Sweet peanut sticky

1

Pour the peanuts into a 50% hot oil pan and fry them over low heat until crispy, let cool and set aside. (You can also put it in the oven and bake it well). Stir fry corn starch slightly over low heat.

2

Pour water and white sugar into a wok and turn on medium heat. Slowly, the granulated sugar completely dissolves in the water, and keep stirring in one direction until all the syrup has large thick white bubbles.

3

Turn to low heat, pour in the cooked peanuts and mix quickly with a wooden shovel.

4

At this time, use a filter screen to evenly sprinkle the cooked starch on the peanut kernels covered with syrup, then turn off the heat, and continue to quickly stir evenly with a wooden shovel.

1. Be sure to cool thoroughly before eating, otherwise the taste will not be crunchy enough. 2、. The red coat of peanuts has a good blood-replenishing effect, so try not to peel off the red coat. 3. Be sure to bite it with a high-fire microwave for about 50 seconds, or put it in a frying pan to stir-fry it slightly.(But be careful not to turn the fried raw flour yellow, otherwise it will affect the color of the finished product)(The original author used a high-fire microwave for two minutes, but unfortunately, I found that the bitten starch was actually burnt.) 4. If you are not skilled at boiling syrup, you can always use low heat to make syrup. 5. When the syrup has thick white bubbles, immediately pour in the peanuts and stir fry evenly. 6. Don't boil the syrup into golden yellow, otherwise the sugar coating will no longer be snow-white cream color, but a transparent amber color. 7. Sprinkle in cooked starch and mix the peanuts quickly. If the peanuts stick together at this time, you can let them cool slightly. Break them one by one with your hands.