How to make fried peanuts crispier

Fried peanuts are a snack that often appears on the table. Even those who are not good at cooking can make fried peanuts. But if you want to make fried peanuts more crispy, there are many techniques. However, for some friends, the taste of fried peanuts is always bad. So how can we fry peanuts to make them more crispy? We will introduce it to you today, let’s learn it.

Fried peanuts are a standard item in almost every braised food shop because they are affordable, crispy and are also a popular side dish among customers. So it would be unreasonable for a braised food shop to not have fried peanuts. A chef who cannot make fried peanuts would be embarrassed to say that he runs a braised food shop! But some people just can’t do it! ! ! Is it easy to fry peanuts? It is simple to say, as a skilled stew cook can fry it with his eyes closed; but it is also difficult to say, as some people stare at it intently, but the taste is still not ideal in the end.

Normally, we make fried peanuts like this: put the peanuts in a pan with cold oil, then control the oil temperature to 30-40% and fry them slowly over low heat until the peanuts change color. This is how most people who cook stewed dishes and families make fried peanuts. If you want to keep the peanuts for a long time without getting soft and always keeping them crispy, you need to use a special processing method: soak them before frying them, and then cook them with wine after frying. The peanuts made in this way will still be crispy and have a unique flavor even if they are stored for a week.

In fact, there are several very important technical tips here, which the master is reluctant to tell you. Today, Brother Yingxiong will exclusively share these tips:

Step 1: Pick out 500 grams of peanuts and soak them in the prepared water for 4 hours. The ratio of salt, water and spices for soaking in water is 1:100:1. The spices are 1 gram of Amomum villosum, 2 grams of dried tangerine peel, 1.5 grams of galangal, 2 grams of licorice, 1 gram of Amomum villosum, 1 gram of cinnamon, 1.5 grams of fennel, 1 gram of cloves, 1 gram of star anise, 1.5 grams of pepper, 2 grams of bay leaves, 1.5 grams of Acanthopanax bark, 1 gram of Angelica dahurica, 1.5 grams of white cardamom, and 1 gram of dried ginger. Dry and grind into powder. Put 6 grams of spices and 6 grams of salt into 600 grams of water, stir well, and add peanuts.

Step 2: Rinse the soaked peanuts and drain them, put 500 grams of oil in the pan (but the actual oil used is less than 50 grams, the remaining oil can be used next time), heat it until smoking, then reduce the heat to 30%, fry the peanuts on low heat, when you hear an explosion and crackling sound, turn to the lowest heat, and then stir-fry slowly. Wait until the color of the peanuts becomes slightly darker, stir while frying. After more than ten minutes, use a colander to scoop out a few peanuts. After a few crisp sounds, turn off the heat and take out the peanuts.

Step 3: Fry the peanuts, drain the oil, add white wine into the pan, and let it cool down before it becomes crispy and has a unique flavor.

The peanuts that are soaked and then fried are not that dark in color, but a little whitish and lighter in color. However, even if you leave this kind of peanuts outside for a few days or even a week, it will not become soft and will still taste as crispy. Just seal it and store it well, or use plastic wrap or plastic bags, etc., and it will be particularly crispy.