The cooking diary of hall 27 -- drunkard peanuts(dian de peng ren ri ji jiu gui hua sheng )

The cooking diary of hall 27 -- drunkard peanuts

Introduction:

"The Mid Autumn Festival is coming ~ ~ in addition to moon cakes ~ ~ peanuts are also indispensable dishes for drinking! So, I made a special drunkard peanut for my grandfather and dad. Happy Mid Autumn Festival

Production steps:

Step 1: soak peanuts in warm water for 1 hour until the red skin is easy to peel off. Then, remove all the red skin of peanuts. Put the peanuts in the freezer for one night.

Step 2: pour oil, a little more oil! When the oil is cold, pour the frozen peanuts into the pot and stir fry constantly.

Step 3: at the beginning of frying, it feels a little sticky. Until it doesn't feel sticky, quickly turn off the fire and take out the peanut oil for standby (otherwise, the peanut will paste).

Step 4: leave a small amount of oil in the pot, and pour the chopped chili strips, Chinese prickly ash, sesame and sugar into the pot, stir fry.

Step 5: after the color of pepper changes slightly, immediately pour in the previously fried peanuts, stir fry everything evenly, turn off the fire, add the right amount of salt and monosodium glutamate to taste, add the right amount of Laobaigan, stir fry well.

Step 6: OK ~ peanuts with Laobaigan ~ a side dish with wine is finished ~ remember to wait until the peanuts are cold!

Materials required:

Peanuts: half a catty

Dried pepper: 16

Zanthoxylum bungeanum: 10g

Sesame: 25g

Sugar: 10g

Salt: 5g

MSG: 3G

Laobaigan: 5g

Note: the purpose of daolaobaigan is to make the peanuts more aftertaste, and also make the fried peanuts less hot. Everyone has a good appetite ~ ~ Happy Mid Autumn Festival ~ ~ see you next time~~~~

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Dian De Peng Ren Ri Ji Jiu Gui Hua Sheng