Of course, the key to frying peanuts is to master the oil temperature. If the fire is too big, peanuts will be burnt if they are not brittle, and if the fire is too small, they will be immature. Huohong banknote counting pot

Its advantage lies in controlling the oil temperature. After heating, when the pattern on the bottom of the pot turns into a solid red dot, it means that the optimal cooking temperature has been reached. This unique "temperature prompt" function, by controlling the oil temperature, avoids harmful substances produced by excessive oil temperature, ensures the taste of food, and retains the nutritional components of food to the greatest extent.

step

1. Soak peanuts in boiling water for 2-3 minutes, which is not only clean, but also one of the key points to keep crisp after frying;

2. Take out the peanuts, spread them out and control the moisture.

It is best to dry the surface until there is no water, so as not to burst the pot when frying.

4. Heat the wok and cool the oil, that is, heat the wok, immediately add 2 tablespoons of oil, then immediately put the peanuts into the wok, keep the fire low, stir fry the peanuts a few times to make them evenly oil, and then spread out and soak for about 2 minutes;

5. Then turn to medium heat and stir fry quickly until the peanuts crackle slowly until the crackle is dense. Turn off the fire at once and stir fry with the remaining temperature in the pot.

6. Drain the oil and put it on the plate, and the frying process ends here.

skill

Add some high-alcohol liquor to the fried peanuts while they are hot, add salt or sugar when they are cold, and keep them crisp for two or three days.