How to fry peanuts crispy without sticking

The key to making peanuts crispy without sticking is to control the oil temperature, heat, and frying time. There are mainly methods such as using fresh peanuts, frying in cold oil, slow frying over low to medium heat, flipping at the right time, and quickly cooling down after serving.

1. Choose fresh peanuts

Fresh peanuts have a moderate moisture content, intact shells without mold, and are not easily bitter when fried. Old peanuts are prone to taste astringent due to oil oxidation. It is recommended to choose seasonal peanuts with plump particles and uniform color. You can soak peanuts in clean water for 10 minutes, and remove any low-quality particles that float up.

2. Put the peanuts and cooking oil into the cold pot at the same time, ensuring that the oil completely submerges the peanuts. During the heating process of cold oil, the temperature inside and outside the peanuts rises synchronously to avoid external coking and internal growth. It is recommended to use peanut oil or rapeseed oil with a high smoke point. When the oil temperature rises to around 150 degrees, fine bubbles begin to appear, which is the appropriate state.

3. Slow fry over low to medium heat

Maintain the power of the induction cooker at 800 watts or the center flame of the gas stove without spreading, and keep the oil temperature between 160-180 degrees. Excessive heat can cause carbonization of the outer shell, leaving no time for internal moisture to evaporate; If the heat is too low, the frying time will be extended, causing peanuts to absorb too much oil. The heat can be determined by observing the process of peanut color changing from light yellow to golden yellow.

4. Flip the peanuts in a timely manner

and gently push the peanuts with a spoon every 30 seconds to ensure even heating. When the dense crackling sound weakens and the peanuts collide with each other to make a crisp sound, it indicates that the water has basically evaporated. At this point, the heat should be adjusted to the minimum and continue frying for 20 seconds to make the inside completely crispy.

5. Rapid cooling

Take out the peanuts and immediately lay them flat on kitchen paper to absorb oil, and use an electric fan to assist in cooling. High temperature waste heat can cause the color to continue to darken, and rapid cooling can lock in a crispy texture. Sprinkle a small amount of salt or sugar for seasoning, cool completely before sealing and storing to avoid moisture regain and softening.

Fried peanuts should have a uniform golden color, no green cores when chewed, and a natural sweet aroma. It is recommended to consume no more than 30 grams per meal in daily life to avoid excessive intake of fats. hypertensive patients can use an air fryer to bake at 180 degrees for 15 minutes, and flipping it twice in the middle can also achieve a crispy effect. When storing, it is necessary to isolate it from air and light. If there is a crackling smell or mold, it should be discarded immediately.