Late autumn, the season when chestnuts are on the market
Fresh and sweet and sticky ~~
Some people say that although chestnuts are the king of dried fruits, in addition to the sugar fried chestnuts sold on the street, others would rather not eat them than buy chestnuts, because it is too difficult to peel the shell, especially the inner membrane, and it is not clean until the hand hurts.
In fact, there are tips for peeling chestnut shells, and the raw and cooked tubes can be easily and quickly removed from the chestnut kernels, and they are smooth and complete without sticky skin.
One. Raw chestnuts, peel off the shell and soak them for a while
Wash the chestnuts, use the tip of the scissors, and gently cut a cross cut on the bulging side.
Add water to a small pot, bring to a boil, turn off the heat, and then pour in the well-opened chestnuts while hot.
Cover and soak until the water is not hot, about seven or eight minutes, you can take out the easy peeling, each smooth and complete.
When it is all peeled up in the heat, the chestnut kernels are packed in separate pieces and frozen in the refrigerator.
In the winter, it is still the same, and you can make chestnut roast chicken, chestnut porridge, chestnut cake and so on at any time.
Piping hot water can make the chestnut shell soften rapidly, and a long soaking time can also allow the inner membrane to completely detach from the pulp, but it will not be blanched.
Two. Home version, sugar fried chestnuts
From autumn to mid-winter, the streets will increasingly increase the sweet smell of sugar fried chestnuts and roasted sweet potatoes, and the impression is cold to warm standard.
Of course, you can also simply make your own sugar and fry chestnuts at home, ten minutes, lift the lid of the pot, and fry the openings one by one to smile at you.
Chestnuts, potassium content is more than 2 times that of bananas, but also rich in vitamin B2, help to strengthen the spleen and stomach, qi and strong muscles.
Place the washed chestnuts on the chestnut clips one by one and press to cut out a cross opening.
Then lay the treated chestnut flat in a small non-stick electric pot with the incisions all facing upwards.
Add a little cooking oil, a large spoonful of white sugar, pour in the chestnut water and cover and simmer for ten minutes.
Until there is no water in the pot, after drying, open the lid, that is, automatically fry the open sugar chestnuts.
Tips:
The chestnuts are fried in homemade sugar and can be eaten in the open, so be sure to wash them in advance to remove the floating hairs and dust of the chestnuts.
It should be made in a non-stick pan, or a rice cooker, in case the sugar juice is dried and the bottom of the pot is sticky, or without sugar, the natural sweetness of the chestnuts is enough.
Also, the chestnuts are selected to buy full and insect-free, and the dry and dull ones are generally not fresh.