Practice one
Instruments: half a bowl of flour, three tablespoons of sugar, a spoonful of salt, a little bit of five-spice powder, an egg, cooked peanuts moderate.
Practice:
1, the egg into a bowl, the egg well beaten, and then add half a bowl of flour, three tablespoons of sugar, a tablespoon of salt, a little bit of five spice powder, and then mix well, if it is too viscous, you can add a little bit of flour, until kneaded into a soft and not too hard, the dough kneaded, covered with plastic wrap put aside for 20 minutes to rest.
1
2, raw peanut rice into a pot without water, turn on the low heat and slowly stir fry, etc. After frying, sheng out a little dry, you can remove the skin, do not fry over fried paste.
3, take out the relaxed dough, pull out a little bit of dough from the dough, take a peanut rice wrapped in it, put in the palm of your hand round, all the peanut rice, all this way to make good.
4, the pot of boiling oil, when the oil is 5 into hot, put the fish skin peanuts into the small fire, slow frying, in the process of deep-frying should be stirred from time to time, so that it is uniformly heated, and so deep-frying to the surface of the golden can be controlled oil fish out.
Method 2
Materials
: 200g of peanuts A, 20g of flour, 10g of rice flour, 1 tablespoon of garlic sauce, 1 tablespoon of shallot juice, ? teaspoon of five-spice powder, 2 teaspoons of salt, 1 tablespoon of sugar, ? egg, ? teaspoon of oil. B, 30g of flour, 30g of rice flour.
How to make:
1. Wash and drain the peanuts.
2. Mix (A) ingredients well, set aside for at least 20 minutes, put peanut grains into the mix, mix (B) ingredients well, pour the mix into the peanut grains and stir well, put it in a sieve or vegetable basket to sift out the excess dry powder.
Fry the peanuts in warm oil until light brown, then put them on absorbent paper to absorb the oil.
Method 3
Materials:
Peanuts, sugar, starch.
Practice
: 1, peanuts stir-fry on low heat, turn off the heat after the pan crackles.
2, cold water and sugar at the same time in the pot, simmering over low heat, until the pot of large bubbles dense, spatula can hang the syrup when, under the fried peanuts mixing and stirring.
3, at the same time to the pan sieve into the starch, while stirring constantly.
4, until the syrup in the pan solidified, the peanuts on the surface of the white frost can be removed from the pan, cooled and crispy to serve.
Practice 4
Materials
: 200g salmon skin, 50g peanuts, 10g salt, 1.5g monosodium glutamate (MSG), 0.5g dried red chili peppers, 0.5g star anise, 2g shredded green onion, 2g cilantro, 1g shredded ginger, 0.5g chicken broth, 2g red oil, 2g Lee Kum Kee Garlic Chili Sauce, 2g Zhenjiang balsamic vinegar, 2g soya sauce, 10g green onion, 5g ginger, 10g rose wine. 10g of green onion, 10g of ginger, 5g of rose wine, 100g of Chanchon Sansoon.
Practice:
1, 100 grams of Chenchun San Water 500 grams of water, soak the fish skin for 12 hours, and then into the pot on a low flame for 20 minutes, cooking onion 10 grams, 10 grams of ginger, Rose Wine 5 grams. Rinse the fish skin with water, and cut it into diamond shape for use.
2, peanuts rinsed into the pot, add salt 8 grams, star anise, dry red pepper cooked.
3, the cooked fish skin with shredded green onion, ginger, cilantro, salt 2 grams, chicken essence, red oil, monosodium glutamate, chili sauce, balsamic vinegar, soy sauce, peanuts can be mixed well.