400g red peanut kernel

Seasoning: 300 grams of vinegar.

White sugar, sesame oil, soy sauce, shallots, etc.

Methods/steps

1, stir-fry peanuts;

2. Wash and shred lettuce, dice and chop shallots;

3. Add balsamic vinegar, sugar, sesame oil, soy sauce and shallots into a container and mix well to make juice for later use;

4. Pour the oil into the wok, pour the peanuts when the oil is still cold, and stir fry with a spatula to ensure that the peanuts are evenly heated. When the skin changes slightly and smells, you can take it out. You can also tell by the sound. If there is a beep, it is likely to become mushy. If you still find it difficult to grasp, you can pinch a peanut, peel and pulp with your hands.

5. Take a trumpet-shaped bowl with shredded lettuce and diced fragrant dried fruit at the bottom, put the fried peanuts on it, then pour in the prepared juice and mix well to serve.

6. Add minced chives, minced coriander, minced onion, diced cucumber and prepared flavor juice into the cooled peanuts, and stir well to serve.

Matters needing attention

Never put salt when making; When choosing a container, choose a glass container, and the bottle should be clean and dry; Store in a dark place.

Half a catty of raw peanuts with skins, half a catty of high-quality vinegar (you must choose brewing vinegar instead of concocting vinegar), and a sealable container. Wash peanuts, dry them, put them in vinegar and soak them for 7 days (you can eat them after 7 days, but you can soak them for more than 7 days, the longer the better).

After soaking, you can continue to soak in vinegar, or you can take the peanuts out and dry them for preservation.