1, rinse the peanuts with cold water first, drain the water thoroughly, then put an egg in the peanut plate, add a little salt and thirteen spices, and stir well together. Remember, these three things are the most basic seasonings for flavored peanuts. Why do you say this thing is highly flexible? In fact, the secret lies in this seasoning. For example, if you like to eat the "strange taste" that emphasizes the mouth, you can add a little more sugar, fine Chili powder, salt and pepper in addition to these three basic seasonings ..... Be sure to mix them evenly with chopsticks.

2. The second point is that after the seasoning is mixed well, the right amount of flour is poured in and stirred.

3. To what extent? Please look at the picture below. Be sure to wrap the peanuts with dry flour. This layer of flour is the "crispy skin" that will appear later on in the multi-flavored peanuts. Of course, if you like to eat thicker skin, you can wrap more flour properly, which is also flexible according to your own preferences. In short, we must pay attention to ensure that the epidermis is dry, and the drier it is, the crisper it will be.

4. The next step is simple. Burn some oil. When the oil temperature is about 60% hot, turn to a small fire, fry the peanuts in the pot until they float, and then turn to a large fire to fry until the skin is crisp, and then pick them up without re-frying. How do you define that the skin is crispy when you open a big fire? Simple: tap the surface of peanuts with the back of the fishing rod at any time after the fire, which is very intuitive.