Autumn is coming and the chestnuts are ripe. Chestnut is a food with high nutritional value, rich in starch, carotene, vitamins, protein, fat and other nutrients, which is beneficial to strengthen the spleen and kidney, and prolong life. And my favorite chestnut delicacy is the sugar-fried chestnuts, which are soft and sweet, and addictive. However, the process of peeling chestnuts is a troublesome task, the shell is thick and hard, and there is a thin layer of skin stuck to the chestnut kernels inside.
Today I'm going to share with you a trick to peel out complete chestnut kernels easily and quickly with just one cap. First, we need to prepare some fresh chestnuts. Choose chestnuts with a fluffy surface so that their freshness is guaranteed. Put the chestnuts in a large basin, pour in an appropriate amount of water, add a large spoonful of table salt and stir well, and soak for half an hour. Soaking chestnuts in light salt water can be sterilized and disinfected, removing impurities and dust from the surface.
In addition, after soaking, the chestnut will absorb some moisture, and the chestnut shell and the thin skin inside will become soft and easier to peel. Next, scrub off the fluff on the surface of the chestnut by hand, rinse it with clean water, drain it and set aside. Now I'm going to share two tips for peeling chestnuts. The first trick is to use a knife to cut off the bottom of the chestnut. The bottom is the thickest and hardest part of the chestnut shell, and it is easy to stick with the chestnut kernel.
After cutting off the bottom, it is easier to peel off the shell. Put the chestnuts cut at the bottom into a pot, add an appropriate amount of water, bring to a boil on high heat and continue to cook for 2 minutes. Then fish out the chestnut and soak it in cold water, peel the shell while hot, and you can easily peel out the whole chestnut kernel. The second trick is to use a cap. Find a relatively large cap, the pulsating cap is the most suitable. Place the chestnut on the cap and make a cross on the chestnut with a kitchen knife.
Why use bottle caps? Because cutting chestnuts directly is easy to slide, while bottle caps can hold chestnuts in place. Spread the crossed chestnuts on the steamer, add water to a boil, put the steamer in the pot, cover and steam for 3 minutes. During the steaming process, the chestnut expands when heated, and the incision will split, so that the shell can be quickly peeled and the whole chestnut kernel can be removed, and the thin skin inside will not stick.
The peeled chestnut kernels can be put in a crisper bag, sealed and frozen in the refrigerator. In this way, even after a year, the chestnut kernels are still fresh and delicious. In addition to sugar-fried chestnuts, chestnuts can also be used for stir-frying, stewing, stews, soups, canned food, wine, and vinegar. Some regions even use chestnut as a substitute for food. When chestnuts were on the market, the price was cheap, only 5 yuan a pound, and friends who liked it could buy more to save.
Freeze in the refrigerator and take as you go. Finally, I would like to share with you a delicious recipe for roast chestnut chicken. First, peel the chestnut shell and remove the chestnut kernels for later use. Chop the chicken thighs into small pieces and wash them with water. Then add salt, light soy sauce, cooking wine, pepper, grab and mix evenly for 10 minutes. Slice the ginger, chop the garlic and cut the green onion into pieces.
Heat the oil, add ginger, garlic and green onion and stir-fry until fragrant, pour in the marinated chicken thighs and fry over low heat until golden brown. Pour in cooking wine to remove fishiness, add rock sugar and stir-fry to make the sugar colored. Next, add an appropriate amount of light soy sauce, dark soy sauce and oyster sauce, stir-fry well. Add the soy sauce and stir-fry until fragrant, pour in the chestnuts and stir-fry for a while. Finally, pour in enough boiling water and simmer for 20 minutes over low heat. Add an appropriate amount of salt and pepper, turn to high heat to collect the juice, sprinkle with chopped green onion.
The aroma and texture of chestnut roast chicken will whet your appetite. I hope you enjoy this little trick of peeling chestnuts and the method of roasting chicken with chestnuts. If you think it is useful to you, please collect, like, comment, retweet, follow, let more people see, let's learn together. Thank you all for your support and see you next time!