Many people love to eat peanuts in life, but some people can't cook them. Today, I will share with you five delicious ways to eat peanuts. You can collect it first if you like. Let's see how to do it.
1. Fried peanuts
Prepare 500 grams of peanuts, first put them in the pot, add water, then add a spoonful of white vinegar, and stir them by hand several times to make them absorb water. Adding white vinegar can make peanuts taste dry and astringent. Stir it by hand for a few times, then wash it and control the water for later use.
Pour rapeseed oil into the pot, cool the peanuts in the pot, push them evenly with a spoon, and then turn on medium heat. Don't be impatient when frying peanuts, keep pushing peanuts with a spoon in the middle.
Hear the crackling sound in the pot, turn down the heat and continue frying for two minutes. Then turn off the fire with peanuts slightly in Huang Shi, and then pour out to control the oil.
Then put the peanuts into the dish and add a spoonful of 50+ degree liquor to make the peanuts last longer. The freshly fried peanuts must be stirred with chopsticks to let the peanuts dissipate heat as soon as possible. Finally, according to your own taste, sprinkle a little salt and mix well with chopsticks to eat.
2. Candied peanuts
Prepare about half a catty of peanuts, pour them into a basin, wash them with clear water and put them into a plate. After the water is drained, pour it into the basin, and beat an egg white into the basin, and the egg yolk is not used.
Grasp and mix evenly by hand, so that peanuts are evenly wrapped with egg white, add a spoonful of salt to taste, and then grab a proper amount of corn starch and mix well.
Add cooking oil from the pot. When the oil temperature is 40% hot, add the stirred peanuts and turn them constantly with a spoon to make the peanuts evenly heated. Turn down the heat and fry slowly for two minutes until the peanut skin is crisp, then pour in the colander to control the oil.
Leave a little base oil in the pot, add 30 grams of white sugar, add half a spoonful of clear water, continue to stir, stir the sugar juice until it is white to yellowish brown, turn off the heat, pour in peanuts, stir quickly and evenly, pour into a tray, and separate with chopsticks to avoid adhesion.
Peanuts will become brittle and sweet after cooling, and can be served on a plate.
3. Frosted peanuts
Prepare 300 grams of peanuts, pour them into a basin, wash them with water, and control the water for later use.
Add 1 g salt to the basin for seasoning, stir the basin evenly, beat in an egg white and grasp it evenly with your hands. Adding egg white can increase the viscosity of peanuts and make them less prone to peeling.
Add a handful of corn starch and stir well in the pot so that every peanut is covered with starch. This step is to lock the water in the peanuts to make the fried peanuts more crisp.
Pour the clear oil out of the pan. When the oil heats up, pour the peanuts into the colander to control the excess starch and avoid sticking to the pan when frying.
When the oil temperature reaches 40%, add peanuts, push them a few times with a spoon, so that the peanuts are evenly heated, and then slowly fry them with a small fire. Keep the oil temperature at about 120 degrees, and keep turning with a spoon to avoid frying peanuts.
Fry for about two minutes until the peanut skin is crisp, then remove the oil control.
Add half a spoonful of water and one spoonful of sugar to another pot, stir constantly with a spoon, add a little vegetable oil and stir constantly. When the sugar juice is boiled from white to slightly Huang Shi, add a few drops of white vinegar to make the fried peanuts more crisp.
Then stir well, pour in peanuts, stir fry a few times quickly, let peanuts be evenly wrapped in syrup, and then remove the pot.
Take another spatula and turn the peanuts over and let them cool slowly. At this time, a thin layer of icing will appear on the surface of peanuts, and then they can be served.
4. Vinegar peanuts
Prepare about half a catty of peanuts, put them in a pot, add a proper amount of water, add a spoonful of salt, add the bottom flavor of peanuts, and then stir them evenly by hand. Set aside and soak for 5 minutes.
After 5 minutes, take out the peanuts, drain them and put them in another small pot for later use.
Cut green onions into diced green onions, and cut half of red peppers into diced red peppers, and put them together with green onions. After the ingredients are ready, we will start the next operation:
Heat the wok, pour in cooking oil, let the peanuts cool, and turn them over with a spoon several times to make the peanuts evenly heated.
Fry on low heat for about three minutes. With the increase of oil temperature, you can pour out the oil control after hearing the dense cracking sound of peanuts. When peanuts are cold, they will become brittle.
Prepare a handful of coriander, cut it into small pieces and put it in the pot. Let's mix peanuts.
Prepare a small pot, add salt 1g, monosodium glutamate 0.5g, white sugar 1g, aged vinegar 10g and soy sauce 10g for seasoning, and stir with a spoon to melt the seasoning.
Then pour the fried peanuts into a vegetable-dressing basin, add green onions and red peppers, add coriander segments, pour the prepared juice, stir with a spoon, stir the basin evenly, and then put it on a plate.
5. Boiled peanuts
Prepare 400g peanuts and soak them in water two hours in advance.
Half a cucumber, first cut into long strips, remove part of the pulp, then cut into diced cucumbers and put them in a small pot. Half a slice of carrot, diced, and mixed together in a pot. When the ingredients are ready, we start cooking:
Add a proper amount of water to the pot, add 2 pieces of star anise, a few pieces of pepper, a few pieces of dried red pepper and 5 grams of salt.
After the water boils, add the soaked peanuts and cook for 10 minutes. If you like soft things, you can cook them for 20 minutes.
After cooking, turn off the fire, pour peanuts and soup into a pot and soak for 30 minutes to an hour, so that peanuts can taste slowly.
Add a proper amount of water and a little vegetable oil to another pot. When the water is boiled, add cucumber and carrot, cook for about one minute, then pour out and cool.
After the peanuts are soaked, pour them into a colander to control the water, then pour them into a vegetable-dressing basin, add the blanched carrots and diced cucumbers, add 1g white sugar, 3g sesame oil and 3g scallion oil, stir them evenly in the basin, and serve them on a plate.