The reason why peanuts are not crispy when fried

The failure of peanuts to become crispy during frying may be related to factors such as insufficient oil temperature, insufficient drainage of peanut moisture, short frying time, quality issues with the peanuts themselves, and inadequate re frying.

1. Insufficient oil temperature

Fried peanuts require high enough oil temperature to quickly dehydrate and form a crispy texture. If the oil temperature is below 160 degrees, peanuts will be soaked in oil for a long time, absorbing oil and becoming soft, unable to form brittle shells. It is recommended to use a thermometer to monitor the oil temperature, or insert wooden chopsticks into the oil pan. When there are dense small bubbles around, you can put them into the pan.

2. Water not drained

Fresh peanuts or soaked peanuts contain a lot of water, and direct frying can cause steam to hinder the formation of crispy shells. The peanuts need to be spread out and dried or thoroughly dried with kitchen paper to remove surface moisture. If necessary, they can be baked on low heat for 10 minutes to remove internal moisture.

3. Short frying time

Peanuts need to be fried continuously for 5-8 minutes from the bottom of the pot until they are completely crispy, and medium heat should be maintained during this period. Removing it too early can result in incomplete explosion of the center, which will soften after cooling. The heat can be determined by observing the peanuts turning light golden in color and continuing to fry for 30 seconds after floating.

4. Peanut quality issues

Aged or moldy peanuts can become tough after frying due to oil oxidation. Fresh peanuts with plump grains and no mold spots should be selected. For peanuts stored for more than six months, it is recommended to taste a few to confirm that there is no halal flavor before use. Red skinned peanuts require a longer frying time due to their thicker outer skin.

5. Insufficient re frying

Single frying is difficult to achieve the desired brittleness, and a second re frying method can be used. The first time frying at 160 degrees Celsius for 3 minutes, remove and drain the oil. When the oil temperature rises to 180 degrees Celsius, fry again for 1 minute to form a multi-layered crispy structure in the peanuts. After re frying, it is necessary to immediately spread it out to dissipate heat and avoid softening the peanuts due to residual temperature. To keep peanuts crispy for a long time, they need to be completely cooled and sealed after frying. Food desiccants can be added to prevent moisture. If seasoning is needed, it is recommended to sprinkle salt or sugar while hot after frying to avoid the moisture in the seasoning affecting the crispness. People with weak gastrointestinal function should pay attention to controlling their consumption. Fried peanuts have high calories, and it is recommended to consume no more than 30 grams per day. People with peanut allergies should avoid consumption and seek medical attention promptly if they experience skin itching or difficulty breathing.