I really didn't expect that an egg was beaten in peanut rice, and it was crispy, sweet and flavorful after coming out of the pot, and it could be used as a snack for wine, which was really delicious!
First of all, the pound of peanut rice just bought, wash the dust on it with clean water, and the peanut rice cleaning time should not be too long, otherwise it will be easy to peel. After washing, I fished it out to control the moisture, then poured it back into the basin, then beat a serious female egg, used my diligent right hand to break the eggs, grabbed and mixed them evenly, and then added cornstarch in small amounts many times.
Each time we add it, we must mix it evenly, starch we try to add, when stirring, we must make each peanut rice evenly coated with starch, and finally we let each peanut rice be coated with a thick layer of starch. If you feel that the starch is not wrapped enough, you can spray a layer of water in a small number of times, and then sprinkle the starch, and continue to mix evenly, so that our peanut rice can be hung with a thick layer of starch. Starch we hang in the imaging video so that it can. After the starch is hanged, we shake the pot, sieve the unhung starch underneath, and then pick out the starched peanut rice and put it in a large bowl, so that we will not stain the oil during the frying process. Don't throw away the starch in the pot, you can use it to thicken it when cooking.
Taking advantage of the time to burn the oil, we mix a strange flavor and add five-spice powder, thirteen spices, cumin powder, chili noodles, white sesame seeds and black sesame seeds to the plate, without black sesame seeds, I replace it with white sesame seeds, and finally add a little table salt.
The oil in the pot is heated until it is fifty percent hot, we pour all the peanuts and rice in, after pouring in, do not turn it, fry it for more than ten seconds, and then slowly push it with a slotted spoon, and fry the starch until it is set It will not depulp. The whole process is fried over high fire, and it keeps turning while frying, so that the peanut rice is heated evenly, and it is fried until it is slightly yellow, that is, eight to nine ripe. If you can't master it, you can fish it out and taste it. After frying, fish it into a large colander with oil control for later use, and the residual temperature of the peanut rice will make it further mature.
Restart the pan, add 200 grams of sugar, and the peanut rice produced by this will taste just right. Water added to two level spoons can be, we first use high heat to boil the water, let the sugar melt, as the temperature rises will appear this bubble state, we adjust the fire appropriately, and finally boil it to a slightly yellow state, that is, between turning sand and pulling silk, at this time we quickly add peanut rice, and pour in the adjusted strange flavor material, and then quickly stir-fry evenly, at this time we should keep the fire, which can not only prevent peanut rice from sticking together, but also stimulate the aroma of the seasoning, We quickly stir-fry it evenly, then we can turn off the heat, and then slowly stir-fry it with a spatula to separate the sticky ones.
As the temperature drops, the sugar on the peanut rice will also become very crispy, plus the crispiness of the peanut rice, the taste is very good, what I didn't expect was that a pound of peanut rice actually made a large plate. Such a traditional snack strange peanut rice, sweet and crispy at the same time has a faint spicy and fresh flavor, gently crushed by hand, it is really too fragrant. It's a great snack or a drink. If you are also interested in this dish, collect it and try it!
