Can peanuts be fried again if they are not crispy enough

If the peanuts are not crispy enough, they can be fried again, but the oil temperature and time should be controlled to avoid burning. Re frying may affect the taste and nutrition, it is recommended to prioritize adjusting the first frying method.

When frying peanuts again, the oil temperature should be slightly lower than the initial frying temperature to avoid the outer layer being burnt black while the inside is still not crispy. After removing the peanuts, let them sit for a moment until the oil temperature drops to a suitable range before frying them again. The re frying time usually does not exceed one minute, and frequent flipping is required to observe color changes. After frying, the peanuts should be thoroughly oiled and spread out to dissipate heat, in order to prevent excessive hardening caused by residual temperature. Some varieties of peanuts may not be suitable for re frying due to their high moisture content. Peanut is rich in unsaturated fatty acids, and repeated high-temperature frying can easily produce harmful substances. It is recommended to use fresh oil for single frying, and the oil temperature should be controlled at 50-60% hot, which is ideal. Soak the peanuts before frying and air dry them to help form a crispy texture. When storing, it is necessary to seal and prevent moisture. The effect of frying peanuts that have become soft due to moisture is poor. Peanuts that have already developed a halal flavor or abnormal color should not be fried again.

It is recommended to use healthier methods such as baking for daily consumption of peanuts, reducing oil intake while retaining nutrients. Choose peanuts with plump and mold free grains, and remove any sprouted or damaged grains before frying. Control the single consumption amount and avoid excessive intake of fats and calories. People with weak gastrointestinal function should eat less fried peanuts and instead use cooking or vinegar soaking methods. If you pursue a crispy texture, you can try the alternative process of blanching first and then low-temperature baking.