A simple plate of fried peanuts is not only a delicious appetizer, but also a small snack to satisfy your mouth watering. Scoop a spoonful of noodles in the morning, so you don't even have to fry the whistle! Fried peanuts are simple, convenient and delicious. I usually stock some peanuts at home. When there is no food, I can fry a plate three times, five times and two times. It is really convenient.
However, for beginners who just cook, frying peanuts is a more difficult dish. When Meimei first learned to cook, every time she fried peanuts, it was a big black plate. Try one, it's not cooked inside! But my husband and I love it very much. What a headache! When chatting with my mother, I accidentally learned that a small dish of fried peanuts turned out to be tricky! In two simple steps, I learned that everyone can fry crispy peanuts!
Tips for frying peanuts, just peanuts for 2 minutes, you can see it at a glance, let's see what tips are available.
Ingredients: peanuts, a bowl of salt.
Exercise:
First, put peanuts in a pot and soak them in water for about two minutes. Soaking peanuts in water for two minutes before frying has two advantages. One is to clean the peanuts, and the other is to soak the peanut coat to prevent zooming when frying.
Take the soaked peanuts out to dry to prevent them from frying in the pot.
Turn down the fire. I'll use the lowest gear of the gas stove.
Put oil in the pot, not too much oil, just like cooking at ordinary times.
Don't wait for the oil to get hot. After the oil is put into the pot, quickly pour the peanuts into the pot and stir fry. This is the second trick to stir-fry peanuts without burning or blackening: cold pot with cold oil and small fire.
Stir constantly with a spatula. Never stir-fry peanuts with a big fire, or you may scorch the skin and make the inside uncooked. Think about it. I used to fry peanuts in the dark because I was in a hurry. I always stir-fry in a big fire, and before I can heat it, the inside is burnt outside. Stir-fry over low heat to evenly heat peanuts inside and outside.
In the process of mixing, you will hear the popping sound of peanuts. With the increase of time, the fragrance of peanuts will gradually become thicker and the skin of peanuts will gradually change color. As the popping sound of peanuts becomes smaller, peanuts are basically ripe.
Turn off the fire. At this time, the residual temperature in the pot is still relatively high. We add a secret weapon to make peanuts crispy-white wine, and add a spoonful of white wine. Liquor has a low boiling point and is volatile when it meets heat capacity. When it volatilizes, it takes away the moisture and heat of the peanut coat, so that the peanut can quickly cool down and dissipate heat, and the peanut will be more brittle but not soft and taste more fragrant.
The temperature of peanuts is still very high at this time, so don't put salt in a hurry. At this time, when salt is put in, the salt will melt and adhere to the peanut skin, which will make the peanut skin moist and affect the crispy taste. When the peanuts are warm, sprinkle a pinch of salt evenly and stir well. Some people like sweets, so you can mix them with sugar. You can add it according to your own taste.
This fragrant and crisp home-cooked fried peanut is ready, crispy and delicious, and will not soften after a few days. This little coup of frying peanuts, please try it if you like it.