How to cook raw chestnuts, how to cook raw chestnuts.

1.Prepare a plate of freshly selected chestnuts yourself.

2.Use a knife to gently cut one, two, and three cuts on the cone of chestnuts.

3.The cut is different, and the shape of the chestnut split when it is cooked is also different!

4.Add more water to the last chestnut noodles, cook for about 20 minutes, and then you can remove and eat.

5.The water must keep the chestnuts cooked or past the chestnut noodles, or ensure that they are easy to peel off, or the texture is not necessarily cracked beautifully.

Method. 1. Put the chestnuts into the pot, pour in cold water, the amount of cold water is not over the chestnuts, and boil. (Cold water should be less, soak about 1 4, boil dry).

2. Cook until the chestnuts are ripe, turn off the heat and simmer for a while.

1.It is recommended that the chestnuts you buy are air-dried in a ventilated place for a few days, so that they are not only easy to peel, but also very sweet.

2.Wash the air-dried chestnuts slightly.

3.Pour water into the pot, almost past the chestnuts, I use an electric pressure cooker, rice mode.

4.After the pot prompt can be opened, open the lid of the pot, boil it, and boil all the water before eating.

Method. 1.Put the chestnuts in a saucepan, add the water just over the chestnuts, and cook for 10 minutes. Drain the chestnuts and rub off the skins. For aesthetic reasons, be careful to keep the chestnuts intact when peeling.

2.Take a nonstick skillet and pour in 2 1 2 cups water, sugar and vanilla extract and bring to a boil, stirring occasionally. Cook for another 5 minutes, stirring occasionally.

3.Add the chestnuts and carefully turn them until they boil again. Cook for 10 minutes, turning the chestnuts occasionally.

4.Pour them all into a large container, make sure the chestnuts are soaked in the syrup, cover the container (but do not seal) and let it sit for 12-18 hours.

5.Pour the chestnuts and syrup again into the pan and cook for 2 minutes. Pour all into a large container, cover the mouth of the container (but do not seal) and let it sit for 12-18 hours.

Repeat this 3-4 times until the sugar solution is almost completely absorbed by the chestnuts. The standing time is very flexible, and if you might mess with your schedule for it, you can cook it for 24 hours ().

6.Preheat oven to 250°F (121°C). Line a baking sheet with baking paper and top with chestnuts. (There are also grilled ones.) Bake for 45 minutes to 1 hour until the chestnuts are firm and the surface is dry. Pay attention to observe and avoid over-drying.

Ingredients: Appropriate amount of fresh chestnuts, appropriate amount of water.

Steps: 1. Wash the fresh chestnuts and soak them in water for three or four hours.

2. Clean the chestnuts, control the moisture, and use a serrated knife to scratch the crossroads one by one.

3. The round one can be crossed from the tip of the chestnut.

4. Put the chestnuts into the pot, add the cold water that has not been over the chestnuts, a little salt, turn on high heat and cook until the water boils, turn off the heat.

5. Spread the chestnuts into the cage drawer, turn on high heat, steam for 15 to 30 minutes (according to the size of the chestnuts), turn off the heat and remove from the pot.

Chestnut peeling tips:

1. Salt water boiling method.

After the chestnuts are washed, use a knife to make a slight cut in the middle; Place in salted water and cook on the stove for 5 minutes; Remove the shell and skin of the chestnut while it is hot; It's all peeled off, and it's pretty complete.

2. Hot water immersion 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.

3. Salt water immersion method.

Chestnuts are poured directly into salted boiled water for 5 minutes; Then make a cut with a knife; Peel and peel while hot; Quite complete.

4. Incision immersion method.

Chestnut cut in half; Remove the casing; Cover with boiling water and steep for 5 minutes; Very easy to peel.

5. Chopsticks stirring.

Put all the two cloves of chestnuts, remove the shells and put them in a basin, soak them in boiling water for a while, stir them with chopsticks, and the skin of the chestnuts will be separated from the chestnut flesh. However, it should be noted that the soaking time should not be too long, otherwise the nutritional content of the chestnuts will be affected.

1. During the production process of raw chestnuts, if you peel the shell and then cook it, it will take about ten minutes to eat; If it is a chestnut with a shell, then it needs to be boiled for twenty minutes; If you use a pressure cooker to cook chestnuts, then generally do not use too much water, add a little water, and cook over low heat for about ten minutes.

2. Chestnut is also known as hairy chestnut, kui chestnut, wind chestnut, etc., known as "ginseng fruit" in foreign countries, and has the reputation of "king of dried fruits", which shows that chestnut has rich nutrition, can provide a lot of calories to the human body, chestnuts can also benefit qi and spleen. Pears have a lot of starch, more vitamins than in the past, and the protein content is also high, in short, it is particularly nutritious, and it can also effectively prevent and ** cardiovascular diseases such as hypertension, coronary heart disease, arteriosclerosis, etc., which is beneficial to human health.