10 minutes later, the peanuts were obviously soft and swollen. Grab and clean peanuts to remove excessive dust and residue. Pour the cleaned peanuts into the nest to dry the surface. If you really can't wait, you can wipe the surface of peanuts with kitchen paper, or dry them directly with a hair dryer. Peanuts are very easy to desalt if the water is not dried. This step is very important. Then put the peanuts in a bowl, break the eggs, and mix the raw eggs with peanuts with chopsticks. Stir here for a while so that every peanut is covered with egg juice. Adding raw eggs not only improves the aroma, but also has the practical effect of bulking, and the thousand-layer crisp is not particularly hard.
Add the right amount of salt, allspice, white pepper, sugar and Chili noodles. You can't eat spicy food, you can put salt. This seasoning is not a fixed ingredient, and can be added as needed. When adding this condiment, try to keep it at a low level because it helps to understand. Then add flour several times. You should spread flour here. Fried peanuts are crispy, no, they are more delicious. Even after adding flour for the first time, peanuts are still sticky. Add flour and mix well again. Sticky peanuts must be separated. The advantage of adding a small amount of flour to a large meal is that it does not consume much. After adding flour for the second time, the peanuts were not sticky and were evenly covered with flour.
Then use a filter pot with a big gap to filter out the unwanted flour, and then put it into a dry and washed plate for later use. If you find a noodle soup, take it out without frying it. Harm the taste and fragrance of peanuts. Save peanuts after sieving. When preparing to fry in advance, pour a lot of oil into the pot and heat it to 50% with high fire oil first. That is, as soon as wooden chopsticks are put into the pot, dense bubbles are formed. Then reduce the calorific value and pour in peanuts. Peanuts don't have to be moved immediately after they are put into the pot. After frying for 10 second, gently press with a small spoon to make the peanuts evenly distributed when heated.
Fry the peanuts with the least amount of heat, so that the peanuts are fried thoroughly and crisply. If the calorific value is high, the outside of peanuts is very easy to ignite, but the inside is raw. Don't forget to turn it every few minutes, so that the peanuts will be symmetrical when heated. Fry until the skin is golden. If you can't catch it, fry it for 6 to 7 minutes, and then take it out to cool and taste. If it's crispy, take it out of the pan and fry it. Don't blow it off. Stir-fry the peanuts until they are golden and crisp, and then you can cook them. Unwanted vegetable oil in peanuts is best extracted with oil-absorbing paper. Crispy peanuts are crispy and nutritious, and the aroma of raw eggs is better than that of ethanol peanuts.