One, before frying dry peanuts in water for five or six minutes;
Two, be sure to put the peanuts in the oil when it is still cool.
After seeing the color become golden brown on the pot, (at this time you can put salt or sugar according to taste) Oh,
Happy peanut rice!
Method 1: [oil fried peanuts] cold oil, peanuts, together with the pot, medium heat, with a spatula constantly stirring, pay attention to make sure that peanuts are evenly heated, to be the color of peanuts, when the aroma should come out, and immediately peanuts out of the oil control (and then a few seconds later on the paste, beginners are more difficult to grasp), served in containers, add the right amount of salt while hot and mix it well (the cold salt particles can not be stained to peanut rice). (Cold salt grains can not get on the peanut rice). At this time the peanut rice is still hot, chewing is soft, wait until cooler on the crisp. This way, the peanuts will be crispy and flavorful, and will not be mushy.
Method two: [salt fried peanuts] in fact, like sugar fried chestnuts, a lot of coarse salt and peanuts with the pot (the role of salt is equivalent to the role of sugar fried chestnuts in the sand), preheating on low heat, stirring constantly, to be uniformly heated to change the medium-high heat, stirring for about two minutes, start the pot, sieve off the salt can be served on the plate. This way the peanuts are more crispy than the oil fried peanuts.
No skin peanut rice practice:
1. to the raw peanut rice into a little water (do not add more, a little wet peanut kernels can be)
2. the water soaked peanut rice placed in the shade out of the cool a little bit cooler (the purpose is to let the peanut kernels eat into the water rather than hanging on the surface of the peanut rice), in order to prevent into the frying of the star spattering out
3. Add a little white wine (Erguotou or Maotai or whatever you want :)) to the peanut rice so that the fried peanut rice will be crispy and delicious for a long time.
4. Cool a little. Fire up the pot.!!! Note: Always use low heat ！！！！ Pour in the right amount of oil and then do not wait for the oil to be heated to put the peanut rice into the pot, gently counter-fry with a spatula. (Sometimes the skin of the peanut rice will blow through and bitch out little oil spots, so be careful!)
5. When the color of the peanuts darkens a little, and they taste soft, or the aroma of the peanuts is just overflowing, get them out of the pan quickly and sprinkle them with salt to cool them down. If you wait until it tastes crunchy, the peanuts will be mushy when they cool down!
This is what I learned on the CCTV service for you, have practiced it twice, it must be OK, the main thing is to master the fire!
Features: Fragrance, Crispness
Effects: Nourish blood
Materials: Peanut rice half a catty
Ingredients: Salad oil, Salt
Practice:
1. Peanut rice rinsed in cold water, dry
2. Cold pan with cold oil
2.