Materials:
Peanut (fried) 500g, 2 parsley, 20ml rice wine, 60ml balsamic vinegar, sugar 10g, 2g salt and 50g vegetable oil.
Exercise:
1, add a little vegetable oil to the wok (there is oil in the cold wok);
2, add peanuts, stir fry, so that peanuts are stained with oil, then turn on a small fire, reverse the spatula, and stir fry peanuts clockwise (the whole stir fry process should be circled clockwise to avoid uneven heating and local burning);
3. When the crackling sound of peanuts becomes smaller and smaller and the surface color of peanuts becomes darker, add about 20 ml of rice wine while it is hot and stir it evenly;
4. Take out the peanuts and let them cool completely; Add 2 spoonfuls of sugar and 2 grams of salt into the balsamic vinegar and stir well;
5. Put a proper amount of water in another pot and put it on the fire. At the same time, put the prepared juice into the water. After the water in the pot boils for about 2 minutes, turn off the fire, take out the juice and let it cool completely;
6. Take another bowl, add the cooled peanuts, add chopped parsley, mix the cooled juice with peanuts, stir well, and put it in the refrigerator for a while, which will taste better.
Fennel peanut
Materials:
Peanut (fresh) 200g, fennel 1 teaspoon, Heinz tomato sauce, oyster sauce 1 tablespoon, ribs sauce 1 tablespoon, onion 1 root, and 4 cloves of garlic.
Exercise:
1. Soak peanuts for 2 hours in advance. Peanuts that absorb enough water are easy to cook, and cooked peanuts taste powdery (if you don't like this taste, you don't have to soak them in advance);
2. Put the soaked peanuts in a pot and cook them for later use;
3, pot fire, add a little oil, add chopped green onion and garlic, add a spoonful of tomato sauce, oyster sauce and ribs sauce;
4. Pour in the cooked peanuts and stir well;
5. Remove the thick stems of fennel seedlings, chop the pinnate leaves, pour them into peanuts and turn them evenly;
Candied peanuts
Materials:
350g of peanuts, 0/50g of sugar/kloc-0, 50g of water.
Exercise:
1. Put the raw peanuts in the oven, bake at 150℃ for about 20 minutes (turn it a few times in the middle to heat the peanuts evenly), take it out and cool it for later use (fry it in a pot without oven);
2. Pour sugar and water into a wok, turn on a small fire, and boil the sugar into syrup; When the syrup is cooked until it is thick and big white bubbles appear, turn to low heat;
3. Pour in the cooked peanuts, stir them quickly and evenly with a wooden shovel, and turn off the fire; Dump the peanuts while they are hot and spread them out to cool (be sure to cool them thoroughly before eating, otherwise the taste will not be crisp enough).
Malt peanut candy
Materials:
350g of peanuts, 0/50g of sugar/kloc-0, 50g of water.
Exercise:
1. Put the raw peanuts in the oven, bake at 150℃ for about 20 minutes (turn it a few times in the middle to heat the peanuts evenly), take it out and cool it for later use (fry it in a pot without oven);
2. Pour sugar and water into a wok, turn on a small fire, and boil the sugar into syrup; When the syrup is cooked until it is thick and big white bubbles appear, turn to low heat;
3. Pour in the cooked peanuts, stir them quickly and evenly with a wooden shovel, and turn off the fire; Dump the peanuts while they are hot and spread them out to cool (be sure to cool them thoroughly before eating, otherwise the taste will not be crisp enough).