Sunflower seeds are a traditional and favorite delicacy among the Slavs. In Ukraine, they are even jokingly called the "black gold of the country" because this product is very popular, and sunflower oil is exported to many countries. Not only the oil of this plant is popular, but also grains, however, few know how to fry seeds, so people prefer to buy an already fried product, and they are often inferior in quality to those that we ourselves will cook to our taste. Indeed, some people like well-fried, brownish grains, some like a little fried, almost white, some love salted ones, some like a butterfish, and some like big low-fat seeds.
So, let's look at a few ways to properly roast seeds. To begin with, no matter how we are going to prepare the future treat for use, we must rinse it. What for? Firstly, if the sunflower seeds are poured with water, garbage pops up, which must be carefully removed. Then you need to rinse the seeds with plenty of water. Rinse them in a colander or strainer, mixing thoroughly. Thus, the coloring enzyme is washed off the seeds, and when you subsequently click on this tasty food, your fingers will not turn black. After thoroughly washing the grain, you need to leave them in a colander to dry. This initial stage - washing and drying the seeds - is mandatory, no matter what the further frying of seeds.
Further, cooking methods vary - from classic, in a frying pan, to industrial - in a special drum. Let us first consider the simplest and most affordable way to prepare seeds.
So how to fry seeds in a pan? To do this, we need: a heavy cast iron skillet, a wooden spatula, a wooden bowl and a dense cotton napkin, the size of which is able to cover the bowl. The dishes are well heated over high heat, the washed and dried sunflower seeds are poured into it and immediately begin to actively and continuously mix them with a wooden spatula. After some time, the seeds will begin to crackle characteristically. Then you need to remove the pan from the stove, stirring all the same, wait a couple of minutes. Then put the container on the fire again, without stopping stirring, and wait until the seeds begin to crack again. This manipulation is repeated 3 times if you want everything to be well-fried. Of course, you need to try grains from time to time, because due to the intensity of the fire, the frying process can be faster or slower. When you find the taste suitable, sprinkle the finished product in a wooden bowl (or even better - on a spacious wooden board so that you can lay the seeds in an even layer). Cover the bowl or board with a thick cloth, so that the cooling of delicacies is by no means quick, leave it for 10 minutes.
Some people like salted beer seeds. How to fry seeds with salt? Mix washed and dried grains with coarse salt. The cooking process is similar to the previous one, but the difference is that you need to start frying on an intense fire, and then muffle it. At the end of frying, when the flame is minimal, the seeds with salt should be sprinkled with a small amount of sunflower oil and continue to fry for another two minutes, stirring vigorously. Then cover the board or bowl with a paper towel to remove excess fat, and let it cool for 20 minutes under a napkin.
If you like low-fat, dried seeds, you need to know how to roast the seeds in the oven. Preheat the oven to 200 ° C. Pour the grains onto a baking sheet, flatten. Put them in the oven for a few minutes. Take out, mix, try for preparedness. If the seeds are damp, put the product in the oven for another couple of minutes.
You can very quickly fry the seeds in the microwave. To do this, the oven is set to medium mode, and washed and dried seeds are naturally poured into non-metallic refractory dishes. Turn on for 1 minute, mix, turn on for another minute and leave to cool without opening the door.