Sugar-coated peanut rice

Raw materials: 100 grams of peanut rice, an egg,

Accessories: 5 tablespoons of sugar, the right amount of peanut oil.

Practice:

1. Find a large bowl, separate the egg white from the egg yolk, and put the egg white in the bowl and set aside. Add sugar to the egg whites.

2. Stir with chopsticks in one direction until it becomes syrup, the syrup is ready. Heat the oil in a wok and fry the peanuts.

3. When the peanuts are cooked through, quickly drain the oil and pour it into the egg mixture, and start stirring with chopsticks. The egg-sugar mixture will gradually wrap around the red skin of the peanuts, keep stirring until the temperature cools and the egg mixture wraps evenly.

Old vinegar peanut rice

Raw material: peanut rice

Accessories: salt, soy sauce, white wine, garlic, vinegar, sugar, peanut oil.

Practice:

1. Pour a proper amount of peanut oil into a cold pan, just enough to submerge the peanuts. Pour the peanuts into it as well. Turn on low heat and fry slowly, stirring while frying.

2. Peanut rice fried until slightly browned, oil control can be removed (if you do not grasp the fire, you can also taste while frying, frying to crispy on it). Fried peanut rice, spray a little white wine on the top, mix well, can make the peanut rice long time to keep crispy. Set the peanuts aside to cool. Next, make the vinaigrette by adding 2 tablespoons of sugar to 4 tablespoons of aged vinegar.

3. Add a little soy sauce. Add a little salt, salt is the mother of all flavors, less salt, vinaigrette sour and sweet flavor is more intense. Smash the garlic cloves, mince them, put them into the vinaigrette, and toss the vinaigrette well.

4. Pour the vinaigrette over the peanuts. Stir the vinaigrette with the peanuts. Chill in the refrigerator for a while, the peanuts will have a crisper and more refreshing texture after chilling (you can also skip this step).

Drunk Peanut Rice

Raw material: peanut rice

Accessories: cooking oil, salt, pepper, cinnamon, dried red chili peppers, coriander, sugar, white wine, pepper powder, chili powder.

Practice: {Like food point attention or add Q1643971705}

1, cool pot of cold oil into the peanut rice, and then turn the fire to the minimum, stirring constantly, at least 15 minutes.

2, 15 minutes later from a high place to throw down the peanut rice, hear a crunch, not muffled when, along the edge of the pot sprinkle some white wine, and then out of the pot.

3, peanut rice is best poured in a stainless steel plate, cooled quickly, to wait 20 minutes, peanut rice thoroughly cooled before frying.

4, the pot does not put the oil, directly popping pepper; dry chili peppers; sesame leaves; cinnamon, and then poured into the peanut rice fried evenly.

5, and then adjust the pepper; chili pepper; salt; sugar, and then turn off the fire, and then stir-fried, can be out of the pot.

Five-spice peanut rice

Raw materials: peanut rice

Accessories: pepper, star anise, sesame leaves, cinnamon, salt.

Practice:

1. Prepare a small pot of hot water, add star anise, pepper, sesame leaves, cinnamon, rinse into five-spice water. Peanut rice wash off the floating dust, into the five spice water, soak for more than 2 hours, control the water, standby.

2. Wash a round-bottomed wok, dry it over high heat, add a tablespoon of salt, pour in the peanut rice and star anise and pepper grains, and stir-fry over high heat for about 10 minutes to remove excess water. After that, turn the heat down and stir-fry constantly for about 30 minutes until you hear a popping sound and the peanut rice is ready.

3. Tilt the wok and serve the peanuts, remove the salt and allow to cool so they become very crispy.

Beer Peanut Rice

Raw material: peanut rice

Accessories: beer, salt, oil.

How to do:

1, pour a little oil into the pot, fry the peanut rice.

2, after frying to a bowl, sprinkle in a moderate amount of salt, stir while hot.

3, and finally poured into the appropriate amount of beer and stir, wait until cool.

Peanut rice with frosting

Raw material: peanut rice

Accessories: sugar, water, starch.

Practice:

1, the peanut kernels into the pot (without oil), with a low fire will be fried incense, removed to cool;

2, the net pot of water and sugar, to be melted sugar to turn to a low fire, simmer until the syrup appeared a lot of bubbles, with a spatula dipped in syrup to be able to hang on to the syrup to hold the silk to;

3, poured into the previous frying of peanut kernels, while the spatula Quickly turn while using a spatula to sift the starch, to be solidified in the pot of syrup peanuts hanging on the surface of the white frost can be out of the pot, sieve off the excess starch, to be cooled to become crunchy can be eaten.

Sweet and sour peanut rice

Raw material: peanut rice

Accessories: sugar, oil, oil, starch, vinegar.

Practice:

1, put salad oil in the pot, burn until the oil temperature is slightly warm, the peanut rice into the frying pan, turn to medium-low heat and fry until the color of the outer skin of the peanut rice is slightly darker can be fished out to drain the oil, spread on a large plate to cool.

2. For the sweet and sour sauce, add 2 tablespoons of sugar, 5 tablespoons of balsamic vinegar, and 1 tablespoon of oyster sauce to a frying pan and bring to a boil.

3, in the sweet and sour sauce pour a little water starch, boil, hook into a thin gravy out of the pot.

4, when the peanut rice cool, sweet and sour sauce also cool, in the peanut rice sprinkle chopped cilantro, and then the sweet and sour sauce into the mix can be served.

Garlic Peanut Rice

Raw material: peanut rice

Accessories: garlic, salt, green onion, peppercorns, spices, cinnamon, sesame leaves.

Practice:

1, 200g of peanuts ready, 100g of garlic ready.

2, garlic tapped, chopped green onion, and peanuts together in a large bowl, add appropriate amount of salt.

3, add water not over peanuts, add the right amount of pepper, spices, sesame seeds, cinnamon, soak for 2 hours.

4, pick out all the onion and ginger and spices, drain the peanuts, and then dry the skin.

5: Lay flat on a plate and place in the microwave on medium-high for 9 minutes, including turning every 2 minutes and the last 1 minute.