How to make millet at home is delicious and easy to peel

Make a small opening with a knife, boil boiling water, and peel off.

There are three ways to boil chestnuts and peel them, the first is boiled in boiling water; the second type of refrigeration method is a mountain; The third is boiled chestnuts in brine.

1. Boil in salted water.

Use to mark the chestnut shell on the cross, add an appropriate amount of water and salt to the pot, take out the chestnut after boiling for 5 minutes, pour out the water in the pot, and then put the chestnut into the pot and simmer for 5-10 minutes, the chestnut shell is also relatively easy to peel off.

2. Refrigeration method.

Wash the chestnut and cut it, put it in boiling water and boil it for 5 minutes, then take it out, go through cold water or put it in the refrigerator for 2 hours, and then peel it along the incision, this method mainly uses the principle of thermal expansion and cold contraction, the chestnut will shrink after being cold at high temperature, and the flesh will be separated from the shell.

3. Boiling water method.

Wash the chestnuts, mark a cross on the shell, put it in boiling water and boil for 5 minutes, then remove it, and the cross will be slightly turned up after cooking, so that it will be much easier to peel the shell.

Morphological characteristics

Chestnut is a general term for trees or shrubs in the genus Chestnut in the beech family, with about 7-9 species.

Native to temperate regions of the Northern Hemisphere, most species of chestnut trees are deciduous trees 20-40 meters tall, with only a few shrubs. The fruits of various chestnut trees are edible; Single-leafed, elliptic or oblong-elliptic, 10-30 cm long, 4-10 cm wide, margins with hairy teeth. Monoecious, the male flowers are erect inflorescences, and the female flowers are born in the total bracts alone or severally.

The nuts are encapsulated in dense spiky ground bracts, which are 5-11 cm in diameter and contain 1-7 nuts in one bract. Flowering period 5-6 months; Fruit ripening period 9 October.

The method of hot water soaking is an effective way to remove the shell and inner skin of chestnuts, including: soak the chestnuts in boiling water with a little refined salt, cover the lid for 5 minutes and then take it out and cut it; Peel the raw chestnuts and soak them in boiling water, then stir them with chopsticks, etc.; When the temperature is about to boil, immediately turn to the lowest heat to keep it high, then use a colander to take out a chestnut, quickly peel it, and it is very easy to peel it while it is hot.

If the astringent skin cannot be removed when peeling, at this time, the chestnut kernel with the astringent skin will be dropped into the boiling water again, so that after passing through the cold water, gently squeeze it with your hand and it will fall. Cut a hole in the shell of the raw chestnuts you bought with a knife and heat them in the microwave for 30 seconds, and the inside layer of clothing and meat will automatically detach. Before removing chestnuts with this method, be sure to cut the shell, otherwise it may cause a microwave**.

Safety first. > microwave oven heating method. Cut the shell of the raw chestnut with reaming scissors, put it in the microwave oven, and heat it at low temperature for 30 seconds, and the chestnut skin and meat will separate. Before using this method, you must remember to cut the chestnut shells.

One way is to cut the skin of the chestnuts and soak them in hot water for about 5 minutes, which is easy to peel. There is another way, just add a little salt water and boil for about 5-8 minutes, and then put it in the refrigerator for 1-2 hours.

Put more water in the pot, boil the water and then turn off the heat, put the chestnuts down, cover the pot, soak for 10 minutes and then take it out. A crack (small opening) is made in the shell layer with a knife on the raw chestnut, and then it can be treated with any of the following methods: hot water immersion method.

If the amount is large, boil the noodles with boiling water for 10 minutes. Put it in and stir-fry in hot coarse sand. Fry in hot oil, which is fast but wastes oil.

1. Cut a small cross of chestnuts with scissors first, and then use fried ones.

Draw a cross on the chestnuts before cooking. After being exposed to high temperatures, the chestnut meat will penetrate into the interior through the cross cut, and the shell will easily fall off.

It is very simple to add a little refined salt to the chestnuts and cook them for a while to remove the shells.

The fastest way is to put the chestnuts in boiling water to scald, and then peel them, the chestnut skin will be easy to peel, and it will all be peeled out when you touch it, which is very crispy.

Chestnut shelling is very simple, wild chestnut particles are smaller, and there are large chestnuts, now show the whole process of shelling. The thin layer of skin inside is also dried out of the corn flesh, and it is all off with a light scrape, of course, you can also use a knife to cross each corn and cook it is good to peel, you can't use scissors, and it is not a cut of cloth, paper-cutting, the plate millet will be slippery and cut can not be moved and will hurt your hands, it is best to use the sun.

Chestnut is rich in nutrients and is a very hungry dried fruit. In the rural area of Jiaodong, Axi's hometown, in the past, when women got married, in order to eat less food and not run to the toilet on this day, they would eat chestnuts to satisfy their hunger, which can be regarded as the experience summed up by the peasant family for thousands of years. It depends on what kind of chestnut it is, and if you cook it, there is no good way.

Stir-fried is generally peeled off directly by biting, or peeling off with scissors. Cooked chestnuts are easier to remove from the hairs inside.

The fastest way to peel raw chestnut skin - hot water soaking method: wash the raw chestnuts and put them in a utensil, add a little refined salt, soak them in boiling water, and cover the pot. After 5 minutes, the chestnuts are removed and cut, and the inner skin falls off along with the chestnut shell.

Plate millet husking is relatively simple to point, many self-made tools can be used by cattle people, and there are machine hulling and so on. Probably everyone likes to eat chestnuts, which are fragrant, sweet, glutinous and have high nutritional value. However, "chestnuts are delicious and difficult to peel", and removing chestnut shells is really a headache.

How to shell chestnuts is simple and convenient? This is really a little trick to buy sugar fried chestnuts this is easier to pull, find the flat side of the chestnut with your fingernails on it and press out a hole horizontally, and then squeeze the chestnut with two fingers on the mouth and open it, I don't understand the private message I teach you, the method is very simple. Then my family eats chestnuts in a large pot, which is hot and delicious.

Thermal expansion and cold contraction method: wash the chestnuts (cut a small hole in advance with scissors if the conditions are better), boil them in a pot for 4-5 minutes, then immediately take them out and soak them in ice water for 5 minutes, and then the chestnut shells and meat are separated, it's amazing!

Chestnut is known as the "king of a thousand fruits", rich in vitamins, protein and other nutrients, although chestnut is delicious but difficult to peel. Usually we want to eat a whole chestnut, but it is not easy, noisy when we finally peel off the shell of the chestnut, but also found that the chestnut has a layer of black and brown skin, it is tightly attached to the flesh of the chestnut, so how to quickly and cleanly remove the skin of the chestnut? Let's learn together.

First of all, don't rush to cook and eat raw chestnuts first, put them in the sun first, or put them in a cool place to dry, as long as the chestnuts wilt a little, if you are not sure, you can peel one and taste it, if it is very sweet, you can do it. This step is the most critical step. As long as the chestnuts are dried, they can be cooked.

So, should chestnuts be boiled in cold or hot water? Boiling in hot water, of course. First bring the water to a boil over high heat, then turn off the heat.

Put the chestnuts in the pot, cover the pot, simmer for five minutes, and then use scissors or a knife to make a hole in the surface of the chestnut, and follow the knife edge, it is easy to peel a whole beautiful chestnut.

In addition, there is another method, use a knife to draw a symmetrical cross knife on the surface of the chestnut, put it in a microwave source furnace, and heat it on high heat for 1 minute. Wait until the chestnuts have cooled before removing them from the microwave. At this time, you only need to twist the chestnut slightly, and you can quickly get a full and complete chestnut.

Boiled chestnuts are also very rich in vitamin C, and they are also very rich in carbohydrates, which can provide the energy needed by the body, make fat metabolized better, and achieve the effect of invigorating qi and strengthening the spleen. Chestnuts are sweet and warm, which is good for the spleen and stomach. In addition, chestnuts are also high in starch.

Eating a few can make you feel very full and provide enough calories for your body's daily operations.

Six methods of peeling chestnuts:

1. Hot water soaking method: wash the raw chestnuts and put them in a utensil, add a little refined salt, soak them in boiling water, and cover the pot. After 5 minutes, take out the chestnuts and cut them, and the chestnut skin will fall off together with the chestnut shell, which removes the chestnut skin and saves time and effort.

2. Chopsticks stirring method: put all the two cloves of chestnuts into a basin after shelling, add boiling water to soak for a while, stir with chopsticks, and the skin of the chestnuts will be separated from the chestnut meat. The soaking time should not be too long, otherwise it will affect the nutritional content of chestnuts.

3. Refrigerator freezing method: After the chestnuts are cooked, they are cooled and put in the refrigerator for two hours to freeze them, which can separate the shell meat. In this way, the chestnut coat is peeled quickly, and the chestnut flesh is complete.

4. Microwave oven heating method: cut the shell of the raw chestnuts you bought with scissors, and heat them in the microwave oven at high temperature for 30 seconds, and the inner layer of clothing and meat will automatically detach. Before using this method to remove chestnuts, be sure to cut the shell, otherwise it may cause microwave failure.

5. Thermal expansion and cold contraction method: peel off the shell of the chestnuts with a knife, boil them in boiling water for 3-5 minutes, and soak them in cold water for 3-5 minutes immediately after taking them out.

Production method 1 Raw material selection: Small chestnuts with fine flesh and less moisture should be used.

2. Grading: If the large and small particles are fried together, there is often a phenomenon of small ripe, large raw or large ripe and small coke, so before frying, rotten fruits, open fruits or insect eaten fruits should be eliminated, and after grading according to the size of the fruit, they should be fried separately.

3. Sand preparation: select clean and uniform fine sand (wash the fine sand with clean water, sieve and dry it uniformly, and stir-fry it with caramel and tea oil to make "cooked sand" for later use). Professional management generally uses fried chestnuts special "round particles fried sand special fried sand" with high thermal insulation performance, not easy to break, stir-fry evenly, easy to sieve and easy to leak.

4 Fuel: Firewood or coal. Charcoal fires quickly, the fire is strong, it is convenient to reduce fire and come to fire, and it is easy to master the fire.

Stir-fried chestnuts in sugar. Fried chestnuts in sugar (19 photos).

5. Pot stove: divided into two types: drum and iron pot. It is more labor-saving to use a roller, but the quality of frying is not as good as that of frying in an iron pot.

6 Ingredients: The ratio of chestnut, sand, sugar and oil is: the ratio of the number of chestnuts to sand is 1:1, 4 5 kg of caramel per 100 kg of chestnuts, and 200 250 grams of tea oil.

7. Stir-frying: Stir-fry the sand in advance, index it with hot hands, then pour in the chestnuts, add an appropriate amount of caramel and tea oil in proportion, and stir-fry continuously. Due to the sultry effect of the dry grit, it can be heated in about 20 to 30 minutes. After removing the sand particles with a sieve, place it in a thermos bucket and serve it hot.

The purpose of adding caramel and tea oil when stir-frying chestnuts is to moisten the sand grains, reduce the stickiness of the fruit, facilitate stir-frying, and make the chestnuts moist and shiny, and the aroma is pleasant.

The detailed process of chestnut frying.

1.Wash the chestnuts and then cut the chestnut skin with a sharp tool to a depth of about 5mm and a length longer than the skin. Then wash it and soak it in water for about 10 minutes.

2.Boil the iron pot dry, pour in the fine sand, and at the same time pour in the chestnuts that have been drained and stir-fry slowly, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, and after a few minutes, the chestnuts will slowly rise.

Specialty sugar fried chestnuts.

Specialty sugar fried chestnuts (18 photos).

3.Speed up the frequency of stir-frying so that the grains of sand that were previously stuck to the chestnut shells slowly break away.

4.Slowly add a spoonful of sugar and sprinkle evenly. After the sugar is added, the sugar is caramelized and the aroma is overflowing, at this time, it is necessary to continue to stir-fry quickly, and make the spatula insert from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

5.When the sand is no longer sticky, turn off the heat, cover and let the chestnuts simmer for a while to ensure that the chestnuts are ripe and the caramel aroma can penetrate into the chestnuts, and then use a colander to drain the chestnuts.

The practice of stir-frying chestnuts in sugar (household method).

1.Wash the chestnuts, place them on a cutting board, and chop a hole about 5mm deep with a knife with one hand to cut the chestnut skin.

2.Put all the chestnuts into a microwave container, close the lid, and open the air vents on the lid, like a microwave oven on high heat for 2 minutes.

3.Take it out and open the lid, and by this time the chestnut has already opened. Put a teaspoon of cooking oil and a teaspoon of sugar, sprinkle some dried osmanthus, cover the lid and shake it up and down, so that the cooking oil and sugar can be evenly wrapped on the surface of the chestnuts.

4.Open the vent on the lid and put it in the microwave for about two minutes.