Delicious and Beautiful Old Vinegar Peanuts - Leave a Comment Below!

Old Vinegar Peanuts Ingredients

Peanuts, appropriate amount of oil, appropriate amount of aged vinegar, 5 spoons of sugar, 1 spoon of soy sauce, 1/4 onion, 1 green pepper, appropriate drinking water

Old Vinegar Peanuts Procedure

Step 1

Cut onion and green pepper into fingernail-sized particles and prepare. 5 spoons of vinegar, 7 spoons of sugar, 1 spoon of soy sauce and 4 spoons of water, 2 spoons of starch, to make a sugar and vinegar sauce. Regarding the sugar and vinegar sauce, the taste of each person is different, if you like sour, add more vinegar, if you like sweet, add more sugar, so when adjusting the taste, try it first

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Step 2

A small bowl of peanuts, smaller peanuts are more fragrant.

Step 3

Fry peanuts. The key is to put the peanuts into a cold pot with cold oil. Throughout the process, use a small flame, otherwise the result will be black skin peanuts and un-cooked peanuts. You must occasionally flip the peanuts during the frying process

Step 4

Fry the peanuts, remove and set aside

Step 5

Let the cooled peanuts cool down this process to make the sugar and vinegar sauce, before pouring into the pot, stir it again, because the starch will settle at the bottom. The sugar and vinegar sauce is in this slightly viscous state. If it cannot achieve a viscous state, quickly add a little starch water

Step 6

Good sugar and vinegar sauce, cool down and set aside. I cool it down with a cold water. Recommend that friends with time to make sugar and vinegar sauce, and put it in the refrigerator for a while, the taste is better

Step 7

Pour the cooled peanuts into the bowl with green pepper and onion

Step 8

After the sugar and vinegar sauce is completely cooled, pour it on and stir. The light, if you move, it will be dark, just look at it

Step 9

Sour and sweet and refreshing, perfect for drinking with food. One spoon at a time is the most exciting. Also, let's chat: Can you not use green peppers? No! Can you not use onions? No! These two are the finishing touch for this dish~