The secret of Rang Gia Giong

anhheo (47)in #tasteem • 6 years ago

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The secret of Rang Gia Giong
With this unique way of roasting, your roasted dish will taste salty, sweet, crispy fragrant pepper flavor, pepper - very suitable for cold days.

The secret to roasting the crunchy fragrant top
Material:

500g peanuts
35g red pepper seeds
10g of dried chilies
13g sugar
10g chilli powder
15g ground pepper
Groundnut oil (optional)

Making:

Step 1:

Soak in warm water for 1-2 hours. After soak, peanut basket out to drain and then peel off the silk cover. Wipe the paper towel or towel dry and then pour into nylon bag, tightly closed, refrigerate to overnight. This process will help to dry back. This way to help remove the silk shell, convenient for those who are afraid to rub the outer shell but with some people love to eat peanuts skip this step.

The secret to roasting the crunchy fragrant top

Step 2:

Heat deep frying pan with oil. Stir fry on small fire and continuously stir to keep from being rubbed bottom. Fry until light yellow leaves are greasy basket baskets are lined with oil absorbent paper.

The secret to roasting the crunchy fragrant top

Step 3:

Squeeze the oil, leaving only a thin layer of the face, add the dried chilli and pepper to the aromatic island. Then lured into the sheep. Turn quickly and continuously for golden peanut seeds.

The secret to roasting the crunchy fragrant top
Step 4:

Add chili powder, salt, sugar and finally ground pepper, continue to stir until the beans and crispy crispy off the kitchen. Want to have a good taste to roast carefully, small fire and island without rest.

The secret to roasting the crunchy fragrant top
Roasted is a folk food in the family meal. You may be too familiar with roasted salted roulade but a little variation to make roasted beans more attractive also worth a try, such as roasted peanuts.

Restaurant Information

The secret of Rang Gia Giong
score
14790 Washington Ave, San Leandro, CA 94578, USA

The secret of Rang Gia Giong
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6 years ago in #tasteem by anhheo (47)

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gochuchamchi (67) 6 years ago

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