Roasted groundnuts in the oven with upper and lower heat temperatures of 180-200 degrees, the time is 50-60 minutes.
Wash the groundnuts, start a pot of boiling water, when the water boils, put the groundnuts to cook for 5 minutes. Drain the water from the groundnuts, put them on a rack and bake them in the oven at 180-200 degrees for 50-60 minutes on top and bottom heat. If you blanch the groundnuts before roasting, even though the inside of the groundnuts are already cooked, the skin is basically not visible to be browned. After baking, use chopsticks or clamps to remove the groundnuts, slightly cooled skin will shrink, the skin is very good peeling.
Electric oven roasted groundnut upper and lower heat together, so that the roast more evenly. It is recommended to bake the groundnut in advance in the baking dish on a layer of tinfoil, or directly with tinfoil to the groundnut package can also be, so that the tinfoil can help the groundnut evenly heated, if you do not want to bake the groundnut dry, you can also wash the groundnut after the groundnut in advance to the groundnut coated with a layer of cooking oil to prevent the loss of moisture.
Suitable varieties of baked potato
1, Beijing 553
Beijing 553 is a variety of baked potato, which has a high yield of sweet potatoes, widely adaptable features. It has a fusiform shape, yellow skin and apricot yellow flesh, high sugar content, and sweet, soft and glutinous flesh after baking. Beijing 553 because of its sweet and glutinous without silk characteristics, favored by consumers in the north.
2, yellow skin Su yam eight
Yellow skin Su yam eight is currently the best-selling baked potato varieties on the market, it has a special high-yield, special early maturity, special disease-resistant and other characteristics. The yellow-skinned Su yam No.8 is selected and bred from the red-skinned Su yam No.8, which is characterized by short trailing type, concentrated yam bearing and smooth surface.
Yellow-skinned Su yam No.8 has orange flesh, spring yields of up to 7,500㎏ per mu, summer yields of more than 3,500 kg per mu, sugar content of 13.4%, dry rate of 23%. It has excellent quality, smooth and sweet taste.
Reference: Baidu Encyclopedia-Beijing 553