The Practice of Spicy Peanut in Huang Feihong

Ingredients: peanuts

Ingredients: eggs, starch, white sesame seeds.

Seasoning: cumin powder, pepper noodles, salt and pepper powder.

Step one:

Wash the peanuts, then pour them out and drain them. When the water is completely dry, put an egg in it, stir it evenly with chopsticks, and then add starch several times to make every peanut covered with starch. Adding starch can keep peanuts dry, that's all. Then we pour peanuts into the filter spoon and shake off the excess starch for later use.

Step two:

Next, we need to mix the powder. Add cumin powder, Chili noodles and a handful of cooked white sesame seeds in a bowl, then add salt and pepper. The taste can be adjusted according to your own preferences, and the proportion is not limited. Save it for later use.

Step 3:

Burn the oil in the pan and let's fry peanuts. When the oil temperature is 30% hot, pour in peanuts and fry slowly. Be sure to heat it slowly and keep pushing it with a spoon to make it evenly heated. When the peanuts are crispy and slightly Huang Shi, take them out and control the oil.

Step 4:

Leave a little base oil in the pot, pour in the prepared powder and stir fry for a while. After the powder is fried and fragrant, pour in the fried peanuts, quickly turn over the pot and put it on the plate.

Ok, this crispy and spicy peanut is ready.