Old vinegar peanuts

1

Prepare raw materials.

2

Wash and chop the coriander.

3

Wash and dry the peanuts, put two spoonfuls of vegetable oil in a frying pan, and pour in the peanuts.

4

Turn on a low heat and stir with chopsticks.

5

Peanuts make a crackling sound, and the fragrance is smelled and the fire comes out.

6

Pour five tablespoons of balsamic vinegar, two tablespoons of light soy sauce into a wok, add half a tablespoon of salt, and three tablespoons of white sugar and stir until the sugar is melted.

7

The pan is slightly boiled and pour a little water starch into it to make the soup slightly thick and turn off the heat.

8

Pour the boiled soup onto the peanuts, add coriander and serve.

1. Wash the peanuts and be sure to dry them. Otherwise, oil will splash when frying and you will easily burn them. 2. When frying, use low heat to fry slowly. Don't be impatient, otherwise it will burn on the outside and grow on the inside. 3. Turn off the fire when you hear the crackling, don't turn off the fire before frying it to the desired color. That way, the residual heat of the oil will continue to fry the peanuts too hard. When frying, the color is lighter than expected, turn off the fire. 4. When making vinegar juice, put a little more white sugar to cover up the sour taste of the vinegar, otherwise it will be very sour. 5. The fried peanuts can be cooked with two drops of white wine when the heat is just turned off. The peanuts will be very crispy. 6. When putting peanuts, cool the pan and oil.