material
Ingredients: peanuts
Accessories: lettuce, dried incense.
Seasoning: Shanxi mature vinegar, sugar, sesame oil, soy sauce and shallots.
manufacturing method
1, stir-fry peanuts until cooked;
2. Wash and shred lettuce, dice and mince onion;
3. Add balsamic vinegar, sugar, sesame oil, soy sauce and onion to a container and mix well to make juice for later use;
4. Take a trumpet-shaped bowl, put shredded vegetables and diced fragrant stems at the bottom, add fried peanuts, and then pour in the prepared juice and mix well to serve.
Features: refreshing, crisp and delicious.
material
Ingredients: peanuts
Seasoning: vinegar, sugar.
manufacturing method
1. Wash peanuts with clean water and dry the surface moisture with kitchen paper;
2. Put oil in the pot. When the oil is cold, pour in peanuts and stir fry quickly to ensure that peanuts can be heated evenly;
3. Stir-fry the peanuts for a while after they burst, and drain the oil when the fragrance is almost cracked; (Note that peanuts are brittle only when they are cold. )
4, vinegar, soft sugar, a little salt into a flavor juice, chopped parsley;
5. Pour all the materials in step 4 into the cold peanuts and mix well.
raw material
Peanut, vinegar, sugar, salt.
working methods
1. Wash peanuts with clean water and dry the surface moisture with kitchen paper;
2. Put oil in the pot. When the oil is cold, pour in peanuts and stir fry quickly to ensure that peanuts can be heated evenly;
3. The color of peanuts changes slightly, and the fragrance also comes out. Remove peanuts and control oil immediately;
4, vinegar, sugar, a little salt into a sauce, chopped parsley;
5. Pour the prepared juice into the cold peanuts and mix well. Sprinkle with parsley powder.
raw material
Peanut 200g, aged vinegar 40g, sugar 10g, salt 2g, less water starch, a small piece of green pepper and a small piece of onion.
1. Pour oil into the wok (a little more than usual), fire, add peanuts when the oil cools, and stir fry constantly. After hearing the crackling sound, stir fry a few times and you can get out of the pot. Don't be afraid to continue frying if it's not ripe, so the peanuts will burn off.
2. Take out the peanuts and let them cool (just fried peanuts are not brittle, but they will become brittle after cooling);
3. Add vinegar, sugar and salt to the wok to boil, add a little water starch to cook for a while, and let it cool;
4. Pour the cooled mature vinegar juice on the peanuts, and add green peppers and onions for decoration.
Materials:
Ingredients: 350 grams of peanuts. Accessories: 25g green pepper, onion 15g, a little carrot. Appropriate amount of seasoning salad oil (the actual dosage is 20g), oyster sauce 20g, seafood sauce 10g, orange juice 10g, aged vinegar 10g, and sugar 20g.
Exercise:
1. Mix oyster sauce, seafood sauce, orange juice, aged vinegar and white sugar into juice, stir fry in a wok, pour salad oil, add peanuts, heat gradually, stir fry peanuts until golden brown, and take them out for later use.
2. Take a deep soup plate, put peanuts in the plate and pour in the sauce.
3. Remove the pedicels from the green and red peppers, remove the seeds and dice, peel the onions, wash and dice, wash and dice the carrots, dice the green and red peppers, dice the onions and dice the carrots and sprinkle them on peanuts. [ 1]
1. Stir-fried peanuts must be cooked with cold oil, so that the peanuts are gradually heated with the oil temperature, so that the fried peanuts will be evenly heated and the brittleness inside and outside is consistent, otherwise they will be fried outside and still raw inside.
2, peanuts can be fried more than once, and the old vinegar juice needs to be eaten and mixed now.
3. In addition, the color of peanuts will become darker after they are out of the pot. So pay attention to the heat when frying, don't fry.