The sesame seeds are hidden in the heart of the chili pepper, and the peanuts accompany the chili peppers, and the crispy chili peppers are irresistibly delicious

Crispy chili peppers

50 grams of dried chili peppers

200g peeled peanuts

80 grams of raw sesame seeds, 40 grams of corn starch, 3 grams of salt, 3 grams of sugar

First, use scissors to cut off the pedicle of the dried chili, cut two to three more pieces according to the size of the chili, then cut the tail of the chili, mix a few times with your hands or a colander, and finally separate the chili seeds at the bottom of the bowl.

Soak the chili peppers in hot water for half an hour, the effect of soaking is to soak the chili peppers and remove some of the spiciness.

If you have ready-made ripe peanuts at home, you can take the opportunity to rest for a while, and if not, fry the peanuts while they are soaking in water. Put oil in the pot, put the peanuts in the cold oil, heat over low heat, let the peanuts and oil heat together, and stir from time to time to make it evenly heated.

Fry until the surface is slightly yellow, then you can remove the oil, and the residual residual temperature will make it cook thoroughly. If you wait until the peanuts have completely changed color before removing them, the peanuts will be overripe.

Add a pinch of salt to taste

Put 80 grams of raw white sesame seeds in a bowl, add 40 grams of cornstarch, 3 grams of salt, 3 grams of sugar, and stir well.

Boil the chili peppers, put water in the pot, take out the soaked chili peppers and put them in the pot with cold water, boil over high heat, turn to low heat and cook for 5 minutes.

Remove the chili peppers, and be sure to control the water when scooping until there is no more dripping water under the colander. After soaking and boiling, the final fried chili pepper tastes fragrant and crispy, with only a little bit of spicy taste remaining.

Pour the sesame seeds in and gently stir them repeatedly from the bottom with your hands, and the sesame seeds will automatically run into the chili peppers.

Stir well with 10 grams of egg whites and 10 grams of water, pour a small amount on top of the chili pepper several times, and then gently stir repeatedly from the bottom, and the remaining sesame seeds in the bowl will automatically dip on the outside of the chili pepper until there are no scattered sesame seeds in the bowl.

Fry the peanuts in oil until four or five percent hot, throw in a chili pepper, there are bubbles but will not float immediately, add the mixed chili, and fry it with minimal heat.

About 6-8 minutes, the sesame seeds turn slightly yellow and then remove the oil.

Once cooled, place with the peanuts that have been fried in advance.

Mix a few times, and the dish is ready.

Take a look at it, the inside and outside of the chili pepper are sticky with sesame seeds, these sesame seeds are loosely stuck together, pinch it open, it is very crispy, and it is crispy and fragrant in the mouth.