How to fry fried peanuts, how to fry fried peanuts

How do you fry peanuts to be crispy and delicious, and keep them for a long time? The little trick will teach you, peanuts are crispier and crispier, crispy and delicious, salty and fragrant, and will not return to moisture for 1 week. And the fried peanuts are not mushy, and the color is also beautiful.

Tip 1; Peanuts should first be soaked in water for a while, and soaked in water for a while, which can remove the dust on them, and can also prevent peanuts from having a mushy smell when frying.

Tip 2: Be sure to drain the soaked peanuts to prevent easy splashing of oil after putting them in the pot.

Tip 3: When stir-frying, remember to put peanuts in a cold pan with cold oil. Prevent the oil temperature from being too high, and the peanuts will become mushy when they are put into the pot.

Skill 4: When frying, you must use medium-low heat or low heat to fry, so as to prevent fire and fry the peanuts.

Tip 5: After the peanuts are fried, before starting the pot, put a little liquor along the edge of the pot, and put the liquor, because the liquor contains alcohol, which can take away the excess water in the peanuts, so that the peanuts taste fragrant and crispy, and can also prevent the peanuts from getting wet.

Tip 6; After the peanuts are placed on a plate, let the peanuts cool for a while, and then put salt and a little sugar in them. If you put it at high temperature, it will make the peanuts not crispy.

These tips, everyone has mastered, and when you fry peanuts in the future, you will definitely fry a plate of peanuts with beautiful colors, crispy and delicious, salty and fragrant, and will not return to moisture for a week. You can give it a try.

Ingredients: a plate of peanuts, salt, oil, white wine, sugar.

Method; 1. First put the peanuts in clean water, soak them for a while, remove the dirt on them, and drain them for later use.

2. Put oil in the pot, pour in the peanuts, cold oil in the cold pan, turn on low heat and fry slowly, so that the peanuts are heated evenly, not easy to fry the paste, and do not clip raw.

3. Keep stir-frying, when the peanuts pop and crackle, the peanuts are about to be fried, put some liquor into it, and stir-fry evenly.

4. Put it on a plate, after the peanuts are slightly cool, put some salt and sugar in it, and stir well.

Teach you how to fry peanuts in oil to be fragrant, crispy and go with wine.

Soak the peanuts for 5 minutes and rinse. Tip: Pick the peanuts before soaking, and pick out the bad peanuts and the peanuts that are too small to avoid affecting the quality of the whole dish. The soaked peanuts are not easy to stick to the pan when they are fried, and the color is brighter and more attractive.

Pour the soaked peanuts into the basket to drain the water. Tips: You can put it on the balcony to dry it a little faster, and turn it up from time to time, and be sure that there is no water on the surface before getting out of the pot, otherwise it will burst.

In a cold pan with cold oil, add peanuts and mix well, then turn on medium-low heat, and slowly fry until cooked through. Tips: The water in the pot should be boiled dry first, and after the heat is turned off and cooled naturally, then oil and peanuts should be poured in, and then stir-fried after mixing well, so that the fried peanuts are heated more evenly.

There must be no water in the pot! And you can't put too much oil, because peanuts don't absorb oil, and it's a waste to put too much. Fried peanuts are different from fried peanuts, fried peanuts can be simmered at residual temperature, fried peanuts are not good, you must fry until the fragrance comes out, all are cooked thoroughly, so that they are still crispy for a long time.

If you can't eat the fried peanuts within two days, it is recommended to put them in a waterless bowl, and it is absolutely no problem to leave them for a week in summer, and you can keep them longer in winter, but it is recommended that you eat them as soon as possible!