Souffle peanut rice

1

Preparation material。

2

Not too much oil in the pot。

3

Not too much oil in the pot。

4

Pumping into peanut rice and oil, turning the fire, pulling the fire for a few minutes, hearing the sound of cracking, turning the fire for about five to six minutes

5

Scrambling into the saline, scrambling for a little while, and then a little bit of scrambling when you hear the sound of cracking, so you can fire about seven to eight minutes。

6

Turn off the fire, put on the lids for a few minutes, and it'll be so good when peanuts cool。

1. You must stir-fry the peanuts over low heat; they burn easily. It looks simple, but achieving a fragrant and crispy texture requires patience. 2. You don't need to use too much oil to stir-fry peanuts; just enough to fully coat them is fine. Peanuts do not absorb oil, so if you add too much, it will all settle at the bottom of the dish after serving. Adding some oil is just to prevent the peanuts from burning easily during cooking and to improve the taste. 3. Salt can also be added when removing from the wok. I prefer to add salt midway through so that it dissolves somewhat, avoiding too many salt granules when eating.