Thin-skinned walnut 300 g peeled peanut kernel 1 kg salt and oil.

working methods

1. Peel the walnuts and keep them for later use.

Don't put oil in the pot. Add walnuts and stir-fry until the color changes slightly. Take it out and put it on a plate for use.

3, put a small amount of oil in the pot, pour peanuts, stir fry on low heat, stir fry for about 15-20 minutes, and constantly turn it with a shovel, otherwise it will paste.

4, stir-fry until 7 minutes cooked, pour in walnuts and stir-fry, stir-fry for 5 minutes, until 8 minutes cooked, you can eat.

5. It is best to have a glass bowl or a ceramic bowl with a sealed cover.

6. Sprinkle with edible salt and turn with chopsticks.

7. Turn it every 2 or 3 minutes so that the bottom can turn to the top. When the heat dissipates and cools, peanuts will be brittle.

8. If you can't finish eating, cover it and isolate the air. It's still crisp when you eat it next time.

skill

1, peanuts are fried to 8 minutes, and they become brittle when they are cold. While waiting for the cooling process, turn the peanuts properly to let the hot air below dissipate as soon as possible.

2, if the quantity is large, put it in a bowl with a cover, and it will be crisp next time. Don't put it in the refrigerator.