Exercise:
1, find a big bowl, separate the egg white from the yolk, and put the egg white in the bowl for later use.
2. Add sugar to the protein.
3. Stir in one direction with chopsticks until it becomes slurry, and the syrup is ready.
4. Heat the oil in the pan and stir-fry the peanuts thoroughly.
5. When the peanuts are ripe, quickly drain the oil and pour it into the just-stirred egg liquid, and start stirring with chopsticks.
6. The egg sugar liquid will gradually wrap the peanut red skin, and continue to stir until the temperature is cooled and the egg liquid is evenly wrapped.
skill
1, usually an egg white with 4~5 spoonfuls of sugar. You can put more sweet ones. If you don't like sweet ones, put more than usual, so it's easy to hang up.
2. When the oil in the pot is hot, you can pour in peanuts, and then put peanuts when the oil is hot, which is easy to fry.
3. Stir-fried peanuts must be quickly fished out and poured into the stirred egg white. Peanuts are put into syrup at high temperature, and the syrup does not melt, so it is easier to wrap peanuts.
1. Heat 250g of sugar and 250g of water in a pot, dissolve them into sugar solution, and pour them into a basin for later use. 200 grams of sugar and flour are mixed evenly for use, and the rest of the flour is put separately.
2. Pick the peanuts, rinse them with clear water, drain the water, pour them into the sugar solution and stir them to make them stick to the sugar solution, take them out with a hedge, pour them on the mixed powder of sugar and flour, use a hand basin to make them stick to the sugar surface evenly, and then screen out the peanuts.
3. Pour the peanuts covered with sugar noodles into another basin, shake the basin by hand to make the peanuts roll and stick the sugar noodles firmly. Then pour the peanuts into the sugar solution again, take them out and pour them into the basin. The operation process is the same as above, so that peanuts are evenly coated with flour and rolled firmly.
4. When the oil is heated to 185℃, add the peanut blank. When the oil is boiled, turn to slow fire, gently turn it over and fry until it is brown.
Food taste editor
Taste: sweet.
Sweet and crisp, unique flavor.
Dietary nutrition editor
Peanut kernel (raw): Peanut is rich in protein, unsaturated fatty acids, vitamin E, nicotinic acid, vitamin K, calcium, magnesium, zinc, selenium and other nutrients, which has the functions of enhancing memory, anti-aging, hemostasis, preventing cardiovascular and cerebrovascular diseases and reducing the occurrence of intestinal cancer; Its nature is flat and sweet; Enter the syndrome, lung meridian; It has the effects of awakening stomach, moistening lung, resolving phlegm, nourishing and regulating qi, clearing throat and relieving cough.
Wheat flour: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. It has the effects of tonifying heart and kidney, strengthening intestine, clearing away heat and quenching thirst, and is mainly used for treating constipation, vexation and thirst, diarrhea, carbuncle, traumatic hemorrhage and scald.
1, add water and a little salt to the pot, when it is heated to about 80 degrees, pour peanuts, soak for 5 minutes, and peel;
2. Add salt to the pot, stir-fry for 2-3 minutes with low fire, turn off the fire after the color turns gray, add the spiced powder and mix well, then take it out for later use;
3. Take a small bowl and add green and red pepper rings, Jiang Mo, white sugar, soy sauce, vinegar, monosodium glutamate and spiced salt to make juice;
4. Put the oil in the pot, put the peanuts in the pot with cold oil, stir fry constantly, turn to low heat and fry until golden, take out and cook a little distiller's yeast, sprinkle with spiced salt after cooling, or mix with sauce to eat. [ 1]
Method 2
1. Wash peanuts and dry the water with a tea towel or kitchen paper (very important, otherwise it will explode and be dangerous).
2. Put peanuts and peanut oil together in a cold pot (make sure there is no water in the pot, otherwise it will explode).
Turn on a small fire and stir fry slowly.
4. Take out a peanut and taste it after seeing the color turn deep red. There is no smell of raw peanuts, but it tastes like "bang" or "Pipi".
5. At the same time, cooking is smoother, and the sound of cooking is more and more "crisp", that's all.
6. Take out peanuts and put them on oil-absorbing paper to absorb excess oil (turn off the fire after all the peanuts are taken out, otherwise the peanuts will absorb oil and become greasy).
7. Sprinkle salt while it is hot (I use freshly ground sea salt, ordinary salt will do)
8. Pull the four corners of the oil-absorbing paper to evenly distribute the salt flowers and let them cool.