How to open chestnuts, how to open raw chestnuts

Chestnuts do this all open.

Just a plastic bag (or plastic lunch box) is needed to put about 10 chestnuts in it at a time. Twist the plastic bag (fasten the lid of the lunch box) and gently hit the table or ground in front of you (with sufficient hardness) 5 times. When you open the plastic bag and take out the chestnuts, you will see that the chestnuts have cracked.

Peel it off by hand.

Instructions for chestnutsChestnut is native to China and is one of the earliest famous nuts to be eaten in China, with an annual output ranking first in the world. China's chestnuts are of excellent quality and rich in nutrition, and are the top chestnuts in the world. After stir-frying, the meat is fine, sweet and delicious, and it is very popular.

Hebei chestnut resources are abundant, the export volume ranks first in the country, Qianxi, Zunhua, Xinglong and other Yanshan Mountains are an important chestnut export base in China, the product quality is excellent and well-known at home and abroad, especially in Japan, known as "Tianjin Ganli", has a long reputation, deeply loved by the Japanese people.

If you want to peel the shell, you should use sharp scissors.

At the bottom of the chestnut is cut a cross.

Then bring the water to a boil, soak it, and simmer for a while.

Peel the shell again, and it's easier.

Tools Ingredients: water, chestnuts, knives.

1. Before peeling raw chestnuts, it is best to use a knife to gently open a small cross on the chestnuts.

2. After opening the cross, put it in a pot, add hot water, and put in a small amount of salt.

3. Soak in the pot for about 15 minutes, take out the chestnuts and you can find that the chestnut shells have easily fallen off.

4. Peel it off with your hand from the part of the cross opening just now, and a whole chestnut meat will come out.

Here's how to open chestnuts:

The first trick, don't cut the chestnut when you open it with a knife, let's use the way of chopping, when chopping, you must aim at the middle of the chestnut, cut it gently, and the chestnut will open its mouth at this time. When opening the chestnut with a knife, be sure to aim at the middle of the chestnut and not cut it off.

The second trick, let's prepare two kitchen knives, first use a kitchen knife to fix the chestnut, and then use another kitchen knife to gently chop it, this method is better than the first method is not easy to cut crooked, and not afraid of chestnuts being cut everywhere, and even if the intersection is very simple, very convenient.

The third trick, we need to prepare a drink bottle cap, first put the opening of the bottle cap up, then put the chestnut in the bottle cap, then put the knife in the middle of the chestnut, and then gently pat it with your hand, like this, you are not afraid of the chestnut running around, it is very safe, and it is easy to open the chestnut.

The fourth tip, cut with scissors. The correct way is to fix the underneath and then force the top, so that it is easy to cut a knife edge on the top of the chestnut, which is very smooth, and it is not easy to scratch the hand.

The fifth tip is the hot water immersion method. After washing the chestnuts and putting them in the basin, add some salt to them, pour hot water and soak them for about five minutes, so that the chestnuts are easy to peel off a lot after soaking, and even the thin coat inside will automatically fall off.

Here's how to husk steamed chestnuts:Prepare the ingredients: chestnuts, scissors.

1. Take a chestnut, use scissors to make a hole in the middle of the chestnut, and scratch it to the depth of the chestnut pulp.

2. All chestnuts are handled in the same way.

3. Add an appropriate amount of water to the steamer.

4. Put on the steamer and put the processed and washed chestnuts into the steamer.

5. Cover the lid and steam over high heat for about 15-20 minutes, steam the chestnuts, if you just need to shell and peel, you only need to steam for about 10 minutes.

6. When you open the lid of the steamed chestnut, you can clearly see that the chestnut shell has "opened".

There are two types of open chestnuts: fresh chestnut and cooked chestnut. The way and location of the opening of these two chestnuts are different.

Let's start with fresh chestnut openings. Fresh chestnuts must be opened with the help of tools, and they cannot be peeled by hand alone.

Fresh chestnuts usually have a paper knife (knife) or kitchen knife at the opening. Depending on the tool, the opening is different.

If you use a paper cutter (knife), the best opening position is the flat side, and Duguli chooses the flatter side of the opening because there is no plane. The specific method is to pinch the chestnut vertically with the left hand, and be sure to leave a gap between the thumb and index finger to prevent the blade from hurting the hand. Holding the knife in your right hand with the blade up, use the tip of the knife to cut through the chestnut shell from the bottom up.

As shown below, the best place to make a cut with a kitchen knife is the round side. To do this, place the flat side on the cutting board, hold it down with your fingers, and use a kitchen knife to make an opening on the round side. As shown in the figure below.

Let's talk about ripe chestnut openings. The best part of the opening for cooked chestnuts is at the top, which is the pointed end. This is the most vulnerable part of the chestnut and can be peeled off by hand without the help of any tools.

Find the top of the sugar-fried chestnut and use your fingernails to cut a slit down with a little force. Place your thumb and forefinger vertically on both ends of the gap and pinch it with a little more force to make the crack bigger. Start peeling from the cracks, and soon a whole pile of chestnut kernels will be peeled.

If it is a raw chestnut, you only need a plastic bag, put the chestnuts into about ten at a time, twist the plastic bag, gently hit the ground five times, open the plastic bag, take out the chestnuts, so that you will see the chestnuts open, and you can peel them off with your hands. Dry the chestnuts you bought back for a few days, clean them, put the chestnuts on the surface of the board, cut a small opening with the back tip of the pot, add water to the pot and boil, put in the cut chestnuts, add a lid and simmer for five minutes, take it out, and cut it by hand while it is hot.

Chestnuts do this all open.

The tear was just a small blade to cut it, and it should be said that this is the opening.

First, clean the chestnuts with clean water, and then use scissors to cut a hole on the top of the chestnuts. After the chestnuts are washed, put them in a basin, soak them in hot water, add an appropriate amount of salt to the water, and then open them with a knife after they are eliminated for half an hour. After the chestnuts are cooked and cooled, they are placed in the refrigerator for two hours, and then opened with scissors after thawing.

1. First clean the chestnuts with water, and then use scissors to cut a hole on the top of the chestnuts.

2. After the chestnuts are washed, put them in a basin, soak them in hot mold chain water, add an appropriate amount of salt to the water, and then open them with a knife after standing for half an hour.

3. After the chestnuts are cooked and cooled, put them in the refrigerator for two hours, and then use scissors to open them after thawing.

1. Hot water soaking method: wash the raw chestnuts and put them in a basin, add a little refined salt, soak them in boiling water, and cover the pot. After 5 minutes, take out the chestnuts and cut them, and the chestnut skin will fall off together with the chestnut shell, which saves time and effort to remove the chestnut skin.

2. Chopsticks stirring method: put all the two cloves of chestnuts into a basin after shelling, add boiling water to soak for a while, stir with chopsticks, and the skin of the chestnuts will be separated from the chestnut meat. The soaking time should not be too long, otherwise it will affect the nutritional content of chestnuts.

3. Refrigerator freezing method: After the chestnuts are cooked, they are cooled and frozen in the refrigerator for two hours to separate the shell meat. In this way, the chestnut coat is peeled quickly, and the chestnut flesh is complete.

4. Microwave oven heating method: cut the shell of the raw chestnuts you bought with scissors, and heat them in the microwave oven at high temperature for 30 seconds, and the inner layer of clothing and meat will automatically detach. Before using this method to remove chestnuts, be sure to cut the shell, otherwise it may cause microwave failure.

5. Thermal expansion and cold contraction method: peel off the shell of the chestnuts with a knife, boil them in boiling water for 3-5 minutes, and soak them in cold water for 3-5 minutes immediately after taking them out.

6. Sun exposure method: Put the raw chestnuts to be eaten in the sun for a day, and the chestnut shells will crack.

1. Just one Nianqi plastic bag (or plastic lunch box) to put about 10 chestnuts in at a time.

2. Unscrew up the plastic bag (fasten the lid of the lunch box) and gently hit the table or ground in front of you (with sufficient hardness) 5 times.

3. Open the plastic bag and take out the chestnuts, and you will see that the chestnuts are cracked. Peel it off by hand.

4. Wash and dry the chestnuts, insert the paper cutter from the middle of the rough end of the chestnut, and draw it to the tail of the chestnut. Note that my paper cutter "small lotus only shows sharp corners", just push out a little bit of the blade, and then lock the blade to prevent it from sliding, so that even if it is crooked, it will not cut your hand.

5. Put the processed chestnuts into the basin, drop a little salad oil, stir up and down, let each chestnut roll evenly with oil, preheat the oven to 180 degrees, spread tin foil on the baking sheet, pour the chestnuts, inject an appropriate amount of boiling water into the tray below, and bake for about 30 minutes. The chestnuts roasted in this way are all smiling and easy to peel.