Today’s recipe is Chinese vinegar peanuts. You can buy peanuts in shells or buy peanut kernels without seasoning, which will save you a lot of time. Since the recipe uses a lot of Chinese black rice vinegar (Zhenjiang or Chinkiang), please eat this dish as soon as possible and try not to leave it until the next day. The color of ingredients soaked in black rice vinegar for a long time will become black and the peanuts stale. This dish can be served as an appetizer on the table or as a bar snack.
This is a recipe for Chinese vinegar peanuts, and we also have another flavor, Chinese Spicy Peanuts. The steps of these two recipes are similar, but their flavors are different. Please try both!
Tips for cooking Chinese vinegar peanuts
Let me tell you a little trick. When frying the peanuts, drain them when you see the surface of the peanuts is yellow. The retained heat in the peanuts will make them to continue to cook and darken after removing them from the oil. If you fry the peanuts to a darker color in the oil, the peanuts will become very dark while you perform the other steps.
Peanut cultivation and uses
There are more than 100 countries in the world that cultivate peanuts, including many in Asia. Peanuts are “high satiety” foods that can make you feel fuller or fuller for longer. They have high nutritional value and are rich in fat and protein. Peanuts are rich in oil. The oil extracted from peanut kernels is light yellow and transparent, and is a high-quality edible oil. In addition to oil extraction, it can also be fried, deep-fried, and boiled to make peanut crisps, as well as various candies and cakes.
Vinegar Peanuts
Equipment
- 1 wok
- 1 heat safe container for hot oil
- 1 mixing bowl
Ingredients
- 400 g raw peanuts
- 100 g red onion diced
- 100 g cucumber diced
- 35 ml Zhenjiang black vinegar or aged vinegar
- 10 ml light soy sauce
- 10 ml oyster sauce
- 4 ml salt
- 10 ml sugar
Instructions
- Prepare the ingredients. Wash them clean.
- Remove the shells from the peanuts.
- Dice the cucumber and onion.
- Prepare the sauce. Add black vinegar, soy sauce, oyster sauce, salt and sugar. Mix well. Set aside.35 ml Zhenjiang black vinegar, 10 ml light soy sauce , 10 ml oyster sauce, 4 ml salt, 10 ml sugar
- Fill your wok about 1/3 full with oil and heat it to 90°C (194º F). Reduce the heat to low and add the peanuts, stirring several times to allow the peanuts to be evenly heated.400 g raw peanuts
- After the peanut kernels float on the surface of the oil, continue to fry them on low heat for 4 minutes. When the surface of the peanut kernels turns yellow, remove them and drain the oil into a heat-safe container.
- Add the fried peanuts, onions, and cucumbers into the sauce and mix well.100 g red onion, 100 g cucumber, 400 g raw peanuts
- Transfer to bowl and serve.
Notes
Nutrition
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