1, the choice of peanuts
If possible, try to fry peanuts with uniform size, otherwise the peanuts with different sizes and poor technology may be uncooked and cooked unevenly when fried.
2, water in advance
Put the shelled peanuts in clean water for about 1 min, and wet the peanut skin (not soaking, just wet the lower skin). This will not only remove the dust from the peanut skin, but also make it easy to carbonize when exposed to high temperature, so that the surface is slightly stained with water, so it is not easy to fry, otherwise it will be easy to fry black and scorch. Then, be sure to control the water to dry, and it is best to put it on the window sill to dry it, so as to avoid the oil and the pot from bursting when the peanut is fried with too much water.
3, cold pot cold oil
Don't fire first, put the peanuts in the pot, spread them out, and then put the oil according to the ratio of 5: 1. 10 spoonful of peanuts is about 2 spoonfuls of oil. If the hot oil is put into the pot, the appearance will be burnt before the water in the peanuts escapes.
4. Don't put too much oil.
You don't need too much oil. According to the amount of peanuts, you can pass it. Moreover, peanuts are inherently oily. If you put too much oil, it will easily turn peanuts black. Just make sure that every peanut is covered with oil.
5. Slow fry in small and medium fires
Pay attention to the heat, don't use big fire. After cooking, stir-fry and shovel with medium and small fire continuously, which can make peanuts evenly heated and gradually ripen, which is beneficial to frying crispness and avoiding frying paste.
6, rational use of residual temperature
Pay attention to the process of frying peanuts. The skin of peanuts slowly turns red from tender red before. After frying for two or three minutes, you can turn off the fire when you hear the crackling sound in the pot. Or you can try it. If it doesn't taste raw, you can turn off the fire. You don't need to wait until every peanut becomes crisp before turning off the fire, otherwise the pot is too hot and the residual temperature of oil will make the peanuts paste. After turning off the fire, use the residual temperature of very hot oil temperature, and then continue to stir-fry until the oil cools, which can be crispy.
7. Spray white wine or rice wine before cooking.
Stir-fry for a while at the remaining temperature. When the noise in the pot becomes low, it is finally suggested to spray half a spoonful of white wine or rice wine on peanuts before taking them out of the pot. The fried peanuts not only taste special fragrance, but also are not easy to get wet after being put in for a week, and they are fragrant and crisp when eaten. Finally, after cooling slightly, sprinkle a little salt and turn it evenly to serve. It's not easy to melt with salt when it's cooler. It's just to look beautiful. According to your own preferences, there is no need to wait until it is slightly cold before sprinkling salt.