Sugar has a protective effect on the liver, so it's best to have one or two sweet dishes in your next drink, such as making some sweet and sour peanut rice, sliced lotus root in sugar, sweet and sour fish and so on.

Materials: red skin peanut rice

Accessories: cilantro, sugar, oyster sauce, balsamic vinegar, water starch.

Practice:

1. Put salad oil in the pot, burn until the oil temperature is slightly warm, pour the peanuts into the frying pan, turn to medium-low heat and deep fry until the color of the peanut rice skin is slightly darker can be fished out to drain the oil, spread on a large plate to cool.

2. For the sweet and sour sauce, add 2 tablespoons sugar, 5 tablespoons balsamic vinegar, and 1 tablespoon oyster sauce to a frying pan and bring to a boil.

3. In the sweet and sour sauce, pour in a little water starch, boil, hook into a thin gravy out of the pan.

4. When the peanut rice is cooled and the sweet and sour sauce is cooled, sprinkle chopped cilantro on the peanut rice, then pour the sweet and sour sauce into it and toss it to serve.

While it is a very simple and homemade dish for drinking, there are still things to do to make it delicious.

1. When frying peanuts, it is best to put the peanuts into the frying pan when the oil is a little warm, and use medium-low heat, avoid high heat. So the temperature of the peanuts with the oil temperature together, medium-low fire slowly fried, there will not be the appearance of already burnt black, peanuts inside but not yet fried through the situation. If you can't control the heat, you should minimize the heat. It will take longer to fry the peanuts, but it will be easier to do so. Peanuts fried to a slightly darker color should be out of the pot, out of the pot after the residual temperature will also make the color of peanuts a little darker.

2. This sweet and sour sauce is adjusted to a little thickness, so that the sweet and sour sauce is easy to wrap the surface of the peanut rice; sweet and sour sauce with a little oyster sauce is to increase the thickness of the pouring sauce, but also can enrich the sweet and sour sauce taste; the amount of water starch must be controlled, not too thick. I use balsamic vinegar here, if you use aged vinegar, then the amount should be reduced, because the acidity of aged vinegar is stronger than balsamic vinegar.

3. Peanut rice should be cooled after frying to be crispy, so this dish needs to wait for the peanut rice and sweet and sour sauce to cool before mixing the two, and mix as you eat, otherwise the peanut rice will be soft, and the texture will not be crispy. You can put the peanut rice fried in an airtight container, sweet and sour sauce is also good to put in a plastic box in the refrigerator to keep (sweet and sour sauce do not mix too much, it is best to eat within a few days), to eat when you take out, sprinkled with chopped cilantro, poured with sweet and sour sauce can be opened to eat.