Peanut with vinegar(mi zhi lao cu hua sheng )

Peanut with vinegar

Introduction:

"Old vinegar peanut is very nutritious, and the little family can't get away from this wine and vegetables." usually, my husband likes to eat too. So he often refrigerated in the fridge, and when he eats, he gives out the old vinegar peanut which has sprinkled a little Baijiu, and the longer it is, the crispy taste.

Production steps:

Step 1: wash the peanuts and dry them in the air, cut the colored pepper into granules, finely chop the green onion, chop the garlic into powder

Step 2: cold pot cold oil into peanuts, slow fried over low heat, with non stick pot, with peanut oil, so fried peanuts do not eat oil

Third step: Sprinkle peanuts and sprinkle a little Baijiu, cool.

Step 4: four spoons of vinegar, one spoonful of soy sauce, one small spoonful of ice sugar powder (you can use white sugar, my family basically use ice sugar powder to make food, I feel that white sugar is easy to get hot), a little salt, minced garlic, mixed into vinegar

Step 5: add the color pepper

Step 6: pour the vinegar and put it in the refrigerator for better taste

Materials required:

Peanuts: 300g

Color pepper: right amount

Minced garlic: right amount

Soy sauce: moderate

Vinegar: right amount

Rock sugar powder: right amount

Salt: right amount

Peanut oil: right amount

Shallot: moderate

Note: one: cold pot cold oil peanuts, fried peanuts from inside to outside are crisp, and will not fry paste. Two: after the peanuts are blown up, spray a little Baijiu on the top, and keep the peanuts crisp for a long time. 3： After mixing the vinegar, put it in the refrigerator for a while, the taste will be more crisp and refreshing.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Mi Zhi Lao Cu Hua Sheng