An appetizer that can't stop(ting bu le zui de kai wei xiao die guai wei hua sheng dou )

An appetizer that can't stop

Introduction:

"Last time I finished frosted peanuts, there were still some red peanuts left, so I thought about what to do? Buy a few bags of fried beans as snacks, eating, inexplicably began to miss the strange taste beans I used to eat when I was a child ~ strange taste beans is called strange taste, in fact, the taste is not strange at all, but fragrant, fresh, hemp, spicy, salty, sweet, it seems that all the flavor you can think of are wrapped in the small beans, pick one and throw it in your mouth, bite open, crisp beans and a layer of paste full of taste outside And melt in the mouth, can't say which flavor is more serious, but it is indispensable. The more you want to distinguish them, the more you are trapped in such a taste indulgence, one by one, until you are satisfied with your hand full of oil residue and your mouth full of fragrance In fact, the ingredients for this dish don't have to be limited to broad beans. Peanuts, soybeans, pine nuts, walnuts and melon seeds can be made. The key is to make the ingredients crispy. The second key is to make the flavorful and attractive pulp. Here are some tips. You can also make the "strange taste" with endless aftertaste and addiction. The ingredients won't lie and the taste won't betray

Production steps:

Step 1: I choose red skin peanuts. It's OK to use ordinary peanut kernels. I can also change them into my favorite ingredients

Step 2: after the peanuts are watered, pick out the peanuts on the floating water, and then drain the water

Step 3: put peanut oil into the pot, and fry the peanuts in cold oil. Share the tips for frying peanuts: when you put cold oil in the pot, you can slowly fry out the moisture inside the peanuts without splashing oil; when there is a sound in the pot, it means it's almost ripe, and you can only fry it for a few more seconds

Step 4: spread out the fried peanuts to avoid scorching them

Step 5: beat an egg well

Step 6: add corn starch to make egg paste

Step 7: add cumin powder

Step 8: add pepper powder and salt. (the salt and pepper I used are not taken separately.)

Step 9: add chili powder

Step 10: add sugar. The ratio of cumin powder, pepper powder, salt and Zanthoxylum powder is 1:1:1:1, sugar should be put in double

Step 11: add some peanut oil, stir well, pour in peanut kernels and wrap them evenly

Step 12: heat the oil in the pan and deep fry the peanuts until golden

Materials required:

Red peanuts: right amount

Eggs: right amount

Water: moderate

Corn starch: right amount

Cumin powder: right amount

Chili powder: appropriate amount

Sugar: right amount

Peanut oil: right amount

Pepper powder: right amount

Salt: right amount

Note: 1. After the egg and starch are mixed with the egg paste, put all the seasonings together, and then stir them together. Don't stir them separately. 2. I personally think the chili powder can be a little more flavorful, but if you can't eat spicy, ignore my suggestion. 3. I use the red peanuts, so the paste is thinner, and you can also make it thicker to wrap the ingredients completely. Even if I wrap it thinly, it doesn't affect the taste at all. It blends well with the ingredients, and the taste will not be too heavy. 4. The flavor of peanuts is very strong. If you choose other ingredients that are not very strong, I suggest adding some finely ground sesame to the seasoning

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: strange

Chinese PinYin : Ting Bu Le Zui De Kai Wei Xiao Die Guai Wei Hua Sheng Dou