Peanut mucilage(hua sheng zhan )

Peanut mucilage

Introduction:

"There are still some fried peanuts given by relatives for Chinese New Year. The weather is getting warmer and warmer. We have to eliminate them quickly. Take off their coats and repack them. Wrapped in snow-white frost color of peanut kernel, put a grain in the mouth, bite a mouthful, full of sweet taste

Production steps:

Step 1: peel off the shell of the ripe peanuts. Our hometown calls this ripe fruit.

Step 2: remove the red clothes. It's better not to go.

Step 3: put corn starch into microwave oven to cook.

Step 4: wash the frying pan, add water and sugar, heat over low heat, and stir with a shovel until the sugar dissolves.

Step 5: continue to stir until the syrup bubbles, dip in the syrup with a shovel, if you can pull out the silk, then pour the fried flowers into it.

Step 6: stir quickly and evenly, so that each peanut is covered with syrup.

Step 7: sift in corn starch, continue to stir quickly, peanut surface covered with starch icing, and can obviously feel when it becomes crisp, turn off the fire.

Step 8: remove the excess starch from the fried peanut with a sieve.

Step 9: cool before eating, more crisp.

Materials required:

Cooked peanuts: 120g

Corn starch: 40g

White granulated sugar: 50g

Water: 50g

Note: 1: when boiling syrup, use a small fire in the whole process, do not stop stirring with the shovel, until the syrup bubbles, lift the shovel to flow down in a straight line, or you can draw. 2: Don't boil the syrup too old. If it turns yellow, the peanut skin will not be covered with frost, but with amber. 3: Starch must be baked in oven or microwave oven first, otherwise it will taste like raw powder. 4: Like more starch, you can add more starch, sugar and water also need to add some, otherwise the bottom of the pot will leave a lot of wrapped starch.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Hua Sheng Zhan