The reason why fried peanuts are not crispy

The non crispness of stir fried peanuts is usually related to improper heat control, moisture absorption of peanuts, or uneven stir frying. insufficient oil temperature, high humidity in the storage environment, and incomplete cooling and sealing during the frying process are common causes.

1. Insufficient heat

The key to the brittleness of peanuts lies in rapid dehydration at high temperatures. When the oil temperature does not reach 70% and the pot is heated, it will cause the surface of the peanuts to not quickly set, and the internal moisture will continue to seep out, forming a soft and tough taste. It is recommended to use medium to low heat to slowly heat up until the bamboo chopsticks are inserted into the oil pot and produce fine bubbles. At this time, adding peanuts can form a crispy shell. Maintain stable oil temperature during stir frying to avoid sudden drops in temperature that may cause oil absorption and moisture regain.

2. Moisture induced deterioration

Peanut has a high oil content and is prone to moisture absorption. After opening, it will absorb moisture and become soft when exposed to a humid environment. When making a purchase, it is advisable to choose new peanuts that are plump and free of mold spots. Old peanuts may have reduced brittleness due to oil oxidation. Before frying, the peanuts can be spread out to air dry or baked in a low temperature oven to remove residual moisture. After frying, sprinkling salt at the remaining temperature is more conducive to maintaining a dry state.

3. Uneven stir frying

Uneven heating at the bottom of the pot can cause some peanuts to become burnt while others are not fully cooked. Using a thick bottomed iron pot can better transfer heat, and maintaining a circular stir fry throughout the process ensures that each peanut is evenly heated. When there is a dense explosion sound, turn it into a small fire. When the sound weakens, immediately turn off the fire and use the residual temperature to completely evaporate the internal water.

4. Improper selection of materials

Different varieties of peanuts have significant differences in moisture content. Small grained red skinned peanuts have a denser texture and are suitable for frying, while large grained white skinned peanuts have a higher moisture content and require extended frying time. Peeling and stir frying peanuts with shells can maximize their dryness, while storing pre peeled peanuts improperly can accelerate moisture absorption due to surface damage.

5. Storage Error

Freshly stir fried peanuts need to be spread out and cooled to room temperature before sealing. When the heat is not completely dissipated, condensation may occur during packaging. It is recommended to use double-layer food bags with desiccants for storage, avoiding exposure to sunlight and high temperature environments. Peanuts that have returned to moisture can be stir fried or microwave heated for a short period of time to restore some crispness, but secondary heating can easily produce bitterness.

In daily production, peanuts can be soaked in light salt water for ten minutes before draining, which helps to denature the protein and enhance its crispness. Adding a little Baijiu in the stir frying process can promote water evaporation, but attention should be paid to fire safety. When seasoning with coarse sea salt or salt and pepper, it is recommended to add them in small amounts to avoid clumping and affecting the taste. People with weak gastrointestinal function should control their food intake and avoid excessive intake of fats and oils that can cause indigestion.