Peanuts and so on. Never hot oil to go down to fry. You should pour the oil into the pot, then put the cashews into, and then keep stirring, so that the cashews from the outside to the inside of the slow heat evenly. This is the only way to make the fried cashews inside and outside the same oil temperature should not be too hot. When the oil is hot, pour in the cashews. It is best to put the cashews in when the oil is cold, and then keep stirring, do not stop, so that the heat is uniform. The only way to not become some cooked, some indeed still raw.

Cashews are a particularly crispy fruit products, if the law in a frying pan, more sweet fried cashews should be placed in a plastic bag, put in the refrigerator to save, so that it will not deteriorate very quickly fried cashews, fishing out the oil control, cool taste more crispy. Tips Hot pot of cold oil, patiently control the time and heat, will be cashew nuts fried until golden brown.

The next step is to cook the syrup, which is made with less water, more sugar and low heat. Wash the pot clean, pour sugar and half a bowl of water to boil, change to low heat and slow simmering syrup and stirring, until the syrup foam from large to small, was thick and slightly changed color that is, to most of the cashews are yellow after turning off the fire, turn off the fire and then have to use the residual heat in the pot to stir-fry for two minutes; to be cashews cooled and then loaded into a bowl. Tips: cashews themselves contain a lot of oil to fry as long as you put a small amount of oil can be, cashews fried to be cooled.

As long as the pot of cashews have signs of browning, immediately cease fire continue to stir-fry, to the color basically a yard of color on the fast sheng out. Remember must be small fire, small fire or discoloration quickly, then remove the pot from the fire for a while. So cashews handled with hot water to cook for a while, and then cooled with cool water. Fried cashew fire mouth small, constantly stirring so as not to fry black, fried cashews to cold oil hot pot, so that the heat is uniform so as not to have entrapment, so that the fried cashews will not be easy to paste. Cashews fried batter never eat again, because all the paste contains carcinogenic ingredients.