Strange peanuts

Ingredients

Peanuts 250 g

BaseFlavor:

Salt 2 g

ThirteenSpices 2.5 g

EssenceofChicken 2.5 g

StrangePeanutMaterial:

Sichuanpepperpowder 3 g

Finepaprika 15 g

Whitepepper 3 g

Thirteenspices 3 g

Whitesesameseeds 15 g

Stir-friedsugar:

Cookingoil 5 g

Tomatosauce 25 g

Water 70 g

sugar 25 g

eggliquid alittle

Cooking Instructions

Pick out the broken skin and half of the peanuts. Rinse twice to control the moisture, do not soak to prevent peeling.
Put it in a basin, add salt, thirteen spices and chicken essence and mix well.
Then add a small amount of egg wash.
Make each peanut evenly coated with a thin layer of egg liquid, don't put too much.
Add the crispy powder in small amounts and many times.
Coat each peanut with a thin layer of powder.
Then dip your hands in water and then point a little water into the peanuts, as shown in the picture.
Sprinkle in the crispy powder again.
Gently stir evenly with your hands, break the peanuts that stick together, and finally mix each peanut with a layer of crispy flour and a thin and uniform thickness.
The final step is to shake the powder and sieve the excess powder with a colander for later use.
At this time, to adjust the flavor, put the chili powder, pepper, thirteen spices, Sichuan pepper powder and sesame seeds together and stir well. (Chili powder can be added according to your own taste, if you don't dare to eat spicy, put less, it is best to choose Qin pepper, the taste is not very spicy, and the color is still very red)
Heat the oil, the oil temperature is 60% hot, and there are many small bubbles around the chopsticks to fry the peanuts.
After pouring in the peanuts, do not move in a hurry, let them set for a while before pushing.
This way there will be no desizing.
Fry for three or four minutes over medium heat, and the peanuts are ready to come out of the pan when they are medium-cooked. (You can pick out a big peanut and taste it, it doesn't stick to your teeth) If you don't master the heat well, you are afraid of paste, then you can fry it over low heat for about six or seven minutes.
At this time, start another pot without turning on the heat, add oil, tomato sauce, sugar and water, stir well, turn on medium-low heat and slowly boil and stir. Don't stick to the pot.
Boil until translucent and viscous.
Turn off the heat and pour in the fried peanuts.
Stir again to coat the whole peanuts with the syrup.
Sprinkle in the weird flavors.
Gently stir and mix so that the powder is evenly stained on the peanuts, and the peanuts will be very sticky at this time.
Continue to stir gently, and slowly you will hear a crisp sound, and the peanuts will be loose and will not stick together, and you can get out of the pan.
The appearance is red and bright, and it is more crispy when cooled, and the taste is unique.