Is there a food that will allow you to travel back to your childhood in an instant? My answer is yes. When I was young, I was short of resources, and occasionally I was able to eat some delicious food. I was not happy to eat it all at once, and I was full of happiness. These will also become beautiful memories of my childhood with the passage of time. Some may be gone, some have been passed down.As soon as June 1st, I couldn’t help but remember my childhood. I suddenly remembered a kind of peanut with frost that I had eaten as a child. The white sweet coat was wrapped with crispy peanuts. What is the outerwear made, I think of it today and checked it online. It turned out to be sugar and starch. Just when the ingredients in the house were ready, I tried it once to find out the taste of my childhood.Hanging frosted peanuts is really easy to make. First fry the peanuts. Usually the pan is not evenly heated and it will paste in a while. Today I used the Jiuyang light luxury non-stick pan to fry it. This pan is heated very evenly. I made it last time. I tried it out at the time of the quiche, so it ’s easy to fry the peanuts. After a while, the crispy peanuts are fried, and the aroma is pungent.Then boil the sugar, which is also a technical job. I remember my uncle often took me to make peanut cakes when I was a kid. At that time, the sugar was oiled. It was fast but easy to boil. I tried to boil the sugar with water and failed at the end.Once I asked how the sugar of the candied fruit is boiled. The one who sells the candied fruit said that the sugar is boiled with water. You need to master the heat. Ordinary pots must boil the sugar. As the saying goes: Workers must first sharpen their tools if they want to do good. So today’s hanging frost peanuts are all in one go, full of childhood memories!
How to make frosted peanuts
Stir-fry raw peanuts in a non-stick pan over low heat until crispy, turning constantly in the middle.
After frying the peanuts, fry the cornstarch and stir-fry over low heat until you smell the aroma and you can put it on the plate. Do not fry it to turn yellow for too long.
Put it in clean water and white sugar and stir on a low heat, starting with many small bubbles.
After cooking, I start to see big bubbles, and when I stir it, it becomes sticky and becomes a small fire.
Peanuts are poured into the syrup and stirred quickly, so that the peanuts evenly adhere to a layer of syrup.
Quickly sift in the fried corn starch and stir it quickly to make each peanut evenly coated with a layer of starch coat and let it cool.
- 300 g Raw peanuts
- 150 g Sugar
- 50 g corn starch
- 120 g Shimizu