Xiao Ying loves delicious food. What creative snacks should we have with peanuts today? Now you can have a good drink! My father and my husband are super fond of peanuts. Every year when I go home for the New Year, my father will prepare a big bag of raw peanuts in advance and let me carry them back when we return to Beijing. So, I ate all the salted peanuts, cold peanuts and fried peanuts one by one. However, for spicy people, they still prefer spicy and crispy alcoholic peanuts. Although I love spicy food, my husband and I can't eat too spicy food, so the peppers we choose when making alcoholic peanuts are spicy, which can be called slightly spicy at most, so don't be scared by the red pepper powder and shredded pepper in the picture.

ingredients: 1 kg of raw peanuts, 1 small handful of Fuping pepper, about 3g, 1 small handful of dried pepper (about half the amount of pepper), about 1g of salt, 1g of sugar, 1g of pepper powder, 1g of Chili powder and enough peanut oil. The actual dosage is a little bland, so you can increase the dosage of pepper as appropriate. Practice: 1. Wash off the floating dust on the surface of peanuts, pick out the broken peanuts and soak them in warm water for more than 2 hours, so as to remove the red color on the surface of peanuts for a while.

after 2 hours, when the peanuts show obvious hair growth, you can rub them off with a pinch of your hand. When peeling, use kitchen paper towels to absorb the excess water on the surface of the peanuts. Then put it into a fresh-keeping bag and put it in the refrigerator to freeze some, in order to make the taste of peanuts more crisp. 2. The next day, take out the frozen peanuts and spread them out for 1 minutes. Put enough peanut oil into the soup pot, put the cooled peanut oil into the pot, turn on a small fire and slowly fry.

Xiao Ying loves food. It is suggested to stir the peanuts with a clean colander from time to time during frying. When the color of peanuts changes from rice white to slightly golden, and the sound of splashing can be heard by stirring with a colander, the peanuts should be taken out to control the oil. If you taste peanuts now, the surface will be crisp, but the temperature of the inner core may be a little worse. 3. Put a little more peanut oil in the pan than usual, shred the dried peppers, and slowly stir-fry the shredded peppers and prickly ash after the oil is warm. Then add the fried peanuts, add Chili powder, pepper powder, salt and sugar, stir-fry quickly and evenly, and let the seasoning powder wrap around the peanuts. Turn off the fire and let it cool, and the taste will be more crisp.