Potato peanuts
By VicentaLakin
Cracky, peanuts, smelly, drinky. The peanut smell, the bitter taste of wine in the taste bud, creates a unique odour。
Recipe Recommendations
- peanut appropriate amount
- sweet potato powder appropriate amount
- eggs appropriate amount
- cooking wine appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- rapeseed oil appropriate amount
Steps for Potato peanuts
1
Dry peanut calibration2
Go to the back of the shell and lay more3
The peanuts are placed in a pan container, the wine is added to the cap of the mineral water bottle, half-covered to a cap, so they're even4
Add one of the salt to the half of the cover, and a quarter to the one-third of the cap5
Breaking eggs takes about a third to a half6
Add Combination7
One cap, one rub, one step, one step8
Until basically every grain is separated, half of every grain is covered. Pink9
About 600 to 800 ml10
70% hot oil11
Join all the powdered peanuts12
It'll blow up to the goldPotato peanuts Make Tips
1. The groundnut powder is dried, each of which is separated, and the powder cannot be diluted, otherwise it will not explode and it will stick together. 2. At the time of the bombing, the fire was kept in the middle, and the fire was easily blackened. When the filters are cooled, they can be kept in seals for about a week, and they can be kept so that the environment can be kept dry for longer. 4. Like the peanuts, walnuts and cashew nuts of the flask, they can be preserved for long periods of time. It's all good wine and snacks. 5. It is important to bear in mind, however, that it is kept in seals after cooling, otherwise it is preserved without cooling, and when the heat is cool, it gathers into water, which makes the soak peanuts less vulnerable。