200 grams of peanuts

Flour100g (any flour will do)

20 grams of sugar

Cold water is about 40g.

Appropriate amount of eggs (preferably quail eggs)

Method for making fish skin peanut

1, material.

2. The peanuts are cooked but kept. When frying, turn the paper money constantly to make it evenly heated. Stir-fry for 3 minutes after hearing the crackling sound.

3. The eggs are scattered

4. Put the flour and sugar into the bowl and add three spoonfuls of egg liquid. (or quail eggs should be just right, so there will be no more egg liquid left. )

5. Add water bit by bit, and stir with chopsticks to form a floccule. (Add water bit by bit to prevent it from being too thin, and the hardness is the same as that of the dough for making steamed bread. )

6. Knead into a smooth dough and cover it with a plate or wrap it for 20 minutes.

7. Take a small portion of dough and arrange it in a circle with peanuts in the middle.

8, wrapped and twisted into a circle.

9. When the oil in the pot is 60% hot, turn to low heat, then add the wrapped peanuts and fry until golden brown. (Be sure to fry slowly with the smallest fire to prevent other coke from forming)

10, fry it, take it out and let it cool, and you can eat it.

skill

1, peanuts can be prepared more, and there is leftover dough. Peanuts are ripe and can be eaten.

2. Adding egg liquid will make the dough brittle. The more you add, the more crispy it is. If you like it better, add a little less.

3. If you like salty taste, you can add salt to the dough or like it yourself.