Crispy peanut(dan su hua sheng )

Crispy peanut

Introduction:

Production steps:

Step 1: blanch peanuts in water for about 1 minute and remove.

Step 2: taste: add salt and five spice powder while hot, mix well and let cool.

Step 3: egg paste: break up the eggs and mix the starch evenly, then add some salt (the ratio is 100g peanut: 30g starch: 1 egg).

Step 4: material preparation: pour the cooled peanuts into 3 medium, mix well; because they are still thin, sprinkle a layer of starch, do not stir, let the thin paste peanuts run to the starch, and then put them on the plate (one by one).

Step 5: deep frying: when the oil temperature is 40% hot, put in the peanuts, fry them for a while, and then take them out (remember not to wait for a long time before entering the pot, otherwise the peanuts will be soaked by the egg liquid and easy to stick).

Materials required:

Peanuts: moderate

Eggs: right amount

Starch: right amount

Five spice powder: appropriate amount

Note: * ratio: 100:30:1 * fry immediately when the oil temperature is 40% hot, so as not to wet the peanut with starch by the egg liquid

Production difficulty: unknown

Process: others

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Dan Su Hua Sheng