1. Put about 500 grams of peanuts into a container, rinse them quickly with water, and dry them until they are half dry;

This step is very important and directly affects the taste of fried peanuts.

2. When the peanuts are dried, seaweed can be prepared; Put the seaweed in a container, tear it apart and shake it loose. There may be impurities in it, so it must be removed, otherwise it will seriously affect the taste of the finished product.

Hey, hey, this is important!

Grandma said that this is fine sand and impurities mixed in seaweed. Think about it, if they are mixed in seaweed and sneak into your mouth, how depressed it would be! )

3. Now you can cut the washed seaweed short and fry it;

(Any length. We are used to cutting them to grow a little more than flowers. )

After all this work is done, peanuts are almost half dry (they will dry faster if washed with hot water). Well, the next step is to fry peanuts;

4. Pour about 500 grams of oil first, and the peanuts are basically covered. Don't be reluctant. The oily smell of fried peanuts, fried salad is great!

5. Turn on medium heat and pour peanuts when the oil level moves slightly; The next step is very important. When peanuts are first put into the pot, the sound of frying should not be too loud and stuffy. But then, there will be a sharp explosion of peanut shells, just like "PIA, PIA" in Shenyang. When the sound interval becomes longer, the fire will turn into a small fire, and it can be turned off in about one minute; (at this time, the remaining firepower, oil quantity and the degree of dryness and wetness of peanuts are all related. It takes brothers and sisters more practice to master it. )

6. The finished peanuts are still hot at this time, and the taste is not crisp. Don't worry, peanuts won't become brittle until they are completely cooled. Don't doubt that they are not familiar. In the process of frying, it is mainly the control of time and temperature. Never take it out and taste it halfway to judge the degree of crispness, and then start frying seaweed.

7. Control the oil dryness of fried peanuts, leaving only a small amount of oil at the bottom of the pot, which is subject to basically covering the bottom of the pot;

8. Re-ignite the fire, adjust the fire to the minimum (the fire is the size of soybeans, and the internal and external fires are turned on, so that the heating is uniform). After the oil is heated, add laver and stir evenly. You can flatten seaweed to the bottom of the pot with a spatula to fully absorb oil. When the seaweed completely changes from green to dark oil green, turn off the fire and let it cool;

9. After the laver is slightly cold, you can mix in peanuts.