Old vinegar peanuts

Overview

This peanut dish is sour in the mouth and has a slightly sweet aftertaste. It is great as a cold dish or with porridge in the morning. You can fry the peanuts the day before, pour them with the prepared vinegar in the morning, and enjoy them immediately. Speaking of fried peanuts, I feel ashamed. Until a few days ago, I had not mastered the key. Either it was burnt or the texture was very hard. So I found the trick online and practiced it several times. Now I am completely familiar with it, haha.

Tags

• cold dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• old man
• summer recipes
• father's day
• shanxi cuisine
• lose weight
• balsamic vinegar
• coriander
• fresh soy sauce
• peanuts
• pickled pepper
• garlic

Ingredients

Steps

1. 1 Place the peanuts in a basket, rinse with cold water and set aside.

   

2. 2 Pour oil into the pot, don't use too much oil (because peanuts do not absorb oil during frying), put the peanuts in cold oil (the outside of the peanuts is still wet at this time, it doesn't matter). Fry over low heat until one or two shells pop, then speed up the frying until the peanuts are fragrant and the peanuts with broken shells look a little discolored (the whole process takes about 5 minutes).

   

3. 3 Turn off the heat, sprinkle a little high-alcohol white wine, stir-fry for a few times and take it out of the pan. It will be very crispy when cooled and then sealed and stored.

   

4. 4 Chop the coriander and garlic, and mix the balsamic vinegar and light soy sauce at a ratio of about 4:1.

   

5. 5 Put the cooled peanuts in a plate, add coriander, garlic and pickled peppers, pour in the seasonings and eat immediately. (It is cooked and eaten now. Pour the seasoning before eating, otherwise the peanuts will not be crispy if they are soaked in vinegar for a long time.)