Old vinegar peanut(lao cu hua sheng )

Old vinegar peanut

Introduction:

Production steps:

Step 1: prepare raw materials.

Step 2: wash and chop coriander.

Step 3: wash and dry the peanuts, put two spoonfuls of vegetable oil into the frying pan, and pour in the peanuts.

Step 4: keep stirring with chopsticks.

Step 5: peanuts have a crackling sound, and smell the fragrance, turn off the fire.

Step 6: pour five teaspoons vinegar, two teaspoons soy sauce, half a teaspoon salt and three teaspoons sugar into the frying pan to dissolve the sugar.

Step 7: Boil the pan slightly, pour in a little starch to make the soup slightly thick and turn off the fire.

Step 8: pour the boiled soup on the peanuts and add coriander.

Materials required:

Peanuts: right amount

Coriander: moderate

Starch: appropriate amount

Salt: right amount

Vegetable oil: right amount

Sugar: right amount

Vinegar: moderate

Soy sauce: moderate

Precautions: 1. Wash the peanuts and make sure to dry them in the air, otherwise they will be splashed with oil and easily scalded. 2. When frying, use a small fire to fry slowly. Don't be impatient, or you'll make a mess out of it. 3. Turn off the fire when you hear the crackle. Don't turn off the peanut when it's fried to the desired color. In that way, the remaining temperature of the oil will continue to fry the peanut too old. Turn off the fire when the color is lighter than expected. 4. When making vinegar, put more sugar to cover the sour taste of vinegar, otherwise it will be very sour. 5. fried peanuts can cook two drops of Baijiu when they just turn off the fire, and peanuts will be crispy. 6. When putting peanuts, cool the pot and oil.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Lao Cu Hua Sheng