Snacks for Chinese New Year(guo nian ling zui zi zhi hua sheng zhi ma tang )

Snacks for Chinese New Year

Introduction:

"In three or four days, it will be new year's Eve, and everyone will come back home one after another. We are also actively trying to clear up the inventory. Last night, I was so bored that I started to toss again. A packet of drunkard peanuts -- I bought them last time when I bought dry goods online. They are full and crispy in Shandong. Sometimes they make kung pao chicken as ingredients, and occasionally LG steals food. For fear that he will get too angry, they take out a small portion each time. Later, they hide it in the locker and forget to eliminate it. There is also a package of white sesame, we have a bad problem, like the kitchen what raw materials, interest, love to do what do what, a flip, cough, can have something to cook. The result of this habit is that things are very miscellaneous, and there is something left in everything. This sesame was bought only once. I had to sprinkle a little to get it back for the omelet. Now I lie quietly. And a small bag of rock sugar in bulk. After seeing the nougat and peanut sesame candy made by others recently, I want to try it. After all, we have never made any desserts. When we were young, we had to buy them for Chinese New Year. Now let's see who is better. I didn't expect the finished product to come out. LG was full of praise and the taste was very fragrant. Our peanuts and sesame were all solid materials, and we also used rock sugar, which was not as greasy as white granulated sugar. It's not difficult to do it. Just follow the example and pay attention to the heat. Even if it's done by a novice, I'm sure it won't fail. It should be well received if it's put on such a side during the Chinese New Year. "

Production steps:

Step 1: raw materials

Step 2: remove the peanut coat, put it into the fresh-keeping bag, and crush it with a rolling pin

Step 3: broken peanuts

Step 4: heat the non stick pan, put in the white sesame, turn it over a small fire until it looks yellow

Step 5: stir fried white sesame

Step 6: heat the pan, add a little peanut oil, add crushed rock sugar, stir fry slowly over low heat

Step 7: in the process of stir frying the rock sugar, it is continuously transformed into thick syrup, and the color gradually changes to brownish red

Step 8: stir fried syrup, which has no white particles on it

Step 9: quickly put in broken peanuts and super good white sesame, mix well

Step 10: take a flat bottom plate, spread a layer of oil on the bottom, put the peanut sesame sugar into the plate, and smooth the surface

Step 11: when the temperature drops down, turn it back on the chopping board at half temperature and press it with rolling pin

Step 12: after rolling, cut off the four sides with a knife to form a square, and then cut into small squares

Step 13: cool and drain into the plate

Materials required:

Peanuts: 200g

Sesame: 100g

Rock sugar: 120g

Note: 1. If the peanuts are raw, they need to be fried before going to the peanut coat. Because I use the original fried drunkard peanuts, I can go to the peanut coat and crush them directly. However, because frying is oily and there is no proper sieve, the process of removing clothes does not make me worry. Fried more convenient point, the heat control, do not fry bitter off. In addition, don't crush the peanuts too much. They don't taste good. If it is not pressed, the particles are too large and there are too many voids, so it will not be solid. 2. If the white sesame is not very clean, it must be sifted and then fried to avoid knocking teeth. Also pay attention to the fire, small fire constantly stir fry, the surface once golden good, stir fry too yellow, afraid to bite bitter, but can not eat sesame flavor. 3. Personally, it is recommended to boil it with loose rock sugar. After all, it's very important to eat it at home and keep in good health. It's not so popular. Boiling sugar is also a small fire slow boil, constantly stir, remember that the fire or impatient not stir lead to the pot. 4. The finished product is very hot and sticky when it comes out of the pot. Take a square container, the bottom must be smeared with oil to make it easy to buckle out. I don't have a square in the kitchen, so I make do with a square plate. When rolling, the temperature should not be too cold, no ductility, 50 or 60% heat can roll, the thickness depends on personal preference. It's also the process of compaction. After rolling, it can be cut. At this time, don't load the plate immediately, just cool it naturally and then load the plate again, so as to avoid the unsightly drawing between the two pieces. Well, the main points should be almost done. Let's do it together

Production difficulty: simple

Craft: Skills

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Guo Nian Ling Zui Zi Zhi Hua Sheng Zhi Ma Tang