What s the trick to frying chestnuts, give some pointers, newbie

How to fry chestnuts:

Wash the raw chestnuts and soak them in water for a while, which can effectively retain the water and avoid drying and hardness. It is said that it is fried chestnuts with sugar, but in fact, there is no need to add sugar, and the chestnuts themselves contain a lot of sugar and taste very sweet.

2. As for what pot to use for frying chestnuts, you can use it for stir-frying at home, the thicker ones are the best, the heating is even, and the chestnuts are not easy to collapse. At first, the chestnuts have moisture, and after a few minutes of frying, the surface of the chestnuts will be shiny.

3. In order to make it evenly heated, the whole process should be stir-fried constantly, generally stir-fried once after about 30 seconds, and cover the pot when not stir-frying, so as not to jump out of the chestnut and hurt you. After a few minutes, the chestnuts begin to crack, at this time you need to fry for about ten minutes, you can also see the color, you can take out one and taste it when it is almost done, and you can turn off the heat when it is cooked.

4. Put the chestnuts out, the skin is easy to peel off, soft and sweet, now enjoy the deliciousness.

During the frying process, the chestnut skin will collapse out of the pan under high heat, pay attention to holding the lid in one hand and the spatula in the other, the lid is like a shield to protect your face.

Tips on how to fry chestnuts:

Ingredients: 1000 grams of chestnuts.

Method: Step 1: It is best to dry the fresh chestnuts in the shade for 3 to 5 days in the shade, so that they can taste sweet.

Step 2: Use scissors to cut a knife on the protruding part of the chestnut, which is easy to peel and easy to cook. Because it has been dried, there will be a gap between the chestnut meat and the chestnut shell, and it is easy to cut without hurting the chestnut meat.

Step 3: Cut all the chestnuts with a knife. Rinse in water.

Step 4: Put the chestnuts in a pot, add water to cover the chestnuts, bring to a boil over high heat, turn to medium heat and cook for 20 minutes, cook the chestnut meat softly, or you can cook it in a pressure cooker to make it softer.

Step 1 After a few minutes, the chestnut meat is cooked soft.

Step 6: Remove the chestnuts and drain the water.

Step 7: Then pour the chestnuts into the pot and stir-fry over medium-low heat.

Step 8: Prepare your arm strength, I fried it for about 20 minutes, and my hands are sore.

Step 9: Fry until the cut opening is getting bigger and bigger, revealing the golden chestnut meat inside, and you can smell the burnt aroma, and it's good.

Eat chestnuts carefully and burn, but the warm chestnuts are really delicious, the original chestnuts are not added with any seasoning, it is so simple and delicious, the family chats around peeling chestnuts, or eats chestnuts while chasing dramas, and eats until dinner is not wanted.

1.Wash the chestnuts and cut the bulging back with scissors.

2.Bring the water to a boil and add salt and stir-fry for 2 minutes.

3.After the salt is evenly heated, pour in the chestnuts and stir-fry, and the water in the chestnuts is completely dried without the salt sticking to the chestnuts (about 15 minutes).

4.Add the sugar and continue to stir-fry until the sugar slowly caramelizes and turns into a dark brown color. Turn off the heat and simmer for 3 to 5 minutes.

5.Strain the salt and sugar from the chestnuts through a sieve and serve.

Stir-fried chestnuts in sugar.

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.

This is the finished product. 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!

'Is it coarse or fine salt to fry chestnuts?'

Stir-fried chestnuts are delicious and easy tricks:Prepare the ingredients: 500 grams of chestnuts, appropriate amount of coarse salt, 20 ml of rapeseed oil.

1. Wash the chestnuts and soak them for about 15 minutes.

2. Cut the chestnut with scissors.

3. Fry the water on the chestnuts.

4. Put the salt in first, pour the chestnuts into and stir-fry evenly, so that each chestnut has salt on it, heat it evenly, and fry the chestnuts straight and open a small mouth.

5. When the chestnuts are almost fried, pour out the salt and rinse the salt.

6. Pour in cooking oil, pour in chestnuts and stir-fry, stir-fry until fragrant.

7. Stir-fry the chestnuts for about 20 minutes.

Ingredients: 250 grams of chestnuts. Excipients:

5 grams of corn oil and 8 grams of sugar. Steps: 1. This is a chestnut picked by yourself, and the shell will crack when it is ripe, but there are many spines.

2. Peel them out one by one and wash them, and cut them with scissors on the bulging back (be sure to cut the shell, otherwise it will explode in the microwave).

3. Put it in the microwave and simmer on high heat for 2 minutes.

After a few minutes, take it out and put it in a bowl, pour in the corn oil and sugar, and mix well with chopsticks or a spoon.

5. Put it on a plate and put it in the microwave again, high heat for 2 to 3 minutes, and enjoy it after a little heat dissipation, which is very sweet!

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

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.

5. Pot stove: divided into two types: drum and iron pot. It is more labor-saving to use a sock roller, but the quality of frying is not as good as that of iron pan frying.

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 first, 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.

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 the lid and let it simmer for a while, ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.

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.