Old vinegar peanuts
Ingredients: 300 grams of peanuts, 1 green pepper, onion half, 50 grams of red wine vinegar, 30 grams of sugar, 10 grams of oyster sauce, 30 grams of dark soy sauce, white wine, cooking oil.
Practice steps:
1, prepare peanut rice, some small head of picking out, to avoid frying the paste. Prepare half an onion, a green pepper, balsamic vinegar, soy sauce, oyster sauce, sugar. I used red wine vinegar instead of balsamic vinegar.
2, the pan is hot, hot pan cold oil pour peanut rice, with a small fire frying.
3, fry until the pan pops, peanut pieces cracked, fishing out the peanuts to control the oil, in the fried peanuts into a few drops of white wine, quickly mix well. This way the peanuts are crisp for a long time.
5, pour the old vinegar sauce into the pot, heat over low heat, cook until slightly viscous state, sheng out to prevent cooling before use.
6, onions and green peppers cut into small pieces, pour into the cooled peanut rice, pour the old vinegar sauce and mix well, soak for a while, the peanut rice tastes more flavorful, and will not be soft, still crunchy.
Summary:
1, whether it is fried peanut rice, or deep-fried peanut rice, be sure to hot pot of cold oil under the pot.
2, to determine whether the peanut rice cooked, one is to listen, peanut rice began to snap, the second is to see, some peanut rice skin because of heat cracking, but the color did not become red. Bursting sound more and more can turn off the fire.
3, fried peanut rice sprayed into some white wine mix, can let the peanut rice to maintain a very long time crispy texture.
4, the proportion of old vinegar sauce I am in accordance with 300 grams of peanut rice to do, the amount of more and then adjusted.