This peanut has a sour taste and a sweet aftertaste. Whether it is a cold dish or a porridge in the morning, you can fry the peanuts in the morning and pour in the morning with a good vinegar. Speaking of fried peanuts, it’s just awkward. I didn’t master the essentials until a few days ago. It’s not fried, it’s a very hard taste. So I found it on the Internet and practiced it several times. Now I’m completely out of school. Ha ha.
Peanuts are put into the basket and chilled in the cold water.
Pour the oil in the pot, the oil does not need too much (because the peanuts do not absorb oil during the frying process), the cool oil is put into the peanuts (the peanuts outside are still wet, it doesn't matter). Stir-fry, stir-fry, one or two shells burst open, and speed up the action of frying, it is true that peanuts have aroma, and the broken peanuts look a little discolored (the whole process takes about 5 minutes).
Turn off the fire, sprinkle a little high-alcoholic liquor, fry a few times out of the pan, cool it will be very crispy and cool after the seal.
The coriander and garlic are cut well, and the balsamic vinegar and the savory savory are about 4:1.
Put the cold peanuts in the dish, add the coriander garlic and pickle, pour in the seasoning, and eat immediately. (Currently eat now, pour the seasoning before eating, otherwise the peanuts will not be crispy in the vinegar for a long time.)