How to remedy peanuts that are not crispy when fried

Peanuts that are not crispy can be remedied by frying them again or baking them in the oven. Unfastened peanuts are usually caused by insufficient oil temperature, short time, or insufficient evaporation of peanut moisture. Timely processing can still restore their crispy texture.

Retreating and frying is the most direct remedy. Pour the uncut peanuts back into warm oil at around 160 degrees Celsius and fry over low to medium heat for 1-2 minutes. During this time, continue to flip them over to evenly heat them up. After frying, the peanuts should be immediately taken out and drained of oil. They should be spread flat on kitchen paper to absorb excess oil and stored in a sealed container after complete cooling. This method can effectively remove residual moisture, but attention should be paid to avoiding burning caused by high oil temperature.

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. Flip 2-3 times in the middle to ensure even heating. The roasted peanuts have a taste similar to deep frying and a lower oil content. If the peanuts have completely cooled down, you can spray a small amount of water first and then bake them, using water evaporation to remove internal moisture.

For daily production of fried peanuts, it is recommended to use fresh ingredients with plump granules. When frying for the first time, control the oil temperature at 170-180 degrees, and immediately turn off the heat when the dense cracking sound is heard to weaken. When storing, it is necessary to isolate air and moisture, and desiccants can be added to extend the crispy time. If the peanuts have a rancid or moldy taste, they should not be consumed to avoid gastrointestinal discomfort.