Yesterday saw: a gourmet big V make fish skin peanuts: and noodles, rolling, like dumplings, peanuts and rice wrapped in, boiling round, drying, and finally served out, accept compliments, likes.
After looking at one, the system recommends the second one: a pot of thick batter, peanuts and rice thrown in, chopsticks stirred, carefully dialed into the pan to fry, the finished product is unbearable.
The practice of two gourmet big V is basically nonsense, and can only be watched as a funny video.
In fact, the fish skin peanut is very simple to make, not at all the two gourmet big V methods, its outer shell is rolled in the powder, and the Lantern and Tangyuan methods are similar.
The ingredients of this snack snack are also related to the region, the Hebei area is generally made of flour, the outer shell is thicker, but very brittle; the Fujian area is made of glutinous rice flour, and the outer shell is thinner and more fragrant.
Fish skin peanut material:
Peanut rice 400 grams, glutinous rice flour 100 grams, flour 100 grams, maltose 200 grams (can be replaced with white sugar), water 200 grams, appropriate amount of pigment (homemade can be made with soy sauce instead of pigment), edible oil appropriate amount.
Fish skin peanut family practice steps:
1. Add 20g glutinous rice flour and 200g sugar in the basin;
2. Add 200g of water and stir well into syrup for later;
3. Take a larger basin, clean and waterless, sprinkle the bottom of the basin with an appropriate amount of mixed powder and set aside (the mixing powder is 60% flour + 40% glutinous rice flour)
4. Place the peanut rice in a hedge, scoop up the syrup with a spoon and pour it on the peanut rice, all the peanut rice should be wet;
5. Pour the wet peanut rice into a large basin covered with mixed powder;
6. Shake the basin in one direction, let the peanut rice rotate in the basin, the peanut rice will be dipped in the mixed powder, repeat the three actions: wet the peanut rice, put it on the mixed powder, shake, the peanut rice will become thicker and thicker, repeat 4 times, the peanut rice will become the same as in the picture above;
7. Shake for a while, there will be a polishing effect, but the surface is still powdery, looks like a cocoon, not refreshing enough, the way is to add a little cooked oil on these small balls;
8. After refueling and shaking for a while, the surface of the peanut rice will be smoother and rounder;
9. Bake at 200 degrees Celsius on and off the oven for 20 minutes (you can fry in oil without an oven)
10. This is a roasted fish skin peanut, the color is a little worse, but the sweet and crispy is not to be said, and it can be eaten directly after being cooled. To make the color darker and more uniform, proceed to the next coloring step;
11. Just bake the boiling hot peanut rice poured into the basin, immediately poured soy sauce (commercial practice with pigment), immediately mix well, add a little cooked oil to shake evenly, the surface will be more shiny, and then immediately spread out cold and dry; (This step of several actions to quickly, to take advantage of the peanut rice just taken out of the oven, but also very hot time, because the peanut rice is very hot, the water in the sauce can be completely evaporated, does not affect the crispness, if the peanut rice has become cold will lead to color failure Oh)
12. The fish skin peanuts are very crisp after becoming cold, and they are fragrant to eat, and they have the taste of snacks as a child.
Tips:
Before making, it is necessary to make a simple selection of peanuts, try to choose the same as large and small.
If made with pure flour, add 2% baking powder to the flour.
Some local snacks, such as strange broad beans, spicy peanuts and rice, can also be made more beautiful with this method.