Method 1
Beat the peanut oil into a turbid state with a blender for later use. Add powdered sugar to the crushed peanuts and beat them into a fine mud sample. While beating, slowly add the peanut oil from the feeding hole until the consistency is appropriate. If you like to eat granules, just leave a small part of the coarsely ground peanuts and add a little at the end for a while.
Method 2
Materials:
peanut butter
peanut butter
Peeled peanut kernel
oil
white sugar
butter
salad oil
Practice:
1. Medium fire, heat the pot.
2. Add oil and peanuts, stir-fry until most peanuts are golden yellow, and take off the pot.
3. spread the peanuts.
4. Put the peanuts and sugar into a blender and crush them.
5. Send it with an eggbeater.
6. Add salad oil and mix well with an egg beater.
7. Pour in the stirred peanut paste.
8. Stir well with an egg beater.
9, stirred peanut butter, put it in the bottle, it is still relatively thin.
10, put in the refrigerator freezer, it will solidify and pull.
Precautions:
Oil mainly plays a lubricating role, and there will be a lot of oil left. If you don't like sweetness, you can add less sugar.
Stir-fried peanuts should be in medium heat, hot pot and cold oil. Stir-fry frequently, especially after the oil is hot, about 15 minutes.
Peanuts should be spread out of the pot to cool, so as not to continue heating in the pot and become paste.
When mixing peanuts, the peanuts are blocked under the mixer or attached to the wall of the mixer. It is suggested to turn off the blender and put the peanuts in the middle with chopsticks to avoid danger.
If you like peanut butter with coarse peanuts, don't stir it for too long, or you can add coarse peanuts after stirring.
Storage method: put it in a clean container and store it in a cool, dry and clean place. A layer of floating oil can be stored on the upper layer of the sauce to isolate the air, so as to inhibit microbial reproduction. Containers are abundant, so as to avoid oil deterioration caused by moisture absorption.
Edible guide editor
It can be eaten directly, and can also be used as seasoning for hot pot, mixed noodles and other foods. Here's how to fish noodles with peanut butter:
Peanut butter noodles
Ingredients: Thai vermicelli, filet mignon (shredded with white powder, salt and cooking wine for 30 minutes), mushrooms (soaked and shredded), chives (cut into pieces), eggs (fried into egg skins and shredded), Thai-style peanut powder (add half a cup of water, two tablespoons of oil, one tablespoon of sugar, one tablespoon of soy sauce, one tablespoon of Chili powder, and a small amount of soy sauce).
Production: 1. Thai vermicelli is boiled in a boiling water pot for 3 minutes (a little "Q" is good), and the cold water is taken out and drained for use. Heat two tablespoons of oil, add beef, mushrooms and oyster sauce, and stir-fry with soy sauce over high heat. Add leek, stir-fry the cooking wine for a few times, and start the pot.
2. A packet of peanut powder with Thai flavor (add half a cup of water, two tablespoons of oil, one tablespoon of sugar, one tablespoon of soy sauce and one tablespoon of Chili powder, and cook on low heat for 10 minutes until thick).
3. Put the noodles back into the frying pan, mix them quickly and put them on the plate. Spread beef and shredded egg on the pavement and pour peanut butter.