Old vinegar peanuts for cold dishes are a favorite food for many people. They are not only very appetizing, but also rich in nutrition. They are perfect for appetizers, and the old vinegar peanuts are also very simple. We can do them at home. Let's share the practices of old vinegar peanuts for cold dishes and learn about them together.

The method of cold dish and old vinegar peanut 1 ingredients:

Peanut, green pepper, onion, coriander, edible oil, sweet and sour juice, 80g of sugar, salt, 200g of aged vinegar,100g of balsamic vinegar, 50g of soy sauce and 20g of oyster sauce.

Practice:

1, first prepare a proper amount of peanuts, put them into a large bowl, add a proper amount of water to soak them and wash them, and soak them in water for 5 minutes. Peanuts that have passed the water are not easy to fry and paste, and the color is better and more appetizing.

2. Add a little more cooking oil to the pot, cool the oil in the cold pot, pour in the drained peanuts, and fry slowly over medium heat. As the oil temperature rises, big bubbles will appear in the pot first. We will continue to fry until small bubbles appear in the pot, and then fry for about 2 minutes until the peanuts crackle. At this time, the peanuts are cooked. We will take it out and put it on oil-absorbing paper, spread it out for heat dissipation, and then dip it in with chopsticks.

When we fry peanuts, it is difficult to know how deep they are. We can throw a clove of garlic in the oil pan and fry the garlic until the surface is golden and ripe. At this time, the peanuts are basically fried. This is also a little skill I learned from the chef, and I hope it will help everyone.

3. Next, match some side dishes according to your own preferences. Wash the green pepper or cucumber, cut it into small dices, and dice the onion as well. Then put it in the fried peanuts and stir well for later use.

4, let's adjust the sweet and sour juice, the old vinegar peanuts are delicious, and the vinegar juice is very important. There is no need to put oil in the pot. Add 80g of white sugar, proper amount of salt, 200g of aged vinegar,100g of balsamic vinegar, 50g of light soy sauce and 20g of oyster sauce. Turn off the fire and let it boil until the vinegar juice becomes smooth and sticky. Then turn off the heat and let it cool for use.

5. Pour the cool sweet and sour juice on the peanuts, add a little coriander and stir well, and our old vinegar peanuts will be ready. Peanuts are covered with a layer of vinegar juice, which is sweet and sour, and the more you chew, the more delicious it is.

Method 2 of cold dish and old vinegar peanut Material:

200g of peanuts, half a cucumber, a small piece of onion, chives 1 root, coriander 1 root.

Seasoning:

2 tbsps (30ml) of mature vinegar, light soy sauce 1 tbsps (light soy sauce is optional), soft sugar 1 teaspoon (5g), salt 1 teaspoon (5g), and a little salad oil.

Practice:

1, peanuts bought from the supermarket will have a lot of dust on them. Wash them with clear water and then put them aside to drain;

2. Wash cucumbers and onions and cut them into diced pieces; Wash shallots and coriander and cut into powder;

3. Take a small bowl and add mature vinegar, soy sauce, soft sugar and salt to make a flavor juice;

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 judge by the sound. If there is a beep sound, it will probably become mushy. If you still find it difficult to grasp, you can pinch a peanut with your hand, peel and pulp.

5. Take out the fried peanuts. The peanuts that have just been fried are not brittle, and they will become very brittle after cooling;

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

Matters needing attention in frying peanuts

When frying peanuts, don't heat the oil before adding peanuts, as it is difficult to master the heat, which often makes the peanuts endogenous.

The correct way is to put the oil and peanuts at the same time, and mix well in the cold pot. After the oil is heated, the peanuts are also fried, because with the gradual warming of the oil temperature, the peanuts are evenly heated, crisp and consistent, and the appearance will be more beautiful.