老醋花生家常做法

<div><p><strong>老醋花生的做法步驟:</strong></p><p>1 炒鍋內加入米醋一勺</p><p><img src='full/d859674403626a8dcaa4b73ff7a3f26c947f7ba5' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>2加入白糖一勺半</p><p><img src='full/a0c03c3cea9dc3de0e7525ad16c83eeedf6aa549' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>3開火熬製，熬到白糖融，冒大泡，加入幾滴老抽調色，熬成粘稠液體，關火。</p><p><img src='full/9ad5d885e5b058ac9f071f19f7a3a59ab32fb7a3' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>4盛入碗那徹底冷卻，成為糖醋將也就是所謂的老醋。成功的老醋應該酸甜柔和，質感粘稠，色澤紅亮。一般來說，糖和醋的比例是3:2，可根據自己的口味兒調整比例，酸一點或者甜一點。</p><p><img src='full/8855d284ee2d3e72de5dfba665f2c8f1a9a42cf4' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>5炒鍋裡倒入冷油，立即下花生米。小心炸至外皮呈棕黃色，立即關火，盛出鋪平冷卻。炸制時要不停翻動是花生米，受熱均勻，上色一致。</p><p><img src='full/b6d7876a8f3acb102b06a43c4def5188ae20a3bd' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>6這是剛出鍋的色澤，出鍋後餘溫還會讓花生米繼續上色，如果不及時出鍋，花生米就會，炸過頭，發黑，發苦，無法使用。在盆子裡墊上吸油紙吸去多餘的油分。</p><p><img src='full/71817b7a36a3eb821ac2b263c6334cb93d7320ce' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>7青椒和洋蔥切成小丁，放入碗中。</p><p><img src='full/f4d7895fbe6ac81abbc0562ff69da423e906cbf6' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>8加入冷卻的花生米</p><p><img src='full/9ffefda400250ae259d2075b6a91045b2621dac8' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>9加入老醋6匙，鹽3g,味精3g. 充分攪拌即可裝盤食用。一開始因為老醋很粘稠。不容易伴開，不用擔心鹽會讓洋蔥和青椒出水，一會兒就不粘了。</p><p><img src='full/000e3c8aa4cfde33202244f8d43110b56136c8a1' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p><p>10這是做完的圖片</p><p><img src='full/ad7454bece409a1e0584049e4ca4538216a6d544' img_width='320' img_height='427' alt='老醋花生家常做法' inline='0'></p></div>