Spending an evening with a bag of seeds is one of the favorite activities for many. Sunflower seeds not only relieve stress, cheer up and help pass the time, but also saturate the body with vitamins A, B, D and E. In recent years, sunflower seeds can be bought at any store. As a rule, they are sold there already fried. And it happens that they are not always fried successfully. But if you learn how to fry them at home, then such disappointments can be avoided. In addition, loose raw seeds are much cheaper than if they are taken in ready-made packages.
It is necessary
- - sunflower seeds;
- - a pan with a flat bottom;
- - wooden spatula.
Instructions
Step 1
In order to fry the seeds deliciously, first of all, you need to choose the right pan. For high-quality fried seeds, a solid cast-iron pan with a flat bottom is considered the best option.
Step 2
What seeds are best for frying? Large seeds are considered the most delicious. But small ones are not worth taking. First of all, pay attention to how they are stored. It is good if the seeds are in the bag away from the sun's rays. Taste a couple of seeds before buying - if you experience rancidity or bitterness, then skip them. Such seeds were stored incorrectly, which made them unusable.
Step 3
You also need to take a closer look at their appearance: the seeds should be approximately the same size and free of impurities (husk, debris). Try crushing a few with your fingers - they should be firm and full, not empty.
Step 4
If you decide to pre-rinse the seeds before frying, pour them into a colander, hold them under a stream of cool water and stir by hand to get rid of dust and debris. Once the seeds are washed, they must be dried. To do this, spread the wet seeds on a newspaper or on a towel in one layer and wait until they dry superficially.
Step 5
Place the skillet on the stove and heat it well. Then add the seeds and fry for 2-3 minutes, stirring constantly, using a wooden spatula. Remaining moisture inside the seeds after washing will prevent them from burning quickly. But once they are completely dry, reduce the temperature to medium and cook for a little longer. The total frying time depends on the variety of seeds, their size and shell thickness, but no more than 15 minutes.
Step 6
As soon as you hear a slight crackle, set the temperature low and taste the seed - it should be fried. Whether the seeds are ready can also be determined by opening one of them - the shell should open easily, and the grain should have a yellowish tint. You cannot overexpose the seeds. Once they're done, immediately remove them from the stove and pour out of the pan.
Step 7
Place them on a table or on a tray lined with a large towel and cover with the edges on top. Leave them like this for 20 minutes. Or simply pour into a wide bowl and place a few paper napkins on top of them - this will be enough for the seeds to reach the desired condition.
