material
Ingredients: peanuts
Accessories: lettuce, dried fragrant.
Seasoning: Shanxi mature vinegar, sugar, sesame oil, soy sauce and shallots.
Production method
1, fry peanuts until cooked;
2. Wash and shred the lettuce, dice it, and mince the shallots;
3. Take a container and add balsamic vinegar, sugar, sesame oil, soy sauce and shallots, and mix well to make juice for later use;
4. Take a trumpet-shaped bowl with shredded lettuce and diced fragrant stem at the bottom, put fried peanuts on it, and then pour in the prepared juice and mix well to serve.
Features: refreshing, crisp and delicious.
material
Ingredients: peanuts
Seasoning: vinegar, sugar.
Production method
1, peanuts are rinsed with water, and the surface moisture is dried with kitchen paper;
2. Put the oil in the pot, and when the oil is cold, pour in the peanuts and stir fry quickly to ensure that the peanuts can be evenly heated;
3. Stir-fry the peanuts for a while after they explode, and drain the oil when they are fragrant and almost cracked; (Note that peanuts will not be brittle until they are cold.)
4, vinegar, soft sugar, and a little salt to make 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.
method of work
1, peanuts are rinsed with water, and the surface moisture is dried with kitchen paper;
2. Put the oil in the pot, and when the oil is cold, pour in the peanuts and stir fry quickly to ensure that the peanuts can be evenly heated;
3. When the color of peanuts changes slightly, the fragrance also comes out, and the peanuts are immediately fished out to control the oil;
4, vinegar, sugar, and a little salt into a flavor juice, chopped parsley;
5. Pour the prepared juice into the cold peanuts and mix well. Sprinkle the 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), open fire, add peanuts when the oil cools, and stir fry constantly. After hearing the crackling sound, stir fry a few times and you can go out of the wok. Don't be afraid to continue frying if you are not ripe, so the peanuts will be burnt off;
2. Take out peanuts and let them cool (peanuts that have just been fried are not brittle, but will become very brittle after cooling);
3. Add vinegar, sugar and salt to the wok and boil, add a little water starch and cook for a while, then let it cool;
4. Pour the cooled old vinegar juice on the peanuts, and add green pepper and onion to decorate.
Materials:
Ingredients: 350g peanuts. Accessories: 25g of green pepper, 0/5g of onion/kloc-,and a little carrot. Appropriate amount of seasoning salad oil (actual consumption of 20g), oyster sauce 20g, seafood sauce10g, orange juice10g, aged vinegar10g, and sugar 20g.
Practice:
1. Mix oyster sauce, seafood sauce, orange juice, aged vinegar and white sugar into juice, stir-fry the wok on fire, pour salad oil, add peanuts, heat gradually, and fry the peanuts until they are golden red, then take them out for later use.
2. Take a deep soup plate, put the peanuts in the plate and pour the seasoning juice.
3. Remove the pedicels and seeds of the green and red peppers and dice them, peel off the onions, wash and dice them, wash and dice the carrots, and sprinkle the diced green and red peppers, diced onions and diced carrots on the peanuts to serve. [ 1]
1, stir-fried peanuts must be cooked in cold oil, so that the peanuts are gradually heated with the oil temperature, so that the fried peanuts will be evenly heated and the crispness inside and outside will be consistent, otherwise they will be fried outside and still raw inside.
2, peanuts can be fried more at a time, and old vinegar juice needs to be eaten and mixed now.
3. In addition, the color of peanuts will become a little darker after they are out of the pot. Therefore, pay attention to the fire when frying, and don't fry them.