Old Vinegar Peanut Rice is a famous flavor food around Shanxi, belonging to Jin cuisine. Frequent eating can enhance memory, brain health and anti-aging, but also can cure stomach pain, excessive stomach acid, stomach and duodenal ulcers. This dish is sweet and sour. It is made with peanuts, vinegar, sugar as well as salt.

Chinese name

Peanuts in vinegar

English name

Peanuts in vinegar

Main ingredients

Peanuts in vinegar

Classification

Home cooking

Quick

Navigation

Practice Nutritional value

Features of the dish

Ingredients

Main ingredient: peanut riceSupplement: lettuce, dried scallions

Seasoning: Shanxi old chenggong vinegar, sugar, sesame oil, soy sauce, small onions

Method of preparation

1, deep-frying the peanut rice;

2, washing and shredding lettuce, dicing scented scallions, mincing small onions;

3, taking a vessel into the balsamic vinegar, sugar, sesame oil, soy sauce, small onions stirred into juice to be used;

4, take a trumpet-shaped bowl, shredded lettuce, dried coriander diced cushion bottom, put on the fried peanuts, in the pouring of good juice mix evenly can be eaten.

Features: crisp, crunchy and delicious.

Materials

Main ingredient: peanut rice Seasoning: vinegar, sugar.

Old vinegar peanut rice

Method

1, peanut rice rinsed with water, use kitchen paper to dry the surface water;

2, the pot of oil, cold oil, then pour into the peanut rice quickly stir-fried to ensure that the peanut rice can be uniformly heated;

3, to be peanut rice has a frying sound after frying for a while, to be scented and almost are cracked when the pot to drain the oil; (Note that Oh, peanut rice to wait until after the cold will be crispy)

4, vinegar, sugar, and a little salt into the flavor of the sauce, cilantro chopped;

5, step 4 of the ingredients in all the cooled peanut rice poured into the mix can be.

Raw materials

Peanuts, vinegar, sugar, salt.

Practice

1, peanut rice rinse with water, use kitchen paper to dry the surface water;

2, the pot of oil, cold oil, then pour into the peanut rice quickly stir fry to ensure that the peanut rice can be uniformly heated;

3, until the peanut rice color slightly changed, this time the aroma also came out, and immediately peanut rice fishing oil control;

4, vinegar, sugar, and a little salt to adjust the oil;

4, vinegar, sugar, and a little salt. Sugar, and a little salt into the flavor of the juice, cilantro chopped;

5, adjusted the juice poured into the cooled peanut rice mix, sprinkle cilantro can be.

Raw materials

200g peanut rice, vinegar 40g, sugar 10g, salt 2g, water starch less, a small piece of green pepper, a small piece of onion.

1, frying pan pour oil (a little more than usual frying), open fire, cool oil into the peanut rice, keep stirring, to be heard after the crackling sound, and then stir-fry a few times can be out of the pan, don't be afraid of not cooked and then continue to stir-fry, so the peanut rice will be blurred;

Old Vinegar Peanut Rice

2, sheng out of the peanut rice, cooled (just deep-fried peanut rice is not crunchy, and will become very crispy after cooling). After cooling, it will become very crispy);

3, frying pan on the fire add vinegar, sugar, salt and boil, add a little water starch and cook for a few moments, sheng out to cool;

4, will be boiled and cooled old vinegar sauce poured on the peanuts, plus green pepper and onion can be garnished.

Materials:

Peanuts 350 grams. Accessories 25 grams of green and red pepper, 15 grams of green onions, a little carrot. Seasonings salad oil moderate (actual consumption 20 grams), 20 grams of oyster sauce, 10 grams of seafood sauce, 10 grams of orange juice, 10 grams of vinegar, 20 grams of sugar.

Practice:

1. Oyster sauce, seafood sauce, orange juice, vinegar, sugar and blend into juice, frying pan on the fire, pour salad oil, into the peanut rice, gradually heating, peanut rice fried to golden red when fish out for use.

2. Take a deeper soup plate, put the peanut rice into the plate, pour the seasoning sauce.

3. Peel the green and red bell peppers and cut them into small cubes, peel the scallions and cut them into small cubes, wash the carrots and cut them into small cubes, then sprinkle the green and red bell peppers, scallions, and carrots on the peanut rice and serve. [1]

1, fried peanut rice must be cold oil in the pot, let the peanuts with the oil temperature gradually heating, so that the fried peanut rice will be evenly heated, inside and outside the degree of crispness will be the same, otherwise it will be outside the frying scorched inside or raw.

2, peanut rice can be more fried at a time, the old vinegar sauce need to eat now mix.

3, in addition, the color of peanut rice will become slightly darker after the pot, so, when frying, pay attention to grasp the fire, don't blow up.

Nutritional value

1, often eat some peanut rice can enhance memory, brain and anti-aging.

2, the treatment of stomach pain, hyperacidity, stomach and duodenal ulcers. Every morning after gargling, eating peanut oil 2 to 4 tablespoons, served for 1 week.

3, the treatment of postpartum lack of milk. Peanut rice 60 grams, 60 grams of soybeans, pig's feet 2, together with stewed food.

4, the treatment of chronic cough. Peanut rice, jujube, honey 30 grams each, water decoction and drink soup, eating peanut rice and dates, 2 times a day.

5, cure chronic nephritis. Method 1: peanut rice with skin, jujube 60 grams, decoction tea, eating peanuts and jujube, served for a week. Method 2: 120 grams of peanut rice, 250 grams of fava beans, put into a casserole, add 3 bowls of water, micro-fire cooking, the water is now brownish-red, cloudy to serve, serve with brown sugar. Wonderful peanut rice

6, laxative. Because peanut rice is rich in high fat, laxative effect, to a certain extent, can prevent constipation, but can not eat too much, eat too much can lead to diarrhea.

7, peanuts for cough and phlegm can be used in the following ways: (1) cough phlegm asthma. With 50 grams of peanuts, 100 grams of glutinous rice, 50 grams of jujubes, add water to cook peanuts and jujubes porridge, even ate 10 to 15 days. (2) senile chronic bronchitis. Peanut meat 500 grams, 150 grams of sugar, honey, processed into sugar pickled peanut puree, served daily. (3) chronic bronchitis with emphysema. 200 grams of peanut kernels, 200 grams of walnut kernels, 100 grams of kernels, 100 grams of sweet almonds, and evenly mashed, take 20 grams of boiled eggs with rock sugar, can be cooked into four kernels of chicken congee, often served. (4) lung dry cough hemoptysis. Peanuts with 100 grams, 30 grams of black fungus, pig lungs 1, the normal method of cooking made of peanuts, fungus and pig lung soup, 1 dose per week, the score day served. (5) autumn dry cough. Peanut 50 grams (remove the tip of the head), WenHuo decoction soup, add honey 1 spoon to serve.