When eating vinegar-soaked peanuts, you first need to select the peanuts to ensure that the particles are full and there are no insect holes. After washing the peanuts with water, prepare to dry the peanuts and put them in a container, and soak them in vinegar. Because the taste will be relatively sour, it is best to add less vinegar, or add some honey to blend it.

Main ingredients

350g peanuts, 500ml rice vinegar.

Method/Steps

1. Select peanuts with plump particles and no insect holes, and wash them with clean water;

2. Dry the washed peanuts thoroughly , prepare a glass container and wash it and dry it;

3. It is best to use brewed rice vinegar to soak peanuts in vinegar (white vinegar is not suitable). Here I use tartary buckwheat vinegar, which adds more flavor. A health function.

It is best to use brewed rice vinegar to soak peanuts in vinegar

4. Put the dried peanuts into a glass bottle and add vinegar (the ratio of peanuts to vinegar is 1:1.5) , be careful not to add too much, because the peanuts will expand to a certain extent after fully absorbing the vinegar;

5. Cover the lid, store in a cool place, and you can start eating after ten days!

1. The utensils used during the operation must be kept clean and oil-free and water-free.

2. Don’t waste the vinegar used to soak peanuts. It can be used when cooking or dipping dumplings.

Notes

1. The utensils used during operation must be kept clean and oil-free and water-free.

2. Don’t waste the vinegar used to soak peanuts. It can be used when cooking or dipping dumplings.

Method 2

Ingredients

300g peanuts, 1 bell pepper, appropriate amount of Shanxi mature vinegar, appropriate amount of fresh shellfish, appropriate amount of salt, and appropriate amount of sugar.

Steps

1. Soak the peanut kernels in water in advance. I soaked them for a day.

2. Soak the peanuts and take off their red coat.

3. The mature vinegar is ready.

4. Cut the bell peppers into small circles, put them in a bowl, add the peeled peanuts, pour in old vinegar, add a little sugar and salt, pour in fresh shellfish, and let it sit for a while. Ready to eat.