condiments

Peanut oil 30g

5 grams of salt

3 grams of white wine

The practice of frying peanuts

1.

Soak peanuts for 5 minutes and clean them. Tip: Pick peanuts before soaking, and pick out the bad and too small peanuts, so as not to affect the quality of the whole dish. Soaked peanuts are not easy to burn when fried, and their colors are bright and attractive.

2.

Pour the soaked peanuts into the basket and control the moisture. Tip: You can put it on the balcony to bask in the sun faster and bump it from time to time. Make sure there is no water on the surface before cooking, or it will explode.

3.

Cold oil in a cold pan, add peanuts and mix well, then stir-fry slowly over low heat until cooked. Tip: first boil the water in the pot, turn off the fire and let it cool naturally, then pour in the oil and peanuts, stir well before firing, 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 putting too much oil is a waste. Fried peanuts are different from fried peanuts. Fried peanuts can be cooked with residual heat, but not fried peanuts. Be sure to fry until the fragrance comes out and it is cooked, so it will be crisp for a long time.

4.

Then pour in the white wine and stir it quickly and evenly. Tip: Just a little white wine is enough, and the smell of wine will evaporate. When eating, it not only has no smell of alcohol, but also smells particularly fragrant and can stay longer.

5.

Turn off the fire, sprinkle with salt and mix well. Serve. Tip: peanuts will be fragrant and crisp after natural cooling, and the more you eat, the more addictive you become. If fried peanuts can't be eaten in two days, it is recommended to put them in a waterless fresh-keeping bowl. It's absolutely no problem to put it for a week in summer, and it can be put for a long time in winter, but I suggest you eat it as soon as possible!