Ingredients
150 g (about 1/3 lb) raw peanuts, 250 ml (about 1 cup) fresh milk, water as needed.
Seasonings
50 g (about 1/4 cup) sugar, cornstarch to taste.
Instructions
1. Blanch the peanuts in boiling water, then remove the skins. Deep-fry in warm oil until crispy, then crush into fine pieces. Place in a bowl and mix with a small amount of water to form a paste.
2. Place the pot over heat, pour in the milk and bring to a boil; in a bowl, mix cornstarch with enough water to form a thin paste.
3. In a separate pot over heat, first pour in the milk, then add the peanut paste. Bring to a gentle boil over low heat, add sugar, and thicken with cornstarch slurry. Once boiling, ladle into a soup bowl and serve. This dish features a creamy white color and a sweet, fragrant flavor. It is rich in vitamin A, protein, fat, carbohydrates, riboflavin, calcium, phosphorus, lecithin, choline, unsaturated fatty acids, methionine, and other nutrients.