Chinese Vinegar Peanut(老醋花生米/Lao cu hua sheng) is the traditional dishes of Shanxi Province. Classic side dishes, popular with the public, fragrant crisp mouth of peanuts coupled with refreshing solution sweet and sour sauce, unique flavor.
To cook vinegar peanuts, the peanutsare quickly deep fried until crispy and then drizzled with a pungent vinegar dressing. The peanuts are buttery and crisp, while the vinegar adds great flavor and makes the dish more appetizing.
Peel the onions and garlic, wash and finely chop. Wash the coriander and cut into pieces 1 cm long.
For the sauce mix vinegar, sugar and soy sauce.
Peanuts and vegetable oil in a wok. Then place the wok on the stove, heat slowly with low heat. At the same time always stir, so that the peanuts do not burn. (I have a normal hearth, I switch it between level 2-4, but at the beginning you can switch to higher level, but you have to go down immediately as soon as the oil boils easily. ) "
The peanuts are boiled in 15 - 20 minutes.
Peel the peanuts out of the oil with the foam spoon. Place in a plate covered with kitchen paper.
Allow the peanuts to cool, then mix with the sauce. Spring onion and the coriander on it.
1 hour in the refrigerator (can be omitted, but tasted better)
When cooking, one must always pay attention. I check the peanuts with these 3 factors:
Color: The skin of the peanuts is dark red.
Scent: like fried peanuts
Taste: no longer raw, even a bit crispy