Sugar-coated Peanuts
1.
The wok is clean, water-free and oil-free, and 1kg of peanuts is placed directly in the pan for stir-frying. Use low heat when stir-frying, so as not to fry the peanuts directly.
2.
When the peanuts are frying with a faint sound of prickling, stir fry for another 1 to 2 minutes. When the peanuts begin to peel by themselves, you can turn off the heat and start the pot. The color of the left and right pictures is due to the light when taking pictures.
3.
The peanuts can be kept in the cold for a while, and the peanuts can be peeled off by rubbing gently after cooling. You can shake the peeled peanuts by shaking the plate, and finally peel off all the peanuts.
4.
Wash the pot, add 400g water and 400g rock sugar, the rock sugar cold water pot, turn on the high heat, boil the rock sugar, stir constantly during the process of boiling the sugar water to avoid sticking the pot. The amount can be increased or decreased according to your peanut amount.
5.
When the rock sugar is completely boiled and becomes slightly viscous, it can be adjusted to a low heat and added to the peeled peanuts, and stir-fried over a low heat. Stir fry time for two to three minutes, when the rock sugar and peanuts are completely fused and the peanuts are coated with a layer of white crystal sugar, the pan can be started. The sugar-coated peanuts are ready, and the peanuts will become brittle after being cooled. Pay attention to spread the blooming and raw rice as far as possible to make it easier to cool and crisper.
Tips:
1. This time the amount is relatively large, you can make it according to the ratio of raw materials, or you can increase or decrease the sweetness according to your personal taste.
2. In addition to using high fire in the process of boiling rock sugar, it is recommended to use low fire to avoid too much firepower.
