Source: Upstream News - Chongqing Morning Post
When it comes to Chongqing's cuisine, it can be said that there are countless, hot pot, small noodles are famous; boiled fish, spicy chicken and other jianghu dishes make people salivate; sour and spicy powder, mountain city small tangyuan and other snacks, but also make many diners addicted.
After eating the meal, and then tasting the snack, it's time for the snack to appear. Chongqing's snacks are all sharp tools to relieve hunger, Hechuan peach slices, Beibei strange flavored beans, Ciqikou Chen twist flowers... Sweet, spicy, salty, hemp, all kinds of flavors are available; soft, crisp, sticky, crisp, all kinds of taste.
The Chongqing snacks that Xiaobian wants to introduce today can be said with considerable confidence that it must be on your appetite - peanut crisp. Fragrant and crispy and sweet and crispy, delicious and nutritious, and story.
According to legend, during the Eastern Han Dynasty, the Cao family shop was a small shop selling sugar, the business was booming, one day the son of the head of the Cao family shop held a handful of peanuts for his father to eat, and accidentally fell into the sugar. Since the sugar was full of peanuts, the sugar of the day could not be boiled. When the fire was extinguished, the pot of boiling syrup was cold, and the head of the Cao family shop did not want to waste it, so he picked up the peanuts with sugar and ate them, and the crispy sweetness gave him inspiration at that moment. The head of the Cao family shop added peanuts and sesame seeds to the sugar to achieve the fusion of sugar and crispness. The neighbors were full of praise after buying it and eating it. Later, the locals called this pastry peanut crisp.
During the Three Kingdoms period, Cao Cao was very fond of peanut crisps in the Jiangjin region, and later killed the university scholar Yang Xiu because of the "one box of puff pastries".
Today, peanut puff pastry has become a specialty of The Gangjin District. Peanut crisp appearance crystal clear, crisp and sweet taste, peanut crisp is usually baked with red-skinned peanuts, mixed with maltose, sesame seeds and then embellished, it has become its legend.
The raw material is so simple, peanuts and sesame seeds are "matched" by maltose, and peanuts of uniform size are tightly arranged together with sesame seeds. Once baked and cooled, the peanut crisp is cut into small chunks, and it's time to show off its "eat-a-go" advantages. Throw a piece into the mouth, the crispness of the peanut and the sweetness of the maltose have reached a perfect fusion ratio, so the peanut is crispy and not sticky, and there is a faint sweetness after eating, which makes people addicted and brings great comfort to the taste buds.
Although the raw materials and production methods of peanut crisp are simple, each process is rigorous and delicate.
Selection
Peanuts are good, peanut crisps are good. Therefore, be sure to use the best red-skinned peanuts, the color is yellow, but the taste is very fragrant.
roast
Peanuts and sesame seeds as the two major materials of peanut crisp, in the taste has a very important role, in the stir-frying, to avoid the situation of frying, can not appear without frying and stir-frying.
Sugar on
Roasted peanuts and sesame seeds are stirred with the boiled maltose, so that every peanut and every sesame seed embraces the maltose affectionately.
Dried
By naturally air-drying, a form handed down from generation to generation, the sugared peanut crisp is cooled from a high temperature and soft form to a crispy state.
Diced
The peanut crisp that is cooled after ventilation should not be placed outside for a long time, which can easily affect the taste. After a period of cooling, the peanut crisp is cut into easy-to-eat pieces and placed in the bag.
The finished peanut crisp is flat and smooth in appearance, the four sides of the knife edge are neat and without stubble, no crumbs, and the peanuts are evenly distributed; in terms of taste, sweet, crispy, no peculiar taste; on the color, crystalline, slightly yellow, translucent.