Materials: Peanut rice moderate
Salt 10 grams
Wine half bottle cap
Pepper 8-10
Garlic cloves 2
Practice: 1. With warm water to melt the salt, and then add peppercorns, garlic cloves, wine stirring to open the last peanut soak for an hour and then take the Kitchen paper pads underneath to dry the water. 2. Fryer 200 degrees preheated for 5 minutes, put in the peanuts, peanuts do not too much, flat fryer is good, and do not need to add oil. Choose 180 degrees, 10 minutes. Halfway through, you can pull out and shake it before putting it in.
Practice two
Instruments: peanut rice 2 pounds, garlic 1 head and a half, 2 slices of coriander, cinnamon 1 piece, star anise 2, pepper 1 handle, salt to taste.
Practice:
1. peanut rice clean, then soak in water for 2 hours; garlic peeled, cleaned, and patted with a knife into a bowl standby.
2. Prepare a pot, soaked peanuts filtered out, and then poured into the garlic, sesame leaves, cinnamon, star anise, 1 peppercorns, and then add a little more salt, otherwise the flavor is too light. Then add the water that does not exceed all the ingredients, cover the lid, first boil with high heat, then adjust to medium heat, continue to cook for half an hour. Time is up, turn off the fire, and then simmer for half an hour to make the peanuts more flavorful. 3. Prepare a relatively easy to dry things, and then filter out the peanuts, flat on top, covered with a dust cover, placed in the sun, drying for two days. In the middle from time to time to turn a little, so that the peanuts drying more permeable, drying can be.
Method 3
Ingredients: 500 grams of peanuts, half a bowl of sliced garlic, 1 tsp of salt, 1 small bowl of chopped seaweed.
How to make:
1Soak in salted water: Pour peanuts and water into a container, add 1 pinch of salt and soak for 15 minutes, rinse well and drain.
2 Add garlic chips: Spread peanuts on a baking sheet, sprinkle with garlic chips, and bake in the oven at 150℃ for 20 to 30 minutes until crispy. (Remove and stir halfway through to avoid burning.)
3 Seasoning: Sprinkle the roasted peanuts with salt while they are still hot, and then mix with chopped seaweed when they are cooled.