Practice:
1. pot seat oil, oil hot, reduce the heat into the small peanuts fried to golden brown when the fish out of the oil to cool.
2. Mix the chopped cilantro into the peanuts.
3. Sugar, balsamic vinegar, salt into a sauce, pour on the peanuts can
Fish skin peanut production
Main ingredients Peanut kernels 24 kg. Glutinous rice flour 26 kilograms, starch 0.65 kilograms, salt 4 kilograms, monosodium glutamate 0.25 kilograms.
Equipment and utensils Rolling pot (for peanut kernel sticky powder), drying cage, oven.
Method of production
To make flavored paste: first add 18 kilograms of water, 4 kilograms of salt dissolved, boiled. Take the right amount of water to mix 0.65 kilograms of starch and 0.35 kilograms of glutinous rice flour, filter, pour into the salt water to cook the pulp. When the surface of the paste blisters when the pot up, while mixing 0.25 kg of monosodium glutamate, 15 grams of red pigment, mixing well into the flavored paste.
Syrup: take 15 kilograms of water, add 5 kilograms of sugar stirring dissolved, and then take 1.5 kilograms of glutinous rice flour, with cold water into a pulp, and then boil the sugar water, and immediately the glutinous rice flour pulp into the mix, stirring the mature sugar syrup (ripeness should be up to 90%).
Pouring powder: take 24 kilograms of peanut kernels, poured into the rolling pan, with the rolling pan rolling many times; pouring cooked syrup powder (i.e., another 24.15 kilograms of glutinous rice flour), so that the peanut kernel appearance of the powder layer of up to 3 millimeters thick. At the same time, the powdered peanut surface is not dry and not wet, no adhesion between the particles, the surface has a glossy.
Baking: peanuts sticky powder, into the baking cage baking. 40 kilograms each time, baking full oven temperature, oven speed and oven temperature should be uniform. Baked peanut kernels require no scorching, no deformation, no peeling. To research the outer skin of the peanut kernel was yellow is appropriate.
Add flavored syrup: peanut kernels out of the cage, immediately poured into the iron pot, add 0.5 kg of flavored syrup while still hot, and use a wooden spatula to stir quickly (two times per cage stirring). Stir until the color is uniform, then shoveled into the pan, evenly spread out to cool, not to make sticking. The finished product requires a golden yellow surface, uniform color, smooth and suitable, crispy and delicious.
Process Peanut kernel→pouring slurry→spreading powder→baking→adding seasoning slurry→finished product.
Peanut cake
I, tools and materials
Dun and sledgehammer, is to do peanut cake used. To make peanut dip and sesame seed chips, the pier only serves as a counter.
The stove and pot are used to boil the sugar thinning, peanuts and sesame seeds should be stirred in the pot.
The main ingredients, peanuts and sugar. Peanuts are pre-fried and peeled. I feel that the peanut beans broken into two petals is better, dipped in sugar more evenly. To make sesame seed chips use sesame seeds instead of peanuts, the practice is the same.
The first process
Spread a few peanuts on the pier and crush them with a sledgehammer. The purpose is to make the bottom, can avoid sugar thinning stick to the top, the same as the dumplings when sprinkling the noodles.
It's okay to use a rolling pin to make a thin layer.
The second process: hanging sugar
In a pot of water, add sugar. 1 catty of sugar with 6~7 two peanuts.
Simmer the sugar until it turns brown, then turn off the heat.
Add the peanuts.
Stir to combine peanuts and sugar.
Pour the stirred peanuts onto the bottomed pierogi.
Make clumps of the peanuts poured from the pan.
Smash the peanut clusters, then use a knife to turn them from side to center and make them into clusters again, repeating the process 4 to 5 times to smash the peanuts as evenly as possible.
Finally, turn the sides to the center in a long strip. While the sugar is still cold, stretch the length by 1/3 to 1/2.