Tiger skin peanuts are a delicacy made from fresh peanuts and a variety of condiments. The preparation and processing technology is simple, rich in nutrients, good taste, crispy on the outside and tender on the inside. It is a healthy food suitable for all ages. Regular consumption of peanut kernels has certain benefits for the human body and can prevent some human diseases. Tiger skin peanuts can also be made at home. Just add fresh peanuts and seasoning and fry them.

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What are the home recipes for tiger parrot peanuts?

How to make tiger parrot peanuts

Food required

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Peanuts 24Kg, rice flour 26Kg, tapioca starch 0.65Kg, edible salt 4Kg, chicken essence 0.25Kg.

Method

To make the seasoning slurry: first put 18Kg of water, melt 4Kg of salt and boil. Add appropriate amount of water and mix 0.65Kg tapioca starch and 0.35Kg rice flour evenly. Filter, pour into salt water and simmer. When the slurry surface bubbles, lift the pot, stir in 0.25Kg of chicken essence and 15g of red coloring matter, and stir to form a seasoning slurry.

Sugar making paddle: Take 15Kg of water, add 5Kg of white sugar, mix and dissolve, then take 1.5Kg of rice flour, mix it with cold water to make a slurry, then boil the red bean sugar water, and immediately pour in the rice flour slurry , stir until the sugar syrup is complete (raw and cooked should reach 90%).

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What are the home recipes for tiger skin peanuts?

Powder the pulp and flour: Take 24Kg of peanuts, pour them into the boiling pot, and turn the pot over Several times; sprinkle flour with cooked sugar paddle (that is, take 24.15Kg of rice flour) to make the flour layer on the surface of peanuts reach 3mm thick. At the same time, it is stipulated that the surface of flour-coated peanuts should not be dry or wet, the particles should not stick to each other, and the surface should be shiny.

Baking: After the peanuts are coated with flour, they are placed in a baking cage for baking. 40Kg each time, turn on the temperature control during baking, and the oven speed ratio and temperature control should be even. Roasted peanuts must not burn, deform, or peel. It is better to grind the skinless peanuts into a light yellow color.

Add seasoning slurry: After the peanuts come out of the cage, immediately pour them into the wok, add 0.5Kg of seasoning slurry while it is hot, and mix quickly with a wooden ash knife (mix twice per cage). Mix until the color is uniform, scoop it into a plate, spread evenly and refrigerate to avoid sticking. The finished product is required to have an orange-yellow surface, uniform color, smooth finish, crisp and delicious.

Precautions for use

Peanut kernels are sweet in taste and warm in nature; they return to the spleen and lung meridians. Strengthens the spleen and appetite, clears and moistens the lungs. Mainly used for spleen deficiency and poor luck, nausea and vomiting, lactation, athlete's foot, dryness of the lungs and cough, and dry and constipated defecation.

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Method 2

Food:

300 grams of peanut kernels, 50 grams of white sugar, 10 grams of chili powder, corn flour 40g, tomato sauce 20g.

How to make budgie peanuts:

1. Wash the raw peanuts and heat them in the microwave for 6 minutes.

2. Add cold water and sugar to the boiling pot and wait until the sugar bubbles and becomes thick.

3. Pour in the peanut kernels and coat each one with sugar liquid.

4. Sprinkle the prepared corn flour with a slotted spoon and mix while spreading. Wait until each grain is coated with corn flour and let it sit for a minute or two before serving.

Tips:

When adding corn flour and mixing, be sure to mix quickly to prevent sticking to the pan.