Fried peanut rice is a relatively common home cooking, it is relatively simple, eat crispy and delicious, many people like to eat fried peanut rice. Fried peanuts is a certain amount of attention, especially the control of oil temperature. So the oil temperature of fried peanuts to be very high? Let's look specifically at it!

Fried peanut rice oil temperature needs to be hot

Fried peanut rice is generally cool oil in the pot.

The temperature of the oil is very important to fry peanuts, because a little carelessness will be peanuts fried paste, fried paste after the color of the peanuts into dark brown, especially bad. When frying peanuts, be sure to pour cold oil into the pan, hot oil into the pan into the peanuts, and then use a spatula to keep turning, the whole process of frying to keep the fire low and slowly fry.

When the color of the peanuts slightly began to turn yellow immediately turn off the fire, this time not first out of the pan, and then use a spatula to keep turning once inside, until the peanuts did not crackle, you can load the plate, do a good job of peanuts and crispy and fragrant.

Fried peanuts how much oil temperature is most appropriate

Fried peanuts seem very easy, this is very much in need of oil temperature control ability to good, and operation.

When frying peanuts, we'd better use a cold pot, cold oil and cold peanuts to make them golden and crispy. If the oil is too hot, the inside of the peanut is not fully cooked, but the surface is already burnt. Also when we fry the peanuts, it's best if their color changes slightly when we put them on, because the color will slowly deepen as they cool and stir, making them crunchy to eat.

Start a pot of hot oil about 30-40 degrees under the peanuts, small fire and slow stirring can not stop, the oil temperature is too high then turn off the fire, the oil temperature is not enough to open fire again, can not be fried too dry because of the fried peanuts itself still with heat, fried dry out of the pot on the paste.

Inexperienced, peanut frying out of the flavor of cracking can be fished out, put slightly cooled to try to taste, not crispy enough to re-enter the pot. Fried peanuts sprinkled with some salt can be eaten.

restaurant fried peanuts are so operated, the benefit is to reduce the time of frying, frying peanuts are not easy to hot paste, full of particles, the color is also good to see. Boil the water, blanch the peanuts for 20 seconds, drain the water and then deep fry.

The oil did not exceed the peanut rice shall prevail, the oil temperature burned to 30% hot, into the blanched peanut rice, turn the heat to slow frying, with a spoon to gently push, so that the heat is uniform. With the evaporation of water peanut rice, there will be a crackling sound, and then fry for two minutes out. The color should be lighter, if you look at the color when frying just before fishing, certainly overcooked, because the residual temperature is still very high, will make the peanut rice paste.

This is the most accurate and effective, the restaurant chef is to use this trick to judge. Frying to the crackling sound, the right hand with a funnel scoop up peanuts, from about 20 cm above, pouring down to take in the left hand of the back of the iron spoon, heard a crisp sound, said it can be. If you hear the sound is muffled, continue to fry, with the same method, until you hear the sound crisp can be.