Are peanuts and beans oilless if they are not fried?

When frying "peanuts", with or without oil, many people get it wrong, no wonder it's not crispy!

Recently, I have been cooking many Western-style dishes one after another, and almost every one of them uses cheese. It's really time to balance it out and write a light-hearted sketch today. The ingredient is a beautiful bag of raw peanuts sent by a neighbor and friend, and when you stir-fry it with simple salt, it becomes a crispy peanut that everyone shares.

When frying "peanuts", with or without oil? Many people get it wrong, no wonder it's not crispy!

Peanuts are rich in nutritional value, ancient longevity fruit, longevity fruit said, the elderly often eat peanuts have the effect of health preservation, but the nutritionist reminds that peanuts are high in calories, should not exceed 20 per day, and peanuts contain a kind of arginine (arginine), sick and cold will aggravate the condition, intake should be controlled. Traditional Chinese medicine theory believes that peanuts have the effect of health care, which can moisten the lungs and dissolve phlegm, nourish and regulate qi, stop bleeding and produce milk, reconcile the spleen and stomach, supplement nutrition, prevent anemia, and improve symptoms such as constipation or cough. The ancients often picked and cooked, taking advantage of the freshness of the ingredients to replenish nutrients and improve the body's functions.

Salt-fried peanuts. Material:

900g peanuts, 1 bag of salt: 1000g

Method: step1Take a dry wok and add salt.

step2.Heat the salt over high heat.

step3.Put the dried peanuts in a pot and stir-fry them with salt. If dried peanuts are stir-fried with salt, salt will act in the same way as fried peanuts in sand, but it will be used as a hot medium and will not penetrate the saltiness into the peanuts and peanut film.

If the peanuts are washed and there is still humidity, they are fried with salt, and the salt will seep into the peanut film, and the peanuts will taste salty.

step4.After about 5-6 minutes of frying, you can hear the popping sound of peanuts one after another. At this stage, you can turn to medium heat and continue to stir-fry.

step5.At this point, the color of the peanuts begins to change color, and continue to stir-fry until the color is evenly discolored, light coffee. The whole process of frying peanuts takes about 15 minutes, and then the heat can be turned off.

Finally, the heat should be turned a little smaller, so as not to be too late to fry, and some of them will be burned. However, a little burnt is very fragrant and more delicious. As for some people's suggestion to use stir-fry until there is no popping sound, and then turn off the heat after stir-frying for about a minute to determine the timing of stir-frying, it is actually a little difficult, and it is easier to judge by color and time.

step6.After turning off the heat, the residual temperature of the salt is still very hot, so take out the peanuts as soon as possible, and do not leave the pot to avoid burning. Shake the pot, and all the peanuts will run to the pot noodles, and they will be separated from the salt with a strainer.

step7.Put the fried peanuts in the ** and cool them to complete the crispy and delicious fried peanuts. Once it has cooled completely, put it in an airtight jar and enjoy it slowly.

This is the first time to fry, the heat control is not very ideal, some peanut skin is burnt, but the whole is very fragrant, more crispy and delicious than going out to buy, intriguing. The rest of the salt has a peanut aroma, in fact, it can be used without throwing it away, I am going to use it to make salt-baked fish.

400 grams of peanuts, 3 grams of salt, 15 grams of corn oil, and a little high liquor.

Production process: 1. Prepare all the ingredients: 400 grams of peanuts, 3 grams of salt, 15 grams of corn oil, and a little high liquor.

2. Pick the peanuts and discard the moldy or sprouted ones.

3. Add 15 grams of corn oil to the wok and **, I can fry crispy and delicious peanuts with such a little oil, and the effect is as good as that without a large pot of frying.

4. Add peanuts and stir-fry without hot and cold oil, and keep stir-frying over low heat, don't make a big fire, otherwise the outside will be pasted and the inside will not be cooked.

5. Keep stir-frying until the peanut skin is a little cracked, and the sound is getting more and more crisp and not stuffy, just don't be confused, otherwise you will be bitter.

6. Put the high liquor in a funnel in a small spray bottle in advance, and it is best to spray it for the best effect.

7. After turning off the heat, spray some high liquor into it with a spray bottle, stir-fry evenly, spray a little, feel that all the peanuts have been sprayed, and you don't need too much.

8. Sprinkle 3 grams of salt while hot, stir-fry evenly, put it on a plate and let it cool before eating

Tip: The wine should be highly liquor, and the amount does not need to be too much, so try to use a bottle that can be sprayed, and the processed peanuts will not turn peel and be crispy even if they are placed for a few days in the rainy day.

Prepare soybeans, black beans, and peanuts to soak overnight in advance. If you like the taste of black beans, put more black beans, if you like the taste of soybeans, put more soybeans, and peanuts should be used to increase the mellowness, but don't put too much.

Put the soaked beans into the soymilk machine together with rock sugar, and put the beans and water in the ratio of a full bean measuring cup + a full water cup.

Rock sugar can be added after the soybean milk is polished, of course, it can also be added before grinding, and the taste can be adjusted after the grinding is completed.

Start the soymilk maker and start grinding and boiling the beans. There are several function keys on the soymilk machine, and the soy milk made with different functions will be different, but it is nothing more than the difference in the smoothness of the soymilk and the heating time.

The soybean milk is beaten first, and the soybean milk is filtered as delicate as possible with two slag separation processes.

Put the slag of soy milk into the pot and boil for about 5 minutes to fully cook the soy milk, and then you can choose whether to add sugar according to the sweetness of the soy milk.

Then wait for the soy milk to cool down for a while before drinking.

The characteristics of Kung Pao Chicken are sweet and spicy; The tenderness of the chicken is combined with the crispiness of the peanuts, and the entrance is crispy, red but not spicy, spicy but not violent, and the meat is tender and smooth.

30 minutes. Slightly spicy.

Junior. Appetizer.

Fry. Guizhou cuisine.

Materials. Chicken breast.

250 grams. Peanuts.

50 grams. Egg. 1 pc. Scallions.

10 grams. Ginger.

10 grams. Materials.

Method. Save the practice to your phone.

1.Slice the green onion, ginger and garlic.

2.Select fresh chicken breast and cut it into 1cm square pieces, add 5 grams of pepper, 1 egg, 10 grams of cooking wine, 20 grams of starch, grasp and marinate for about 15 minutes.

3.Put 20 grams of salad oil in the pot, heat the oil to 7 hot (that is, 7 hot when the oil surface has a large amount of green smoke) put in the diced chicken breast, stir-fry over high heat, wait until the meat is white, and after the meat is cooked, put it out for later use.

4.Put 15 grams of salad oil in the pot, heat the oil to 7 hot (that is, 7 hot when the oil surface has green smoke rising in large quantities), add 8 grams of dried chili peppers, 30 grams of bean paste, add green onions, ginger and garlic slices, burst the fragrance, and continue to stir-fry for 2 minutes.

5.Add 10 grams of cooking wine, 1 gram of salt, 5 grams of vinegar, 10 grams of sugar, 3 grams of chicken powder, 10 grams of dark soy sauce, 10 grams of light soy sauce, and stir-fry over high heat. At this time, add the fried chicken dices, turn to high heat and stir-fry.

6.Finally, add 50 grams of fried peanuts and stir-fry evenly.

Ingredients: 300 grams of peanuts, a pinch of salt.

2. Then stir-fry the peanuts over low heat.

3. Then pat the peanuts with a shovel while frying and peel them.

4. Sift out the skin with a colander.

5. Finally, sprinkle a little salt, or make chopped peanuts.

Ingredients: 350 grams of flowers, 1000 grams of pickle salt, 2 grams of Sichuan pepper, 2 large ingredients, 1 gram of cumin.

Production steps: 1. Peel off the beans from the shells of the flowers.

3. Stir-fry slowly over medium-low heat until warm.

4. Dig a small pit in the middle of the pickle salt and pour in the peanuts.

5. Bury the peanuts with salt on all sides and bake for 2 minutes.

6. Then start to stir-fry slowly to avoid uneven heating of peanuts.

7. Then continue to fry until you like the ripeness.

8. Finished product drawing.

If you want to fry peanuts without oil, this method is relatively simple, now I will hand over to you how to fry peanuts without oil, first you can put half a pound of salt in the pot, and then fry the salt and put a pound of peanuts, that is, you use a shovel to turn over and over again to start frying peanuts, his name is called salt fried peanuts, about two minutes to stir-fry this peanuts are cooked, then you can taste this peanuts The taste is very crispy, and there is a kind of always faint salty taste, which is really delicious You can try the taste of salt-fried peanuts at home.

Rinse the water and drain the water, put it in a hot pot and slowly fry it over low heat, and then wait until it is cool, it will be fragrant and crispy.

Today, you don't need a drop of oil to teach you how to make peanuts, it's too fragrant.

Fried peanuts can be oiled, and it is also a very common way to fry peanuts, let's take a look at the steps.

Stir-fried peanuts. Ingredients: peanuts, peanut oil, hungry potatoes.

Steps: 1. A bowl of peanuts.

2. Put about 5 grams of peanut oil in the pot and pour in the peanuts.

3. Reduce the heat and stir-fry. It's good to have a little oil control at the bottom, and you don't need too much oil.

4. Stir-fry to the maturity you want, I like to fry the old, it will be very fragrant.

Peanut oil is a fatty oil squeezed from peanut seeds, which can provide a large amount of nutrients for the human body and has a high nutritional value. Consuming peanut oil can raise cholesterol in the body.

It is broken down into bile acids and excreted from the body, thereby reducing the amount of cholesterol in the blood plasma, which can be effective in high blood pressure.

Hyperlipidemia. In addition to this, peanut oil is rich in vitamin E

Choline, phosphoesters and other substances that are beneficial to the human body, often eaten with peanut oil, can prevent aging, protect the blood vessel wall, and can prevent rotten sclerosis of the spine, and can also improve the memory of the human brain.

Peanut nutritional value:

1.Peanuts contain about 50% lipids, 25% protein, and 25% vitamin B1

Vitamin B2 and vitamin E and other vitamins.

2.The lipids contained in peanuts are basically unsaturated fatty acids.

Half of them are unsaturated fatty acids.

3.Peanuts contain a variety of proteins, amino acids.

The composition is also very diverse, and the 8 amino acids of the human body are in addition to lysine.

In addition to the small content, the content of other amino acids is very rich.

4.Peanuts contain vitamin E and a certain amount of zinc, which can enhance memory, anti-aging, delay the decline of brain function, and moisturize**;

You should not put oil when frying peanuts, because peanuts themselves contain oil, so when you fry them, the peanuts will ooze oil on their own.

Ingredients: 300 grams of peanuts, salt and limbs.

Specific steps: 1. Prepare peanuts and put peanuts in a cold pot.

2. Then stir-fry the peanuts over low heat.

3. Then pat the peanuts with a shovel while frying and peel them.

4. Sift out the skin with a colander.

5. It is best to sprinkle Shaoyou digging salt after starvation, or make crushed peanuts.

Peanuts are crops with a high oil content, and their oils are encased inside the cells by a membrane. The peanut oil we consume is extracted from the peanut cell membrane and the membrane that encapsulates the oil by breaking it down under mechanical pressure. In the process of cooking peanuts, the temperature and pressure do not meet the conditions to evaporate or squeeze the oil out of the cells.

Therefore, cooked peanuts are still full of oil.

Peanut oil is light yellow and transparent, bright in color, fragrant in smell and delicious in taste, and is a relatively easy to digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids (including oleic acid and linoleic acid. It also contains saturated fatty acids such as palmitic acid, stearic acid and eicosanic acid.

The fatty acid composition of peanut oil is relatively good, which is easy for the human body to digest and absorb.

Peanut oil Generally, peanut oil is very expensive, so some people take soybean oil instead of peanut oil, and it is best to stir-fry vegetables with peanut oil.

First: soybean oil — not suitable for stir-frying.

Experiments have proved that the concentration of oil smoke produced by four common edible oils (rapeseed oil, soybean oil, corn oil, and peanut oil) is: soybean oil >corn oil" rapeseed oil and peanut oil.

The results showed that under the same cooking conditions, the concentration of soybean oil produced by oil fumes, the types of harmful substances and the total concentration were significantly higher than those of the other three edible oils, so it was recommended that families should avoid choosing soybean oil when cooking at high temperatures.

Healthy way to eat: Vegetable oil is afraid of heat, and it is best to only use it for low-temperature cooking, such as making pastries and mixing fillings.

Second: rapeseed oil - not suitable for cold dressing.

Tea seed oil and olive oil are very similar, both belong to high oleic acid vegetable oil, and its oleic acid content is even higher than that of olive oil, up to more than 80%, and the nutritional value and therapeutic function are equally equal. Because it has a "green smell", it is not suitable for cold dressing.

Healthy way to eat: Rapeseed oil is the most common way to eat, and you can use a variety of cooking methods such as braised oil, fried, baked, and stir-fried.

Precautions: Rapeseed oil should be eaten as soon as possible after opening the bottle, and if it is left for too long, the polyunsaturated fatty acids in it are easy to be destroyed by oxygen oxidation in the air, producing substances that are not good for the human body.

Fortunately, rapeseed oil is also rich in vitamin E, which can enhance the antioxidant effect and prevent a variety of unsaturated fatty acids from oxidative deterioration. However, it is still recommended to buy small bottles as much as possible and eat them as soon as possible after buying.

Third: corn germ oil – cooking and frying.

Corn germ oil is an oil extracted from corn germ at low temperature, with golden color and transparent color, fragrant and fragrant, suitable for rapid cooking and frying of food.

When frying at high temperature, corn oil is very stable, the fried food is crispy and delicious, and the fried dishes can not only maintain the original color and flavor, but also not easy to lose nutrients.

Fourth: peanut oil – the most suitable oil for stir-frying.

The proportion of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids contained in peanut oil is about 3 4 3, and the proportion of various fatty acids is relatively balanced, so it is a balanced vegetable oil.

The peanut oil produced by pressing has a strong aroma, and nutrients such as vitamin E and carotene are preserved more.

Healthy way to eat: suitable for general stir-frying, such as baking, long-boiling, and stir-frying. Try to avoid frying and frying at high temperatures.