Peanuts can be made into: vinegar peanuts, delicious plum vegetable peanuts, alcoholic peanuts, refreshing soaked peanuts, amber peanuts, etc.

1. Vinegar Peanuts

First cut the red pepper, green pepper and onion into cubes. Sprinkle a little water on the surface of the peanuts and mix evenly. Pour half a pot of oil into the pot, add peanuts in cold oil, and fry over low heat until cooked through. Remove the peanuts, absorb the oil with oil-absorbing paper, then sprinkle with white wine and mix well. Add green and red pepper dices and onion dices to the peanuts and stir evenly. Add sugar, aged vinegar, balsamic vinegar and rice vinegar together and stir well. Then add a little salt and sesame oil and stir well until the sugar melts. Add peanuts and sauce together and stir well.

2. Juewei Meicai Peanuts

Pour oil into the pot, heat the oil and pour in the peanuts, stir over low heat until the skin of the peanuts is slightly yellow and then take them out. , drain the oil and set aside. Soak the pickles in water for ten minutes, squeeze out the water, pour in hot oil and fry the pickles. Leave a little base oil in the pot, add ginger slices, add appropriate amount of water, hoisin sauce, tomato sauce, oyster sauce, salt, chicken essence, and sugar until it boils and thickens. Pour in peanuts, stir-fry evenly, add pickled cabbage, and white pepper. Sesame seeds, stir well.

3. Drunkard Peanuts

Put the peanuts into clean water and soak them for one hour. Peel off the coat of soaked peanuts, drain them, and place them in the refrigerator for half an hour. Pour oil into the pot. When the oil is hot, pour the peanuts into the frying pan. The bubbles will become smaller and take them out. Then turn on the high heat and the oil temperature will rise to 60% heat. Pour in the peanuts and fry until the skin is slightly yellow. Remove and control the oil. Leave a little base oil in the pot, pour in dried Sichuan peppercorns, stir-fry star anise until fragrant, then add dried chili peppers and stir-fry for a while, add peanuts and stir-fry until cooked through.

4. Refreshingly soaked peanuts

Cut the green pepper and spicy millet into cubes, and slice the garlic and set aside. Pour the peanuts into the pressure cooker, add an appropriate amount of water, cover the lid, simmer over low heat, and then turn off the heat. Then take it out and drain the water. Pour light soy sauce, mature vinegar, white sugar, and oyster sauce into the basin, add them together and stir well, then pour in the peanuts, stir well, then add spicy millet, green pepper, garlic slices, coriander, and orange peel, stir well, and cover with a lid. Place in the refrigerator to marinate for twelve hours.

5. Amber Peanuts

Wash the peanuts in water, drain the water and set aside. Beat in 1 egg, add 4 grams of salt, 2 grams of chicken essence, and 3 grams of five spices. Mix the flour evenly and add 2 tablespoons of flour and 2 tablespoons of starch. Stir while adding flour so that each peanut is evenly coated with flour. Use a slotted spoon to filter out the excess flour. When the oil is hot, pour it into the batter. Peanuts, stir constantly with chopsticks so the peanuts don't stick together. The heat should be mastered and fried slowly so that the peanuts will become crispy.