1, pour peanuts into the pot, add a spoonful of salt to it, and then add warm water to soak for about 10 minutes. Soak peanuts in water to absorb some water, which will make them swell a little, and it is easier to fry them when frying.

After the peanuts are soaked, clean them again, drain the water and pour them into the basin.

Beat an egg into the pot, and then add a small amount of starch in several times to stir, so that each peanut can be evenly coated with starch.

2. Fry in the oil pan, pour more oil into the pan, and turn to medium heat after the oil is hot. Pour the peanuts wrapped in starch into the pot and fry them. Don't stir them when they start frying, and then stir them after they are fried.

Finally, when the peanuts are fried until they are crisp, they can be fished out under oil control. You can try eating a peanut to see if it tastes crisp and fried, and then you should take it out. Never fry peanuts, it is best to taste them yourself to avoid the situation that the peanuts are still hard and not brittle when the surface is fried.

3. Then pour a bowl of white sugar and a bowl of water into the pot. First, turn on the big fire to stir the white sugar, and then turn to the minimum fire after the water in the pot is boiled.

The way sugar melts.

After the white sugar is boiled and melted, you can see that there are many dense small bubbles in the pot. Don't keep stirring, continue to simmer on low heat, and the color will gradually turn yellowish after a while.

Continue to simmer, and the small bubbles with sugar in the pot will gradually become big bubbles. When you reach this level, you will reach the state of frost, and then turn off the fire.

Then pour the fried peanuts in and stir fry quickly, so that the peanuts are evenly coated with sugar.

As the temperature of the syrup in the pot decreases, the syrup wrapped with peanuts will slowly solidify and turn white, and continue to turn until the peanuts are completely frosted.