The first kind: garlic and peanut food is prepared in advance: peanut kernel, garlic, galangal, spiced powder, salt, monosodium glutamate, pure grain wine and so on. Step 1: Soak peanuts in boiling water for five minutes, then drain without peeling. Process 2: Add garlic to peanut kernels, and you need to add more garlic, which will have a strong garlic flavor. Add two pieces of Alpinia officinarum, a spoonful of allspice powder, a spoonful of salt, a little monosodium glutamate and a little pure grain wine, mix well and marinate for half an hour. Process 2: Pour a bag of salt into the pot, add a little more salt to stir-fry peanuts, stir-fry the salt directly with low fire, then put the pickled peanuts into the pot and stir-fry them slowly with medium fire until the peanuts look yellow and full of fragrance, which takes about fifteen minutes, and then change the dice to screen them out. Crispy, full of fragrance, garlic temptation, the skin is broken as soon as it is rubbed.

The second type: alcoholic peanut food is prepared in advance: peanut kernel, pepper, pepper, dried Chili shreds, salt, sugar, pure grain wine and so on. Step 1: Soak peanuts in clear water for half an hour, and then rub off the red clothes. Process 2: the amount of oil in the pot should be a little more. Put the cold oil in peanuts into a pot and stir-fry with low fire to make the water vapor inside peanuts. After a large number of bubbles appear in the pot, fry for five minutes on medium heat until the color is light yellow. Step 3: Take another pot, pour pepper, chili and dried chili shreds, stir-fry together to get fragrance, stir-fry peanut kernels in the pot, add salt and sugar, stir-fry evenly, and finally add a little pure grain wine, stir-fry to get steam, and then take out the pot. Crisp and spicy, bought outside, appetizers are the best.

The third type: crispy broad bean food is prepared in advance: cowpea, sugar, salt, Chili noodles, spiced powder and so on. Step 1: clean cowpea, soak it in cold water until cowpea is completely expanded, becoming whiter and fatter, and drain it. Cut a small hole in the black tooth head and put it in a thin film bag for freezing overnight, which will be more brittle. Process 2: immediately put the cowpea cold oil into the pot and roll it continuously to make it evenly heated. Deep-fry until golden and floating, and the shell is light brown. Take out. If the oil temperature is high, fry for another 30 seconds, and the color will appear darker. Shake it, there will be a crisp crash, and then it will be fine. Add sugar, salt, Chili noodles and spiced powder while it is hot and mix well. Or add your favorite seasoning. Very crisp, suitable for snacks or snacks.