Peanuts and rice
glutinous rice flour
red yeast powder
Oven version of fish skin peanuts (not fried)
Preparation of materials
Toast the peanuts in the oven at 200° for 10 minutes, being careful not to burn them.
Mix 15 grams of glutinous rice flour with a little water.
Boil 160 grams of water and sugar, stir in the glutinous rice flour syrup, stir to a translucent syrup, serve the cooked syrup to cool.
Pour some syrup over the cooled peanuts, sprinkle the glutinous rice flour on top, and shake the plate so that the peanuts are evenly coated with the glutinous rice flour.
Bake in the oven at 190° for 10 minutes.
While the oven is working, take 3 grams of glutinous rice flour and 7 grams of starch and mix it with a little water to make a paste. 190 grams of water and salt are boiling, pour in the paste and stir until it bubbles, turn off the heat and add chicken essence and red malt and mix well.
The sauce is ready.
Stir the roasted peanuts into the sauce while they are still hot, then dry in the oven.
It’s peanuts with less flour.
Bake at 200° for 20 minutes.
It’s a secondary powder coating.
Don’t use chopsticks to mix the breading, you need to shake the plate to make the breading even. Add sauce for the second coating, otherwise it will not taste good.
Try to separate the peanuts into separate baking trays, otherwise they will stick to each other, if they do, break them off quickly.