Spicy Peanut(ma la hua sheng )

Spicy Peanut

Introduction:

Production steps:

Step 1: boil water in the pan, add peanuts and cook for two to three minutes. (you can also put some Chinese prickly ash and star anise in the pot, but I don't think it's very tasty in such a short time.)

Step 2: soak the boiled peanuts in cold water.

Step 3: rub the red coat off the peanuts.

Step 4: dry the water, put it into the fresh-keeping bag and freeze it into the refrigerator. (this will make the peanuts crispy)

Step 5: cut the dried pepper into thin strips.

Step 6: cut the dried pepper into thin strips.

Step 7: put the cold oil in the cold pan and fry the peanuts over low heat.

Step 8: deep fry the peanuts until the skin turns yellow. When the peanuts feel dry obviously, remove them to control the oil. (peanuts will be crisper if they are fried for a long time, depending on your preference.)

Step 9: leave a little oil in the pot, add shredded pepper and pepper, stir fry over low heat until fragrant.

Step 10: pour in the peanuts and stir fry until the peanuts are spicy.

Step 11: add the right amount of salt and sugar, stir fry evenly and then out of the pot.

Materials required:

Peanuts: right amount

Salt: right amount

Sugar: a small spoon

Pepper: right amount

Dry pepper: right amount

Note: just out of the pot of peanuts is not crisp, cool after you can eat crisp spicy peanuts. Excuse me, all the ingredients are used in the right amount. The amount of salt is adjusted according to my own taste. The amount of pepper and Zanthoxylum also depends on my personal preference. The amount of peanuts can be used once, or more frozen in the refrigerator, which can be fried at any time.

Production difficulty: simple

Technology: deep fried

Production time: several hours

Taste: spicy

Chinese PinYin : Ma La Hua Sheng