<p class="ql-block"><span style="font-size:22px;">自家做的花生同超市買來相比差很多</span></p><p class="ql-block"><span style="font-size:22px;">由于材料新鮮，都是當(dāng)年新鮮貨</span></p><p class="ql-block"><span style="font-size:22px;">做好后滿屋飄香，甜而不膩</span></p> <p class="ql-block"><span style="font-size:22px;">生花生從超市買回來</span></p><p class="ql-block"><span style="font-size:22px;">先用鋼燒開的開水泡洗干凈</span></p><p class="ql-block"><span style="font-size:22px;">時(shí)間不要泡太長</span></p><p class="ql-block"><span style="font-size:22px;">太陽底下曬干</span></p><p class="ql-block"><span style="font-size:22px;">用鹽炒，這樣炒出來的花生比烤箱烤要香而且好吃</span></p><p class="ql-block"><span style="font-size:22px;">當(dāng)初是用烤箱烤太老不香到丟了</span></p><p class="ql-block"><span style="font-size:22px;">用鹽炒是第二次了</span></p><p class="ql-block"><br></p><p class="ql-block"><br></p> <p class="ql-block"><span style="font-size:22px;">去殼，這個(gè)時(shí)間有點(diǎn)長</span></p> <p class="ql-block"><span style="font-size:22px;">用搟面杖壓碎（不要太碎）保持大顆粒狀態(tài)</span></p><p class="ql-block"><span style="font-size:22px;">整顆的花生一定要分成半顆的</span></p><p class="ql-block"><span style="font-size:22px;">否則后面花生糖就壓不老（當(dāng)初我就犯了錯(cuò)誤）</span></p> <p class="ql-block"><span style="font-size:22px;">熬糖</span></p><p class="ql-block"><span style="font-size:22px;">注意：水份一定要熬干</span></p><p class="ql-block"><span style="font-size:22px;">否則花生糖不會成型</span></p> <p class="ql-block"><span style="font-size:22px;">模具里要鋪好油紙?jiān)黉伾鲜彀字ヂ?lt;/span></p><p class="ql-block"><span style="font-size:22px;">以防脫盤黏住拿不出來</span></p> <p class="ql-block"><span style="font-size:22px;">還有點(diǎn)余溫時(shí)要切塊</span></p><p class="ql-block"><span style="font-size:22px;">太冷啦切片時(shí)容易碎</span></p><p class="ql-block"><br></p>