Sugar fried chestnuts do not need to be fried, learn these 2 tricks, chestnuts are not dry nor hard, all are laughing behind the story of the food and small knowledge required materials and tools list of key materials special instructions detailed operation steps and precautions operation points and tips to explain the fragments of morning light

As the saying goes: "July starfruit August hawthorn, September chestnuts laughing haha", this is the best portrayal of chestnuts in the autumn of the golden nine silver ten. And the chestnuts eaten every year in this season are almost the freshest, and there is no need to be afraid of buying old chestnuts.

In the large and small stalls of the wet market, you can see chestnuts sold everywhere, and on the various dry goods stir-fry stalls, in addition to the traditional fried melon seeds or seasonal rock sugar gourds, the black and dull sugar fried chestnuts have also been placed, and those who have walked by can't help but buy a bag to take home and taste slowly.

This morning light will take you to make your own sugar fried chestnuts at home, as long as you learn the tips of cooking first and then roasting, tonight you may also eat the sweet and sticky grilled version of "sugar fried chestnuts"! Of course, the premise is that you have come back from the market to buy a big bag of chestnuts ^_^

<h1 class= "pgc-h-center-line" > the stories and trivia behind food</h1>

Sugar fried chestnuts in ancient times was called "sugar incense", "black Jia chestnut", as early as the Tang Dynasty after the five generations and ten kingdoms, the historical records about the Liao Dynasty have a record of sugar fried chestnuts, and the widely circulated sentence "pile of chestnuts fried deep yellow, guests to long talk about wine tasting, cold fire three more lights half-baked, shouting sugar incense in front of the door" Song Ci, is a famous sentence describing the sale of sugar fried chestnuts.

The traditional sugar fried chestnuts are the big black chestnuts and black sand together in a large iron pot stir-fried, and then sprinkled with white sugar fried until five ripe, then use an iron sieve to fish the chestnuts and black sand together, the black sand sieved away is the sugar fried chestnuts, and thus will have the reputation of "black chestnut", and this stir-frying technique has also been handed down, but most of them are replaced by machines to fry.

Speaking of chestnuts, in addition to areas such as Qianxi chestnuts and Jingdong chestnuts, there is another place you may often hear, that is, Liangxiang chestnuts, but in fact, Liangxiang itself does not produce chestnuts, it is one of the main distribution centers of chestnuts in the northern region.

What is more interesting is that when merchants buy chestnuts from Liangxiang, they will export chestnuts to Japan through the port of Tianjin, which is one of the reasons why if you travel to Japan, you will see sugar fried chestnuts called "Tianjin Sweet Chestnut", so the production and production of this Tianjin Sweet Chestnut does not have much to do with Tianjin.

<h1 class="pgc-h-center-line" > a list of required materials and tools</h1>

Chestnut × 1000 g

Corn oil × 10 g

Water × 15 g

Cotton sugar × 20 g

Table salt × 1 g

< h1 class="pgc-h-center-line" > special description of key materials</h1>

Chestnut: In China, the shape and quality of chestnuts will be different due to different varieties and regions, so we will not evaluate where chestnuts are more delicious, and when we buy chestnuts, we only need to pay attention to these aspects.

First of all, different varieties of chestnuts are not comparable in color and appearance, pick up a few chestnuts and shake them a few times, if there will be a shaking sound of empty shells inside, or the sound of flesh colliding with the shell, such chestnuts are likely to have dehydrated and hardened the flesh inside.

In addition, you can use your fingers to pinch the shell of the chestnut, the fresh quality chestnut feels strong and can not be pinched, and the poor quality or dehydrated chestnut, you can obviously feel that there is a gap between the flesh and the shell, so the chestnut should try not to buy.

Then there is the difference between good and bad chestnuts from the taste, good quality chestnuts are sweet and delicious in taste, even if cooked or roasted is not the kind of noodles and soft taste, on the contrary, it will present a hard and slippery taste, and even if the chestnuts are boiled with water, the water content is very small, eating in the mouth is a kind of sticky, fragrant, delicate meat feeling.

Corn oil: The choice of oil should try not to use animal oils such as pork, which will clump after cooling and feel very greasy; and vegetable oil does not have this problem, but it is not too much in terms of dosage, in addition to making the chestnut more oily, it can also make the shell brittle and easy to peel.

Water, cotton sugar, salt: the amount of water can make the sugar and salt completely melt, without too much; like sweet can increase the amount of sugar in moderation; salt as long as a little, use and balance the sweetness, and adjust the taste of chestnut pulp, add or not add can be decided.

<h1 class="pgc-h-center-line" > detailed operation steps and precautions</h1>

-= Step 01 =–

Pour enough water into the chestnuts, scrub the fluff on the surface of the chestnuts with both hands, and remove the dried water for later.

-= Step 02 =–

A knife with a pointed tip is used to cut an opening on the raised side of each chestnut, and if there is a chestnut of the shape like the second half of the GIF below, the opening can be opened by means of a diagonal cut.

-= Step 03 =–

Pour the cut chestnuts into the pot, add water that can not pass the chestnuts, bring the water to a boil on high heat, turn to medium heat and cook for 7-10 minutes, after cooking, fish out the chestnuts and set aside.

-= Step 04 =–

Pour salt, cotton sugar and corn oil into a bowl and stir well, add water and stir until all the sugar melts into water.

-= Step 05 =–

Pour the dried chestnuts back into the pot, pour the mixed sugar water oil into the pot, mix the chestnuts with the sugar water oil and stir until the chestnuts are all coated with sugar water oil.

-= Step 06 =–

Spread the baking sheet with baking oil paper, pour the chestnuts coated with sugar water into the baking tray and spread them flat, adjusting the openings of all the chestnuts upwards.

-= Step 07 =–

Preheat the oven at 200°C, place the baking tray in the middle of the oven and bake for 20 minutes.

-= Step 08 =–

Move the roasted chestnuts to a container covered with baking oil paper, let cool and serve.

<h1 class="pgc-h-center-line" > the main points and tips in the operation</h1>

-= Tips and Point 01 =–

After rubbing off the fluff on the surface of the chestnut with water, if you like to bite the chestnut shell with your teeth and taste the sugar on the surface at the same time, it will not have the uncomfortable taste that you bought outside, and this layer of fluff is not so friendly to our stomach.

-= Tips and Point 02 =–

When opening an opening for a chestnut, it is easy to open your own fingers, how can you avoid this problem as much as possible? First: you must first have a knife that is sharp enough; second: this knife must have a sharp head; third: you must squeeze the chestnut hard with the hand that holds the chestnut; fourth: when opening the mouth, you must use the tip of the knife to plunge into it first, and then cut it, so that the tip of the knife is fixed in the shell, and there will be no danger of sliding the knife.

-= Tips and Point 03 =–

Sweet friends can master the amount of sugar themselves, the amount of water and oil does not need too much, the amount of water can make the sugar can all melt away, the amount of oil is enough so that the surface of the chestnut can be wrapped in a layer; water is the auxiliary sugar can be wrapped in the chestnut medium, and the oil in addition to a certain extent can prevent the loss of water, but also can make the shell of the chestnut crisp when baking, making it easier to peel the shell.

-= Tips and Point 04 =–

The chestnuts that have been boiled in water first have two advantages, the first is that the chestnuts do not need to be baked in the oven for too long, so that the roasted chestnuts will not be overhydrated, resulting in a very dry taste, but a kind of noodle and soft texture; the second is that the chestnut inner skin and chestnut meat will be naturally separated from the chestnut meat after cooking, so that when you eat the chestnut shell, you can easily peel out a complete chestnut meat.

-= Tips and Point 05 =–

After spreading the chestnuts on the baking sheet, be sure to turn the opening upwards so that when the chestnut shell and chestnut flesh become baked and expanded and further cracked, there will be no chestnut "dancing" in the oven, and the sugar, water and oil on the surface of the chestnut will not collapse everywhere.

-= Tips and Point 06 =–

Although there is oil protection, you can let the roasted chestnut delay the problem of dehydration and drying of the surface, but it is only delayed, when the chestnut can not be eaten after cooling, it is best to put it in a sealed container or plastic bag to store, so as to maintain its soft and noodle, sweet taste.

<h1 class= "pgc-h-center-line" > the fragments of the morning light</h1>

At the end of each article, there will always be a long-winded and long discussion, the reason is still afraid of missing the small details and points that need attention, afraid that everyone will fail when cooking or baking with the instructions of the morning light, and I don't know if everyone has not successfully made delicious dishes or pastries under the guidance of the morning light?

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