Egg Crispy Peanuts

Suitable for the whole family, young and old, and goes well with wine!

1. Find a large container, put about 500g of peanuts, add 1 spoon of salt, 2 spoons of soup, 1 spoon of five-spice powder, 1 beaten egg liquid, stir evenly, and place 1 Hour.

After 2.1 hours, add 1 beaten egg liquid to make the surface of the peanuts moist.

3. Add about 200g of flour to the peanut seeds in batches. Every time you add flour, shake it back and forth evenly. Repeat until the surface is covered with flour and no red peanuts are visible!

4. Heat oil in a pot over medium heat, add peanuts in batches and fry until golden brown. Just keep it on medium heat the whole time! The purpose of frying in batches is to save oil and fry evenly.

5. Finally, pick it up, drain the oil, and let it cool until crispy! If you can’t finish it, be sure to keep it sealed. It’s not recommended to keep it for too many days!

Potato chips

If you must eat potato chips, eat pure potato chips without any additives!

1. Wash the potatoes, peel them, cut them into thin slices and set aside. Try to ensure that the potato slices are of the same thickness so that the heat is consistent during frying and the potatoes are heated evenly. If you don’t have such good knife skills, it is recommended to use the slicing knife in the grater!

2. Rinse the cut potatoes repeatedly in cold water to wash away the starch on the surface, drain and set aside.

3. Boil water in a pot. When the water is hot, put in the potato slices and cook lightly. Take them out as soon as they are a little transparent. Don’t cook them for too long!

4. After cooking, rinse with cold water again to cool down, drain and set aside.

5. Heat the oil in the pot. After the oil is hot, keep the heat on medium, add the potato slices in batches and fry until there is no moisture and they are crispy. Remember, be sure to keep frying over medium heat and slowly, don’t rush!

6. After frying, remove the potato slices to control oil.

7. Prepare a small bowl, add salt, cumin, chili, sugar, and a little pepper and mix well. Adjust the flavor of the seasoning according to your own preference, put whatever flavor you like.

8. Put the drained potato slices into a large basin, sprinkle with seasonings, and shake evenly.

Bean paste cake

It looks complicated, but it is actually very simple and the cost is very low. Why wait in line to buy it!

1. Put the soybeans directly into a water-free and oil-free wok, stir-fry slowly over medium-low heat until cooked through, and let cool.

2. Put the fried soybeans into a food processor, add sugar and a small amount of salt and beat into powder. You can make more of this bean flour at one time and store it in the refrigerator!

3. Prepare the dough. This step is grainy. If you like a delicate and time-saving method, please skip to the next step. Soak the glutinous rice in water for about 2 hours, steam it in a steamer, then put it into a garlic mortar in batches and mash it, adding a few drops of water from time to time to avoid being too sticky, until there are no complete rice grains and it can be formed into a ball.

4. Simple and delicate method: Add a small amount of rice flour and white sugar to the glutinous rice flour. The amount of white sugar is added according to personal preference. Add water and stir to form a ball, then spread it in a container and steam it until cooked. Something special to say here is that if you don’t add fillings and eat it directly with soybean flour, then add more water, make it into a batter and then steam it.

5. Sprinkle bean flour on the chopping board, place the glutinous rice balls on the board, and roll it into pieces with a rolling pin. Be sure to roll it while it's hot, otherwise it won't open when it's cold!

6. Apply a layer of bean paste filling evenly, roll it up and cut it with a knife.

Honey-glazed dried beans

It’s so delicious that I couldn’t get enough of it for several days.

1. Wash the tasteless dried white beans and cut them into appropriate sizes. Don't make it too small, it will break easily!

2. Heat oil in a pot, add dried beans and stir-fry until the surface is golden brown.

3. Take out the dried tofu, drain out excess oil, leave the base oil, add sugar and fry until caramel color.

4. Pour in the dried tofu and stir-fry to color, then pour in water until it reaches about 2/3 of the tofu.

5. Add dark soy sauce, salt and star anise and bring to a boil over high heat, then reduce to low heat and simmer slowly.

6. When the soup becomes less, stir-fry continuously until the soup is dry. Turn off the heat, add sesame oil, cooked sesame seeds, and honey and stir evenly.

7. Leave it for the next day to make it more delicious.

If you like chewy tofu, you can spread the dried tofu flat and let it dry naturally overnight, but the premise is that the room temperature is not too high!

Spicy Beef Jerky

Super delicious and suitable for the whole family, especially with wine!

1. Wash the beef, blanch it in boiling water, boil the bleeding water, remove it and rinse the blood foam on the surface with warm water, drain and set aside.

2. Add sesame seeds in the wok and stir-fry until fragrant, set aside.

3. Cut the beef into strips and set aside.

4. Heat oil in a pot. After the oil is hot, add beef strips and squeeze out the water over low heat. It is basically enough for the oil to turn from turbid to clear. If you like it to be particularly dry and hard, you can extend the time appropriately.

5. Take out the beef, pour out the excess oil, and leave some base oil.

6. Pour in chili powder, cumin powder, and Sichuan pepper powder and stir-fry until fragrant. Add beef jerky and stir-fry evenly.

7. Add cooking wine, sugar, light soy sauce, and pepper oil and stir-fry evenly.

8. Turn off the heat, add the previously fried sesame seeds and stir well. Let me tell you secretly, it tastes better if you eat it the next day!