What are the new ways to make chestnuts? How to make chestnuts practice

Roast the chestnuts, wash and drain the chestnuts, and make a cut in the chestnuts with a knife. Put hot water into a bowl to melt the sugar, then add vegetable oil and mix well to make sugar water. Pour the chopped chestnuts into a bowl and mix well, preheat the oven to 200 degrees, and bake the chestnuts on a baking net for 10 minutes.

Take out the chestnuts and put them in sugar water again, and continue to roast for 20 minutes.

Chestnut stewed pork ribs, wash the pork ribs and blanch them, peel and wash the chestnuts, slice the green onion and ginger separately, peel and pat the garlic cloves. Put an appropriate amount of oil in the pot, pour in the pork ribs and stir-fry, add water, bring to a boil, change to medium-low heat, and simmer for 30 minutes. Add the chestnuts, salt, light soy sauce, stir well, and continue to simmer for 20 minutes.

Chestnut roast chicken, chop the chicken and wash it, add cooking wine, ginger and salt and marinate for 2 hours; Chestnut peeled and cut in half; Put an appropriate amount of oil in the pot, heat it and add the ginger shreds and stir-fry until fragrant; Add the chicken pieces and stir-fry for a while, pour in the chestnuts and stir-fry a few times; Add boiling water and simmer for 20 minutes; Finally, add monosodium glutamate to taste.

Chestnut stewed pork ribs, the soup of chestnut stewed pork ribs is very delicious, and it has the effect of dilating blood vessels, protecting the nervous system, maintaining ** and mucosal health! In particular, drinking a bowl of soup before a meal not only nourishes the stomach, but also can achieve the effect of cushioning the stomach first, so that eating is conducive to women to eat boldly, and they don't have to worry about eating a lot, so it is beneficial to ** Oh.

Chop the pig's trotters into small pieces, wash and blanch them, and then remove them. Put it in a clay pot, add ginger, star anise, cinnamon, rock sugar, salt and vinegar, mix well and add enough boiling water. After boiling for 10 minutes, turn to low heat and simmer for 1 hour, then add chestnuts and light soy sauce, and simmer for about 30 minutes.

Sugar-fried chestnuts, it is most suitable to eat sugar-fried chestnuts in winter, remember when I was a child, I ate a warm sugar-fried chestnut in cold weather, and I will feel that life is very beautiful and very comfortable. In winter, when I buy fried chestnuts with sugar in my hometown, I sometimes have to queue up to buy them. Sugar-fried chestnuts are really a tempting delicacy, and when you walk down the street, you will sometimes be attracted by its aroma.

Eating chestnuts raw, some people like to eat chestnuts raw, thinking that eating them this way, the taste of chestnuts is sweeter, and they like to listen to the crunchy sound of chewing, which is very interesting. But this way of eating is not acceptable to everyone, after all, it is more difficult to bite raw chestnuts, and it is not recommended for people with bad teeth to use this way of eating.

Ingredients: chestnuts, rock sugar, water.

Method 1Wash the chestnuts, cut them with a cross knife, put them in a pot and add an appropriate amount of water.

2.Put rock sugar, press the cook button, wait until the water is not boiled dry and press the cook button again) and simmer for about ten minutes.

1.Make a knife to open every chestnut, and it's up to you what shape you want. As long as it's breathable!

2.After opening the chestnuts, wash them slightly, pour them into the rice cooker, and add water to them. Add water to the height of the chestnut level or a little less, don't worry about evaporation.

4.Stir the chestnuts, press the rice button, and go about your business. Wait for the cooking button to pop up and keep warm for five minutes, remove the lid and stir the chestnuts again so that the sugar at the bottom of the pot can stick to each chestnut.

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.

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, open the vents on the lid, and put them in the microwave 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 preparation of chestnuts is as follows:Ingredients: Appropriate amount of chestnuts, 25g of sugar, 20g of corn oil, 10g of water.

1. Wash the chestnuts and cut a hole with a knife.

2. Pour in the corn oil so that each chestnut sticks evenly with oil.

3. The sugar melts away from water and set aside.

4. After the oven is 200 degrees for 25 minutes, brush the chestnuts with sugar water several times.

5 minutes, fragrant chestnuts are good.

The chestnut is made as follows:1. Pumpkin chestnut white fungus soupFirst soak the white fungus in warm water, then tear it into small pieces, wash the red dates, wrap the chestnuts, raw chestnuts can be, peel the pumpkin, cut it into small pieces, and pour half a pot of water into the rice cooker; Add white fungus chestnuts and red dates, start to boil, after 10 minutes, put in the cut pumpkin, add a few pieces of rock sugar according to your taste, boil for about 15 minutes, and the porridge is ready to drink.

2. Braised pork with chestnutsWrap the raw chestnuts, cut the meat into small pieces, blanch, set aside, heat the oil, put in the meat, when the meat is yellow, pour in cooking wine, add star anise, dark soy sauce, light soy sauce, oil consumption, add green onion and ginger, then add water, boil for about ten minutes, pour in the chestnuts, cook for another five or six minutes, pour in salt, chicken essence, simmer for five minutes, remove from the pot.

3. Roasted tofu with chestnutsFirst of all, peel the chestnuts, put them in the pot and cook them, cut the tofu into small pieces, slice the ginger, mince the green onion, black bean sauce, and tofu into the oil pan and fry it until golden brown, take it out, then put the green onion, ginger, garlic, and black bean sauce into the oil pot, stir-fry until fragrant, put the chestnuts first, then put the tofu, and add the dark soy sauce; Salt, pepper, add an appropriate amount of water, boil until the juice will be dry, remove from the pan.

1. Chestnut roast chicken.

Ingredients: whole chicken legs, chestnuts, green onions, ginger, cooking wine, soy sauce, salt, sugar.

Specific method: 1. Put the shelled chestnuts into the pot and cook for about 4 minutes, remove and drain the water for later use.

2. Put oil in the pot, the amount of oil can be a little more, put in the chestnuts and fry until the surface changes color, then remove and set aside.

3. Heat the remaining oil again, add the green onion and ginger slices and stir-fry until fragrant, pour in the chicken pieces and stir-fry.

4. After the surface of the chicken nuggets is slightly yellow, add cooking wine, soy sauce, salt, and a little sugar to the chestnuts.

5. Pour in boiling water, turn to low heat and cover after boiling, and cook for about 20 minutes.

6. Drain the water over high heat and sprinkle in the green onions.

2. Roasted chestnuts with mushrooms.

This is a vegan dish, and the ingredients are very ordinary, but many people can't imagine that when paired together, it is actually better than meat!

Ingredients: shiitake mushrooms, chestnuts, green peppers, red peppers, salt, light soy sauce, dark soy sauce, oil, ginger.

1. After the dried shiitake mushrooms are soaked, cut them into pieces with green peppers and red peppers, heat the oil in the pot, stir-fry the ginger slices first, then add the shiitake mushrooms, and fry the fragrance.

2. The chestnuts need to be steamed in advance, stir-fried with the shiitake mushrooms in the pot, and cold water is added, almost without the appearance of shiitake mushrooms.

3. After the water boils, add salt, light soy sauce and dark soy sauce to taste, cover the pot and simmer for 10 minutes.

4. Add green and red peppers, change the heat, stir-fry to reduce the juice, and you can put it on a plate.

3. Roasted pork belly with chestnut and bamboo shoots.

Ingredients: chestnuts, bamboo shoots, pork belly, green onions, ginger, garlic, star anise, Sichuan peppercorns, sugar, salt, soy sauce.

1. Peel and peel the chestnuts, cut the bamboo shoots into cubes, cut the pork belly into cubes, cut the green onion into sections, and slice the ginger and garlic.

2. Bring water to a boil, add the pork belly to remove the smell, and remove after 3 minutes.

3. Heat the oil in a pan, add ginger and garlic and stir-fry, then add pork belly, sugar and soy sauce and cook for 3 minutes.

4. Add chestnuts, water, star anise, and Sichuan peppercorns, simmer for 20 minutes, then add bamboo shoots, continue to cook for 20 minutes, and you can eat.

Fourth, osmanthus chestnut soup.

Osmanthus, spicy in taste, is a rare warm flower in the flowers. The boiled osmanthus chestnut soup is sweet and sweet, very delicious, not only can moisturize the body and mind, but also beautify the skin.

Ingredients: 5 chestnuts, 1 teaspoon osmanthus, 15g lotus root powder, appropriate amount of rock sugar, 2 bowls of water.

Specific method: 1. Cut the cross at the top of the raw chestnut, boil it in boiling water until it is soft and glutinous, peel and cut into small particles for later use.

2. Add water to the pot, add rock sugar and boil until melted, add osmanthus and chestnut grains and bring to a boil.

3. Turn the lotus root powder with a small amount of cold water, pour in the lotus root powder liquid while stirring, and turn off the heat when stirring until it is paste.

The chestnut is made as follows:1. Pumpkin chestnut white fungus soupFirst soak the white fungus in warm water, then tear it into small pieces, wash the red dates, wrap the chestnuts, raw chestnuts can be, peel the pumpkin, cut it into small pieces, and pour half a pot of water into the rice cooker; Add white fungus chestnuts and red dates, start to boil, after 10 minutes, put in the cut pumpkin, add a few pieces of rock sugar according to your taste, boil for about 15 minutes, and the porridge is ready to drink.

2. Braised pork with chestnutsWrap the raw chestnuts, cut the meat into small pieces, blanch, set aside, heat the oil, put in the meat, when the meat is yellow, pour in cooking wine, add star anise, dark soy sauce, light soy sauce, oil consumption, add green onion and ginger, then add water, boil for about ten minutes, pour in the chestnuts, cook for another five or six minutes, pour in salt, chicken essence, simmer for five minutes, remove from the pot.

3. Roasted tofu with chestnutsFirst of all, peel the chestnuts, put them in the pot and cook them, cut the tofu into small pieces, slice the ginger, mince the green onion, black bean sauce, and tofu into the oil pan and fry it until golden brown, take it out, then put the green onion, ginger, garlic, and black bean sauce into the oil pot, stir-fry until fragrant, put the chestnuts first, then put the tofu, and add the dark soy sauce; Salt, pepper, add an appropriate amount of water, boil until the juice will be dry, remove from the pan.