To make this dish, the most critical is to boil sugar, fried frost, hanging frost is a traditional cooking method of making beets, is aqueous solution of sucrose, through the heating and evaporation of water, to be saturated with sucrose re-crystallization to achieve the cooking. The following is to share with you in detail, the practice of this hanging cream peanuts, as well as simmering sugar, fried cream should pay attention to the details, like friends quickly learn it.
Hanging cream peanuts
1. First we prepare the right amount of peanuts, wash with water a few times to remove the surface of the dust and impurities, wash clean and then put aside to dry the water standby, this step must be completely dry the water, or else frying is easy to deplasma.
2. Pour the dry water peanut rice into the basin, beat two eggs and stir well, the egg is more than enough to increase the viscosity of the peanuts, and then add an appropriate amount of starch continue to stir, so that the starch evenly wrapped in each grain of peanut rice on top of the wrapped into this dry and waterless state can be.
3. pot of boiling oil, the peanut rice in the strainer, sieve out the excess starch, the oil temperature is about 30% hot, pour the peanut rice on a small fire dip frying, peanut rice must be low oil temperature in the pot, so that the heat slowly penetrate into the peanuts inside the oil temperature is too high, there will be the surface of the frying paste, the inside is not crunchy phenomenon.
4. often turn to make the peanuts evenly heated, as the temperature rises the pot will appear crackling sound, this is the peanuts heat expansion, crisp process, continue to keep the fire frying until the sound disappears, the peanuts fried crispy, deep-fried into a golden brown when poured out of the oil control.
5. Add a little water to the pot, add two tablespoons of sugar on low heat to stir the sugar, sugar all melted, there will be big bubbles in the pot keep stirring, when the big bubbles into small bubbles, the sugar sauce is very sticky was the color of sesame oil, pour in the fried peanuts quickly stir-fried, so that the sugar sauce evenly wrapped in the surface of the peanuts.
6. Turn off the heat at this time, use the residual temperature to continue to stir-fry, the temperature gradually dropped after the pan will appear white frosting, continue to stir-fry until the surface of the peanuts are dry, the sugar juice into powdered sugar evenly wrapped around the surface of the peanuts, frosting on the hanging good, pour it on the plate to cool more crispy later.
Technical points:
1. Peanuts must be dry water control and then coated with cornstarch, otherwise it is easy to peel off the batter when frying.
2. boiling sugar sauce must be the whole small fire, sugar sauce gradually sticky, big bubbles into small bubbles, is the best time to pour peanut rice.
3. Hang the frosting away from the fire, so that the temperature drops quickly, so that the frosting can be wrapped evenly.