Deep-Fried Crisp Peanuts, Sichuan Style

1 lb (500 g) peanuts, shelled
1 1/3 cups (200 g) cornstarch (cornflour)
2 tsp salt, or to taste
4 cups (1 litre) vegetable oil; uses about 2 eggs
3 l/2floz(100ml)

1. Place the peanuts in a sieve or colander and pour boiling water over them, stirring constantly. Then marinate in a bowl with 1 tsp salt.

2. Mix the eggs into a batter with half of the cornstarch and the remaining 1 tsp salt. Add the peanuts and coat well, then dust with the remaining cornstarch, shaking the bowl to separate the peanuts.

3. Heat the oil in a wok about 230 degrees Fahrenheit(110 degrees Celsius). Add the peanuts and deep-fry until brown. Drain well, cool, and serve.

                                   油炸花生（四川风味）

1、500克去壳的花生
2、200克玉米淀粉（面粉）
3、两勺盐或者根据口味添加
4、一升植物油，大约要用两个鸡蛋
5、100毫升水

1、将花生放入筛子或过滤器里面，用沸水过滤一遍，不停地搅拌。然后再把它及泡在一个碗里，加入一勺盐。

2、把鸡蛋与一半玉米淀粉混合在一起，加入一勺盐，然后再加入花生，充分混合后，使花生表面沾满玉米淀粉，然后慢慢摇晃碗把花生倒出来。

3、把锅里的油加热到230摄氏度，然后加入花生，炸到深棕色，最后起锅滤掉油，冷却一下，就可以上菜了。