Fried peanuts(chuan tong xia jiu xiao cai zha hua sheng mi )

Fried peanuts

Introduction:

"It was a summer night many years ago. In the dark blue sky, the sparse stars were shining, and the breeze was blowing with the fragrance of flowers, grass and green leaves Dad sat on the rattan chair on the balcony, next to the small table, with a pot of hot wine and a dish of fried peanuts made by mom, so there was another wine fragrance in the aroma. Dad was drinking, eating and talking. I accompanied him with a smile. I drank wine for him from time to time. I also threw two peanuts into my mouth, which immediately filled my mouth with fragrance. Then, I listened patiently to my dad's story of a long time ago, which was told every time I drank wine, the distant and the same story.... "

Production steps:

Step 1: ingredients

Step 2: wash the peanuts, don't soak them, don't rub them, just rinse them with cold water

Step 3: drain

Step 4: preheat the frying pan over medium heat, add peanuts until they are completely dry and wrinkles disappear

Step 5: add a little vegetable oil (oil enough to moisten all the peanuts), stir well, turn to low heat

Step 6: bake slowly and stir frequently

Step 7: be patient and wait for the color to darken

Step 8: when the color turns to golden red, turn to the middle of the fire, keep stirring, and leave the fire immediately

Step 9: sprinkle some salt while it's hot (according to your taste) and stir well

Step 10: out of the pot

Materials required:

Peanuts: right amount

Vegetable oil: right amount

Fine salt: right amount

Note: 1, say fried peanuts, in fact, is fried, only a little oil, and in the process of frying, peanut oil is constantly baked out, so, little oil is enough. 2, when frying, we must be patient, small fire, constantly stirring, pay attention to the change of color, do not fry paste Oh, 3, fried peanuts, oily, bright, from the inside to the outside It's crisp, but it must be cold before it's crisp

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chuan Tong Xia Jiu Xiao Cai Zha Hua Sheng Mi