1. Prepare ingredients and condiments.
2. Fried peanuts 1. Rinse the peanuts with a sieve and keep the water under control; 2. Cool the pan with less oil and add peanuts; 3. Stir patiently on low heat until the peanuts burst and change color; 4. Sprinkle a small amount of white wine or cooking wine, quickly Stir; 5. Raise the pot to a flat plate, set aside and set aside.
3. Add seasonings 1. In a cold pot, 4 tablespoons of old vinegar, 2 tablespoons of white sugar, 2 tablespoons of very fresh flavor, and a small amount of salt. Bring to a low heat and simmer until the saccharification begins, and then pour into the peanuts;
4. 2. 1 slice of spicy millet, cut half of onion skin into small square slices, 1 leaf of coriander, cut into sections, sprinkle with peanuts, and it's ok.
Tips:1. Deep-fried peanuts will be crispy only after low heat and cool, and will be kept for a long time after being dipped in vinegar. You don't need too much oil, and each peanut should be coated with oil. Don't dry fry, it will peel off. Rinse is not only for dust removal The soil can also prevent the peanut skin from being fried; the fried peanuts have a large heat and cannot be stacked. The heat can not dissipate, and will become burnt and make the taste bitter; sprinkling wine can make the peanuts crisp;
2. The ratio of vinegar and sugar is extremely fresh: 4:2:2, you can change the ratio according to your favorite taste; control the total amount to be able to dye each peanut; cold vinegar is flushed with oligoacidity, and it tastes after hot cooking Rich lubrication;
3. Spicy rice, onion and coriander are only a supporting role, so the amount should be small, otherwise it will take away the main flavor;
4. The taste of the cooked dish should be mainly crispy, slightly sweet and sour, and spicy in the mouth.
