How to remedy if fried peanuts are not crispy when fried

Fried peanuts that are not crispy can be remedied by reheating, adjusting the oil temperature, and controlling the oil to cool. The main influencing factors include insufficient frying time, low oil temperature, improper storage, moisture absorption of peanuts, and incomplete cooling and sealing.

1. Fry again

Pour the non crispy peanuts back into an oil pan at around 160 degrees Celsius, fry over low heat for about 30 seconds, and remove. Double frying can further evaporate the internal moisture of peanuts, but it is important to note that the oil temperature should not be too high to avoid burning. After re frying, it is necessary to immediately spread it out to dissipate heat and prevent the texture from becoming soft due to residual temperature.

2. Adjust oil temperature

When frying for the first time, the oil temperature should be controlled at 150-160 degrees Celsius. Use chopsticks to test the oil temperature and insert them into the oil pan to see fine bubbles. Low oil temperature can cause peanuts to absorb oil and become soft, while high oil temperature can easily cause external scorching and internal growth. Fry until the slight cracking sound of the peanuts disappears and the color turns slightly yellow.

3. Control oil and let cool

The fried peanuts should be thoroughly oiled with a strainer, spread flat on kitchen paper to remove surface oil, and placed in a ventilated area to cool naturally to room temperature. When not sufficiently cooled, sealing will generate water vapor. It is recommended to store in a breathable container for 2 hours before sealing.

4. Moisture resistant storage

Fully cooled peanuts should be placed in a dry and sealed container, with food desiccants or uncooked peanuts added to absorb moisture. Avoid using plastic bags for storage. When the humidity is high, it can be refrigerated, but after removal, it needs to be reheated to avoid condensation affecting the taste.

5. Raw material processing

Fresh and plump peanuts should be selected. Before frying, they can be rinsed with water and then dried or baked at low temperature to remove surface moisture. Old peanuts are prone to a crackling taste, which can be soaked in salt water for 10 minutes before drying to improve their crispness.

In daily production, peanuts can be frozen for 1 hour before frying. Low temperature can reduce oil absorption. During the frying process, keep the medium and low heat evenly turned over, and immediately turn off the remaining heat and let it simmer for 10 seconds when the explosion sound weakens. When storing, it is recommended to divide into small portions to avoid repeated opening and moisture absorption. If the peanuts have severely softened, they can be ground into peanut powder for baking or mixing to avoid waste.