When making crispy peanuts, you need to prepare flour and starch. It is best to use sweet potato starch, which is produced in Sichuan. Traditional dishes are basically made of sweet potato starch.
When making this kind of food, we should pay attention to the ratio of peanut starch to eggs. Generally 100 grams of peanuts, about 30 grams of starch is enough for an egg, and other dry powders depend on the situation.
After the peanuts are poured into the flour, they must be put into the pot immediately, so as not to leave them for too long, which will cause the water to disappear and stick together when frying.
To cook this dish, you must master the oil temperature. If it is too high, it will burn; if it is too low, peanut oil will be overweight.
Generally speaking, when frying eggs and crispy peanuts, pour peanuts when the oil temperature reaches 50% heat, fry them until golden brown, and then take them out of the pan, so that the fried peanuts will taste more crisp.
In addition, it is best to cook and eat crispy peanuts now, otherwise it is difficult to taste crispy.