Old Vinegar Peanuts

Ingredients:

500 grams of peanut kernels (fried), 2 coriander stalks, 20 ml of glutinous rice wine, 60 ml of balsamic vinegar, and white sugar 10 grams, 2 grams of salt, 50 grams of vegetable oil

Method:

1. Add a little vegetable oil to the wok (add oil to the cold pan);

2. Add the peanut kernels and stir-fry until the peanut kernels are coated with oil, then turn on low heat, reverse the spatula, and fry the peanut kernels in clockwise circles (the whole process of frying should be done in clockwise circles) technique to avoid uneven heating and local charring);

3. When the crackling sound of the peanut kernels becomes smaller and smaller, and the color of the surface of the peanuts becomes darker, add about 20 ml of rice wine while it is hot, and stir-fry evenly ;

4. Take out the peanut kernels and let them cool down completely; add 2 tablespoons of sugar and 2 grams of salt to the balsamic vinegar, stir evenly;

5. Remove from the pot and add an appropriate amount. Heat the water over high heat, and at the same time, put the prepared sauce in the water. Boil the water in the pot for about 2 minutes, then turn off the heat, take out the sauce, and let it cool completely;

6. Take another In a bowl, put the cooled peanut kernels, add chopped coriander, stir the cooled sauce into the peanuts, stir evenly, and refrigerate for a while for a better taste.

fennel and peanuts

Ingredients:

200 grams of peanuts (fresh), 1 small handful of fennel, appropriate amount of Heinz tomato sauce, 1 spoon of oyster sauce, pork rib sauce 1 spoon, 1 green onion, 4 cloves of garlic

Method:

1. Soak peanuts for 2 hours in advance. The peanuts that absorb enough water are easy to cook, and the cooked peanuts The rice tastes powdery (if you don’t like this texture, you don’t need to soak it in advance);

2. Put the soaked peanuts into the pot and cook until set aside;

3 , heat the pot, add a little oil, add chopped green onion and garlic, add one spoon each of tomato sauce, oyster sauce and pork ribs sauce;

4. Pour in the cooked peanuts and stir-fry evenly;

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5. Remove the thick stems of the fennel seedlings, chop the thin feathery leaves, add the peanuts and mix well;

Glaced peanuts

Ingredients:

350 grams of peanuts, 150 grams of sugar, 50 grams of water

Method:

1. Put the raw peanuts in the oven and bake at 150℃ for 20 minutes (Turn the peanuts a few times in the middle to allow the peanuts to heat evenly) Take it out and let it cool and set aside (you can also fry it in a pot without an oven);

2. Pour sugar and water into the wok and turn it on medium-low. Heat over high heat and boil the sugar until it becomes syrup; when the syrup is thickened and white bubbles appear, turn down the heat;

3. Pour in the cooked peanuts and mix quickly with a wooden spatula. Turn off the heat; pour out the peanuts while they are hot, spread them flat and let them cool (be sure to let them cool completely before eating, otherwise the texture will not be crispy enough).

Malt Peanut Candy

Ingredients:

350g peanuts, 150g sugar, 50g water

Method:

1. Put the raw peanuts in the oven and bake them at 150℃ for about 20 minutes (turn them a few times in the middle to let the peanuts heat evenly), take them out and let them cool and set aside (you can also fry them in a pot without an oven) ;

2. Pour sugar and water into the wok, heat over medium-low heat, and melt the sugar until it becomes syrup; when the syrup is thickened and white bubbles appear, turn down the heat to low. ;

3. Pour in the cooked peanuts and mix them quickly with a wooden spatula and turn off the heat; pour out the peanuts while they are hot, spread them flat and let them cool (be sure to let them cool completely before eating, otherwise the taste will be bad) Not crunchy enough).