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. If you like them, you can collect them first. Let's take a look at how to do it.
1. Fried peanuts
Prepare 500 grams of peanuts, first put them into a pot, add clean water, then add a spoonful of white vinegar, and stir them with your hands for a few times to make them absorb water. Adding white vinegar can make peanuts taste dry and astringent. Stir them with your hands for a few times, then wash them 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. When frying peanuts, don't be impatient, and constantly push the peanuts with a spoon in the middle.
When you hear the crackling sound in the pot, turn down the fire and continue frying for two minutes. Then turn off the fire when the peanuts are slightly yellow, and then pour out the oil control.
Then put the peanuts into the plate and add a spoonful of high-alcohol liquor with a degree of 50+,which can make the peanuts last longer. The freshly fried peanuts must be stirred with chopsticks to make the peanuts dissipate heat as soon as possible. Finally, according to your own taste, sprinkle a little salt and mix well with chopsticks to serve.
2. Glazed peanuts
Prepare about half a catty of peanuts, pour them into a basin, wash them with water and put them into a plate. After the water is controlled to dry, pour it into a basin, and beat an egg white into the basin, and the egg yolk is not used.
Grasp and mix evenly by hand, so that the peanuts are evenly wrapped with egg white, add a spoonful of salt to the bottom flavor, and grab a proper amount of corn starch and mix well.
Add cooking oil from the pan. When the oil temperature is 40% hot, add the mixed peanuts, and turn them continuously with a spoon to make the peanuts heated evenly. Reduce the heat and fry slowly for two minutes until the skin of the peanuts is crisp, and then pour them into a 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 from white to yellowish brown, leave the fire, pour in peanuts, stir it quickly and evenly, pour it into a tray, and separate it with chopsticks to avoid adhesion.
After the peanuts are cooled, they will become crisp and sweet, and they can be served on the plate.
3. Frosted peanuts
Prepare 300 grams of peanuts, pour them into a basin, add water to wash them clean, and control the water for later use.
Add salt 1 g into the pot to taste, stir well in the pot, add an egg white, and grasp it evenly by hand. Adding egg white can increase the viscosity of peanuts and make them difficult to desquamate.
Add a handful of corn starch, stir well in the pot, so that every peanut can be covered with starch. This step is to lock the water in the peanuts and make the fried peanuts more crisp.
Pour the clear oil from the pan, while waiting for the oil to heat up, pour the peanuts into the colander to control the excess starch to avoid sticking to the pan when frying.
When the oil temperature reaches 40%, add peanuts, push them with a spoon for a few times, so that the peanuts are heated evenly, and then fry them slowly with a small fire. Keep the oil temperature around 120 degrees, and turn it continuously with a spoon to avoid frying peanuts.
Fry for about two minutes until the peanut skin is crisp, and then remove the oil control.
Add half a spoonful of water to another pot, add a tablespoon of sugar, stir continuously with a spoon, add a little vegetable oil, and keep stirring. When the sugar juice is boiled from white to yellowish, add a few drops of white vinegar to make the fried peanuts more brittle.
Then stir well, pour in peanuts, stir fry a few times quickly, so that the peanuts are evenly wrapped in syrup, and then remove the heat from the pot.
Take another spatula and turn the peanuts constantly to cool them down slowly. At this time, a thin layer of icing will appear on the surface of the peanuts, and then they can be served on the table.
4. Old 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 taste of peanuts, and then mix well by hand. Set aside and soak for 5 minutes.
After 5 minutes, take the peanuts out and drain them, and put them in another small pot for later use.
Green onions are cut into diced green onions, and half of red peppers are cut into diced red peppers and put together with green onions. After the ingredients are ready, we will start the next operation:
Heat the wok, pour in the cooking oil, cool the peanuts, and turn them with a spoon several times to make the peanuts evenly heated.
Fry for about three minutes on low heat. With the increase of oil temperature, you can pour out the oil control after hearing the dense cracking sound of peanuts. When the peanuts are cold, they will become crisp.
Prepare a handful of coriander, cut it into small pieces and put it in a pot. Let's mix the peanuts.
Prepare a small pot, add salt 1 g, monosodium glutamate 0.5g, white sugar 1 g, aged vinegar10g, soy sauce10g for seasoning, and stir with a spoon to melt the seasoning.
Then pour the fried peanuts into the vegetable mixing basin, add the green onions and red peppers, add the coriander segments, pour in the prepared juice, stir with a spoon, stir the basin evenly, and then put it on the plate.
5. Boiled peanuts
Prepare 400 grams of peanuts and soak them in water two hours in advance.
Half a cucumber, first cut into long strips, with a part of the pulp removed, then cut into diced cucumbers and put them in a small pot. Half a slice of carrot, cut into diced carrots, put them together in a pot to match colors, and 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 red dried peppers, and add 5 grams of salt.
After the water boils, add the soaked peanuts and cook for 10 minutes on medium heat. If you like something soft, you can cook for 20 minutes.
After cooking, turn off the fire, pour the peanuts and soup into the basin and soak for 30 minutes to an hour to make the peanuts taste slowly.
Add a proper amount of water to another pot, add a little vegetable oil, after the water is boiled, add cucumber and carrot, cook for about one minute, then pour out and cool.
After soaking the peanuts, pour them into the colander to control the water, then pour them into the vegetable mixing basin, add the blanched carrots and diced cucumbers, add 3 grams of white sugar 1 g, sesame oil and 3 grams of scallion oil, stir well in the basin, put them into a plate, and serve.
Well, today's five peanut practices are shared here. Friends who like them can try them at home. If you have different practices and suggestions, please leave a message in the comment area. Thank you for watching. See you next time.