"Peanut rice" the most delicious 5 kinds of practices, simple steps, caramelized crispy, recommended to collect!

Hello everyone, I'm Dalei, peanut rice is often seen in our lives, there are many kinds of practices, such as deep-fried peanut rice, boiled peanut rice, peppered peanut rice, etc., eat caramelized and crispy, aftertaste, but also a common drink on the table.

Life many people love to eat peanut rice, but some people do not know how to do, today we will share with you 5 kinds of peanut rice delicious practice, like can be the first collection, the following look at how to do it.

1. fried peanut rice

Prepare 500 grams of peanut rice, first put into the basin, add water, then add a spoonful of white vinegar, with a few hand grasps, so that the peanut rice absorbs all the water, add white vinegar can make the peanut rice eat up is not dry and not astringent, with a hand grasps a few times, the peanut rice is cleaned, control the water and standby.

Pour canola oil into the pot, put the peanut rice cool oil into the pot, use a spoon to push evenly, and then open the medium heat, when frying peanut rice, be sure not to rush, the middle of the use of a spoon to constantly push the peanut rice.

When you hear a crackling sound in the pan, change to low heat, continue to fry for two minutes, the peanut rice fried light yellow can turn off the fire, and then poured out to control the oil.

Then put the peanuts into the plate, add a spoonful of 50 degrees above the height of white wine, so that the peanuts can make the preservation of time longer, just fried peanuts must use chopsticks to stir, so that peanuts as soon as possible to dissipate the heat, and finally according to their own tastes, sprinkled with a little salt, with chopsticks mixing can be on the table to eat.

2. glazed peanut rice

Preparation of peanut rice about half a catty, poured into the basin, washed with water, put into the dish. Water control dry after pouring into the basin, the basin into an egg white, egg yolk is not used.

Mix well with your hands so that the peanuts are evenly coated with egg whites, add a spoonful of salt to the bottom of the flavor, and grab the right amount of cornstarch and mix well.

Pour cooking oil into the pot, the oil temperature of 40% hot, into the mix of peanuts, with a spoon continuous turning, so that the peanuts are evenly heated, change to a small fire slowly fry for two minutes, fried to the peanuts crispy skin, can be poured into the funnel to control the oil.

Leave a little oil in the pan, add 30 grams of sugar , add half a spoonful of water, continue to stir, stir the sugar sauce from white to yellow-brown when off the heat, pour into the peanut rice, stir fry evenly and quickly, poured into the tray, with chopsticks to separate, to avoid sticking.

When the peanut rice is cooled, it will become crunchy and sweet, and can be served on a plate.

3. Frosted Peanut Rice

Prepare peanut rice 300 grams, pour into the basin, add water to wash clean, water control and then prepare.

Inside the basin, add 1 gram of table salt into the bottom flavor, turn the basin and mix well, beat into an egg white, with a hand, add egg white can increase the stickiness of peanuts, so that peanuts are not easy to desiccate.

Then add a handful of corn starch, upside down basin mix well, so that each peanut rice can be coated with starch, this step is to lock the peanuts inside the water, so that the fried peanuts, the taste is more crispy.

Pour the oil into the pot, and wait for the oil to heat up, pour the peanuts into the leaky spoon to control the excess starch, to avoid sticking to the pot when frying.

When the oil temperature burns to 40% hot, put in the peanut rice, use a spoon to push a few times, so that the peanut rice is evenly heated, and then change into a small fire slow frying. To keep the oil temperature at about 120 degrees, use a spoon to continuously turn, to avoid frying the peanuts old.

About two minutes of frying, frying until the peanuts crispy skin, you can fish out the oil control.

Another pan add half a spoonful of water, add a tablespoon of sugar, stirring continuously with a spoon, add a little vegetable oil, continue to stir constantly, the sugar sauce from white to slightly yellow, add a few drops of white vinegar, you can make the fried peanuts more crispy.

Then stir well, pour in the peanut rice, quickly stir fry a few times, so that the peanut rice coated with syrup, you can start to remove the fire.

Then take a spatula, constantly turning the peanuts, so that the peanuts slowly cool down, this time the surface of the peanuts will appear a thin layer of frosting, and then loaded into the plate can be served on the table.

4. Old vinegar peanut rice

Prepare peanut rice about half a catty, put into a basin, add the right amount of water, and then add a spoonful of salt, into the bottom of the flavor of peanut rice, and then mix well with your hands. Set aside to soak for 5 minutes to spare.

After 5 minutes, drain the peanuts and put them in another small pot.

Cut the onion into scallions, half of the red pepper cut into red pepper and onion together, and so on the ingredients are ready, we began to carry out the next operation:

frying pan hot, pour cooking oil, the peanut rice cold oil in the pan, with a spoon turn a few times, so that peanut rice evenly heated.

Open medium-low heat fry for about three minutes, as the oil temperature rises, hear the peanuts have intensive cracking sound, you can pour out the oil control, peanuts will become crispy after cooling.

Prepare a small piece of cilantro, cut into small pieces and put into the pot, the following we mix the peanut rice.

Prepare a small pot, add 1 gram of salt, 0.5 grams of monosodium glutamate (MSG), 1 gram of sugar to refresh, 10 grams of vinegar, 10 grams of soy sauce seasoning, stirring with a spoon to dissolve the seasoning.

Then pour the fried peanut rice into the mixing bowl, add green onions and red pepper, add cilantro segments, pour in the seasoning sauce, stir with a spoon, upside down to mix well, and then loaded into the dish can be.

5. Boiled peanut rice

Prepare 400 grams of peanut rice, soaked in water two hours in advance.

Half a cucumber, cut into long strips, slice off part of the inner flesh, and then cut into cucumber dices, put into a small pot. Half a slice of carrot, cut into carrot diced, together into the basin, used to match the color, and other ingredients ready, we began to cook:

pot add a moderate amount of water, into the star anise 2, a few peppercorns, red pepper a few, add salt 5 grams.

When the water boils, put in the soaked peanut rice, change to medium heat and cook for 10 minutes, if you like to eat a little softer, you can cook for 20 minutes.

After cooking, turn off the heat, pour the peanuts with the soup into the pot, soak for 30 minutes to an hour, so that the peanuts are slowly flavored.

Another pot to add a moderate amount of water, add a little vegetable oil, water boiling, down into the cucumber and carrots, cook for about a minute, can be poured out of the water to cool.

After the peanuts are soaked, pour them into a colander to control the water, and then pour them into the mixing bowl, put in the blanched carrots and cucumber dices, add 1 gram of sugar, 3 grams of sesame oil, 3 grams of green onion oil, and turn the bowl to mix well and put it into a plate, you can serve on the table.