Puffed Peanuts, One of The Dishes that Go to The Banquet in Chongqing Countryside
1.
Dried peanuts
2.
After removing the shell, put more points on the bottom of a plate (20 cm diameter plate)
3.
Put the peanuts into the iron basin, add the cooking wine to the mineral water bottle cap half to one cap, and mix well
4.
Add one third of the salt and cover to half of the lid, and cover one quarter of the pepper powder to about one third of the lid, and mix well
5.
Use about one-third to one-half to beat the eggs
6.
Add and mix well
7.
Cover the sweet potato flour with one lid, add gradually, and mix well gradually
8.
Separate until basically each grain, and coat half to all of each grain with powder
9.
About 600 to 800 ml of oil
10.
The oil is 70% hot (add peanut-wrapped sweet potato powder residue, it will float quickly without burning black, the oil temperature is right)
11.
Add all the powdered peanuts and deep fry
12.
Fry until the powder is golden brown, then, strain the oil in a colander, and serve
Tips:
1. The peanuts are dried after being coated with powder, and each grain is separated. The powder should not be thin, otherwise it will not be crispy and stick together.
2. Keep medium heat during frying, it will burn even if the fire is big.
3. After frying the oil and letting it cool, it can be sealed and stored for about a week, and it can remain crispy, and it can be stored for a longer time in a dry environment.
4. Like peanuts, walnuts and cashews with frost, it can be stored for a long time. They are all good snacks and snacks.
5. But you must remember to keep it cool and then seal it, or keep it before it cools. After the heat cools, it will condense into water vapor to make the peanuts damp and not crispy.
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