How to fry peanuts to be delicious, how to fry peanuts well

Fry peanuts Pour the raw soybean oil and peanuts into the pan at the same time (the oil should spread over the peanuts), and then bring the oil to a boil over medium heat. At this time, stir the peanuts in the pot with a spatula, and while the oil is boiling, the peanuts are also fried. The peanuts fried in this way are crispy and crispy, and they will not be burned.

Deep-fried peanuts to keep crispy Usually fried flower rice, after 12 hours, it will not be crispy when you eat it again. If the fried peanuts are just out of the pot, sprinkle a little white wine, stir well, and then sprinkle a little salt after a little cooling, so that they will be crispy and soft for a few days. Fried peanuts and oil into the pot at the same time Fry peanuts, do not heat the oil and then put the peanuts, so it is difficult to master the heat, and often make the peanuts boiled outside and inside.

The correct way is to put oil and peanuts at the same time, fry them in a cold pan, and after the oil is hot, the peanuts are also fried. Because of the gradual heating, the peanuts are evenly heated, crispy and consistent, the appearance is good-looking, and the fragrance is delicious. It should be noted that peanuts can not be fried for a long time, the oil is hot and the fire is turned off, the peanuts will continue to mature in the pot oil, and the peanuts will be taken out after a while, which is just right How to fry peanuts before frying, soak the peanuts with water, and then fry them in the oil pan, and the amount of oil should not exceed the peanuts.

When it is fried until it is almost hard, use a simmer instead, remove it and add a small amount of sugar and salt after it is crispy, spray an appropriate amount of liquor and mix well. This not only keeps the salty, sweet and crispy aroma, but also does not soften for several days, making it a delicious dish on the table. Another way to fry peanuts Put the peanuts in a basin of water, soak them, and after soaking, rub off the red clothes by hand.

Then, boil the oil to 5 hot, fry it in the pan,,, stir-fry until ,,, color turns yellow, and remove it. Place on a plate to cool. When it is basically cold, add salt, sugar, and an appropriate amount of monosodium glutamate, and mix well.

Finished. When frying peanuts, the heat must be low.

Second, fry the peanuts in a cold pan with cold oil.

Third, when the peanuts are fried dry and start to fry, you should rely on the smell to judge whether the peanuts are completely fried, and they cannot be fried, after a while.

The secret of fried peanuts is not soft or mushy! I can't collect it!

Judging from the description, the trick of frying peanuts without sticky:

Before frying peanuts, first wash the peanuts to wash off the dust on the peanuts. Generally speaking, put the peanuts in a large bowl and wash them with water 2 or 3 times. Then, put the wet peanuts in a cold iron sauté pan and add the oil for stir-frying.

The oil must be cold, not heated, and then ignite and fry the peanuts over low heat. Also, from the very beginning, when the oil is cold, you have to stir it all the time.

At the beginning of the stir-fry, the peanuts were soaked in water, so they boiled the water for a while. The temperature of the iron pot reaches 100 The water is sizzling, and it feels like a "fried bun". If you continue to stir-fry, you will find that the spatula of the stir-fry is a little sticky.

This is because the water is almost dry, and the peanut juice that has been soaked out thickens it. Stir-fry for a while and the feeling of the spatula sticking to the pan will gradually disappear. At this time, the water used to soak the peanuts has been drained, and the temperature of the iron pot begins to rise and gradually rises to the temperature of oil boiling, which is about 300.

Continue to stir-fry non-stop, and soon you will hear the popping sound of peanuts "popping" and "popping". At the same time as the burst, the red seed coat of the peanut will be ejected from the peanut and fly out of the pot. However, it will not be that all peanuts will burst, only about a dozen peanuts will burst, and the rest will not burst.

The bursting of peanuts alone is enough to remind the peanuts that they are almost ready.

You still have to keep stir-frying, and gradually you will smell the aroma of peanuts. At this time, it is necessary to observe the color of the peanuts very carefully. Peanuts begin to turn from white to yellow, which is the most critical moment for fried peanuts.

If the peanuts are not cooked until they are fried and yellowed, the peanuts are not cooked enough, and they only taste the sweetness of peanuts without fragrance. When fried just right, the peanuts are sweet and fragrant. After frying the peanuts a little, there is no sweetness but only fragrance, and after frying the peanuts, there is only a mushy taste.

And this process from sweet to mushy is about two minutes. Raw fried peanuts are sweet and not mushy, which means that even if the heat almost makes it sweet, it is stronger than the pasty taste after the heat.

When you feel that the peanuts are fried, turn off the heat immediately, and after turning off the heat, you should still keep stir-frying while preparing to take them out of the pan. Otherwise, the peanuts on the top are cooked, and the peanuts on the bottom will become mushy. When removing from the pan, be careful to drain the oil from the peanuts.

You can put the stir-fry spatula away from the pan a little gap to let the oil drain down, and leave the peanuts behind. Then put the drained peanuts in a bowl and immediately sprinkle with some fine salt. At this time, the salt sprinkled can be hung on the peanuts, and when the peanuts are cold, they can't be hung up.

Freshly fried peanuts are not crispy at all, but they become crispy when they are cool.

For those who like to drink, peanuts are the best accompaniment to snack!

Crispy peanuts are made in every family, but whether they are done well or not is still a bit of skill. It looks like a very simple appetizer, but some people make it different. The biggest feature of crispy peanuts is that they are crispy and mellow, and the peanut flavor is full of taste, which is very enjoyable to use for wine!

Some people crisp out peanuts that are either undercooked and taste like raw peanuts, or they are overcooked, a little mushy, and have a bitter taste. Today, I will teach you a few skills of crispy peanuts, as long as you master these skills, master the heat, master the timing, your crispy peanuts must be praised by everyone!

Step 1: Material selection. As the saying goes, it is difficult for a good woman to cook without rice, no matter what you do, you must have materials, and the materials are good.

When we choose peanuts, we don't choose the ones that are fresh or have just been dug out of the soil. Choose peanuts that have been peeled and dried, because fresh peanuts are very heavy and not easy to cook! And the taste is not good.

So try to choose peanuts that have been produced that year and have dried out!

Step 2: Put oil in the pan. Wash the pot and boil the remaining water over low heat first.

Don't put too much oil, because the peanuts are originally very small, and they will be squeezed together one by one after putting them in the pot, which will not take up too much space. And when crispy peanuts, it will not consume oil, but will produce a little more oil, because peanuts themselves contain oil!

Step 3: Add the peanuts. Put peanuts must be put down when the oil is cold, and you must not heat the oil before putting it.

After putting it in, heat it slowly over low heat, so that the peanuts will slowly cook as the oil temperature continues to rise. In this way, it can be fried very thoroughly, and it can taste crispy!

Step 4: Fry the peanuts at a higher temperature. Slowly, when the oil temperature rises to a certain extent, we will hear the peanuts in the pot crackling, at this time, quickly turn the end away from the stove, don't worry, the residual heat of the oil temperature will continue to heat the peanuts.

Wait until the temperature of the oil is slightly lowered, and the peanuts are no longer bubbling. We put the pot on the stovetop again and continued to heat it over low heat until the peanuts crackled again. Lift the pot away from the stove and repeat again.

Step 5: Remove from heat and serve on a plate. By the time the oil temperature cools, the peanuts are already fried, so we take them out and put them on a plate. The peanuts fried in this way are absolutely crunchy and enjoyable!

Tips] 1Don't fry peanuts too much at a time, too much is not easy to heat, and the ripeness is uneven!

2 .After the fried peanuts are removed, it is best to spread them flat on the plate and dissipate the heat as soon as possible, so that the taste is more crispy! Dear friends! How do you fry peanuts at home? Let's discuss!

The secret of fried peanuts is not soft or mushy! I can't collect it!