Old vinegar peanut(lao cu hua sheng )

Old vinegar peanut

Introduction:

"Old vinegar peanut is a slow and leisurely dish. Its thick sour and sweet taste reveals the spicy flavor of onion. Old vinegar peanut is a good dish for drinking. Whether you are Baijiu, wine or yellow wine or beer, we can cooperate well with old vinegar peanut. Old vinegar peanut, our nickname here is "Jingdao", a very vivid name. In our Zoucheng dialect, "Jin Dao" means "non-stop clip", and "Jin Dao" means "non-stop clip". Generally, when drinking, I like to have a plate of old vinegar peanuts. One is to accompany wine, and the other is to be "tight". But I don't know when, some uncivilized people destroyed the way of eating, and even thought of eating old vinegar peanuts with a spoon. As a matter of fact, eating with a spoon is the most refreshing way. If old vinegar peanut is called "sweet and sour peanut", it's very ambiguous. Only "old vinegar" comes directly, which is enough man. "

Production steps:

Step 1: clean the peanuts, wash and control the water.

Step 2: add enough oil to the pan, and pour peanuts when the oil is 70% hot.

Step 3: deep fry peanuts in a fine fire, reduce the crackling noise, remove the peanuts after yellowing, and control the oil for standby.

Step 4: peel and dice the onion.

Step 5: wash and chop the red pepper.

Step 6: pour 5 tbsp vinegar into a clean pan.

Step 7: add appropriate amount of refined salt.

Step 8: pour in three tbsp sugar, bring to a boil over low heat and turn off the heat.

Step 9: add 1 / 2 tbsp of delicious soy sauce.

Step 10: cool the sauce and pour in the fried peanuts.

Step 11: pour in chopped onion and red pepper, mix with sesame oil and mix well.

Materials required:

Peanuts: moderate

Onion: right amount

Red pepper: right amount

Vegetable oil: right amount

Refined salt: right amount

Vinegar: right amount

Delicious soy sauce: right amount

Sugar: right amount

Sesame oil: appropriate amount

Precautions: 1. Breathing with your mouth when cutting onions can prevent hot eyes from tearing. 2. Deep fried peanuts should be deep fried over a fine fire. When the peanuts crackle is reduced, the peanuts will be pulled out slightly yellow and become crisp after cooling. 3. The sauce of peanut with vinegar will become thick after boiling and cooling. It can be used to make peanuts and wrap them evenly.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Lao Cu Hua Sheng