Recipe: Frosted peanut

Home Cooking Recipe: Frosted peanut


Although I am not very fond of eating sugar now, I don't think that icing sugar is the invincible taste of the world. However, every time I think about it, I still can't help but the secretion of saliva is too strong. . . . . . Small snacks exclusive to the old courts - [cream peanuts]



  1. Red skin peanuts are washed and drained, cold oil is placed in the pan, fried until discolored, and the peanut kernels are slightly open and then fished out.

  2. Put white sugar and water in the wok. The amount of water is about 1/3 of that of white sugar.

  3. When the sugar is completely dissolved, large bubbles appear on the sugar water

  4. Pour in the peanut kernels that control the dry oil, quickly turn it up, and let the pot stand and let it cool.


1. When the air is cool, try to separate each peanut. If it is stuck together, open it by hand before it is completely cool and hard. 2. In the final step, you can also mix the cooked dry starch and mix it. The white part of the peanut will be more.

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