Peanut sticky

1

Cut off the crust from the groundnut. We used to call this a ripe fruit。

2

Take the red off, not better。

3

Put corn starch in the microwave。

4

The boiler is washed, water and sugar is put in, the fire is warmed, and the shovel is used to mix it to melt。

5

It continues to stir up large bubbles, with shovels, and if it pulls out silk, it pours in the fragrance。

6

They were quickly rolled evenly, so that every peanut was covered with syrup。

7

It sifts into maize starch, continues to flip quickly, and peanuts are covered with starch frosting and apparently feel the fire is off when it becomes clean。

8

We'll just take off the extra starch with the creamed peanuts。

9

It's easier to eat when it's cold。

1: When boiling the syrup, keep the heat on low throughout and stir continuously with a spatula until large bubbles form. When the spatula is lifted, the syrup should flow down in a straight line or be able to form threads. 2: Do not overcook the syrup. If you cook it until it turns yellow, the peanuts will have a glazed amber coating instead of a frosted one. 3: The starch must be roasted in an oven or microwave beforehand; otherwise, it will taste like raw flour. 4: If you prefer more starch, you can add more, but you must also add some sugar and water; otherwise, a lot of uncoated starch will remain at the bottom of the pot.