Sugar Slipped Groundnuts is made as follows:

The ingredients needed are groundnuts and sugar or rock sugar.

1, groundnut wash clean, skin removed. Cut into small pieces and fry in a pot, first open a small fire, the groundnut fried, into the above picture of golden brown, in the open into a hit fire. Let the skin of the groundnut harden. After hardening, fish out and drain the oil.

2, fried sugar, you can add some water, either icing sugar, or white sugar, (I would have liked to add icing sugar, but not enough icing sugar, and added some white sugar.) Small fire, small fire. Stir fry slowly. Stir fry the white sugar turns yellow. All melted.

3, sugar fried good pour into the previous groundnut, immediately turn off the fire. Quickly stir fry groundnut. The sugar all wrapped up, sugar slippery groundnut out of the pot.

Groundnut

Groundnut is also called jicama (scientific name: Pachyrhizus?erosus (Linn) Urb), legume jicama genus of herbaceous twining vine plants. Jicama root tuberous, fusiform or oblate, fleshy; pinnately compound leaves, stipules linear-lanceolate, leaflets rhombic or ovate, lobes small, acute, racemose inflorescences, bracteoles bristly, caducous.

Corolla light purple or light red, flag petals suborbicular, winged petals falcate, styles curved, pods strap-shaped, flattened, seeds subangular, flattened. Originally distributed in tropical America, China Taiwan, Fujian, Guangdong, Hainan, Guangxi, Yunnan, Sichuan, Guizhou has distribution. It prefers warm, sunny environments, and is characterized by strong resistance to drought, waterlogging, and barrenness.