1. Add a spoonful of rice vinegar to the wok
2. Add a spoon and a half of sugar
3. Open the fire and boil, boil until the sugar melts and bubbling, add a few drops of soy sauce to mix, boil it into a viscous liquid, turn off the heat
4.
Put it into a bowl and cool thoroughly to become a sweet and sour syrup, also known as "old vinegar".
Successful old vinegar should be sweet and sour, soft, sticky in texture, and bright in color.
Generally speaking, the ratio of sugar to vinegar is 3:2, you can adjust the ratio according to your taste, sour or sweet
5.
Pour cold oil into the wok, immediately add peanuts, fry on low heat until the outer skin is brown, turn off the heat immediately, spread out and cool.
During frying, keep turning over, so that the peanuts are evenly heated and the color is consistent
6.
As shown in the figure, this is the color just after the pan. The remaining temperature after the pan will make the peanuts continue to color. If the peanuts are not made in time, the peanuts will be "over-fried", black, bitter, and inedible.
Put oil-absorbing paper on the plate to absorb the excess oil
7. Cut green peppers and onions into small cubes and put them in a bowl
8. Add fully cooled peanuts
9.
Add 6 spoons of old vinegar, 3g salt, 3g monosodium glutamate, mix well and serve.
At first, because the old vinegar is very sticky, it is not easy to stir, don’t worry, the salt will make the onions and green peppers water, and it won’t be sticky for a while
Tips:The fragrance of peanuts, the crispness of green peppers and green onions, and the sweet and sour of old vinegar, after a spoonful of it, I can't stop at all, I drool even thinking about it~!
note:
1. Frying peanuts is the key, the heat must be mastered well, frying at a small fire, turning over, and observing frequently;
2. The old vinegar must be boiled in place, if it is too thin, it won't hang at all;
3. Be sure to add green peppers and onions instead of other ingredients. These three ingredients are a perfect match, and the taste is the most authentic.
