Cream of peanut rice
By VicentaLakin
The peanuts are cooked, baked and fried. It's a traditional practice in my family (mother used to make it), when peanuts used to be a common dish for an old night's dinner, when peanuts were cooked with delicious pastries, when the frying was perfect, and when they were dry, their tastes were particularly spicy, sweet, salty, fragrance, good food for wine, and for table snacks。
Recipe Recommendations
Steps for Cream of peanut rice
1
A paste first: flour, starch, sugar, salt, fragrance, proper water to paste (less, so it's not called, it's moisturised)。
2
Plumbing into the paste and mixing it to even。
3
The pasta is too dense to stick together easily, and it's too rare to wear it. (It's not easy to put pasta in the pot and pour it into the pan at the same time. (I'm the one who filters it out with a leaking spoon before putting peanuts in the pan.)。
4
A proper amount of oil is poured into the pot, which is burned to 40% heat, a plume of peanut rice is dropped down, the small fire is moved to the right colour (too thick, too shallow) and the dry oil is placed on the plate。
5
Cracked peanut rice makes a plate with an angle different from the light, and the actual colour is as good as the colour found in the top-charted pan, which is then luminous by the family, with a special sense of taste, sweet taste, salty salt, and fragrance。Cream of peanut rice Make Tips
Modified pasta (intensible, intensible) and small-fired are key。