Article picture 2
10 minutes later, the peanuts were obviously swollen. Grab and clean them to remove excess dust and impurities from peanuts. Pour the washed peanuts into the basket and dry the water on the surface. If you can't wait, you can dry the water on the surface of peanuts with kitchen paper, or directly blow dry with a hair dryer. If the water isn't dry, peanuts will come off easily. This step is very critical.
Article picture 3
Then pour the peanuts back into the big bowl, beat in an egg, and stir the eggs and peanuts evenly with chopsticks. Be sure to stir here for a while so that every peanut is wrapped in egg liquid. Adding eggs will not only be more fragrant, but also have a fluffy effect, and the crispy skin will be more brittle and not particularly hard.
Article picture 4
Then add the right amount of salt, a little spiced powder, a little pepper powder, a little sugar and a little Chili powder. Friends who can't eat spicy food can add it. These seasonings are not fixed and can be added according to your own preferences. When adding these spices, try to add as little as possible and add more times, which is better to grasp.
Article picture 5
Then add a small amount of flour several times, and flour must be used here, so that the fried peanuts will be more brittle, not easy to soften and taste better. After adding flour for the first time, peanuts are still sticky. Add some flour and continue to mix well. Separate the peanuts that stick together. The advantage of adding a small amount of flour many times is that it will not cause too much waste. After adding flour for the second time, peanuts don't stick together, and all of them are covered with flour evenly.
Then use a colander with a large gap to screen out the excess flour and put it in a dry and clean dish for later use. Pick out the pimples if you find them, so as not to affect the taste and fragrance of peanuts after frying. Put the screened peanuts aside for use.
Article picture 7
Then prepare to fry, pour the wide oil into the pot, first heat the oil to 50% heat with a big fire, that is, dense small bubbles emerge immediately after the chopsticks enter the pot. Then turn the fire to a minimum and pour the peanuts in. Don't move the peanuts when they are in the pot. Stir-fry until 10 second, gently push with a spoon to heat the peanuts evenly.
Article picture 8
Fry peanuts with the smallest fire, so that they can be fried thoroughly and crisply. If the fire is too big, it is easy to cause the peanuts to burn outside, but they are still raw inside. Remember to turn it every two or three minutes to make the peanuts evenly heated. Fry until the shell turns golden brown. If you really can't grasp it well, fry it for six or seven minutes, pick it up, cool it and taste it. When it's crisp, take it out of the pot and continue frying without blowing.
Article picture 9
Deep-fry peanuts until they are golden and crisp, and then serve.