Old Vinegar Peanuts

Name: Old Vinegar Peanuts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some peanut; Some parsley; Some garlic; A small amount Pickled peppers; Some Balsamic vinegar; Some Umami Soy Sauce

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This peanut is sour in the mouth and has a slightly sweet aftertaste. Whether it is a cold dish or as a porridge in the morning, you can fry the peanuts the first day, pour it with the vinegar in the morning, and enjoy it immediately. Speaking of fried peanuts, I am ashamed. Until a few days ago, I hadn't grasped the essentials. It was either fry, or the taste was very hard. So I found the know-how on the Internet and practiced it several times. Ha ha. "

Ingredients

Some Peanut
Some Parsley
Some Garlic
A small amount Pickled Peppers
Some Balsamic Vinegar
Some Umami Soy Sauce

Old Vinegar Peanuts

1. Put the peanuts in the basket and rinse with cold water and put them aside.

2. Pour oil in the pot without too much oil (because the peanuts do not absorb oil during the frying process), put the cold oil into the peanuts (the peanuts are still wet outside at this time, it doesn’t matter). Stir-fry on a low fire until one or two shells burst open. Speed up the frying action. The peanuts are really fragrant and the peanuts with broken shells look a little discolored (the whole process is about 5 minutes).

3. Turn off the heat, sprinkle a little high-alcohol white wine, stir-fry a few times, and it will be very crispy after cooling and then sealed and preserved.

4. Cut the coriander and garlic, and adjust the balsamic vinegar and umami soy sauce about 4:1.

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