How to fry egg puff peanuts so crispy and crispy?

Egg puff peanut kernels are a traditional Sichuan dish, and are called egg puff peanut kernels in Sichuan cuisine.

Method 1:

Ingredients: peanuts, salt, five-spice powder, starch, eggs, oil.

1. Process the peanuts, about 100g peanuts, and blanch them in a boiling water pot.

2. Stir in a little salt and a little five-spice powder while it is hot.

3. It is best to use sweet potato starch as starch. Sweet potatoes are produced in Sichuan. All traditional dishes basically use sweet potato starch.

4. Mix one egg and about 30 grams of starch into a grain-free batter. Add a little more salt to it.

5. Pour the seasoned peanuts into the paste and mix well.

6. Keep sprinkling dry starch until the peanuts become granular.

7. Use a spoon to sift away excess flour, then fry in 40% oil.

Method 2:

Ingredients:

200 grams of peanut kernels, 1 egg about 40 grams, 30 grams of starch (can be replaced by soybean flour), 3 salt grams, 3 grams of five-spice powder (can be replaced with pepper powder).

Steps:

1. Pour the peanut kernels into a leaky basket head, rinse with boiling water for about 20 seconds (or blanch them in boiling water for 20 seconds), and control After purifying the water, add salt and mix well.

2. Put the starch in a bowl, add a little egg white and stir well, then pour the remaining egg liquid into the bowl and stir well, then stir in the five-spice powder. This is the egg of peanut meringue. Paste.

3. Heat the oil pan and start to heat the oil. At the same time, pour the egg powder paste into the peanut kernels and mix well so that all the peanut kernels are evenly coated with the egg powder paste.

4. When the oil temperature reaches 50% hot, pour in the peanut kernels, fry on medium-low heat until golden brown in appearance, and remove from the pot.

Notes:

1. Pay attention to the ratio of peanut starch and eggs. Generally, 100 grams of peanuts use one egg and about 30 grams of starch. Other dry powders depend on the situation.

2. The mixed peanuts should be put into the pot immediately, so as not to soak the dry starch with water after being left for a long time, which will cause them to stick during frying.

3. Control the oil temperature. If it is too high, it will be burnt. If it is too low, the peanut oil content will be too heavy.