Every time I go to see my in-laws, the family will fry some peanuts and rice to bring back, one grain is crispy and delicious, and it is just right to put the old wine. Fried peanuts with more, I want to change the pattern. Went to the supermarket to buy brine peanuts, cream peanuts, drunkard peanuts, etc., think cream peanuts are suitable for snacks, drunkard peanuts are the most suitable, spicy crisp, full of mellow, eat can not stop. Only once I bought it badly, the peanuts were soft, they were not crispy to eat, and the taste was very bad.
I think if you could taste it on the spot at that time, but now most of these cooked foods are packaged in whole boxes for sale, or sold in glass cabinets, you can't taste it at all, good or bad depends on luck. Private stalls can taste it, but they are a little uneasy about the oil they fry.
The best way to solve this problem is to do it yourself, search the Internet for a square, not too difficult, is that the program is a bit complicated. When I was older, I was a little afraid of doing things, but I thought that I could bring my daughter to my daughter, and I had the courage and patience to overcome difficulties.
The method is still relatively simple, large white peanuts (it is not recommended to use small red peanuts, otherwise peeling this link will make people collapse) a bowl, soak in water for about two hours, and then peel, split the petals, put the crisper bag to freeze overnight. Take it out directly the next day for backup. Cold oil into the pot, directly pour peanut rice over medium heat slow frying (in fact, hot oil can also be), fried until the peanuts change color slightly, when turned over can feel the crisp collision of peanut particles, immediately turn off the heat, stir for a moment after fishing out and cool. It's easy to overstate here, so pay attention to the heat. Then pour the oil in another pot, put a handful of peppercorns, two or three dried chili peppers and stir-fry, then pour in the fried peanuts and stir-fry, during the period put salt, a little sugar to freshen, stir-fry well and then out of the pot.
The key to the delicious taste of alcoholic peanuts is that the frying temperature should be just right, and crispness is the essence of alcoholic peanuts.
Clean and hygienic and money-saving family version of the alcoholic peanut, the taste is not worse than outside.
