frosted peanuts

1

Wash and drain the peanuts, put them in the pan over medium heat and stir-fry until the peanuts exude their fragrance. You can hear the cracking sound, turn off the heat and serve for later use.

2

Add water to white granulated sugar, add water in a ratio of 1:1. I didn't use this ratio. It will open a big bubble on medium fire

3

Turn to a low heat and continue to boil until the bubble becomes smaller

4

The sugar water becomes thicker, and it can hang silk when it is lifted with a shovel.

5

Immediately add the peanuts and stir fry quickly (I am 2, stir fry well and wait until it becomes scattered before adding starch. However, there is nothing different except that the starch paste is not thick enough, and compared to peanuts, I don't add enough water, but the taste still doesn't affect)

6

Sieve in the starch and stir quickly until the peanuts and starch are mixed well

7

Stir well, turn off the heat and stir for a while (some peanuts have lost their skins)

Today, I made a mistake. When I was boiling sugar water, I asked how I added so much water and when it would be cooked and thickened. I also thought about the same when I made shredded vegetables for the first time. Today, I made a mistake. I also poured out some of the soup water in the pot and added a lot of sugar. Fortunately, my father loves sweets. Anyway, I feel disgusted even if I eat one;
When sifting starch, pay attention to hanging the peanuts and sifting in immediately so that the starch can be wrapped more, but those who don't like starch should forget it.