First, butter peanut raw materials: 10 kg of peanuts, 300 grams of salt, 15 grams of molasses, allspice 200 grams, 200 grams of cream, hot water 3 kilograms. Method: 1. Soak the peanuts in boiling water and immediately scoop up and put them in the jar. 2. The salt, molasses, allspice, butter, etc., into the boiling water and mix well, then pour peanuts into the cylinder, stir, cover with a cloth, soak for 40 minutes, remove and dry slightly after use. 3. Put the clean yellow sand into the pan and fry it, then pour the peanuts into the pan and stir until it crackles. Take out a few grains of peanuts. If you peel easily with your hands, the ivory color of the peanuts can be used to clean the pan. Sieve off the yellow sand and cool it. Second, spiced peanut raw materials: peanuts 10 kg, salt 1 kg, 100 grams of garlic, star anise 10 grams, 10 grams of pepper, cumin 10 grams. Method: 1. Peel and grind the garlic, and prickly ash, star anise, cumin, salt, etc. together into the container, add enough water to soak all the peanuts. Then wash the washed peanuts into the water, cover and soak for 2 to 3 hours, remove and spread out to dry. 2. Put the clean sand into the pot and stir it over the fire. Pour in the dried peanuts and fry until it sounds. Use your fingers to shake the peanuts. When it is easy to peel off, use a small fire and fry for a few seconds. Bell, sieved sand is the finished product. Third, the skin peanut raw materials: peanuts 19.5 kilograms, flour 26.2 kilograms, sugar 6 kilograms, 1.35 kilograms of caramel, saccharin 7 grams, 2.3 kilograms of soy sauce, salt 13 grams, 2.5 kilograms of oil, yeast 50 grams, amount of soda ash. Method: 1. Put the sugar and salt in the sugar bowl and add water to dissolve it, then add the sugar to make sugar syrup. 2. Put a small amount of flour and yeast into a slurry with a temperature of about 30°C, turn into a slurry, pour into a cylinder or stainless steel container, pour the cold syrup into a well, cover the cylinder mouth, and wait for air bubbles to form in the slurry. Can be used to sugar. 3. Pour the peanuts into the wok and the peanuts can roll in the pan. With a spoonful of syrup, slowly pour it into a rotary pot and wait until the surface of the peanuts is pasted with a slurry and pour some flour. After a layer of icing on the surface of the peanuts, it was smashed into a scoop of slurry. After the slurry was glued to the peanuts, it was poured into a little flour. This repeated several times, the surface of the peanuts gradually thickened. Pour the flour so that peanuts do not stick to each other. 4. After all the slurry powder is finished, pour the peanut blank into another rotary pot for polishing so that the surface of the blank is smooth, and when the finger is pinched without dents, the pan can be panned. 5. Peanuts covered with powder are spread on a wooden tray and dried. 6. Place the dried peanut blank into a cylindrical wire cage and pass it through the center shaft and quickly rotate with the cage. The cage was not an oven. The peanuts were baked in a cage and heated for about 45 minutes. The surface was yellowish and the interior was ivory, ie hot. 7. Use 2.3 kg of soy sauce, 7 g of saccharin, and 2 kg of water. Add boiling amount of MSG and mix thoroughly until it is seasoned. 8. Pour the baked peanuts into the rotary pot, pour in the seasoned rice, mix well quickly, pour into the iron net cage, mix the oil with a fan and cool it, then turn it into a peanut. Face Shield,Disposable Face Shield,Medical Face Shield,Disposable Surgical Face Shield Guangzhou Aikangli Medical Technology Co., Ltd. , https://www.aikanli.com