In the autumn of September, chestnuts quietly appeared on people's dinner tables. It is yellow, pink, sweet, and is favored by people. Eat a few chestnuts in your spare time, full of happiness. Chestnut is one of the earliest nuts eaten in China, and it is the highest in nutrients in the world. It is rich in vitamin C, carbohydrates, riboflavin, minerals, etc., and eating some chestnuts appropriately is beneficial to the body.
How do you eat chestnuts? I believe that everyone has their own favorite way to eat, I recommend giving it to children or using it for stew. After the autumn weather is dry, the human body needs to replenish a lot of water. Eating too much sugar fried chestnuts or boiled chestnuts is too dry for children. We stewed soup with chestnuts, which are light and non-greasy, and the soup is comfortable and nutritious to drink. It is said that autumn needs to be "pasted with autumn fat", and when stewing soup, add 3 more ingredients, double the nutrition, and also lay the foundation for the upcoming winter. Today, Bao Mama will share the practice of my family, I hope it will be helpful to you.
<h1 class="pgc-h-arrow-right" data-track="3" > chestnut kelp bone broth</h1>
Ingredients required: 500 grams of pork scallops, 150 grams of chestnuts, 100 grams of kelp, 1/2 carrot, ginger, green onion, cooking wine, flour, salt
1: We first chop the pork bones into small pieces and soak them in cold water, and after about 1 hour, scrub them a few times and put them into the bowl. Pork bones can be soaked in cold water to soak the blood in the meat and bones, which greatly reduces the fishy taste.
2: Add flour and cooking wine to the pork bones, knead for a while, and rinse several times. The adsorption capacity of flour is strong, and kneading for a while can take away the impurities in the bones and meat, and the soup is delicious to drink.
3: Put the cleaned bones into the saucepan and add 1 slice of ginger to remove the fish. Pour boiling water over the bones, bring to a boil over high heat and reduce the heat to simmer. We took advantage of this time to wash the carrots and kelp. Cut the carrots into small pieces, and the kelp is soaked and cut into small pieces.
4, we cut the chestnut with scissors on the tail, so that it is easy to peel the shell when cooking.
7: Fish out the cooked chestnuts and peel off the shell after the temperature drops a little. Do not overcool, because of the principle of thermal expansion and contraction, after overlying cold water, chestnut shells and thin coats inside are more difficult to peel.
8: When the meat on the bones in the pot can be inserted with chopsticks, pour in kelp, chestnuts and carrots and simmer for 30 minutes, then simmer for 10 minutes, add some salt to taste, sprinkle some green onions and eat.
Mom Tips
This chestnut kelp soup is very simple to make, and it is delicious and not greasy to drink. When there is no appetite, when the stomach is hungry, come to a bowl, especially comfortable. Remember to pay attention to a few small details, otherwise the taste will be a little worse.
(1) The bones should not be blanched to remove fishy, 1 bubble 2 rubbing can take away most of the impurities and fishy smell. The bones are soaked in cold water, which can promote the precipitation of blood and water on the flesh and bones, avoiding the shrinkage of the meat due to the boiling water. Soak in the water to rub the impurities on the surface first, add flour and then rub it after soaking, you can remove the impurities that are precipitated.
(2) When the chestnuts are shelled, do not pass cold water after boiling. Cold water contact with chestnuts can plummet the temperature, and the chestnut shell and thin clothing are attached to the nuts, making it easier to peel off.
Tips for peeling chestnuts
Chestnuts are delicious and hard to peel, and many people give up eating this delicacy because they can't peel their shells. Bao Mom shared a few tips for everyone's reference, you can easily peel off the shell.
(1) We pick chestnuts that are full and rounded and put them in the sun for 2-3 days. The sunburned chestnut shell and the thin coat inside will detach from the nuts, and it is easy to peel off the shell by cutting a hole with scissors.
(2) We use a knife to chop the chestnuts on the cross and put them in the pot. Add 1 scoop of salt to a pan and add cold water. Bring to a boil over high heat, cook for another 3-5 minutes and remove. Wait for the chestnut to drop a little before peeling off the shell.
How to pick chestnuts?
Good quality chestnuts are also helpful for shelling, and we can pick high-quality chestnuts from the following 2 points. According to these 2 methods, the chestnuts are sweet and powdery.
(1) Look at the weight, chestnuts of the same size we choose a heavier one. The heavier chestnut nuts are plump and well-hydrated, and they are sweet and delicious to eat. On the contrary, the nuts inside the lighter chestnuts may be broken or eaten by insects.
(2) Look at the appearance, the chestnuts have round and flat, we pick the round. The round chestnut is full of flesh because it receives enough light. The flat chestnut nuts are small, the flesh is dry, and some even have a peculiar smell.
Conclusion: Chestnuts are known as the "King of a Thousand Fruits", and in autumn we use it to stew soup with bones, kelp and carrots, which are delicious and slightly sweet and nutritious. I am Bao Mama's private room 7788, an office worker who likes to tinker with meals. Every day around the stove, pots and pans and work, tired and happy. I will do my best to share my family's three meals and four seasons, provide you with reference, and also record my lost youth, and look forward to communicating with you. Cooking skills are limited, please be more inclusive, welcome to comment, like, forward.
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