Old vinegar and peanuts are the "fighter" in the home-made wine dishes. As a casual snack, it is also beautiful. To do well, there are still some small decisions. There are three main points: First, the peanuts are fried, and the oil is fried. The medium and small fires are quickly fried; the second is the preparation of the juice, the vinegar, the soy sauce, the sugar should be heated by a small fire to melt the sugar, and then cooled, the juice has a certain consistency to wrap rather than "invade" the peanut; the third is mixed The timing must be that the peanuts and the juice are cooled and mixed, otherwise the peanuts will absorb the sweet and sour sauce and become not brittle. As can be seen from the figure, the peanuts are full and oily, and there are some small vinegar juice particles on the surface, which is the perfect state. If the vinegar juice is just cold and evenly mixed, it will be very thin and easy to infiltrate. If the peanuts are hot, the water will be absorbed in an instant, the skin will wrinkle, the peanuts will be soft, and the taste will be much worse.
Wash and drain the peanuts.
Cold oil under the pot, first small fire slow fry, then turn to the fire fry, hear the dense 'smashing' sound, speed off the fire, do not scorch.
After the peanuts are drained, they are sprinkled with a little bit of high-alcohol.
Mix well quickly so that the cooled peanuts still retain a crispy taste.
White sugar, vinegar, soy sauce are heated on a small fire until the sugar melts, allowing it to cool to room temperature.
Pour over the cooled peanuts and mix well.