You will need
- - raw seeds;
- - pan;
- - water.
Take raw seeds. Select of them are average in size. Place in a colander. Rinse with cold running water. Be sure to rinse the seeds with dirt, remove all sorts of debris. Pan or baking good glow. It is best to fry in a cast iron skillet. Put the prepared product, add salt. Mix everything and put in the oven. You can sprinkle sunflower seeds or sunflower oil to fry them on a pre-oiled pan.
Pour into the pan half a Cup of water to seeds was poparilis and a little swollen. Fry them for 5-10 minutes. The water starts to evaporate and the seeds will POWERCIAT. When roasting in the oven, they are dried a bit first, then the roasting process. Stir often, remove the remaining debris. If there was a pleasant smell, try sunflower seeds taste. Do this several times. Be careful they don't burn. You can get the pan out of the oven a little early, the seeds themselves are cooked through until tender. If you often cook the same quantity, to take one class, to fry on a specific pan or baking sheet, then easily determine their readiness. The grain should have a creamy color, and the flank turns the seeds brown.
When the seeds will be much to crackle, cook them for another 5-6 seconds. Turn off the oven, remove it from the pan. Pour them in a large earthenware dish. In the pan the product don't place. While it will be cool, seeds can peredaetsa. The plate is put in a cool place in the refrigerator. Properly roasted seeds are easy to salkutsa.
Never add a large number of seeds on a baking sheet or pan, otherwise it will hamper their agitation. Better fry them portions.