Because the outer surface is coated with flour, they will taste more unique and crispy.
- 3 pounds of peanuts
- 1 spoon of salt
- 2 eggs
- appropriate amount of flour
- chili powder
- Wash the peanuts first, add water and then add 1 tablespoon of salt. Scratch them with your hands to wash off the dust on the surface and then soak them for 5 minutes
- Then pour out the soaked peanuts and drain the water. Let the water dry for a while and then add 2 eggs
- Then add seasonings, salt, pepper, chili powder. Use chopsticks to stir evenly so that each peanut can be coated with a layer of egg liquid
- Mix well and then add flour in batches, a small amount at a time. After adding the flour, stir with chopsticks to ensure that the peanuts are evenly coated with flour before continuing to add until every peanut is coated. Apply a layer of white flour
- Then use a slotted spoon to sift off the excess dry powder on the peanuts in batches, so that after sifting them once, they will taste better and the flour flavor will not be too strong
- Pour oil into the pot. You can pour more oil. Turn on high heat to heat the oil first. You can use chopsticks to test the oil temperature. If small bubbles appear immediately when you remove the chopsticks, pour in the peanuts
- At this time, fry slowly over medium-low heat. Don’t be impatient. Fry slowly over low heat until fragrant and crispy. The time should be about 10 minutes. At this time, the peanuts will be golden and crispy. Take them out first.
- Then turn the oil in the pot to high heat to heat up. When the oil is hot, turn to low heat and pour in the peanuts again and fry again. Take them out and drain the oil after 10 seconds.