How do you cook chestnuts to make them delicious? What is delicious to burn chestnuts

Chestnut is simple and delicious.

Introducing a simple and delicious recipe:

Wash the raw chestnuts, boil them in water, and cut a small bite of each chestnut. Pack it in a microwave dish (preferably no more than 1 2), cover it with a lid (plastic) and heat it for 2 minutes and 2 minutes, and it will be good when the second chestnut is fried. It's very fragrant!

It's a little scary when the chestnuts are fried, but don't be afraid, there are no dangers.

There are many ways to make chestnuts, and the easiest thing is to throw them directly into the water and pop them for half an hour.

If you accidentally eat chestnuts with a little burnt aroma at any time, you must have burned the pot.

At this time, the chestnut has a little black crack on the shell, and when you bite into it, the tender yellow chestnut meat that is exposed is the one with the best taste.

In fact, the practice of chestnut is very simple, and there are two ways to do it:

Method 1 Light taste: wash the chestnut first, and then put it directly into the water to cook (about half an hour).The chestnuts of this method taste sweet.

Method to two spiced flavor: first wash the chestnuts, then use a knife to open a thin line on the surface of the chestnuts, and then put the spiced ingredients in the water in which the chestnuts are boiled and cook together. The chestnuts of this practice have a strong flavor to eat.

It depends on which flavor you prefer.

The pressure cooker can be fried, the chestnut convex surface is cut, the skin should be cut through, and then put it into the hot pressure cooker, cover the valve, shake it once in 5 minutes, so that it is heated evenly, about 30 minutes can be out of the pot, fry with low heat to prevent frying paste, in addition, the rubber ring of the pressure cooker is best to use the old rubber ring, otherwise it will affect the service life of the rubber ring. The chestnuts fried in this way are very sweet and the skin is easy to peel.

In addition, you can also use the kind of coarse casserole (black, the surface is not very smooth kind) to fry, directly pour a pound of salt or river sand into the casserole, and then pour the chestnuts in, keep stir-frying with a wooden spoon, at the beginning due to the evaporation of the water of the chestnuts, the salt or river sand will be damp and agglomerate, and wait until the river sand that forms a clump becomes dry again, continue to stir-fry, until you hear that the chestnuts have a slight explosion, filter out with a colander, and eat it when it is slightly cool, so that the fried chestnuts have a crispy taste and the skin is very easy to peel.

Chestnut Roast Chicken Ingredients:

750 grams of bone-in chicken, 150 grams of chestnut meat, about 1 tablespoon of Shao wine, 1 tablespoon of soy sauce, 6 cups of soup, cornstarch, pepper, sesame oil.

Production process: Remove the coarse bones of the net chicken and chop it into a long, 3 cm wide square. Wash and drain the chestnut meat. Cut the green onion into 3 cm pieces. Cut the ginger into long, l-centimeter-wide slices.

Heat the oil pan and cook until it is six ripe, so fry the chestnut meat until golden brown, and pour in a colander to filter the oil.

Then heat the oil pan until eight are ripe, stir-fry the chicken pieces until the water is dry, add Shao wine, then add ginger slices, salt, soy sauce, and soup and simmer for about 3 minutes.

Take 1 clay bowl, use a bamboo grate to cushion the bottom, pour the chicken pieces in the wok together with the soup, put it on low heat and simmer until it is rotten, add the fried chestnut meat, continue to simmer until it is soft and rotten, then pour it into the wok, put in monosodium glutamate, green onion segments, sprinkle with pepper, boil, thicken with cornstarch water, and pour sesame oil.

Chestnut porridge. Use 50 grams of chestnuts and 100 grams of japonica rice to cook porridge.

Chestnut can not only work with japonica rice to strengthen the spleen and stomach, increase appetite, but also nourish the kidneys and strengthen the muscles and bones, especially suitable for the elderly caused by functional deterioration of poor stomach, waist and knee soreness, and staggering. The meat is fresh and chestnut sweet.

Representative dishes: fresh chestnut pot fat fish head, dry pot chestnut black chicken.

The black chicken is marinated and fried, which is tender, spicy, slippery, and has the sweetness of chestnuts. This dish nourishes the kidneys, stomach, and blood, and is especially suitable for women. Cuisine:

Fried sugar chestnuts in oil.

Calories: kcal.

Process: Raw stir-fry.

Taste: Sweet.

Category: Private Cuisine, High Blood Pressure Conditioning, Anti-aging Conditioning, Mouth Ulcer Conditioning.

Ingredients: 150g chestnuts (fresh).

Excipients: Seasoning: 55 grams of peanut oil, 20 grams of lard (refined), 5 grams of white sugar, 8 grams of starch (peas), appropriate amount of each.

Production process: 1Draw a small cross on each chestnut to cut through the chestnut skin. Add water to the pot and submerge the chestnuts by 1 cm. Bring to a warm boil, cook the chestnut skin softly, and peel off the chestnut skin while it is hot.

2.Pour the peanut oil into the pot, heat it on the heat, add the chestnuts, fry it until golden brown, and remove the clean oil. Put the lard into the pot to dissolve, pour in the fried chestnuts, dilute 15 grams of wet starch (8 grams of starch and 7 grams of water) with water and put it in the pot, put in the sugar when the slurry is thickened, turn the spoon and put it on a microwave oven to make fried chestnuts with sugar.

Ingredients: chestnuts, sugar.

Method:1Use scissors to cut twice at the tail of the chestnut to form a cross-shaped small opening, which must be cut thoroughly, otherwise it will collapse.

2.Wash the chestnuts and put them in a small colander that can drain the excess water.

3.Choose a microwave oven pot with ear buckles, because the force of chestnuts collapsing is very great, and if you accidentally fill the microwave oven with powder.

4.Pour the chestnuts into a small pot without a lid and use high heat for two minutes, this is to remove the moisture from the surface of the chestnuts.

5.After two minutes, remove and add the lid (be sure to fasten tightly) and heat on high for three minutes.

6.Then take it out and shake it up and down with the aim of making the heat even. Put it in the furnace and put it on high heat for three minutes.

7.When the time is up, take out and open the lid, add sugar, mix well with chopsticks, add a lid, and heat on high for two minutes.

When the time is up, you can eat it, except that the chestnut skin is not as crispy as the chestnuts fried in sugar, everything else is the same!

Chestnut duck ingredients, soy sauce, star anise, green onion, ginger, salt, sugar, cooking wine, chicken essence, water starch Method 1: Chop the duck into pieces, put cooking wine and break the raw 2 oil pots, stir-fry the green onion and ginger shreds, put the duck pieces and stir-fry 3, put the soy sauce, water, star anise, boil, put the chestnuts, burn until the chestnuts are crispy and soft, put the chicken essence, sugar, salt seasoning, and thicken the juice with water starch to refer to the good bean food network.

Chestnut roast pork wow... Chestnut roast pork is delicious! There is a small Jiangnan Garden restaurant in Xianning... The chestnut roast pork at this restaurant is delicious! If you want to do it yourself, the next method! I recommend you!

Ingredient breakdown. Ingredients.

Pork. 1 piece.

Chestnut. 250 grams.

Accessories. Sliced ginger.

Amount. Cinnamon.

Amount. Soy sauce.

Amount. Rock candy.

Amount. Aniseed.

Amount. Bayberry.

Amount. Licorice. Amount. Oil.

Amount. Salt. Amount. Salty and sweet. Taste. Stew.

Craft. Twenty minutes.

Take. Ordinary.

Difficulty. Steps to prepare chestnut braised pork.

Steps for braised chestnut pork: 1 1 Boil boiling water in a pot, add some salt, add fresh chestnuts, and cook for five minutes;

Steps to prepare chestnut braised pork: 2 2 Pour the boiled chestnuts into cold water and soak for 10 minutes;

Steps of chestnut braised pork: 3 3 In this way, it is easy to peel off the chestnut shells and prepare other ingredients;

Steps for chestnut braised pork: 4 4 Put the soaked pork belly into a pot, add a little oil and stir-fry;

Steps of chestnut braised pork: 5 5 until the surface of the pork belly is slightly yellow, the volume is reduced, add rock sugar and continue to stir-fry;

Steps of chestnut braised pork: 6 6 After the pork belly is stir-fried and colored, add an appropriate amount of soy sauce and cooking wine to continue stir-frying, and then add other ingredients to stir-fry;

Steps to prepare chestnut braised pork: 7 7 Add an appropriate amount of boiling water, bring to a boil over high heat, then turn to low heat and cook for fifteen minutes;

Steps for braised chestnut pork: 8 8 Pour in the peeled chestnuts, cover and continue to cook for 10 minutes;

Steps of chestnut braised pork: 9 9 Add salt to taste, and finally reduce the juice on high heat;

Steps to prepare chestnut braised pork: 10 10 Put it in a small bowl and sprinkle some chopped shallots on the surface.

Chestnut roast chicken is the most delicious and famous.

Ingredients needed: Kitchen utensils.

Chestnut (350 g)

Chicken thighs (4 pcs.).

Seasoning garlic (3 crums).

Sichuan peppercorns (30 grains).

Star anise (1 grain).

Green garlic (1 spine).

Ginger (1 piece).

Shallots (2 chopped).

Soy sauce (1 tablespoon).

Rice wine (1 tablespoon).

Chicken broth (1 tablespoon).

Water starch (1 tablespoon).

sesame oil (1/2 tablespoon).

Salt (to taste) kitchen utensils wok wok.

Steps: 1. Make an opening on the back of the chestnut or cut it in half, soak it in boiling water for 5 minutes, and remove the shell and membrane.

2Slice the ginger and cut the garlic into sections. (I forgot the ginger on the cutting board, I didn't take a picture.) ）

3. Divide the chicken thighs into small pieces, rinse repeatedly to remove the blood, and drain.

4. Put oil in the wok, after the oil is hot, add the chicken, fry the water dry, and remove it (omit the frying step).

5. Wash the pot and put oil in it, put in the pepper star anise and fry it to make a brown, when there is a pepper fragrance, fry the green onion, ginger and garlic until fragrant.

6Put the chicken pieces into the pot, add rice wine and soy sauce and stir-fry evenly.

7Pour the water into the pot to cover the chicken pieces, add an appropriate amount of salt, add chestnuts and turn evenly, cover and simmer over medium-low heat.

8 When the juice is collected in the pot, add green garlic sprouts, chicken powder, 1 tablespoon of water starch and stir-fry evenly, pour in sesame oil.

9 When the operation is complete, remove from the pan and serve on the plate.

Another dish of chestnut roasted pork ribs is recommended.

Ingredients: 400 grams of pork ribs and 4 slices of ginger.

1/2 onion 5 garlic cloves.

Half a green onion and about 10 chestnuts.

Excipients: Appropriate amount of water, 1 tablespoon vegetable oil.

1 tablespoon light soy sauce and 1 teaspoon salt.

Dark soy sauce: a teaspoon of rock sugar.

Tomato sauce cooking wine.

Steps to prepare chestnut roasted pork ribs.

1.Wash the pork ribs and marinate them in light soy sauce for 1 hour.

2.The onion is cut off, the green onion is cut off, and the garlic is peeled and ready.

3.Add vegetable oil to the wok, pour the marinated pork ribs into the pan, stir-fry evenly, when the meat is slightly yellowed and discolored, put the garlic and ginger slices into the pot and stir-fry, add dark soy sauce, and continue to stir-fry.

4.Wait until the ribs are evenly colored, add an appropriate amount of water, cover the ribs, add cooking wine, rock sugar, salt, chestnuts, simmer over low heat for about 40 minutes, and reduce the juice over high heat.

5.Add the onion, green onions, tomato sauce and MSG and it's done.