A variety of ways to eat chestnuts, a complete list of various ways to eat chestnuts

The first: steamed chestnuts.

Ingredients: Chestnut: to taste.

2. After the steamer is steamed, steam for half an hour, peel the skin while it is hot, and the chestnuts can be easily separated without the hairiness of the chestnuts.

ps, chestnuts will be easier to peel when eaten hot; If it is cold, it will be stained with the hairs on the shell, and it will be difficult to separate.

The second: sugar-roasted chestnuts.

Ingredients: Chestnut: Appropriate amount, Corn oil: 1 tablespoon, Sugar: 10g, Boiling water: 10g.

Preparation: Preheat the oven at 180 degrees in advance.

Production steps: 1. Mix boiling water + sugar into sugar water.

2. Wash the chestnuts, drain the water, and cut the top into a cross shape with scissors or scratch a knife.

3. Pour the chestnuts into a bowl, pour a spoonful of corn oil, and evenly coat the surface of the chestnuts with corn oil.

4. Put it in a preheated oven, bake at 180 degrees and bake for 15 minutes.

5. Take it out, brush the sugar water on the surface of the chestnut, and brush a little more at the crack.

6. Continue to bake in the oven for 8 minutes and then come out of the oven and enjoy.

The third: sweet chestnut cake.

Ingredients: Chestnut kernels: 200g, iron stick yam: 100g, red dates: 2 pieces, condensed milk: appropriate amount, white sesame seeds: appropriate amount.

Production steps: 1. Crush the chestnut kernels into puree for later use.

2. Steam the yam and red dates together until the yam can be easily inserted with chopsticks, turn off the heat.

3. Peel and pit yams and red dates, and crush them into a puree while hot.

4. Mix chestnut puree, yam puree and red date puree together, add an appropriate amount of condensed milk as a binder, and knead into a ball.

5. Divide the yam and red dates and chestnut puree into agents of the same size, about 30g per serving.

6. Roll and flatten into a cake or press it with a moon cake mold, and decorate it with white sesame seeds on the surface.

Chestnuts can be made from parsley:Boiled chestnuts, roasted chestnuts, chestnut pumpkin syrup, sugar-fried chestnuts, chestnut rice.

1. Boiled chestnut is a delicacy made of chestnuts and water, although it is not fried fragrant, but it is not hot and satisfying. It's all boiled whole, cut a small hole with a knife, and eaten with a small spoon.

2. To bake chestnuts, you need to bake them in the oven for 20 minutes, then brush the surface of the chestnuts with a brush dipped in sugar water, brush more where the chestnuts are cracked, and then bake them in the oven for about 5 minutes after brushing the sugar water.

3. Chestnut pumpkin water only need to add an appropriate amount of water to the casserole, put in the peeled chestnuts, turn to low heat and cook for 20 minutes after boiling. Pour in the pumpkin cubes and continue to cook for about 10 minutes.

4. Sugar-fried chestnuts are snacks and belong to home-cooked food. The main raw materials are small chestnuts, and the main ingredients are sand, sugar, oil, and sea salt, which are mainly made by stir-frying at high temperatures.

5. Chestnut rice is a staple food, the main ingredients are lotus Wubizi, chestnuts, dried squid, etc., the ingredients are bacon, sausage, orange draft rice, etc., and the seasoning is an appropriate amount of chicken essence, pepper, umami juice, etc., which is made by stir-frying and stewing.

Grilled chestnuts.

Ingredients: chestnut, chop, ginger, garlic, star anise, cinnamon, green onion.

Seasoning: Wet.

1.Pour 20 grams of oil into the pot, add the pork ribs and stir-fry the lead, add the ginger and garlic star anise and cinnamon, pour in the wet material and stir-fry evenly;

2.Add 800ml of water, bring to a boil over high heat, add chestnuts and simmer over low heat for 40 minutes;

3.Reduce the juice over high heat, sprinkle with chopped green onions, and then remove from the pot.

The air fryer makes chestnuts.

First of all, you should rinse the chestnuts, because the surface is a little dusty. Cutting a cut on the chestnut with a knife, strictly speaking, in fact, I am not cutting, but chopping, and I still have a sense of accomplishment. If you are afraid of slipping, put a small bottle cap under the chestnut, so that it is more convenient.

Then, put the cut chestnuts into the air fryer, and put them directly in without brushing oil or doing anything. I set it to 180 degrees for 15 minutes. But I've preheated it first, and if it's a cold pan, you can add another 3 minutes.

Of course, there may be a slight difference in the temperature and time of each fryer, so it doesn't matter, when the time is up, take one out and taste it, and it's cooked. It's just that "take chestnuts from the fire", be careful of hot hands! When the time is up, pull out the fried basket and directly put the chestnuts out of the envy.

The skin is dry and fragrant!

Chestnuts belong to the family of nuts. However, unlike nuts rich in oil such as walnuts, hazelnuts, and almonds, it is a nut with a high starch bond. The carbohydrate content of dried chestnuts can reach 77%.

Fresh chestnuts have a carbohydrate content of 40%. The protein content can be 4%-5%, and the content of vitamin B1 and B2 is also very rich, containing about 24mg of vitamin C per 100 grams, so the nutritional value of chestnuts is very rich.

Chestnut efficacy: 1. Chestnut has the effect of strengthening the spleen and stomach, invigorating qi, tonifying the kidney, strengthening the waist, strengthening the tendons, stopping bleeding and reducing swelling and strengthening the heart, and is suitable for the soreness of the waist and knees caused by kidney deficiency, the disadvantage of the waist and brothers, the increase in urination, and the chronic diarrhea caused by spleen and stomach deficiency, fractures, swelling and pain, musculoskeletal pain and other symptoms caused by trauma.

2. Chestnut also has high medicinal value, mainly for the treatment of nausea and other diseases, suitable for all ages. Chestnuts contain soft dietary fiber and have a lower glycemic index than rice.

3. Chestnut is rich in unsaturated fatty acids and vitamins, which can prevent and treat diseases such as hypertension, coronary heart disease and arteriosclerosis. It is also extremely high in minerals such as sugar, fat, protein, calcium, phosphorus, iron, and potassium, as well as elements such as vitamin C, B1, and B2.

1. Chestnuts are also very good for cooking with chickens 2. After the sauce is prepared, it can be cooked directly in a pot. 3. Chestnut stewed pork ribs are also a very good choice, be sure to boil the chestnuts for a long time, the taste is very beautiful. 4Chestnuts and chicken are the best combination for vertical burning, and you can find various ways to make such a delicacy, and shredded chicken is the right choice.

5. Chestnuts are also a very good choice to eat alone6 Chestnuts are ground into noodles and made into pastries, which is also super good.

There are many ways to eat chestnuts, as follows: 1 Chestnut roasted pork ribs.

Ingredients: 500 grams of pork ribs, 300 grams of chestnuts, green onion and ginger, star anise, soy sauce, rock sugar, salt, cooking wine.

Directions: 1 Prepare the ingredients for the rounds.

2 Wash the ribs and chop them into pieces.

3 Soak in water for more than 1 hour, and change the water halfway.

4 Peel the chestnuts and set aside.

5 Slice the green onion, slice the ginger and prepare the star anise.

6 Blanch the ribs and drain.

7 Stir up another pan, add oil and rock sugar.

8 Stir-fry over low heat until the rock sugar is brownish-red.

9 Pour in the pork ribs and stir-fry evenly, evenly coated with sugar.

10 Cook in cooking wine Add soy sauce and continue to stir-fry evenly.

11 Add boiling water to cover the pork ribs, then add green onion, ginger and star anise.

12 After boiling, add the chestnuts and simmer for 1 hour on low heat.

2 chestnut yam porridge.

Ingredients: 150 grams of rice, 8-10 chestnuts, 50 grams of yams, fungus.

Method: 1 Peel the chestnuts and cut them into small pieces for later use.

2 Peel the yam, cut into small pieces, and put in cold water for later use.

3 Wash the rice, pour it into a pot, add 1 large bowl of water, and bring to a boil over high heat.

4 Pour in the chestnuts and cook for about 15 minutes.

5 Then pour in the yam granules and a little black fungus, and continue to cook until the rice and yam are soft and rotten.

3 chestnut chicken. Ingredients:

1 large chicken thigh, 150 grams of chestnuts, green onion and ginger, cooking wine, salt.

Method: 1 Wash the chicken, cut it into small pieces, wash off the blood again and control the moisture.

2 Place the chicken in a slightly deeper plate, add a little green onion, ginger and a little cooking wine.

3 Put into the pot and steam. (The number of acres of steamed cover can be done, no need to steam, and the chicken soup is separated and set aside after steaming) 4 Cut a small hole on the chestnut shell with a knife, put it in a pot of boiling water and cook for 5 minutes.

5 Take the slightly cooler chestnuts and peel them one by one, peel them and put them in clean water.

6 Heat oil in a pan, stir-fry chives and ginger, pour in the steamed chicken and stir-fry until fragrant, then add a little salt and a little light soy sauce.

7 After stir-frying evenly, add the peeled chestnuts and pour in the chicken broth when steaming the chicken.

8 Cover and simmer over medium-low heat.

9 Cook until the chicken broth is thick and a little soup remains, sprinkle in the green onion and turn off the heat.

Chestnut stewed chicken is delicious.

Ingredients: 1/2 tender chicken (450 grams), 150 grams of peeled chestnuts, 2 fresh red peppers, 1 whole garlic, 20 grams of ginger slices, 2 green garlic.

Seasoning: 2 tbsp light soy sauce, 2 tsp sugar, 1 tsp oyster sauce, 1 tbsp cooking wine, 1 cup chicken broth.

Method: 1. Wash the chicken and chop it into small pieces, cut the red pepper into small pieces, peel the garlic and slice it with the whole ginger, and cut the green garlic into sections; Peel and peel the chestnuts and boil them in cold water first, then boil for another 5 minutes, remove and drain the water. Heat 2 tablespoons of oil in a pan, sauté the chestnuts until golden brown on the surface, set aside.

2. Add the remaining oil, add ginger slices and garlic and stir-fry until fragrant. Add the chicken pieces and stir-fry. When the surface of the chicken nuggets is golden brown, the meat quality is significantly reduced. Pour in 1 tablespoon of cooking wine and cook until dry. Add the sautéed chestnuts.

3. Add all seasonings and 1 cup of chicken broth. After the heat is boiling, turn to low heat and cover the pot and cook. Wait until the moisture is almost dry. Add green garlic and red pepper and stir-fry until cooked. Then pour in the green garlic leaves and stir-fry until cooked.

Tips: 1. If you buy a large chestnut, you can cut it in half, so as not to be soft enough when cooked; Wild chestnuts, also known as sharp chestnuts, are the best ingredients for stewed chicken.

2. It is best to stew in an iron pot, if not, use a clay pot. First, boil over high heat, and when the white gas is cleared and washed, use low heat instead. Add another lid to it.

Beginning to have a fragrance, at first it is the aroma of meat, and slowly there is the sweetness of chestnuts, and then the sweetness of chestnuts, and when the fragrance is getting stronger and stronger, the sweetness and nutrition of chestnuts all enter the chicken, especially the chicken bones. This kind of chestnut stewed chicken is called chestnut stewed chicken.

Quick Knowledge: Eating chestnut stewed chicken is mainly about their nutrition. Add a pinch of salt and you're ready to eat.