egg crisp peanut kernels: raw materials: 500 grams of peanut rice, 150 grams of egg paste, 10 grams of refined salt, 100 grams of cooked vegetable oil, 50 grams of dry bean flour.

Practice: 1. Peanut rice with boiling water once, add salt and mix, and then sprinkled with dry soybean flour, so that the peanut rice into loose particles.

2. Put the peanut rice into the egg batter and mix well, put into the hot oil pot, deep fry until golden brown, fish out and let cool.

Features: golden color, crispy and delicious.