Today after work, I found that there was still a little peanut rice at home, and the weather was getting hotter and hotter, so I avoided it from being wormed, and I reimbursed it today.
The process is as follows:
1/9: First put the peanuts in the pot and cook for 3-4 minutes, until the peanut skin wrinkles;
2/9: Then enlarge half a bag of salt in the pot (the amount of salt is placed according to the amount of peanuts, I use about a pound and a half of peanuts), peppercorns, fragrant leaves, star anise fried to make the aroma (if you like to eat peppers, you can put some dried peppers);
3/9: Pour the cooked peanuts into the pot and start stir-frying;
4/9: This is the effect after 13 minutes of stir-frying, and there is already a crackling sound;
5/9: This is the effect of stir-frying for 18 minutes, the crackling sound has been eliminated, and the peanuts should be tasted non-stop during the stir-frying process until the peanuts are tendoned and the fried is completed;
6/9: Filter out the table salt;
7/9: Place in a clean place to let peanuts cool naturally;
8/9: After 10 minutes of drying, the crunchy spiced peanuts are finished.
9/9: The filtered table salt is stored in a container and can be used next time.
Spiced peanut rice is fried to complete, there are friends who like to try it can try oh!