The True Recipe for Fish Skin Peanuts, Super Simple
These snacks also have regional ingredients. In Hebei Province, they usually use wheat flour, with a thicker outer shell but a very crispy texture; in Fujian Province, they use tapioca flour, with a thinner outer shell and a more fragrant flavor.
Fish Skin Peanut Ingredients:
400 grams of peanuts, 100 grams of tapioca flour, 100 grams of wheat flour, 200 grams of malt sugar (white sugar can be used as a substitute), 200 grams of water, appropriate amount of colorant (for home-made production, soy sauce can be used as a substitute), appropriate amount of edible oil.
Fish Skin Peanut Home Recipe Steps:
1. Put 20g of tapioca flour and 200g of sugar in a basin;
2. Add 200g of water and stir to make a sugar syrup and set aside;
3. Take a larger basin, clean and dry, and sprinkle an appropriate amount of mixed powder into the bottom (the mixed powder is 60% wheat flour + 40% tapioca flour)
4. Place the peanuts in a colander and pour sugar syrup on the peanuts with a spoon, ensuring all peanuts are moistened;
5. Pour the moistened peanuts into a basin lined with mixed powder;
6. Shake the basin in one direction, allowing the peanuts to rotate in the basin, the peanuts will attach to the mixed powder, repeat these three actions, the peanuts will become thicker and thicker, repeat 4 times, the peanuts will become like the picture above;
7. Shake for a while to create a polishing effect, but still some powder on the surface, which looks like silkworm cocoons, so add a little hot oil to make it more refreshing;
8. Add oil and shake again, the peanut surface will become smooth and round;
9. Preheat the oven to 200 degrees Celsius for 20 minutes; (if there is no oven, you can also deep-fry to mature);
10. This is the finished fish skin peanut, the color is a little off, but it is fragrant and crispy, and the taste is undeniable. After cooling, it can be eaten directly. To make the color darker and more uniform, proceed to the next step;
11. Pour the freshly baked, still hot peanuts into a basin and immediately pour in soy sauce (commercial practice uses colorants), stir immediately and add a little hot oil, and stir evenly, the surface will have a more glossy effect, and immediately spread out to cool; (the several actions in this step must be done quickly, while the peanuts are still hot from the oven, because the peanuts are very hot, the moisture in the sauce can evaporate completely, without affecting crispness, if the peanuts have cooled, coloring will fail)
12. Fish Skin Peanut becomes very crispy after cooling, and the taste is delicious and memorable, just like the snacks of childhood.
Tips:
- Before making, select the peanuts carefully, try to choose the same size of large and small ones.
- If using only wheat flour, add 2% baking powder to the wheat flour.
- Some traditional local snacks, such as Weird Bean and Spicy Peanut, can also be made more beautiful using this method.
