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In the streets of autumn and winter, the smell of chestnuts and small stones rolling open is sweet, why do you always have to fry with small stones? Is this the key to the attractiveness of the chestnut color? Is it true that there are rumors that the sugar-fried chestnuts from roadside stalls can cause cancer if eaten with industrial paraffin wax?
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Why are chestnuts fried with stones?
Sugar roasted chestnuts are fried together with stones, just like cooking methods such as salt baking and sediment wrapping, which is one of the food preparation methods invented and passed down by the wise Chinese, and is the practical application of the solid medium heat transfer cooking process.
This can not only maintain the original taste of the raw material, lock the original aroma of the raw material, but also make it more uniformly heated. As a heat transfer medium, the small stone is heated fast and the heat transfer is also fast, which can provide and maintain the temperature required to make the chestnut texture crisp and tender, thus promoting the moisture of the chestnut to be evenly distributed in the shortest possible time, achieving the effect of concentrating the umami taste of chestnuts. Make the chestnuts sweeter, more flavorful and more fragrant.
How much sugar is the right amount of sugar to eat at a time?
There are rumors on the Internet that 6 chestnuts = 1 bowl of rice sugar fried chestnuts can not eat more otherwise the calories are too high, so how many are appropriate to eat?
From the "Chinese Food Composition Table (Sixth Edition)", it can be seen that the calories of 100 grams of cooked chestnuts are as high as 214 kcal and the carbohydrates are as high as 46 grams; while the calories of 100 grams of rice are only 116 kcal, and the carbohydrate is 25.9 grams. A small bowl of cooked rice is about 200 grams, which leads to the fact that the folklore that 6 large chestnuts = 1 bowl of rice is really not made up out of thin air.
Because chestnuts are foods with high nutrient and energy density, eating too much is very detrimental to weight control and stabilize blood sugar levels! Eating too much is not easy to digest.
In general, it is advisable to eat 5 to 10 chestnuts per day. If chestnuts are added to the meal, remember to reduce the intake of staple foods appropriately.
Sugar fried chestnuts with paraffin wax to eat more carcinogenic?
There are also rumors on the Internet that the shiny "sugar fried chestnuts" bought on the side of the road are because adding paraffin wax is easy to cause cancer, so some people are discouraged from sugar fried chestnuts.
Theoretically, if a very small number of unscrupulous traders use paraffin wax and use industrial paraffin wax, it is true that the heavy metals in it will cause health damage.
Therefore, for the sake of insurance, it is still recommended that you go to a regular business to buy chestnuts, and it is best not to buy open chestnuts, even if there is no paraffin wax, open chestnuts have other health risks.
Teach you to eat chestnuts better!
Nutrition and efficacy of chestnuts
(1) Provide sufficient heat
Chestnuts have a high carbohydrate content, which can provide higher calories to the human body and ensure the supply of basic nutrients to the body.
(2) Rich in vitamins
Chestnuts are rich in vitamin b1 and b2, and the content of vitamin B2 is at least 4 times that of rice, and it also contains natural vitamin C.
(3) Good for heart vessels
Chestnuts contain a variety of vitamins and minerals, low sodium and high potassium and partially unsaturated fatty acids, which can help prevent and improve cardiovascular diseases such as hypertension, coronary heart disease, and arteriosclerosis.
Contraindicated
People who lose weight and want to control blood sugar should not eat more, because the content of chestnut starch is high. 7 to 8 medium-sized chestnuts are close to the amount of a staple food in a meal when losing weight!
Those with spleen and stomach deficiency should not eat chestnuts raw, but should be simmered and fried.
Because of the large number of carbohydrates, diabetics who eat chestnuts need to reduce their intake of other staple foods and should stop at appropriate.
Whether eaten raw or fried, boiled and eaten, it should be chewed carefully to achieve a better tonic effect.
Although chestnuts are raised, they are too much raw, difficult to digest, too much cooked food, and easy to block the stomach and intestines.
Delicious recipes
Chestnut roast chicken
This dish
Perfect
Supplement for the weak
Royalties
Chicken thighs, chestnuts, soy sauce, dark soy sauce, sugar, cooking wine, green onions, ginger, star anise
method
1． Chicken thighs washed and cut into chunks of size suitable for the entrance, chopped green onion, sliced ginger;
2． Stir-fry the chicken in a frying pan until it is 4 ripe and then simmer into the cooking wine twice;
3． Add chestnuts, soy sauce, soy sauce and turn well;
4． Pour into an earthen pot (casserole dish), add a little water, cover the pot and simmer for 25 minutes over medium-low heat;
5． Open lid, add sugar, collect juice, sprinkle onion and out of the pan
Sugar stained chestnuts
Healing Movie "Little Forest"
The heroine makes a lot of japanese flavor dishes
One of them is the candied chestnut
Chestnuts, sugar, baking soda, red wine
1: Peel off the shell of the chestnuts, keep the inner film, wash, pour into the pot, add the water of the chestnuts and a spoonful of baking soda, stir well and let stand overnight. The film says that the purpose of this is to remove the astringency of chestnuts.
2: The next day, directly soak the chestnuts (do not pour the water), cook on low heat for half an hour.
3: Turn off the heat, use the leaky basket to pick up the cooked chestnuts, rinse with clean water, then pour into the pot and add water to the low heat to cook for half an hour, then continue to pour clean water, add new water and cook for half an hour.
4: Drain the boiled chestnuts, pick the tendons on the film (the film does not need to be removed), put the water back into the pot, add 60% of the sugar of the boiled chestnuts, continue to cook until the soup is reduced, slightly viscous, turn off the heat.
5. Pour it into jam bottles and cans while hot and store it in the refrigerator. When hoarded until winter, the taste will be more sweet and soft.
Source: Shaw Hospital
Image source: Photo.com
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