Autumn is strong, and the osmanthus flowers are fragrant and chestnut yellow. Every season, X Xiaobian begins to fry chestnuts with glutinous sweet sugar on the street.
But I have a problem, always can not eat all the chestnuts at once, the next day to eat, whether it is directly eaten or warm, there is no freshly baked sweet and delicious, throw away and strange pity... Is there any way I can dispose of the remaining chestnuts?
Make a chestnut soup, or a small snack or something, and you can enjoy it! Then I found out! Oh, come and try a snack made of chestnuts
Osmanthus chestnut soup
by Hey Cow Cow
· Ingredients ·
5 chestnut |
· Excipients ·
Osmanthus | 1 teaspoon
Lotus powder | 15g
| rock sugar to taste
2 bowls of water |
· Doing ·
1. Cut the top of the raw chestnut into crosses, boil in boiling water until soft, peel and cut into small particles and set aside.
2. Add water to the pot and add rock sugar and cook until melted.
3. Add osmanthus and chestnut kernels to a boil.
4. Stir the lotus powder with a small amount of cold water, pour in the lotus powder liquid while stirring, stir until it is mushy and turn off the heat.
5. The boiled osmanthus chestnut soup is sweet and sweet, so delicious!
Yam chestnut cake
By pick up the taste of Dad
Yam | 150g
10 chestnut |
Milk | 50g
Butter | 8g
Sesame seeds | to taste
1. Peel the yam, soak in vinegar and water for 5 to 6 minutes, then cut into chunks; slice the chestnuts.
2. Bring water to a boil, add chestnuts and yam, then continue steaming for 20 minutes.
3. Stir-fry the sesame seeds over low heat until browned.
4. Pour the steamed yam into a grinder and crush it into a puree, add milk to the chestnuts and beat them into a blender.
5. Stir-fry the minced chestnuts over low heat in butter for about 3 minutes.
6. Wet your hands, take a lump of yam puree, roll into a ball and flatten it, wrap in chestnut filling and roll into a cake.
7. Just wrap in sesame seeds and make the fragrant yam chestnut cake
Pumpkin chestnut latte
By bbo complementary food kitchenette
Pumpkin | 150g
10 chestnuts |
Milk | 200ml
A little cinnamon powder |
1. Wash and peel the pumpkin, cut into small pieces, steam for 15 minutes, cook the chestnuts and cut into small pieces and set aside.
2. Heat the milk in a small cooking pan.
3. Place the steamed pumpkin and chopped chestnuts in the blender, pour in 160ml of milk and whisk into a delicate pumpkin chestnut paste. If you don't want to bother, you can beat all the milk here
4. To be more aesthetically pleasing, pour the remaining milk into the cup and whisk at low speed on the whisk. Beat into a milk foam look ~
5. Pour the milk on top of the pumpkin chestnut latte, and finally sift some cinnamon powder
Sweet soup with lilies and chestnuts
By the kitchen of The Valley of Taste
Chestnut | 400g
Cinnamon balls | 40g
Dried lilies | 40g
Yellow rock sugar | to taste
1. Soak the lilies in water for half an hour; the chestnuts cut a knife in the case, soak in boiling water for about 5 minutes, remove the shell while it is hot.
2. Wash the soaked lilies, put them in a pot, add chestnuts and cinnamon balls, bring to a boil on high heat, turn to medium-low heat and cook for 20 minutes.
3. Add the brown sugar and cook for another 5 minutes, then turn off the heat and simmer for another 3 minutes.
Cocoa powder chestnut chicken
By cocoa gourmet life
Chestnut | 180g
Honey | 2 tablespoons
Cocoa powder | 15g
1. After the chestnuts are shelled, boil in water for 30 minutes, drain and let cool.
2. Place the cooked chestnut meat in a plastic bag, crush it with a rolling pin, and then sift it.
3. Add honey to the chestnut powder to increase the viscosity, and add 5g of cocoa powder to taste.
4. Knead into a dough and roll into small balls.
5. Wrap the chestnut balls evenly with cocoa powder.
Chestnut roasted chicken wings
Chicken wings/chestnuts/shallots, ginger and garlic
Light soy sauce / dark soy sauce / salt / cooking wine
Rock sugar/star anise/pepper/oil
1. Slice the ginger and garlic and chop the green onion.
2. Cut a knife into the chestnut shell.
3. Cook in a pot on high heat for 5 minutes, then remove, cool and peel and peel.
4. Chicken wings are all in two, afraid of chopping hands can omit this step.
5. Pour a little oil into the pan, add the chicken wings and fry over medium-low heat until brownish on both sides.
6. Add ginger, garlic, peppercorns, star anise and rock sugar and sauté until fragrant.
7. Add soy sauce, soy sauce and cooking wine.
8. Pour in the appropriate amount of boiling water, pour in the chestnuts, bring to a boil on high heat, then turn to medium-low heat and simmer for about 30 minutes.
9. Season with salt when the soup is thick, sprinkle with green onion and out of the pan.
This is the most common practice, but it makes people salivate! The cut chicken wings are more tender and tender, and they are deboned without nibbling, suitable for all ages.
The chestnuts in the mouth are a fresh and sweet sauce, which is powdery and sticky after biting, and has its own sweet taste. Gourmet Jun has been completely immersed in delicious can not be withdrawn, haha!
Chestnuts are delicious, but peeling them is really troublesome, after removing the hard chestnut shell, a layer of furry chestnut skin firmly stuck to the chestnut flesh, peeling the nails sore, if you use too much force, you may not be able to get the complete chestnut meat. Yi Guojun will teach you 3 tips today, you can easily peel out the whole chestnut meat Oh ~ ~ ~
--- Brine immersion method ---
1: Bring salt to a boil in water, turn off the heat and soak the raw chestnuts directly in the salt boiled water for 5 minutes.
2, take out and cut a hole with scissors, and then peel off the skin while it is hot.
--- Microwave oven method ---
1: Wash the raw chestnuts and use a knife to make an opening on the surface.
2, chestnut into the microwave container, close the lid, open the air hole (if there is no lid, you can also use the hole of the microwave plastic wrap seal), high flame for 2-3 minutes, so that the chestnut has time to open the mouth.
3: Remove the lid or plastic wrap, add a spoonful of oil, a spoonful of sugar, stir well.
4: Cover with a lid (or new puncture plastic wrap), put it in the microwave on high heat for 2-3 minutes, you can take it out and eat.
Chestnuts can also be eaten alone, tender chicken and sweet chestnuts are paired together, and the whole dish is bright in color, rich in juice and rich in nutrition.
--- Alternating hot and cold method ---
1: Peel off the chestnut shells, then put the chestnuts with skin in boiling water and cook for 3-5 minutes.
2: Immediately after fishing out, soak in cold water for 3-5 minutes, and the chestnut skin can be easily peeled off.
Whether you want to eat crisp and sweet raw chestnuts or use chestnuts in the dish, the above 3 methods can easily peel off the round and complete chestnut meat.