紫薯奶冻花生汤Purple Potato Jelly with Sweet Peanuts Soup

提前制作紫薯奶冻；将紫薯奶粉和冷开水倒入搅拌机内，拌至匀，备用。Make purple potato jelly in advance; pour purple potato milk powder and cold water into a blender, mix well and set aside.

吉利丁粉加入60毫升冷开水，搅拌至融化后，倒入作法1内，开小火煮至完全融化，离火，备用。Add 60ml cold boiled water to the gelatin powder, stir until melted, pour it into step 1, turn on low heat and cook until completely melted, remove from heat and set aside.

将作法2的紫薯奶倒入斜置的玻璃杯内，待凉后，放入雪柜冷藏至凝固。Pour the purple sweet potato milk from method 2 into a slanted glass. After cooling, put it in the refrigerator until solidifies.

将花生洗净，然后加入海盐和清水浸泡4个小时后，将盐水倒掉，再过清水洗净、沥干，收进雪柜冷冻过夜。Wash the peanuts, then add sea salt and water to soak for 4 hours, pour out the salt water and rinse with water, drain, and store in the refrigerator to freeze overnight.

取出作法1的花生，无需解冻，放入蒸锅蒸120分钟，熄火后再焖30分钟。Take out the peanuts from method 1, no need unfreeze, put them in a steamer and steam for 120 minutes, then turn off the heat and simmer for 30 minutes.

取出作法2的花生，加入黄糖，拌至融化，待凉后，舀入作法3的紫薯奶冻杯内，即可享用。Take out the peanuts in step 2, add in brown sugar, mix until melted, after cooling, scoop into the purple potato jelly cup in step 3, enjoy.