How to Deep-Fry Egg Crisp Peanut Rice?

Egg-crusted peanut kernel is a traditional Sichuan dish, known as egg-crusted flower kernel in Sichuan cuisine.

Practice 1:

Raw materials: peanuts, salt, five-spice powder, starch, eggs, oil.

1, handle peanuts, about 100g peanuts, into a pot of boiling water.

2, while hot, mix in a little salt, a little five-spice powder.

3, starch is best used sweet potato starch, sweet potato production in Sichuan, all the traditional dishes, the basic use of sweet potato starch.

4, an egg, about thirty grams of starch into a grain-free batter. Add a little salt into it.

5, flavored peanuts poured into the paste and mix well.

6. Keep sprinkling dry starch until the peanuts become granular.

7, with a spoon sieve excess powder, and then into the 40% oil temperature deep-fried.

Practice 2:

Raw materials:

200g of peanuts, 1 egg about 40g, 30g of starch (can be replaced by soybean flour), 3g of salt, 3g of five-spice powder (can be replaced by pepper powder).

Practice steps:

1, the peanut kernels in the head of the basket can be leaking, with boiling water about 20 seconds (or put in boiling water for 20 seconds), control the water after the salt mix well.

2, starch in a bowl, add a little egg white and stir, and then pour the rest of the egg mixture into the bowl and stir, and then stir the five-spice powder, which is the egg of the peanuts in the custard egg powder paste.

3, start a frying pan, began to burn oil, while the egg powder paste poured into the peanut kernels, mix well, so that all the peanut kernels are evenly coated with egg powder paste.

4, when the oil temperature reaches 50 percent, pour in the peanut kernels, open the small and medium frying until the appearance of golden brown, remove from the pot.

Notes:

1, pay attention to the peanut starch and egg ratio, generally 100 grams of peanuts with an egg about thirty grams of starch is good, the other dry powder as the case may be.

2, mixed peanuts should be immediately in the pot, lest the time to put a long time the moisture to the dry starch soaked, fried to stick.

3, master the oil temperature, too high is scorched, too low temperature caused by peanut oil is too heavy.