Fried peanuts in oil should be fragrant, crisp, crisp, tasty and tough.

Material: peanuts with smaller particles feel fragrant when fried.

Practice: 1. Pour the peanuts to be fried into the leaky basket and rinse them with warm water slightly and evenly, in order to wet the peanuts. Shake your hands left and right to let water flow out of the leaky basket and drain the surface moisture of peanuts.

2. Use a small to medium fire to start the oil pan. You don't need too much oil. You don't need to wait for the oil to heat up. Pour the peanuts in the leaking basket directly into the oil pan and stir fry evenly with a spatula. The peanuts that have just entered the pot are wet, and with the increase of oil temperature, the water will gradually disperse, and the feel of stir-frying will gradually change from astringency to lubrication. At this time, drop a few drops of balsamic vinegar in the pot, stir fry continuously, put out the fire after the peanut skin begins to turn yellow, continue to stir fry with waste heat, and serve out after the temperature drops. Salt or sugar can be added before and after serving.

3. The heat in the process should not be too large, and the medium heat is the most suitable, and then stir-fry, otherwise the internal and external heating will be uneven, and the external coke will be endogenous.

Two: preserved eggs and crispy peanuts

Practice: 1. 2. Green garlic, onion, pepper and garlic are finely chopped, and coriander is chopped for later use. 3. Mix the soy sauce paste, black vinegar and sesame oil with the materials in (2).

When eating, mix the peanuts and preserved eggs together and serve.

Three: Baked black beans and peanuts with salt

Material: 500g of peanuts.

300 grams of black beans

Seasoning: 3 teaspoons of salt (3 pieces of star anise can be added to enhance aroma), pepper 1 teaspoon.

Therapeutic effect: strengthen kidney and waist, remove beriberi, and make hair black. It can strengthen bones and muscles and nourish five internal organs, which is especially good for vegetarians. .

Method:

1. Soak and brush peanuts, and soak and wash black beans and green meat. Boil peanuts in clear water for 10 minute, then take out the peanut meat after cooling, and try one or two to know whether it tastes delicious or not.

2. Add water to black beans and simmer 1 hour.

3. After the black beans are cooked to the skin, add peanuts and cook for another half an hour. When the bean noodles are less soaked after the water is cooked, add salt and simmer, and then slow down.

4. Continue to cook until dry, and serve.

Four: the practice of spiced peanuts

Features: Delicious taste and mellow original flavor.

Ingredients: peanut kernel150g, white sugar, refined salt and spiced powder.

Method: 1. Put peanuts in a bowl, pour boiling water to soak for a while, peel off the coat, put them in a 30% hot oil pan and fry them slowly until they are crisp and ready for use.

2. After the peanuts are cooled, put the wok on a low fire, add 50g of white sugar, refined salt and spiced powder, stir-fry evenly after saccharification, pour in the peanuts, wrap the peanuts with sugar and stir-fry, remove the end of the wok from the fire, and serve.

Five: Boil spiced peanuts

Ingredients: 500g of peanut with shell, 2.5g of pepper, 2.5g of star anise and fennel, 2 small pieces of cinnamon, 4 cloves of garlic and proper amount of salt.

Method: (1) Wash the peanuts, pinch each peanut tip with a small mouth, put it in a pot, add salt, pepper, star anise, fennel, cinnamon, and appropriate amount of water (the amount of water immersed in peanuts is the degree). (2) Peel the garlic, wash it, smash it, put it into a jar for soaking peanuts, fully stir it to dissolve the salt, and soak it for one day and night. (3) Pour peanuts, salt water and spices into a pot, put them on high fire and boil them, and then cook them on medium and small fire for 30 minutes. (4) Take out the boiled peanuts, control the water to dry, cool, spread in the sun until 70% to 80% dry, and then plate.

Six: spiced tea peanuts

Raw materials: tea15g peanut meat 500g salt15g.

Five-spice powder, chicken essence, onion, ginger and aniseed.

Method: (1) Wash the peanut meat, put it in a wok, add some water, and add the rest ingredients. (2) Boil it with high fire, then simmer it with low fire until it is crisp and rotten. South milk Peanut (made by Lixiji Food Store)

Ingredients: peanut kernel 1 kg, south milk 1.5 yuan, salt 5 yuan, star anise 5 yuan, licorice 3 yuan.

Method: First, the peanuts are shelled and carefully selected, then the peanuts are boiled to 70% maturity, and then they are baked in water boiled with star anise and licorice. Fish peanut

Dried fish, soak first, and remove the salty taste. Then take it out and control it.

Peanuts, fried, peeled off the red skin of peanuts.

Heat the oil pan, dry the next part of the small fish (not too much), half-fry and half-fry until cooked, and finish the rest in the same way.

Leave low oil in the pan, fry a few dried peppers (depending on the spicy degree), saute ginger, onion and garlic (shredded), put the fried dried fish, add salt (if it is not salty), soy sauce, cooking wine and sugar (more), and stew until the juice is absorbed by the small fish, add peanuts and monosodium glutamate.

Seven: sugar-coated peanuts

Ingredients: white sugar, purified water and fried and peeled peanuts.

Method: When making sugar-coated peanuts, the sugar should be diluted according to the ratio of 1/4.

Note: The sugar here is 4, and the water is 1. Then put the transparent and colorless sugar water in a small and hard pot, heat it on the fire, and sprinkle peanuts into it to make all the peanuts stick with sugar water. Then dig out the peanut kernels plated with sugar water with a spoon and put them on tin foil to dry.

Eight: peanut tea

Ingredients: 2 tablespoons brown rice, 2 tablespoons peanuts, seasoning: rock sugar 1 bowl.

Practice: 1) First soak the brown rice for 8 hours, and then beat it with peanuts into brown rice peanut pulp with a blender for later use. 2) Put 6 bowls of clear water into the pot and bring to a boil, then pour the brown rice peanut pulp into the pot, while pouring it, slowly stir it evenly with a soup ladle, and add rock sugar and mix well before taking out the pot.

Vinegar peanuts

Ingredients: peanuts

Accessories: lettuce, dried fragrant.

Seasoning: balsamic vinegar (Zhenjiang), sugar, sesame oil, soy sauce and shallots.

Production method:

1, fry peanuts until cooked; 2. Wash and shred the lettuce, dice it, and mince the shallots; 3. Take a container and add balsamic vinegar, sugar, sesame oil, soy sauce and shallots, and mix well to make juice for later use; 4. Take a trumpet-shaped bowl with shredded lettuce and diced fragrant stem at the bottom, put fried peanuts on it, and then pour in the prepared juice and mix well to serve.

Features: refreshing, crisp and delicious.

Nine: Carex and peanuts

Features: bright red color, fragrant and crisp taste.

Raw materials: peanut 150g, moss 25g.

Seasoning: appropriate amount of cooking oil and sugar.

Practice: 1. Peanuts are fried in the oil pan and taken out when the color is red and bright. 2. Take out the moss when it is fried into a crisp, and sprinkle with a little sugar. 3. Put the moss at the bottom of the pot and put the peanuts on it.

I like its fresh fragrance and crisp taste, and I like its super rich nutrition. But for a long time, we often treat it simply by boiling or frying it. Do you want it to glow with new brilliance and satisfy your appetite more? Here, the eight new lovers of peanuts bring you repeated surprises.

Ten: Golden Peanut Ball

Features: golden color and rich flavor.

Preparation time: 13 minutes

Cooking time: 3 minutes

Ingredients: peanuts, chopped chicken, eggs.

Seasoning: starch, salt, chicken powder, ginger juice, cooking wine, egg white.

Practice: 1. Peanuts are peeled and crushed for later use. 2. Put a little salt, ginger juice, cooking wine and chicken powder into the minced chicken and mix well, then use egg white and starch to make it into balls. 3. Roll peanuts on the outermost layer of the meatballs. 4. Put the oil in the pot. When it is 40% to 50% hot, put the meatballs with peanuts and fry until golden brown.

Chef's tip: when frying meatballs, put more oil, and the oil temperature is moderate.