First of all, we should choose even peanuts, heat the pot with a big fire, then turn it into medium fire and add oil. When the oil is hot, put peanuts

Pour it in, and stir-fry it until it turns a little yellow. Just sprinkle some white wine on a small fire and stir-fry it until it turns yellow. Put it on a plate and sprinkle some salt immediately, and it will be OK when it is cold!

Use a small fire to start the oil pan, without too much oil. Put the peanuts in the pan and stir fry evenly with a spatula. When the peanut skin turns yellow, put out the fire, continue to stir-fry with the waste heat, and take it out after the temperature drops. Pay attention to dry it. Don't let it burn too hard.

Fried peanuts in oil should be fragrant, crisp, crisp, tasty and tough.

Material: peanuts with smaller particles feel fragrant when fried.

Practice:

1. Pour the peanuts to be fried into the leaky basket and rinse them slightly and evenly with warm water in order to wet them. Shake your hands left and right to let water flow out of the leaky basket and drain the surface moisture of peanuts.

2. Use a small to medium fire to start the oil pan. You don't need too much oil. You don't need to wait for the oil to heat up. Pour the peanuts in the leaking basket directly into the oil pan and stir fry evenly with a spatula. The peanuts that have just entered the pot are wet, and with the increase of oil temperature, the water will gradually disperse, and the feel of stir-frying will gradually change from astringency to lubrication. At this time, drop a few drops of balsamic vinegar in the pot, stir fry continuously, put out the fire after the peanut skin begins to turn yellow, continue to stir fry with waste heat, and serve out after the temperature drops. Salt or sugar can be added before and after serving.

3. The heat in the process should not be too large, and the medium heat is the most suitable, and then stir-fry, otherwise the internal and external heating will be uneven, and the external coke will be endogenous.

Experts also, you must often eat peanuts.

Use less oil, then pour peanuts and stir fry.

Stir-fry peanuts directly without oil. Don't stir-fry them for too long to avoid scorching. Turn off the fire and cover the pan. Use them after cooling. They are especially crisp.

Fried peanuts in oil should be fragrant, crisp, crisp, tasty and tough.

Material: peanuts with smaller particles feel fragrant when fried.

Practice:

1. Pour the peanuts to be fried into the leaky basket and rinse them slightly and evenly with warm water in order to wet them. Shake your hands left and right to let water flow out of the leaky basket and drain the surface moisture of peanuts.

2. Use a small to medium fire to start the oil pan. You don't need too much oil. You don't need to wait for the oil to heat up. Pour the peanuts in the leaking basket directly into the oil pan and stir fry evenly with a spatula. The peanuts that have just entered the pot are wet, and with the increase of oil temperature, the water will gradually disperse, and the feel of stir-frying will gradually change from astringency to lubrication. At this time, drop a few drops of balsamic vinegar in the pot, stir fry continuously, put out the fire after the peanut skin begins to turn yellow, continue to stir fry with waste heat, and serve out after the temperature drops. Salt or sugar can be added before and after serving.

3. The heat in the process should not be too large, and the medium heat is the most suitable, and then stir-fry, otherwise the internal and external heating will be uneven, and the external coke will be endogenous.

Fried peanuts in oil should be fragrant, crisp, crisp, tasty and tough.

Material: peanuts with smaller particles feel fragrant when fried.

Practice:

1. Pour the peanuts to be fried into the leaky basket and rinse them slightly and evenly with warm water in order to wet them. Shake your hands left and right to let water flow out of the leaky basket and drain the surface moisture of peanuts.

2. Use a small to medium fire to start the oil pan. You don't need too much oil. You don't need to wait for the oil to heat up. Pour the peanuts in the leaking basket directly into the oil pan and stir fry evenly with a spatula. The peanuts that have just entered the pot are wet, and with the increase of oil temperature, the water will gradually disperse, and the feel of stir-frying will gradually change from astringency to lubrication. At this time, drop a few drops of balsamic vinegar in the pot, stir fry continuously, put out the fire after the peanut skin begins to turn yellow, continue to stir fry with waste heat, and serve out after the temperature drops. Salt or sugar can be added before and after serving.

3. The heat in the process should not be too large, and the medium heat is the most suitable, and then stir-fry, otherwise the internal and external heating will be uneven, and the external coke will be endogenous.

Answer time: March 23, 200710: 39:10

From the beginning to the end, you must use a small fire! Small fire oil, don't put too much oil, put peanuts into the pot, stir-fry with a shovel to avoid frying, and put salt and spiced powder. Put out the fire after the peanut skin begins to turn yellow, and continue to stir fry with waste heat. At this time, the peanuts you taste are not brittle, so you should wait until they are completely cooled. (The old man said that it would be more crisp to put a little white wine when frying.)

After frying, sprinkle some wine and it will be crisp! But wait until it's cold. It's brittle when it's cold!

Pour cooking oil and peanuts into the pot at the same time (the oil will overflow the peanuts), then slowly boil the oil with medium heat, and stir the peanuts in the pot with a spatula at the same time. When the oil boils, the peanuts have been fried. The fried peanuts are fragrant and crisp, and will not be fried. (The extra oil can also be used as peanut oil, hehe ~)