Pour in and stir-fry until a little yellow. Just sprinkle some white wine on a small fire and stir-fry until it turns yellow. Sprinkle some salt on the plate immediately, and it will be OK when it cools!

Start the oil pan with a small fire, not too much oil. Put the peanuts in the pot and stir-fry them evenly with a spatula. Turn off the fire when the peanut coat turns Huang Shi, continue to stir fry with waste heat, and take it out after the temperature drops. Pay attention to dry it. Don't let it burn too much.

Fried peanuts should be fragrant, crisp, crisp, tasty and tough.

Material: peanuts with smaller particles feel very fragrant when fried. Exercise:

1. Pour the peanuts to be fried into the leaky basket and rinse them with warm water slightly evenly to moisten the peanuts. Shake your hands left and right to let the water flow out of the leaking basket and drain the water on the surface of peanuts.

2. Start the oil pan from low fire to medium fire. You don't need much oil. You don't have to wait for the oil to get hot. Pour the peanuts in the leaking basket directly into the oil pan and stir-fry them evenly with a spatula. The peanuts that have just entered the pot are wet. With the increase of oil temperature, the water will gradually disperse, and the feel of cooking will gradually change from astringency to lubrication. At this time, drop a few drops of balsamic vinegar into the pot, stir-fry constantly, turn off the fire after the peanut skin starts to turn yellow, continue to stir-fry with waste heat, and take out the pot after the temperature drops. You can add salt or sugar before and after serving.

3. In the process, the heat should not be too large, and the medium heat is the most suitable, then stir-fry, otherwise the inside and outside are unevenly heated, and the outer coke is endogenous.

Experts also say that you must eat peanuts often.

Use less oil, then add peanuts and stir fry.

Stir-fry peanuts without oil. Don't fry for too long to avoid burning. Turn off the fire and cover the pot. Use after cooling. They are particularly brittle.

Fried peanuts should be fragrant, crisp, crisp, tasty and tough.

Material: peanuts with smaller particles feel very fragrant when fried. Exercise:

1. Pour the peanuts to be fried into the leaky basket and rinse them with warm water slightly evenly to moisten the peanuts. Shake your hands left and right to let the water flow out of the leaking basket and drain the water on the surface of peanuts.

2. Start the oil pan from low fire to medium fire. You don't need much oil. You don't have to wait for the oil to get hot. Pour the peanuts in the leaking basket directly into the oil pan and stir-fry them evenly with a spatula. The peanuts that have just entered the pot are wet. With the increase of oil temperature, the water will gradually disperse, and the feel of cooking will gradually change from astringency to lubrication. At this time, drop a few drops of balsamic vinegar into the pot, stir-fry constantly, turn off the fire after the peanut skin starts to turn yellow, continue to stir-fry with waste heat, and take out the pot after the temperature drops. You can add salt or sugar before and after serving.

3. In the process, the heat should not be too large, and the medium heat is the most suitable, then stir-fry, otherwise the inside and outside are unevenly heated, and the outer coke is endogenous.

Fried peanuts should be fragrant, crisp, crisp, tasty and tough.

Material: peanuts with smaller particles feel very fragrant when fried. Exercise:

1. Pour the peanuts to be fried into the leaky basket and rinse them with warm water slightly evenly to moisten the peanuts. Shake your hands left and right to let the water flow out of the leaking basket and drain the water on the surface of peanuts.

2. Start the oil pan from low fire to medium fire. You don't need much oil. You don't have to wait for the oil to get hot. Pour the peanuts in the leaking basket directly into the oil pan and stir-fry them evenly with a spatula. The peanuts that have just entered the pot are wet. With the increase of oil temperature, the water will gradually disperse, and the feel of cooking will gradually change from astringency to lubrication. At this time, drop a few drops of balsamic vinegar into the pot, stir-fry constantly, turn off the fire after the peanut skin starts to turn yellow, continue to stir-fry with waste heat, and take out the pot after the temperature drops. You can add salt or sugar before and after serving.

3. In the process, the heat should not be too large, and the medium heat is the most suitable, then stir-fry, otherwise the inside and outside are unevenly heated, and the outer coke is endogenous.

Use a small fire from beginning to end! Small oil, don't put too much oil, put peanuts in the pot, stir-fry with a shovel to avoid frying, and add salt and spiced powder. Turn off the flame after the peanut coat turns yellow, and continue to stir fry with waste heat. The peanuts you taste at this time are not crisp, wait until they are completely cool. The old man said that it would be more crisp to put a little white wine when frying. )

After frying, sprinkle some wine and it will be crisp! But wait until it gets cold. It's brittle when it's cold Pour cooking oil and peanuts into the pot at the same time (the oil will overflow the peanuts), then slowly boil the oil over medium heat, while stirring the peanuts in the pot with a spatula. When the oil boils, the peanuts have been fried. Fried peanuts are fragrant and crisp, so they won't fry. (The extra oil can also be used as peanut oil, hehe ~)