[How to fry peanuts is more crispy]_How to make_How to make
Fried peanuts are a snack that often appears on the table.
Even friends who are not good at cooking make fried peanuts.
But if you want to make fried peanuts more crispy, then there are many techniques.
However, some friends make the texture of fried peanuts very bad every time.
So how can fried peanuts be more crispy?
Today we will introduce it to everyone, and feel like learning it.
Food and drinks are extremely large, so it is unreasonable for a Lu Cai restaurant to not have fried peanuts, and it is not a master of fried peanuts, and I am embarrassed to say that I opened a Lu Cai restaurant!
But some people don’t!
Is fried peanuts easy?
It’s simple and easy to say. Skilled sauerkraut people can fry with their eyes closed; it’s not easy to say it’s difficult. Some people stare intently, but the taste is still not ideal.
Conventionally, we make fried peanuts like this: Peanuts are cooked in cold oil, put in peanuts, and the oil temperature can be controlled to 3-4% oil temperature. Slowly fry until the peanuts are discolored.This is the case for some braised vegetables and home-made fried peanuts, and if you want to keep the peanuts for a long time without becoming soft and always crisp, you need to use a special treatment method: this isAfter frying, fry and cook the wine after frying, the peanut rice is even crisp for a week, and it has a unique flavor. In fact, there are several important technical essentials. The master is reluctant to tell you.Today Hero Brothers exclusively shared these tips: Steps: Pick 500 grams of peanuts and put them in the prepared water for 4 hours.
The soaking water is made from salt, water and spices in a ratio of 1: 100: 1, the spices are 1g of Amomum villosum, 2g of tangerine peel, and 1 of ginger.
5 grams, 2 grams of licorice, 1 gram of fruit, 1 gram of cinnamon, 1 cumin.
5 grams, 1 gram clove, 1 gram anise, pepper 1.
5 grams, fragrant leaves 2 grams, Wujiapi 1.
5 grams, white scallion 1 gram, white cardamom 1.
5 grams, 1 gram of dried ginger, dried and ground into powder, 6 grams of spices and 6 grams of salt were mixed in 600 grams of water and put into peanut rice.
Step 2: Rinse the soaked peanuts, drain the water, put 500 oil in the oil pan (but the actual oil is less than 50 grams, the remaining oil can be used next time), heat to smoke, and then lower to30% hot, fry the peanuts over low heat, and when you hear the sound of explosion, crackle, turn to the minimum heat, and then fry slowly, wait for the peanut color to become slightly darker, while fryingStir. After more than ten minutes, use a colander to pick up a few grains of peanuts. After a couple of crisp sounds, turn off the peanuts and remove the peanuts. Step 3: Fry the peanuts, drain the oil, and cook in the white wine.Crispy after cooling and unique flavor.
Deep fried peanuts after soaking, the color is not so dark, and a little whitish, the color is lighter, but even if you put the peanuts outside for a few days, or even a week, it will not soften and taste the sameIt’s crispy, just seal it, keep it, or use plastic wrap or plastic bags, etc., it can be especially crispy.