As the footsteps of late autumn grew heavier, a chill accompanied by the trembling of golden leaves on the treetops quietly swept over the busy city. Pedestrians on the street wrapped up their clothes and walked hurriedly, as if they were escaping the sudden coolness. "One autumn rain and one cold, ten autumn rains must wear cotton", the proverb circulating in the market seems to remind everyone that the bitter cold of winter is already on the way.
I flipped through the calendar on my desk, and the bright red word "frostfall" jumped into my eyes. Frost falls, the turning point of the year when the cold weather becomes stronger, it heralds the end of autumn and the beginning of winter. The temperature difference between day and night widens, the chill of morning and evening cuts the skin like ice, and the dryness of autumn also becomes especially obvious in the alternation of seasons, making people's coughing and the sound of dead leaves crumbling into a different autumn music.
That day, my girlfriend and I strolled down the boulevard and enjoyed this rare leisure time. Although the sun was still high, its temperature could no longer penetrate the layers of withered yellow leaves. We witnessed people put on thick coats, felt the aroma of sugar-fried chestnuts wafting from the street corner, and listened to the sound of enthusiasm and vitality of selling, I couldn't help but run to buy two catties, the hot chestnuts were like a little warm sunshine, warming the cold palms.
The cheeks flushed by the autumn wind and the hands trembling from the cold seem to be injected with a warm current when they taste the sweet chestnuts. In the streets and alleys, the caramel-like aroma permeates the streets, arousing people's cravings for food. When the weather is cold, the city's fried food stalls are also lively, and the crispy sounds of various melon seeds, peanuts, chestnuts and stick rice flowers are intertwined into an autumn symphony.
Chestnuts, in particular, have won the favor of people with their soft and glutinous sweet flavor. Sitting around the fireplace in the cold wind, sharing these nourishing products as a family is undoubtedly one of Zui's warm scenes this season. Not only that, chestnuts are also known as the "dried fruit" of autumn and winter. It is highly nutritious and rich in protein, vitamins and minerals. Proper consumption can strengthen tendons, strengthen the spleen, and nourish yin.
At home, I always like to add a handful of chestnuts next to the hot pot. They tumble in the soup, absorbing the essence of the broth, becoming fuller and more elastic. Whenever I pick up a hot chestnut with chopsticks and gently break open the burnt shell, it reveals the pink flesh inside, exuding a faint sweet taste, which always makes people can't help but take a bite after bite.
When the cold air becomes a regular every morning, I know it's time to make a steaming pot of chestnut chicken soup again. This home-like soup not only dispels the autumn chill, but also nourishes the body and mind. The process of making chestnut chicken soup is easy and fun, and each preparation is a tribute to traditional recipes.
First of all, fresh chestnuts need to be processed to make them easier to peel. Cook them in boiling water for a while, and once the water cools, the inner skin can be easily peeled off. After the chicken is washed and cut into pieces, I rinse it repeatedly with water until it is clear of foam. Then, put the chicken pieces in a pot with ginger slices and green onion slices and stir-fry until the meat is tight and all the blood foam on the surface is removed.
Next, transfer the stir-fried ingredients to a casserole, add plenty of warm water, bring to a boil over high heat, and then reduce the heat to a low heat and simmer. In this process, red dates and wolfberries also need to be prepared in advance. After about an hour, when the soup is rich and the chicken is crispy, it's a good time to add the chestnuts and accessories. Cook for another 20 minutes, and a pot of chestnut chicken soup with all the color and flavor is complete.
The moment the fire is turned off, the house is filled with a mouth-watering aroma. Every bite of the soup makes people feel the deliciousness of the chicken and the glutinous flour of the chestnuts, as if it can instantly warm every cell. Such a delicacy has undoubtedly become an indispensable family feast during the change of seasons.
Pick chestnuts
When the autumn breeze is cool, all kinds of chestnuts on the market have become treasures that people compete to buy. However, there are a few tips that are especially important when choosing these tiny nuts. A casual gesture or a slight nuance can often make the difference between a bag of sweet, soft and glutinous delicacies or a pile of stone-hard and wax-chewing disappointment.
I usually start by gently pinching the shell of a chestnut with my thumb and forefinger. Those that are hard and not easy to deform are most likely a symbol of the full fruit inside and the flesh is firm, on the contrary, those that are flattened when pinched are mostly empty inside, or have long been dried WeiSuo. Next, I would put my nose close to the chestnut and smell it. Fresh, high-quality chestnuts will give off a strong natural woody aroma and should be avoided if they smell of chemicals.
In addition, the choice of chestnuts should also be paid attention to their shape and color. In general, chestnuts with a semi-circular shape and a flat side receive plenty of sunlight and tend to taste better because of the uniform distribution of nutrients during growth. Aged chestnuts that are dull in color and borderline to chocolate can mean a loss of quality. Fresh chestnuts are usually bright in color with a thin layer of white hair.
Roast chicken with chestnuts
When the golden leaves paved the path, the kitchen was filled with the aroma of appetizing chestnut roast chicken. This golden-colored, full-flavoured dish is a home-cooked delicacy in autumn and winter. Once the ingredients were ready, the dishes were ready, and everything was ready, I began a trip on the tip of my tongue.
Fresh chicken is carefully cleaned and chopped into small pieces, served with ginger, garlic, green pepper rings and pre-peeled chestnuts, each of which reveals how wonderful the dish will be. After heating the oil in the pan, I first add the ginger pieces and stir-fry until the aroma is overflowing, and then add the chicken pieces to the pan and fry until golden brown on both sides. Do not add a drop of water during the frying process, and let the moisture in the chicken pieces dry naturally, which can make the meat firmer and more delicious.
Then add the chili sauce and continue to stir-fry until the chicken pieces are evenly wrapped in red oil and the color is attractive. Then the cooking wine, light soy sauce and dark soy sauce are added, and the color and seasoning are in place in one step. Then pour in the boiling water that has not covered the chicken pieces and the peeled chestnuts, cover the pot, and simmer over medium-low heat for 12 minutes. Add the garlic and green pepper rings, stir-fry evenly, and simmer for a while, and a mouth-watering chestnut roast chicken is ready to go.
The chestnut roast chicken served on the table is bright red in color, the chicken is tender and the chestnut powder is glutinous, and the aroma is tangy. Take a bite to leave a fragrance on your lips and teeth, and a bite to warm your stomach and heart. It is not only a dish, but also a comfort dish with the warmth and care of home.
Tips for quickly peeling chestnuts
After enjoying a hearty meal of chestnut roast chicken, the next step is to peel the chestnuts. Many people love chestnuts but shy away from the shelling process, worrying about the sticky inner skin and the hard-to-separate flesh. But with a few tips, chestnut peeling can also become a light-hearted activity.
First, I prepared a discarded bottle cap and put it on the cutting board. Placing the chestnuts in the cap and cutting them apart has the advantage of fixing the chestnut position, avoiding slippage, and making the cut at the same depth. The next step is the process of heating the water. Unlike the traditional way of boiling under cold water, I pour boiling hot water directly into a large basin with chestnuts. Stir with a spoon to ensure that each chestnut is heated evenly.
Chestnuts soaked in hot water are very easy to peel, and the principle of thermal expansion and cold contraction makes the flesh and skin naturally separate. Wait until the water temperature drops to no longer hot hands before peeling the shell. Not only does this save time, but it also preserves the flesh of the chestnuts intact and allows you to enjoy the flavor without getting your hands dirty. In this way, whether you eat it directly, add it to desserts, or use it in cooking, you can easily enjoy the delicious taste of chestnuts.