How to make pepper crisps

Economic development has put us under increasing pressure, and we have to spend longer and longer time in the company every day. As a result, we have to pick up our phones to order takeout every day, but our hearts are full of aversion to takeout. So, on weekends and holidays, we all like to cook our own meals. Now, let me tell you about how to make chili crisps.

1. Raw material picture.

2.1 Remove the stems and seeds of the dried red peppers and cut them into two-finger-wide segments.

3.2 Put the peanuts in a container and soak them in warm water for 20 minutes.

4.1 Put the drained chili segments into a container, crack an egg into it, add half of the glutinous rice flour and half of the white sesame seeds, mix well, then add the glutinous rice flour and mix well.

5.2 Add water and salt to a pot and bring to a boil. Put in the dried red pepper segments and cook for a while. When the dried red pepper segments absorb water and become elastic, remove them and drain the water.

6.1 Put a clean pot on fire, add oil and heat until it is 5-6 degrees hot, then add the peanuts that have been drained of moisture and fry.

7.2 Add cornstarch and the remaining white sesame seeds and mix well so that the egg liquid, glutinous rice flour, cornstarch and sesame seeds are evenly coated on the chili segments for later use.

8. Add the chili segments and fry them. Use chopsticks to turn the chili segments so that they are heated evenly. When the chili segments turn golden brown, remove them from the pan together with the peanuts, drain the oil and set aside.

9. Put the chili segments into a clean pot, sprinkle with appropriate amount of fine salt and stir.

10. A delicious, crispy and spicy dish is served.

I have introduced the chili crisps. I wonder if you have understood it? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.