How to remedy peanuts that are not crispy and cooked

Peanuts that are not crispy and cooked can be remedied by frying them again or baking them in the oven. Unfastritten peanuts are usually caused by insufficient oil temperature, short frying time, or insufficient evaporation of peanut moisture, and the treatment method needs to be adjusted according to the specific situation.

Retreating and frying is the most direct remedy. Pour the uncut peanuts back into a pan of oil at around 160 degrees Celsius and fry over medium low heat for 1-2 minutes. During this time, continue to flip them over to evenly heat them up. Before frying again, it is necessary to drain the surface moisture of the peanuts to avoid burning caused by high oil temperature. This method can quickly make peanuts crispy, but attention should be paid to observing color changes to prevent excessive use.

Oven baking is suitable for situations where you do not want to fry again. Spread the peanuts flat on a baking tray, preheat at 150 degrees Celsius and bake for 10-15 minutes, flipping 1-2 times in the middle. The hot air circulation in the oven can evenly remove residual moisture, making the peanuts slowly crispy. This method has lower oil intake but takes longer time, making it suitable for people who have requirements for a healthy diet.

When making fried peanuts in daily life, it is recommended to fry them slowly over low heat for the first time. When the peanuts make a slight popping sound and have a slightly yellow color, they should be immediately removed. Fried peanuts will naturally become crispy after being spread out and cooled, avoiding accumulation and causing moisture to soften. When storing, it should be sealed and moisture-proof. If moisture returns, it can be dried again in a dry pot over low heat. Choose fresh peanuts with plump and dry grains, soak them in water for 5 minutes in advance and thoroughly air dry them to reduce uneven heating inside and outside during frying.