate Fluffiness] Toss soaked peanuts in soup, simmer patiently on ultra-low for '3-
- hours'. Add soup if moisture reduces, stirring gently from bottom occasionally to prevent burning. Turn off heat when they become so soft they crush 'squishily' with fingers without force.
- [Flavor Setting in Fridge] Flavor is blurry while hot, so transfer to a container with soup, chill solidly in fridge overnight (preferably a full day) (Leng Lu). The cooling process firmly condenses star anise aroma and soy saltiness to the peanut core, completing Taiwan night market's strongest snack that crumbles the moment you bite.
Learn more Spice, substitutes, tips
Key spices
Sweet medicinal aroma of star anise and licorice、earthy peanut smell
Substitutes at Japanese supermarkets
Soybeans (Exquisite when simmered the same way as Lu Huangdou)
Pairing
Taiwan Beer、Kaoliang liquor、Cold tofu
Trivia
[For Everyone] Taiwan's 'Lu Huasheng' is on a different level from Japanese salted boiled peanuts. The beans absorb the meat-umami-infused soup like a sponge, offering richness and satisfaction as if eating meat. The absolute ace appetizer at Taiwan taverns (Re Chao).
Eating tips & etiquette
[Unique Eating] Scoop with a spoon along with soup, or pick little by little with chopsticks while drinking alcohol eternally!
Allergen
Peanuts, Soy, Wheat (from soy sauce)