First of all, talk about the peanuts used. It is best to choose medium-sized peanuts for frying, which will be crisp, because large peanuts are suitable for cooking and the smallest peanuts are easy to fry, so medium-sized peanuts are most suitable for frying.
Raw materials: peeled peanuts, oil, seasoning: salt, white wine.
Specific practice: wash peanuts in advance and then control the water to dry for later use (washing in advance can not only remove dust, but also ensure that the hands are not easy to paste when frying)
Second, add cold oil to the wok, and heat the peanuts and oil together in the wok (it must be remembered that hot oil will make the peanuts heated sharply, which will easily lead to tender outside).
Third, in the case of medium fire, turn peanuts repeatedly with a shovel to make them evenly heated. During the turning process, there will be small bubbles in the pot. When the bubbles are almost gone, the peanuts will be seven ripe when they turn golden yellow. Take it out quickly at this time, and you must not wait until it is fully cooked, so it will be burnt. Remember to fry the peanuts until they are medium-cooked, but not fully cooked, because the temperature of peanuts in oil is very high and there is a lot of oil in them, so there will be residual temperature after taking them out, so if you take them out after frying them all, they will be burnt. )
Fourth, put the fried peanuts on a plate while they are hot, then spray a layer of white wine with a watering can, then spread the peanuts evenly and completely, and then sprinkle a layer of edible salt (the peanuts sprayed with white wine can ensure that the peanuts are more brittle).