Wash the peanuts, drain the water, and beat the eggs in a bowl. Take a bigger bowl, pour in peanuts, and add the egg liquid bit by bit until each peanut is covered with egg liquid. Too much egg liquid doesn't look good. Fully stimulate the fragrance of peanuts, but also keep them crisp), then spread some peanuts to make them cool faster. After the peanuts are fully cooled, sprinkle some salt (or pepper and salt, and sprinkle some Chili noodles if you like spicy food), and mix well and serve.
The water in peanuts will also slowly fry dry. At this time, observe the color change of peanuts at any time. When the skin of peanut changes color slightly, immediately remove the oil control, sprinkle a little white vinegar on the scalding color, then let it cool and sprinkle with salt to eat. 10 minutes or so, when there are no small bubbles in the pot, it means that the water in the peanuts is almost cooked. Take out a few pieces and take a bite to see if the peanuts are yellowish and the skin is reddish. When the pan is fried to 8, take it out and bake the rest with waste heat.
The temperature of frying pure peanut oil should not be too high, and frying ground peanut is another matter. Turn on a small fire in the pot and stir fry slowly. The oil in the pot has been bubbling. Turn off the fire after stirring for ten minutes, and then turn it on when the oil temperature is low. Repeat two or three times. You can feel the crunchiness of peanuts touching the pot wall, and pay attention to the color change. If you are not sure, you can take out one or two tablets and taste them after cooling. It tastes crisp and fragrant, and you are successful!