How to fry chestnuts to be delicious and bright, how to fry fresh chestnuts to be delicious

Stir-fry chestnuts with malt tooth sugar or osmanthus syrup, and the sand should be cleaned and fried with a good natural color.

The production process of sugar-fried chestnuts: screening, cleaning, pre-frying, adding sugar, and cooking.

1. Screening: Select high-quality chestnuts with good fruit shape, uniform size, full seeds, and no diseases and pests as raw materials. (Note:.)

The size of the chestnut fruit must be uniform and consistent, otherwise it will affect the effect of sugar frying. The grit used in sugar fried chestnuts is best clear water sand, and the diameter of the gravel should be 3-4 cm.

2. Cleaning: Clean and dry the selected chestnuts and gravel. (Note: It is advisable to dry and dry the chestnuts for half a day before putting them into the pot).

3. Pre-frying: put the dried gravel into the pot, add fire under the pot to make the grit in the pot heat up to hot (about 50), and then put the fresh chestnuts into the pot, the ratio of chestnuts and gravel is 1:2, and constantly turn the gravel and chestnuts with a shovel so that the chestnuts are evenly heated.

4. Add sugar: When the chestnut is seven or eight ripe, add syrup, and the ratio of syrup to chestnut is about 1:60. (Note: Syrup should be divided into 2-3 injections).

5. Cooking: When a transparent film is formed on the surface of the chestnut, the shell is cracked by hitting it vigorously, the chestnut kernel is separated from the inner skin (astringent skin), and the chestnut meat becomes soft. Pour out the grit and chestnuts in the pot and put them in the sieve for sifting, and then put the grit back into the pot to be reused many times.

Hope it helps.

Summary. Hello dear, as long as you make a cut on the chestnut, put it in the pot to boil, and then add a lot of sugar to the pot, so that the fried chestnuts will be particularly sweet. Then we wait until the chestnuts are cooked, take them out to dry the moisture on them, and finally we add oil to the pan to fry the chestnuts, the time is not too long, a minute or two.

<> how to fry fresh chestnuts deliciously.

Hello dear, just put a hole on the chestnut, put it in the pot to boil, and then add a lot of sugar to the pot, so that the fried chestnuts will be particularly sweet. Then we wait until the chestnuts are cooked, and then we take them out to dry the moisture on them, and finally we add oil to the pan to fry the chestnuts, not too long, a minute or two. Carry a stool <>

<> Li Tuanli has the effect of nourishing the stomach, strengthening the spleen, replenishing kidney qi, and strengthening the muscles and bones, and the role of nourishing can be said to be comparable to ginseng, astragalus liangqing, angelica and other medicinal materials. In addition, chestnut also has a certain effect in assisting in the treatment of nausea, weakness of waist and feet, blood in the stool and other diseases. <>

First, soak the fresh chestnuts in water, use scissors to open an opening for each, then boil seven or eight to mature, then put a little water in the pot, put sugar in the syrup, put in the boiled chestnuts and stir-fry, and then put honey and stir-fry.

Ingredients: chestnut, 30 grams of sugar, 10 grams of honey.

1. Wash the chestnuts, soak them for 10 minutes, and cut a hole in each class.

2. Pour the chestnuts into the pot, add water to the pot, flush with the chestnuts, and cook for seven or eight minutes.

3. At this time, the chestnut has been opened, take it out for later use.

4. Use another clean pot, add a little water to the pot, add sugar, boil the sugar water, boil and stir-fry like chestnuts.

5. Then add the honey and continue to stir-fry.

6. After the chestnuts are cooked, reduce the juice on high heat, so that it is OK, and it can be put on a plate.

7. Finished product drawing.

Precautions1. The chestnut is first blistered with water, and the chestnut shell is softer and the cut is easier to cut by hand.

2. It is more time-consuming to fry chestnuts directly without boiling them.

3. Chestnuts can be fried with salt, without boiling in advance.

If you want to fry chestnuts, it is best to add some sand so that you can eat the chestnuts evenly. The heating is more detailed and fragrant.

I think if you like chestnuts, they are delicious no matter how you fry them, and as long as you control the size of the heat, you will make them very well.

Chestnut sugar stir-fried to make it delicious.

Ingredients: Chestnut.

Ingredients: Sugar.

Cooking steps:1Wash the chestnuts and drizzle them dry.

2.Use a knife or scissors to cut a cut on the chestnut, cut all in turn, I cut it with scissors, the chestnut shell is harder, and more slippery, cutting with a knife often makes me frightened, or scissors are safer.

3.Heat the electric baking pan, put a little vegetable oil, add chestnuts and sugar, stir-fry a few times, cover the lid, and heat together (using a frying stall).

4.After six or seven minutes, lift the lid, stir-fry the chestnuts, the sugar has all melted, cover the lid again, and continue to heat for about 5 minutes.

The delicious way to fry chestnuts is as follows:Ingredients: 500 grams of chestnuts, 15 grams of oil, 30 grams of sugar, a small half bowl of water.

1. Clean the chestnuts.

2. Cut out the intersection with a knife.

3. Place in a pot.

4. Add sugar.

5. A small half bowl of water.

6. Add cooking oil.

7. Stir well.

8. Cover and cook over medium heat for 15 to 20 minutes.

9. When there is a little sugar water left in the pot, keep stir-frying, and the sugar water soup can be dried out of the pot.

10. Super good peeling.

Ingredients: 1 kg of chestnut, 200ml of water, 15g of camellia oil, 20g of sugar.

Steps: 1. Ingredients.

Jin chestnut wash (the chestnut naturally matured at the foot of Mount Tai, the chestnut kernel is full, soft and glutinous and sweet, its taste is sweet and warm, enters the three meridians of the spleen, stomach and kidney, has the effect of nourishing the stomach and strengthening the spleen, tonifying the kidney and strengthening the tendons).

3. Drain the water and draw a cross knife on the surface (the fried chestnuts are more fragrant and easier to peel).

4. Pour chestnuts, 30 grams of sugar, and 15 grams of camellia oil into the amir small ball pot (camellia oil is highly nutritious, easy to absorb, rich in antioxidants and anti-inflammatory squalene).

5. Pour in 200ml of water and stir well.

6. Cover and cook over medium heat to basically dry the water (the whole process can be operated over medium heat).

7. After the water is boiled dry, quickly stir-fry evenly, so that the sugar solution is wrapped on the chestnuts and it can be cooked.

8. Finished products. <>

Ingredients: 500 grams of chestnut. Excipients: 300 grams of salt, 15 grams of sugar. The steps to fry chestnuts are as follows:

1. Wash the chestnuts and put them on a plate.

2. Cut the chestnut with scissors, you can use a knife according to your own method. Cut the chestnut into a mouth of about 2cm, and be sure to cut the skin.

3. **, After the water in the pot is boiled, add salt and stir-fry for 2 minutes.

4. After the salt is evenly heated, pour in the chestnuts and stir-fry, and the water in the chestnuts is completely dry, and the salt does not adhere to the chestnuts, that is, (about 15 minutes).

5. Add the sugar and continue to stir-fry until the sugar slowly caramelizes and turns into a dark brown color.

6. Turn off the heat and simmer for 3-5 minutes.

7. Plate, the finished product is as follows.