Strange peanut beans
By VicentaLakin
Last time I finished the frosting peanuts, there were some red-skin peanuts left. Buying a few sacks of fried beans for a little bit and eating them, and beginning to miss the strange ones that used to eat when they were kids. They're called weird, but they're not smelly, but they're all fragrances, fresh, spicy, salty, sweet, and they're all wrapped in one of those little beans, pick one of them and leave it in the mouth, bite it, melt it in the mouth, say what tastes better, but they're missing, and they're dying to distinguish. In fact, you don't have to do the food for the bean, the peanuts, the soybeans, the pine nuts, the walnuts, the guacamole. The key is to make the food soak, and the second key is to bring out the greasy taste of the slobber
Recipe Recommendations
- Red-skinned peanuts appropriate amount
- eggs appropriate amount
- qingshui appropriate amount
- corn starch appropriate amount
- cumin powder appropriate amount
- chili powder appropriate amount
- white sugar appropriate amount
- peanut oil appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- strange smell
- burn
- ten minutes
- ordinary
Steps for Strange peanut beans
1
I chose a red-skin peanut. I could use a normal peanut-brain, and I could switch to something I like
2
Peanuts overwater, pick the peanuts out of the water, and then dry the water
3
Peanut oil is in the pot and the cold oil is cooked with peanut rice. The little trick of sharing peanuts: cold-oiled pots that can slowly blow up the water inside the peanuts without spilling oil; when there's a noise in the pot, this means it's almost ripe, and it's only a few dozen seconds away
4
The fried peanuts need to open up so they don't burn again
5
One egg to flatten
6
Into corn starch and into eggnog
7
♪ Join the pink ♪
8
Add pepper powder, salt
9
Add pepper powder
10
Add sugar. The ratio of radiant powder, pepper powder, salt and pepper powder is 1:1:1, sugar needs double
11
Put some peanut oil in it, and it's all even, and it's all flat
12
It's hot oil in the potStrange peanut beans Make Tips
1. After the eggs and starch are mixed into egg paste, put in all the seasonings before stirring together, not in separate batches.
2. Personally, I think the chili powder can be a little more varied to enhance the flavor; but if you can't eat spicy food, just ignore my suggestion
3. I use red-skinned peanuts, so you can make the paste thinner, and you can also make it thicker to completely wrap the ingredients. Even if I wrap it thinly, it will not affect the taste at all. It will blend well with the ingredients and the taste will not be too heavy.
4. The aroma of peanuts itself is very strong. If you choose other ingredients that are not very strong, I suggest adding some finely ground sesame seeds to the seasoning.
2. Personally, I think the chili powder can be a little more varied to enhance the flavor; but if you can't eat spicy food, just ignore my suggestion
3. I use red-skinned peanuts, so you can make the paste thinner, and you can also make it thicker to completely wrap the ingredients. Even if I wrap it thinly, it will not affect the taste at all. It will blend well with the ingredients and the taste will not be too heavy.
4. The aroma of peanuts itself is very strong. If you choose other ingredients that are not very strong, I suggest adding some finely ground sesame seeds to the seasoning.