Introduction: Chestnuts are freshly on the market, are you still worried about preservation and shelling? Teach you little tricks, shelling is simple and does not hurt the hand, saving chestnuts do not grow insects without blackening.
"July starfruit August hawthorn, September chestnuts laugh haha", every year in September, the street begins to lively, chestnut fragrance, shouting and selling one after another, not lively. Speaking of chestnuts, don't underestimate this humble "little guy", it has a history of thousands of years, according to Sima Qian's "History": "Yan, Qin Qianshu chestnut ... All of them are waiting for a thousand households." The "Biography of Su Qin" also has a description of the chestnut tree: "In the south there is the rao of jieshi yanmen, and in the north there is the benefit of jujube chestnut, although the people do not make it carefully, but enough for jujube chestnuts."
Chestnuts, also called chestnuts, also known as chestnuts, chestnuts, wind chestnuts, etc., is the leader in the dried fruit industry, it is rich in protein, fat, vitamins, carotene, niacin and other nutrients and calcium, phosphorus, potassium and other minerals, known as the "king of a thousand fruits", has a good tonic effect on the human body, often eat chestnuts are very beneficial to the body.
Chestnuts are fine and sticky, sweet in taste, and have a long aftertaste, and it is the time when chestnuts are on the market from September to October every year, when the chestnuts are fresh and delicious! Although chestnuts are nutritious and delicious, many people are afraid to peel their shells. Coupled with the fact that chestnuts are a very seasonal food, after the autumn, there is no need to eat such fresh chestnuts, so many friends are worried about preserving chestnuts and peeling their shells, don't worry! Teach you the little tricks of chestnut shelling and preservation, simple and fast without hurting your hands; this way of preservation, eating and taking is particularly convenient, no bugs and no blackening:
【Tips for quick shelling】
Tip: Thermal expansion and contraction
1, washed chestnuts first processed, each chestnut has a gray head, we use a knife to cut it off.
2: Prepare a pot of water, bring to a boil over high heat, put the cut chestnuts into the pot, and fish out immediately when the water boils again.
3, after the fished chestnut control dry water cool, put into the refrigerator for 2 hours, so that after thermal expansion and contraction and then take it out, the shell will be easily detached, the inner film is also torn off, simple and fast does not hurt the hand.
【Tips for preserving chestnuts】
Chestnuts are very easy to attract insects, often only a few chestnuts are found to have insects at the beginning, and after a day or two, you will find that many chestnuts have bugs, so how to preserve them is very important. The preservation tips I want to share today are: cook the chestnuts until they are half cooked and then saved, so that when they are saved again, there will be no insects, and when they are taken out to eat, the chestnuts do not turn black and do not taste, fragrant and delicious! The specific operation is as follows:
1, selection: first of all, to choose no insect eyes, round and full, the color of the black brown chestnut.
2, cleaning: buy all the chestnuts poured into a large basin, pour water, and then add 1 spoonful of salt, repeated scrubbing, remove the dust and impurities on the surface of the chestnut, the purpose of adding salt is to remove bacteria, which will be stored for a longer time.
3, heating: add water to the pot, after the water is boiled, pour in the chestnuts, cook for about 3 to 4 minutes, cook the chestnuts until semi-cooked, and then control the dry water and dry them until they are at room temperature.
4, storage: the processed chestnuts into the plastic bag inside the tight bag mouth, put into the refrigerator freezer can be stored.
Every year in September, the chestnut will show a charming smile from the small balls full of thorns, as if to announce to people that it is ripe and ready to be picked. Friends who like to eat chestnuts, but do not love to peel the shell can try this little trick, simple and fast without hurting the hand, very practical! If you can't eat all the chestnuts at home, you can also try this little trick of preserving chestnuts, no insects, no blackening, but also no change taste, fragrant glutinous delicious! I am Xiaofeng, I like the food shared by Xiaofeng, don't forget to pay attention to the foodie Fengzi!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~