How to make chestnuts at home, the practice of chestnuts at home

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.

The method is very simple, put the cut chestnuts into a rice cooker, add an appropriate amount of cooking water, as long as the chestnuts are just covered, it does not need much.

We can add some white sugar or rock sugar to it, according to our own taste of sweetness, decide how much sugar to put in, and add a spoonful of cooking oil, because the chestnuts with oil do not exist when peeling and will stick together, sometimes eating raw chestnuts will find that there is a layer of chestnut skin on the chestnuts, which is particularly difficult to peel, so there is no such feeling after putting the oil, and such chestnuts are also very delicious when cooked.

In order to make the taste of chestnuts better and sweeter, we can add a little dried jujube slices to it, because the flavor of dried jujube slices is integrated into the chestnuts, and the aftertaste is particularly sweet when eating.

Just use the rice cooker that usually cooks rice to press the rice button directly, just like cooking rice, and wait for it to cook.

After the chestnut is cooked, the lid is opened directly, almost all of them are opened, and this chestnut is also fully cooked, it is soft and glutinous when eating, and the aftertaste is particularly fragrant.

Tips, in fact, it is very simple to make such a sugar fried chestnut, you just need to remember that when you open the shell, you must open it horizontally, cut it a little deeper, so that it will be relatively better to peel it when peeling, remember not too much water when cooking, just cover the chestnuts.

Isn't this method of stir-frying chestnuts in sugar very simple? I believe you can learn it by reading it once, and if you have fresh chestnuts there, try them as soon as possible, they are even better than those sold on the street.

For the home version, you can first cut a cross on the chestnut and put it in the pot to cook. Get it in the pot and fry it again, so that it is easy to peel and delicious, put it in the microwave, it is easy to peel and delicious.

Yam chestnut pork belly pot:

Ingredients: 200g fresh yam, 200g chestnuts, a pair of pork belly, appropriate amount of ginger, a little green onion, an appropriate amount of garlic, a little star anise, an appropriate amount of Sichuan pepper, an appropriate amount of cumin, an appropriate amount of cooking wine, a little salt.

Method: 1. Wash the pork belly with salt, vinegar and a little flour, wash and rinse, blanch and pour out the water.

2. Put in the water, green onions, ginger slices, garlic, peppercorns, star anise, cumin and spice wine into the pork belly and boil for 1 hour until the pork belly is soft and cooked.

3. Roast the chestnuts in a pressure cooker and peel them while they are hot.

4. Put on gloves and peel the yam and cut it into elephant eye slices, and cut the red pepper into cubes.

5. Cool the pork belly and cut into strips for later use. Add pork belly, chestnuts, yam slices, red pepper, add salt and pepper to taste in the original soup and cook slightly.

Stir-fried chestnuts in sugar. Ingredients: 500g chestnut, a little oil, salt, sugar.

Method: 1. Cut a small slit on the back of the chestnut with a knife, shallow and long, and be careful.

2. Put the chestnuts in a pot and boil, the water can be slightly submerged over the chestnuts, and put a pinch of salt.

3.Bring to a boil over high heat, simmer for 30 minutes (adjust appropriately according to the size of the chestnuts), remove it after cooking, and dry it.

4. Heat a pot with very little oil and sugar, pour in the chestnuts, and stir-fry over medium-low heat. There will be cracks that will "pop" and "pop" one after another, don't be intimidated by the sound of the fryer, and you can put it on the plate when they are all cracked. You can also put the sugar when you cook it, and adjust the taste by yourself.

The process of making chestnut powder: material selection, cleaning, peeling, selection, cutting, drying, cooling, crushing, ultrafine grinding, screening, packaging, finished products.

1) Material selection and cleaning.

Select chestnuts without mildew and pests, wash them manually or mechanically, and drain them.

2) Peel. After washing, put it into a peeling machine to peel off the skin, and then manually select the rotten, moth-eaten, and spotted chestnuts, and rinse them with water after selection.

3) Cutting and drying.

Cut the chestnut kernel into 2 mm square dices with a dicing machine, dry the chestnut kernel with a drum dryer, and blow 120 130 hot air into the drum during the drying process. If the temperature of the hot air is too high, the raw materials will be burned, and if the temperature is too low, the aroma produced during baking will not volatilize.

4) Cool. After the raw materials are dried, they are cooled quickly, and then transferred to another drum and blown into room temperature air until the raw materials become hard and brittle, and the moisture is controlled below 5%, and the temperature is close to 40.

5) Crushing. After cooling, the raw materials are first sent to the ordinary grinder for crushing, and then ultrafine grinding. When ultrafine grinding will cause high temperature of the parts, and the raw materials will deteriorate for a long time, the cooling system should be turned on at this time.

6) Sieving. The crushed material is transferred to the cyclone separator for screening, and the particle fineness is about 280 300 mesh, and the coarse particles are returned to the ultrafine pulverizer for crushing.

7) Packing. The crushed chestnut powder should be packed with the out, not for a long time, in order to prevent moisture absorption. The packaging is made of iron cans and plastic bags, and it is advisable to pack in iron cans lined with composite film bags.

Healthy and delicious, easy to peel.

Hello!! Microwave the chestnuts with sugar.

Ingredients: chestnuts, sugar.

Method:1Use scissors to cut twice at the tail of the chestnut to form a cross-shaped small opening, which must be cut thoroughly, otherwise it will collapse.

2.Wash the chestnuts and put them in a small colander that can drain the excess water.

3.Choose a microwave oven pot with ear buckles, because the force of chestnuts collapsing is very great, and if you accidentally fill the microwave oven with powder.

4.Pour the chestnuts into a small pot without a lid and use high heat for two minutes, this is to remove the moisture from the surface of the chestnuts.

5.After two minutes, remove and add the lid (be sure to fasten tightly) and heat on high for three minutes.

6.Then take it out and shake it up and down with the aim of making the heat even. Put it in the furnace and put it on high heat for three minutes.

7.When the time is up, take out and open the lid, add sugar, mix well with chopsticks, add a lid, and heat on high for two minutes.

When the time is up, you can eat it, except that the chestnut skin is not as crispy as the chestnuts fried in sugar, everything else is the same!

Pressure cooker sauté chestnuts.

Method: 1. Wash the chestnuts, remember to scratch the surface of the chestnuts with a knife before cooking, 2. Put them in a pressure cooker and add a little oil. There is no need to add water to it.

4. Cook over medium heat until there is a little movement. Turn to minimum heat.

Then remember to shake the pressure cooker for a few minutes to let the chestnuts be exposed to the fire on all sides.

About half an hour from the beginning to the end. You can open the lid and eat. Because there is a scratch on the surface of the chestnut, the chestnut will open when it is opened. Very good dial. If you add too much oil, you can wipe it clean with a paper towel.

Much better than boiled. It's also worry-free.

Bring the iron pot to a dry boil, pour in the salt, and at the same time pour in the chestnuts that have been drained, and be careful to put the chestnuts when the salt is cold.

3. Stir-fry slowly, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, and some chestnuts will be burnt.

4. After a few minutes, you can see the chestnuts slowly rising.

5. So speed up the frequency of stir-frying, so that the salt particles that were previously stuck to the chestnut shell are slowly detached, and the salt color gradually darkens.

6. At this time, add a spoonful of sugar, pay attention to add it slowly, and sprinkle it evenly.

7. After the sugar is added, the salt grains begin to be sticky and gradually turn black, and at the same time, the sugar is caramelized and burnt, which makes it feel like fried chestnuts with sugar on the roadside, right? At this time, you need to keep stir-frying quickly and insert the spatula from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

8. Stir-fry until the salt grains are no longer sticky, turn off the heat, cover the lid and let it 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.

Tips: 1. First of all, it is stated that chestnuts are ** and should be considered dangerous goods.

Stir-fried chestnuts in sugar. Material.

1 1 2 pounds raw chestnuts (about 680 grams) pounds of coarse salt (about 900 grams tablespoon sugar.

Method. 1. Clean the chestnuts, dry the water, use a knife or scissors to cut out a shallow hole on the surface, and cut through the chestnut shell.

2. In a large iron pot, pour coarse salt, put in the chestnuts at the same time, turn on medium-high heat, start stir-frying, after four or five minutes, the chestnuts will be cut open outward, revealing the golden flesh, turn off the heat a little, and then stir-fry.

3. About seven or eight minutes later, (this depends on the size of the chestnuts and the fire), the chestnuts are basically cooked, at this time, add sugar to the pot, and stir-fry quickly, the temperature in the pot is very high, the sugar will be quickly caramelized, sandwiched with the fragrance of chestnuts, and the taste of the domestic street is very similar. (Sugar gelatinizes quickly, so it is recommended to act quickly, and it is best to operate outdoors, or keep good ventilation indoors.) ）

4. After putting the sugar for a minute or two, the salt turns brown yellow, and the salt particles on the chestnuts basically retreat, so you can use a shovel or a colander to put it out!

It's very simple, wash the chestnuts, drain them and put them in the pressure cooker, and shake the pressure cooker after a few minutes until you hear the sound of the chestnuts popping, and that's it.

You can also fry chestnuts with a rice cooker, have you learned.

Tips for cooking chestnuts at home.

Such chestnuts are very easy to dial.

Such chestnuts are very easy to dial.

You can also fry chestnuts with a rice cooker, have you learned.

Such chestnuts are very easy to dial.

Hello, you can make chestnuts at home, and the sweet and delicious ones you make by yourself are sweet but not greasy to see that there will be many stalls of sugar-fried chestnuts on the streets and alleys. I thought that I had an oven at home, so I bought some and baked it myself, which was hygienic. It's actually quite simple, and the smell of oven baking is very fragrant.

List of ingredients needed: chestnut: 2 catties, sugar: 2 spoons, cooking oil: 3 spoons, warm water: appropriate amount.

Wash the chestnuts with water.

Wash the chestnuts to dry or wipe the surface moisture with a paper towel, and pat out the cracks with a knife.

Pat the chestnuts, add 2 tablespoons of cooking oil, gently shake the basin, and let each chestnut be coated with cooking oil.

Pour into a baking tray and place the cracks side up.

Preheat the oven at 190 degrees, transfer to a baking tray and bake for 20 minutes.

After 20 minutes, take it out, 2 tablespoons of sugar melt in warm water, each chestnut, brush with sugar water, and then brush with a layer of oil.

Continue to bake for 10 minutes.

The finished product, the roasted chestnuts are cracked one by one, which is very easy to shell and delicious and fragrant.

Hope it helps.