Home made spicy peanuts(zi zhi ma la hua sheng )

Home made spicy peanuts

Introduction:

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Production steps:

Step 1: prepare 50g salt, 15g five spice powder, 20g prickly ash and a handful of shredded pepper

Step 2: put salt, five spice powder, Chinese prickly ash and pepper into the pot and add water to boil

Step 3: pour the peanuts into the pot and cook for 2 minutes. Turn off the heat

Step 4: peel the peanuts after they cool down. It's a Kung Fu job. Be patient. Drain the peeled peanuts and freeze them in fresh-keeping bags for a day and a night

Step 5: take out the frozen peanuts and put them into the pot with the cold oil. Deep fry the peanuts in low heat. Stir the shovel constantly. When the peanuts turn white, turn them to medium heat, and there is a little crackle. Because there is no skin, the sound is very slight. At this time, turn the high heat to deep fry for one minute, turn off the heat, preheat and deep fry for another minute, and take them out

Step 6: pour out all the oil in the pot, do not wash the pot, put pepper small fire stir, and then put pepper

Step 7: pour in the fried peanuts and stir fry for a while

Step 8: cool the fried peanuts and refrigerate them in fresh-keeping bags for 1-2 days

Materials required:

Peanuts: 1200 g

Zanthoxylum: 20g

Dried shredded chili: a lot

Salt: 50g

Five spice powder: 15g

Note: 1. The most troublesome part of this peanut is peeling. It will take a long time, but it must be done. I used to be lazy and didn't peel. It doesn't taste so good. If I'm really afraid to buy peeled peanuts directly in the peeling market; 2. Pour out all the oil in the pan at the end of frying. Even if all the oil is poured out, there will still be some oil left at the bottom of the pan, which can be used to saute Chinese prickly ash and pepper. If you put more oil, it will be greasy. 3. The fried peanuts will be crisp when they cool down, but they won't be very spicy. After 1-2 days of refrigeration, the spicy flavor will be penetrated, and the peanuts will become spicy, salty, fragrant, crisp, and the taste is very hierarchical and wonderful

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Zi Zhi Ma La Hua Sheng