Why don't the fried peanuts I bought taste good

The lack of fragrance in stir fried peanuts may be related to factors such as raw material quality, frying process, storage conditions, oil oxidation, and seasoning methods.

1. Raw material quality

The variety and freshness of peanuts directly affect their aroma. Aged or moldy peanuts produce a halal flavor due to fat oxidation, while fresh peanuts contain more volatile aromatic compounds. When making a purchase, it is advisable to choose season new peanuts that are full of particles and free of mold spots. Shelled peanuts are easier to preserve their aroma components than shelled peanuts.

2. Frying process

Traditional iron pan stir frying over low heat can evenly heat peanuts and promote Maillard reaction to produce nutty aroma. Industrial production uses high-temperature short-term baking, which may damage aromatic substances. For home stir frying, it is recommended to control the medium to low heat and continue flipping for about 20 minutes until the skin cracks slightly. If you hear a dense cracking sound, immediately turn off the heat.

3. Storage Conditions

Peanuts contain a large amount of unsaturated fatty acids, which are prone to oxidation and spoilage when exposed to air. Untamed storage or prolonged exposure to high temperatures after opening can accelerate fat spoilage. Suggest packaging in a dark container, adding food desiccants, and refrigerating to extend the aroma retention time.

4. Oil oxidation

Excessive oxidation of oil in peanuts during frying can produce a bad flavor. When frying oil is reused or the frying temperature exceeds 180 degrees, the oil will decompose and produce aldehydes and ketones. Using fresh vegetable oil and controlling the oil temperature can avoid producing a burnt smell.

5. Seasoning Method

Simple salt frying may mask the original flavor of peanuts, while adding spices such as star anise and Sichuan peppercorns appropriately can enhance the complex aroma. However, excessive spices can overshadow the main dish. It is recommended to pair 3-5 star anises and 10 Sichuan peppercorns with every 500 grams of peanuts, stir fry with coarse salt until the spices are slightly charred, and then sieve them out.

To maintain the aroma of peanuts, you can try stir frying and eating them freshly, with small portions made each time. Choosing red skinned peanut varieties contains more polyphenolic substances, soaking them in light salt water for 10 minutes before frying can help to evenly heat them. When storing, use a vacuum sealed container to isolate oxygen, and add nuts such as unsheathed walnuts to store together, which can delay oxidation. If peanuts are found to have a fuel consuming or bitter taste, they should be stopped from consumption to avoid ingestion of peroxides. Stir fried peanuts can be used to enhance the aroma of cold dishes in daily life, or ground into peanut powder as a natural seasoning.