Old-Vinegar Peanuts

老醋花生

Old-Vinegar Peanuts — Cold Dishes & SoupsShandong home cooking.

Ingredients

• raw unsalted peanuts, skin-on
• Chinese black vinegar (Zhenjiang style)
• granulated sugar
• peanut oil or neutral oil
• scallions, finely sliced (green parts only)

Instructions

1. Rinse peanuts under cold water, then soak in room-temperature water for 2 hours. Drain well and pat completely dry with paper towels. (Peanuts look plump and moist but surface is matte, not glistening.)
2. Heat oil in a wok or heavy-bottomed skillet over medium heat. Test with one peanut — it should sizzle gently and rise slowly, not pop violently. (Oil shimmers faintly; a drop of water dances and evaporates instantly.)
3. Add peanuts in a single layer. Fry gently, stirring constantly with a wooden spoon, until golden brown and fragrant — about 6–8 minutes. Transfer to a wire rack to cool completely. (Peanuts turn uniform light amber; skins begin to curl slightly.)
4. In a bowl, whisk together black vinegar, sugar, and 1 tsp cold water until sugar dissolves. Add cooled peanuts and toss gently. Marinate at room temperature for 30 minutes. (Liquid is glossy and clear, no granules visible.)
5. Drain excess liquid, then toss with scallion greens. Serve chilled or at cool room temperature. (Peanuts glisten lightly; scallions are vivid green and crisp.)