What should I do if the freshly fried peanuts are not crispy

Freshly fried peanuts that are not crispy can be improved by frying them again, spreading them out to dry, microwave heating, and other methods. The non crispness of peanuts may be related to factors such as insufficient oil temperature, short frying time, and moisture.

1. Fry again

Pour the non crispy peanuts back into an oil pan at around 160 degrees Celsius, fry over low heat for about 20 seconds, and remove. Double frying can further evaporate the internal moisture of peanuts, making the skin more crispy. Note that the oil temperature should not be too high to avoid burning. After re explosion, it is necessary to immediately spread out for heat dissipation to prevent softening caused by residual temperature.

2. Spread out and cool

The fried peanuts should be laid flat on kitchen paper and placed in a well ventilated area for natural cooling. Spreading out heat dissipation can prevent water vapor accumulation and maintain brittleness. Avoid stacking or sealed storage, as humid and hot environments can cause peanuts to quickly absorb moisture and become soft. It can be flipped appropriately to help dissipate heat evenly.

3. Microwave Heating

Spread non crispy peanuts flat on a microwave tray, heat on medium high heat for 30 seconds, then remove and flip, repeat 2-3 times. Microwaves can quickly evaporate residual moisture and restore a crispy texture. Close observation is required during heating to prevent local overheating and burning. After heating, it is also necessary to cool down and dissipate heat.

4. Oven drying

Spread the peanuts evenly on a baking tray and bake in a preheated oven at 100 degrees Celsius for 5-8 minutes. Low temperature slow drying can completely remove moisture and make the texture brittle and hard again. During the baking process, it can be flipped 1-2 times to ensure even heating. After removal, it needs to be completely cooled and sealed for storage.

5. Add desiccant

Place food grade desiccant or raw rice at the bottom of the storage container, and then seal it with peanuts. Desiccants can continuously absorb environmental moisture and prolong the brittleness retention time. Regularly replace the desiccant to avoid excessive humidity inside the container. This method is suitable for long-term storage of peanuts that have recovered their brittleness.

To make crispy peanuts, the oil temperature should be controlled at 150-160 degrees Celsius. Fry until slightly yellow and immediately remove. Soak the peanuts in water for 5 minutes before frying and drain to help evenly heat them. When storing, use a sealed container and place it in a cool place to avoid contact with water vapor. If the peanuts have developed a rancid or moldy taste, they are not edible. A small amount of salt or sugar can be used for daily seasoning, but hypertensive patients need to control their sodium intake.