It's a great appetizer with wine, fish flavored peanut and dried fish. Do you think it's a bit confusing? Let me expand the word for it. Fish flavored fried peanut jerky. You can read it smoothly. At the same time, I'd like to share with you some tips for frying crisp peanuts.
1. Peanuts soaked in hot water and then fried will be more crisp and not easy to tire out. To scald peanuts with hot water is actually to use the heat of hot water to force the peanuts to expand, so that the small holes on the surface are opened and filled with water. In this way, the oil is more likely to penetrate into the inside of the peanut, so that the peanut inside and outside are also heated, fried more easily, and eat more crisp.
2. The dried fish needs to be softened and reused in advance, otherwise the finished product will be too dry and hard. Add some white vinegar to the dried fish to remove the fishy smell and soften the dried fish more quickly.
3. Peanuts and dried fish must be dried before frying, otherwise it will be a world war in the oil pan kitchen. Fried peanuts and dried fish are put into the pot when the oil temperature is low. The moisture content of the peanut and dried fish will be distributed with the increase of oil temperature. If the high oil temperature into the pot, one will explode, and the other will easily fry the peanut and dried fish.
4. The ratio of soy sauce (soy sauce + soy sauce) and sugar in fish sauce is 1:1, and the amount of vinegar can be adjusted according to the taste. The amount of water lake powder should be less, let the fish flavor juice have a little consistency, too thick taste will not enter the dried fish and peanuts.
5. When peanuts and dried fish are hot, pour hot fish sauce on it, so that the taste can quickly penetrate into it.
6. Don't do too much at one time. Make it now and eat it now. The taste is the best. If a peanut and small fish fried more than once, do not pour juice directly into the sealed box, each time you want to eat as much as you take out, now do a fish sauce poured on.