How do individuals fry chestnuts in their families? Preparation of the home version of fried chestnu

1. First wash the chestnuts, and then use a sharp tool to cut the chestnuts pp, the depth is about 5mm, and the length should exceed the pp.

It's important to note this, and don't be lazy! Then wash it and soak it in water for about 10 minutes.

2 The iron pot is boiled dry, pour the salt in, and at the same time pour in the chestnuts that have been drained, be sure to put the chestnuts when the salt is cold, slowly stir-fry them, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, some chestnuts will be burnt, after a few minutes, you can see the chestnuts slowly rising, so speed up the frequency of stir-frying, so that the salt particles that were previously stuck to the chestnut shell slowly detached, and the salt color gradually darkened.

3 At this time, add a spoonful of white sugar, pay attention to add it slowly, to sprinkle evenly, after the sugar is added, the salt grains begin to sticky, gradually turn black, and at the same time the sugar caramelizes, burnt and fragrant, very roadside sugar fried chestnuts, 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.

4. Wait until the salt is no longer sticky, turn off the heat, cover the lid and 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.

Precautions. First of all, it is stated that chestnuts are **, and they should also be considered dangerous goods.

The chestnut must be cut at the thick skin of the tail, the depth is not less than 5mm, and the length should exceed the entire thick skin, which can effectively prevent ** and can make the chestnut shell easier to peel.

Soak the chestnuts in water for a while before stir-frying, which can effectively prevent water loss and avoid the meat being dry and hard.

Put the chestnuts in the pot when the salt is cold, heat them gradually, and stir-fry them constantly during the whole process to make the chestnuts evenly heated. Local heat can scorch chestnuts and may cause**.

Sugar can be left out, of course, it will be more fragrant and more sugar-fried chestnuts.

After the salt is fried and cooled, it is collected and preserved, and it can be used again next time, if it is damp and agglomerates, add some new salt and heat it to disperse.

During the frying process, the temperature is very high, beware of burns!

Preparation of the home version of fried chestnuts

Ingredients: Appropriate amount of chestnut, 2 tablespoons of sugar, 1 tablespoon of cooking oil.

Utensils: pressure cooker, scissors.

1. Wash the pressure cooker and put the chestnut cut openings into it.

2. Close the lid and turn on the high heat until the air outlet is bubbling out, then turn off the fire to a minimum.

3. Shake the pot every other minute, be patient!

4. After ten minutes, close the high-pressure valve, and then turn off the heat when you see the hot air, and let it sit for four or five minutes! Stir-fry the chestnuts and it's done.

Chestnut introduced

Chestnut is a sweet fruit, according to records BC chestnut tree has been widely cultivated in our country, early for the people to eat. The production areas of Tianjin Ganli are concentrated in Xiaogang, Xiaoying and other townships in Jixian County. In fact, in the mountainous areas of Beijing, Tangshan, Chengde and other places, a large number of chestnut trees also grow, and the chestnuts produced are of excellent quality.

The best chestnut in the country grows in Luotian County, Hubei Province, and the locals call it "Da Hong Pao". Because its regional sunlight and rain are the most suitable for the growth of chestnut trees, the varieties are particularly excellent, and the floor chestnut trees are mostly 100-year-old natural trees, and the fruits are sweet and delicious.

The chestnut tree is a 20-meter-tall tree with a DBH of 80 cm, winter buds about 5 mm long, grayish-brown branchlets, oblong leaves, 10-15 mm long, sparsely hairy and scaly glands. Leaves elliptic to oblong, 11-17 cm long, sparsely up to 7 cm wide, short to acuminate at the top, nearly flattened or rounded at the base, or slightly curved inward on both sides and earlobe-shaped, often oblique and asymmetrical on one side.

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

You can use a rice cooker, doesn't the rice cooker have a layer that can steam things? Put water and less salt in the pot (a little bit is good), put the chestnuts on the right layer and steam, and wait for the water to boil for more than 10 minutes. The chestnuts that are steamed in this way are fragrant and powdery. The taste is very good.

If you cook it in a rice cooker, you should fry it in an iron pot after cooking, so that the skin will be dry, and it will shrink when it is dry, so it is good to peel the skin.