Old vinegar peanuts

The fried peanut rice is a common wine dish, and my family often cooks it. Every time a husband comes home, he drinks a beer with his husband, he drinks a beer, he sets up a few peanuts, but it's not a good dish, but it's a nice one. Sometimes they try to change their tastes and sometimes they go out to eat. The old vinegar peanuts are traditional Han foods in Shanxi province. They belong to the same family and are mainly based on peanuts, vinegar and spices. Classic saloons are popular, tastes sour, salty, fragrance peanuts, and fresh, greasy sour sauce. But whatever food arrives in Shanghai, it always fits into a bit of Shanghai taste — sweet, but it suits our taste, so I thought about doing it myself. The most important process for old vinegar peanuts is to blow up peanut rice, and it's not hard to mix it with another juice. But there's a problem here, and we all know that the fried foods are so hot and soft. In order to solve this problem, I looked for a lot of information online, looked at a lot of recipes, and concluded by saying that white wine, white wine, makes fried peanuts more cosmopolitan. Peanut rice is said to have just been blown up because of the high temperature and to have taken the moisture from the ground when the high white wine was in contact with the flowers when they were agitated, making it more cosmopolitan。