How chestnuts should be fried, how chestnuts should be fried

xiaona

Chestnuts we usually eat, chestnuts can be made into a variety of special food to take, chestnuts in addition to being able to cook, but also can make some delicious leisure and entertainment food to take, chestnuts are more common to eat is to make sugar fried chestnuts to take, sugar fried chestnuts are suitable for most people to take, eat not only delicious, but also very nutritious, in fact, sugar fried chestnuts themselves can be done at home, the method is also very simple.

What is the recipe for stir-frying chestnuts?

Tips for stir-frying chestnuts.

The production steps of sugar-fried chestnuts are divided into: selection, cleaning, pre-frying, putting sugar, and out of the pot.

1. Selection. The selection is divided into the selection of chestnuts and the selection of pebbles, which is a key step in the whole process of processing, which immediately affects the appearance and quality of sugar-fried chestnuts.

When selecting chestnuts, it is necessary to select high-quality chestnuts with correct shape, uniform size, round seeds, and no diseases, and it should be noted that the size of chestnuts must be uniform and consistent, otherwise it will affect the progress of heat and aging when the sugar is fried, thereby affecting the appearance and taste of the finished product.

Small stones should be selected for cold water sand, the diameter of small stones should be 2-4 cm, too large and too small are for the processing of the work to cause an impact.

What is the recipe for stir-frying chestnuts?

2. Cleanup. Clean the selected chestnuts and pebbles and dry them for later use. It should be noted that it is advisable to dry the cleaned chestnuts for half a day before putting them in the pot, so as to remove too much water to facilitate processing.

3. Pre-frying. Pre-frying is to carry out basic heating of small pebbles and chestnuts, and then further production and processing after the chestnuts are evenly heated and heated.

Method: Pour the solved pebbles into the pot, add fire to make the pebbles warm, until the hand feels that it is just starting to heat, at this time the temperature is about 50 degrees Celsius, and then pour the dried chestnuts into the pot, and the proportion of chestnuts and pebbles is 1:2.

After the chestnuts are put into the pot, they should be rolled continuously to facilitate the evenness of heat and prevent some fruits or burning.

Fourth, put sugar. Sugar is added to pre-fried chestnuts. Pre-fry for about 10 minutes, and after the chestnuts are perfect, add syrup, which should be added in 2 to 3 times. The ratio of syrup to chestnuts is 1:60

What is the recipe for stir-frying chestnuts?

5. Remove from the pot. Until the surface layer of the chestnut produces a layer of completely transparent sugar film, crispy overflowing, then the chestnut flesh and the skin are separated, and slowly become loose, so that it can be out of the pot, out of the pot to separate the chestnuts and pebbles, the pebbles can be poured back into the pot for many times.

1 Raw material selection: Small chestnuts with fine flesh and less moisture should be selected.

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.

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.

Chestnut frying can be fried in a wok, and there is a special machine for frying chestnuts.

Roast chicken with chestnutsIngredients: chicken whole legs, chestnuts, green onions, ginger, cooking wine, soy sauce, salt, sugar Method:

1. Put the shelled chestnuts into the pot and cook for about 4 minutes, drain the water and set aside 2, put oil in the pot, the amount of oil can be a little more, put the chestnuts and fry until the surface changes color, then take out the backup 3, heat the remaining oil again, put in the green onion and ginger slices and stir-fry, pour in the chicken pieces and stir-fry 4, the surface of the chicken pieces is slightly yellow, then add cooking wine, soy sauce, salt, a little sugar to the chestnuts 5, pour in boiling water, turn to low heat and cover the cover, cook for about 20 minutes 6, and then drain the water over high heat and sprinkle in the green onion segments.

Chestnut roasted pork ribsIngredients: 500 grams of pork ribs, 300 grams of chestnuts, sliced ginger, shallots, star anise, dried red pepper, Sichuan pepper, bay leaves, light soy sauce, dark soy sauce, cooking wine.

Method: 1. Chop the pork ribs into small pieces and wash them, put water in the pot, add two slices of ginger and a little cooking wine, boil the water, put the pork ribs and cook for about two minutes, pick up and wash off the foam with warm water for later use;

2. Prepare the spices, wash them and set aside;

3. Remove the pit, peel and wash the raw chestnut for later use; (Please see tips for the method of peeling raw chestnuts) 4. Heat oil in a pot, add the pork ribs, and fry until the surface of the ribs is golden and slightly charred;

5. Add spices and stir-fry until you can smell the fragrance of spices;

6. Scoop up the fried pork ribs and spices, continue to leave the hot oil in the pot, and put a few pieces of rock sugar in the hot oil;

7. Stir-fry over low heat until the rock sugar melts into caramel color;

8. Quickly pour in the pork ribs and spices and stir-fry, evenly coated with sugar;

9. Add cooking wine, light soy sauce and dark soy sauce and stir-fry evenly;

10. Add boiling water that has not covered the ribs, cover and simmer for about 20 minutes;

After a few minutes, add the chestnuts and simmer for about 20 minutes over low heat;

12. When there is still some juice left in the end, you can try the salty taste, if it is not enough, you can add soy sauce, and then turn off the heat and put it on a plate. Don't take the juice too dry at this step, otherwise the chestnuts will taste a little dry, and the soup is also very fragrant when left to mix with rice.

13. The sweet chestnut roasted pork ribs are ready to be served.

In autumn, it is the season of chestnut harvest, chestnut taste soft and glutinous sweet, nutritional value is also very high, you can buy some chestnuts in the market and return home to fry raw, the method of chestnut frying is relatively simple, first of all, the chestnut should be cleaned, and then the chestnut should be put in water to boil for a period of time, it is best to cut a small mouth with small scissors before cooking, which helps to eat more conveniently after cooking. It also helps the chestnuts to absorb the flavor.

How to fry chestnuts at home.

Ingredients: chestnuts, salt, sugar.

The method is to 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.

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.

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

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

Therefore, the frequency of stir-frying is increased, so that the salt particles that were previously stuck to the chestnut shell are slowly detached, and the salt color gradually becomes darker.

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

After the sugar is added, the salt grains begin to become sticky and gradually turn black, and at the same time, the sugar caramelizes and burns fragrantly, which makes it feel like chestnuts fried 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.

When the salt 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 drain the chestnuts with a colander.

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

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

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

4. 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**.

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

6. Collect and store the salt after it is fried and cooled, and you can use it again next time.

7. During the frying process, the temperature is very high, pay attention to burns!

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.

Stir-fried chestnutsThere is a big pot frying method, there is a rice cooker frying method, and today I will introduce a rice cooker to fry chestnuts:

Preparation:Chestnut600 grams, appropriate amount of fructose syrup, 2 tablespoons of cooking oil, half a bowl of water.

Utensils: Rice cooker.

Directions:ChestnutWash the surface, then add a little salt and soak for 10 minutes, which can play a sterilizing role, and then brush the surface of the chestnut with a small brush, and the chestnut will be cleaned.

2.putChestnutPut it on the board, use a knife to cut a cross knife on the surface of the chestnut, don't use too much force, as long as the skin is cut, after cutting, you can let the sugar soak into the chestnut, which is more sweet.

3.Put all the chopped chestnuts inRice cookerIf you don't have a rice cooker, you can also use an electric baking pan, and the method is the same.

4.Add to tasteFructose syrup, 2 scoopsCooking oil, a small half bowl of water, you don't need too much water, otherwise the chestnuts are not sweet and delicious enough.

5.Put the rice cooker liner into the rice cooker, start 1 rice cooking mode, and open the lid to find that there is still a little water.

6.Next, putChestnutPour all into a pot, put it on the open flame, cook slowly for a while, let the water evaporate, and then you can get out of the pot, you don't need to put it in the fresh-keeping bag if you can't finish eating, I personally think that the next day to eat, the taste is better, the sugar is all immersed in the chestnut, the taste is slightly harder, especially delicious.