Old Vinegar Peanuts

Name: Old Vinegar Peanuts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Peanuts; 1/2 pot oil; 3 tablespoons Balsamic vinegar; 1.5 tablespoons Sugar; a little salt; Some Liquor above 50 degrees

by Eyebrow

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Deep-fried peanuts are a common dish that goes with alcohol, and my family often makes them. Every time my husband comes home, I will accompany my husband to drink a glass of beer, a sip of beer, and a pinch of peanuts. Although there is no good dish, it is a laid-back meal. cozy. Sometimes I want to change my taste, and occasionally go out to eat, so I ran into old vinegar peanuts.
Laocu peanuts are traditional Han nationality dishes in Shanxi Province. They belong to the cold dishes of the cuisine. The main ingredients are peanuts, vinegar, and coriander. The classic side dishes with wine are well received by the public. The taste is sour, salty, crispy peanuts and refreshing sweet and sour juice, which has a unique flavor. But no matter what food arrives in Shanghai, it will always incorporate some Shanghai flavors—sweet, but it suits our tastes, so I thought about making it myself.
The most important process of old vinegar peanuts is to fry the peanuts, and then mix the juice and mix it. It's not too difficult. But there is a problem here. Everyone knows that fried food is afraid of moisture and will become soft and not crispy when it encounters water. In order to solve this problem, I found a lot of information on the Internet, read a lot of recipes, and finally concluded-pour the white wine, the white wine will make the fried peanuts more crispy.
It is said that the peanuts have just been fried because the temperature is very high. When the high liquor is poured into contact with the flowers, the moisture on the surface of the peanuts will also be taken away, so it will be more crispy.

Ingredients

250g Peanuts
1/2 pot Oil
3 tablespoons Balsamic Vinegar
1.5 tablespoons Sugar
a little Salt
Some Liquor Above 50 Degrees

Old Vinegar Peanuts

1. Remove the broken peanuts, clean the floating ash, and dry the surface moisture. Fry the peanuts in a cold pan with cold oil and fry the peanuts over a low heat. Stir the peanuts with a spatula from time to time to heat the peanuts evenly.

2. Slowly the peanuts will make a "crackling" popping sound. When the noise becomes smaller, the peanuts' skin should be almost bursting. You can taste it without scent (the peanuts are soft at this time, wait for it) It will become crisp when cooled), drain the oil with a colander, pour the white wine in portions, and stir evenly.

3. Add a spoon of oil, balsamic vinegar, sugar, and salt to the pot, pour some boiling water and boil

4. Stir while boiling, cook until most of the water evaporates and the vinegar and sugar become a thin syrup. Pour in the fried peanuts and stir evenly.

5. Serve on the table.

Tips:
1 The vinegar is best to use old vinegar, I don't have one, so I used Zhenjiang vinegar.
2 Keep your eyes on the fried peanuts. It is easy to fry. Don't wait until the peanuts are crispy before removing them. The remaining temperature will make the peanuts batter.
3 Pour in the high-grade liquor while it is hot and stir evenly, and don't pour too much.
4 Regarding the sauce, I boiled it into a syrupy shape. It should be thinner and not too thick. I once boiled it too thick and made the peanuts stick together. Some people add water and starch to thicken, then just cook until saccharification, no need to boil the syrup.