1. Put the peanuts in a cooking bowl, and pour it with boiling water that can submerge the peanuts. There is no limit to the amount of boiling water. It can be submerged. Why use boiling water instead of cold water? The skin blanched with boiling water will quickly wrinkle and form a state of separation from the peanuts, but it is easy to fall off. The peanuts soaked in cold water will only gradually fill the peanuts, which makes it more difficult to separate the peanut skins from the peanuts, so I use boiling water for blanching.
2. Pour boiling water and stir quickly with chopsticks. At this time, you will see that some peanut skins have begun to come out. The advantage of quick stirring with chopsticks is that it is easier to peel.
3. There are some peanuts that haven't been peeled. At this time, they took it up and rubbed the skin gently.
4. The skin of the peanuts was quickly removed.
5. Pack the peeled peanuts in a fresh-keeping bag and send them to the freezer in the refrigerator for 1 hour.
6. Take out the cold peanuts, place them on a baking tray, and put them in an oven that does not need to be preheated and heat up and down at 150 degrees for 30 minutes.
7. Soak the dried chili and Chinese pepper in water for 10 minutes, and then drain the water. The purpose of soaking and washing is to avoid burnt during frying.
8. At the same time, all required materials are prepared in advance.
9. The roasted peanuts should be golden brown. At this time, it will have a crispy texture. If you are not sure whether it is crispy or not, you can take one and let it cool.
10. The bread machine starts to fry the dried fruit function, pour 20g of peanut oil into the bucket of the bread machine, put the pepper, dried chili and cold oil into it, heat it until the stirring leaf is stirred to pour the roasted peanuts, and then start seasoning, add salt Lah, add in fine sugar.
11. There is also cumin powder.
12. The last is the chili noodles, and then stir until evenly, about 3 minutes.
13. Finished picture.
14. Finished picture.
15. Finished picture.
