Lead: When frying peanuts, it is a big no-no to put them in the oil pan directly. If you add this step, peanuts will be fragrant, crisp and not burnt.

Hello, I'm Sister Sha's home-cooked meal, and our slogan is: Love life, love food! Autumn is the season when peanuts are ripe, and fried peanuts are most people's favorite snacks. When we order this dish in a restaurant, it tastes particularly crispy. When we go home to fry it, it is often easy to fry it, or it is soft, so it is difficult to grasp the heat. Today, I will share with you the secret of frying peanuts. Beginners can also succeed once after reading them. Let's learn to collect them.

when frying peanuts, it is not right to directly put them in the oil pan. If you do this step more, the peanuts will not regain their moisture. Many people fry peanuts directly in the oil pan, resulting in uneven heating, crisp outside and soft inside, and difficult to master the heat. The correct way is to master these three steps, which are simple and easy to learn, and ensure success once.

first step: blanching. Peanuts are easy to get dirty when exposed to air directly. First, wash peanuts with clean water. After the water in the pot is boiled, put peanuts in, blanch for 1 minute. The blanching has two functions. The first is to soak the peanut skin and heat it evenly inside and outside when frying. The second is the color of peanuts fried after blanching.

Step 2: Put the cold oil in the pan, take out the peanuts and drain them. Put the cold oil in the pan and fry them slowly, that is, turn the gas stove to the minimum fire. Don't worry, when frying for about 5 minutes, you will hear a crackling sound. This means that the peanuts are fried until they are 5% ripe. In the middle, we stir them frequently with chopsticks to make the peanuts heated evenly.

Step 3: Cover the pot and fry peanuts. Beginners are most worried about hot oil splashing, which will burn their skin if they are not careful. Let me teach you a little trick, such as I pictured above. Find a transparent pot cover and cover it, which will not only prevent hot oil splashing, but also make the temperature in the pot balanced, and the water in 5-6 ripe peanuts will start to evaporate. At this time, you can observe a layer of steam on the pot cover and open the pot cover. Put it on again, of course, stir it evenly with chopsticks in the middle, and observe the golden color. Don't overdo it when it turns black. Repeat this for 3-4 times until it is 8% mature, and there is no steam on the lid, which means that the water in the peanuts has been completely fried, and then it can be cooked.

Look, the fried peanuts are golden in color, crisp in taste, and crunchy from the inside out. If you want peanuts to stay moist and soft, you should also remember two tips. First, just after the peanuts come out of the pot, quickly pour a spoonful of high-alcohol liquor on them and stir them evenly. The evaporation of alcohol in the liquor will completely take away the remaining water in the peanuts. The second point: Sprinkle salt after the peanuts are completely cooled, because salt absorbs moisture. Sprinkling salt when it is hot will bring moisture in the air into the peanuts, which will easily soften.

Many people think that frying once is very troublesome. In fact, you can fry more peanuts at a time. After waiting for natural cooling, put them into fresh-keeping bags, seal them and put them in the refrigerator for fresh-keeping. When you eat them, you can take them with you. If you put them for a month, they will be crispy and nutritious. When you stir-fry or cold-mixed vegetables, you will make the whole dish more fragrant and appetizing.