Salt and peanuts

1

Peanuts clean up the asphalt

2

Let's start a fire and pour peanuts into the frying pan

3

It's in the salt. It's going to go up and down

4

At first, peanuts had some moisture and salt was all over them

5

After a while of fire, the salt from the peanut rice slowly fell off

6

When peanuts smell more and more and more, and when the peanuts crack, the peanuts are ready

7

Sift the salt with a leak

8

Let's just cool the peanuts

1. Do not throw away the salt used for frying peanuts; it can be reused. 2. Remove the fried peanuts immediately with a strainer. If not removed, the residual heat from the salt will continue to cook the peanuts, causing them to burn. 3. Using the same method to stir-fry walnut kernels, melon seeds, or chestnuts also works very well. 4. Salt-fried peanuts are cooked through heat transfer between the salt and the peanut skins. Since dry salt does not penetrate the peanuts, there is no need to worry about them being too salty.