Chestnut is a common autumn food and is rich in starch, protein, vitamins, minerals, and dietary fiber. Chestnut is beneficial to replenish blood and qi, strengthen spleen and stomach, strengthen muscles and bones, anti-aging, and can also enhance immunity and prevent colds and flu. There are many ways to eat chestnuts, which can be boiled, stir-fried, roasted, stewed, and so on. Today, I want to teach you a secret method of chestnut called brown sugar chestnut. This is a very simple and delicious dessert, simple ingredients, easy to prepare, sweet and soft taste, rich in nutrition, suitable for middle-aged and elderly people.
The main ingredients of brown sugar chestnut are chestnut and brown sugar. Chestnuts should be fresh, without insect eyes or mildew. The chestnut should be washed, shelled and peeled, and cut in half or quarter. Brown sugar should be pure, without additives or preservatives. Brown sugar is an unrefined sugarcane sugar that is rich in trace elements such as iron, calcium, magnesium and vitamin B family. Brown sugar can increase the color and aroma of desserts, and can also supplement the nutrients needed by the body.
Other ingredients for brown sugar chestnut are as follows:
- Water: Water is an essential cooking ingredient. Water can increase the amount and thinness of desserts, and can also help ingredients release nutrients and flavor.
- Cinnamon: Cinnamon is a common spice. Cinnamon can increase the aroma and temperature of desserts, and can also promote blood circulation and digestion.
- Star anise: Star anise is a common spice. Star anise can increase the aroma and spiciness of desserts, and can also drive away cold and dampness and wind evil.
- Osmanthus: Osmanthus is a common flower. Osmanthus can increase the aroma and beauty of desserts, and can also clear heat and detoxify and calm the spirit.
The preparation of brown sugar chestnut is as follows:
- Prepare all the ingredients. Wash, shell and peel the chestnuts, cut them in half or quarters, and set aside in a bowl. Cut the brown sugar into small pieces or finely chopped and set aside in a bowl. Wash and dry the cinnamon, star anise and osmanthus and set aside in a bowl.
- Boil soft chestnuts. Pour water into a pot and heat over high heat. When the water is boiling, put the chestnuts in the pot and cook. Use chopsticks to constantly stir the chestnuts so that they are heated evenly. When the chestnut becomes soft and not rotten, it can be fished out and drained and placed on a plate for later use.
- Boiled brown sugar juice. Pour part of the water out of the pan, leaving a little bottom water. Turn on low heat and put the brown sugar in a pot and simmer. Stir the brown sugar constantly with a spatula to allow them to dissolve in the water. When the brown sugar turns into a thick syrup, you can add cinnamon, star anise, and osmanthus and continue to simmer. Allow the flavor of the spice to penetrate into the syrup while shrinking the moisture of the syrup.
- Mix well and remove from pan. Return the chestnuts to the pan and mix well with a spatula. Allow the chestnut to be fully coated with the taste of brown sugar juice while maintaining the integrity of the chestnut. Finish with some white sesame seeds or walnuts to add texture and nutrients. Serve the brown sugar chestnuts on a plate and enjoy.
Tips for brown sugar chestnuts:
- Cut the chestnuts in half or quarters so that they are easier to cook soft and flavorful.
- The amount of water used to cook chestnuts should be appropriate, not too much and not too little. Too much will make the chestnut thin, and too little will make the chestnut dry and hard.
- The heat of boiling brown sugar juice should be controlled, not too high or too low. Too high will make the brown sugar juice bitter, and too low will make the brown sugar juice thin.
- The amount of spices can be adjusted according to personal taste, those who like fragrant can add more spices, and those who like lighter can add less spices.
- Brown sugar chestnuts can be eaten as a dessert or snack, or served with milk or tea.