How to eat raw chestnuts, how to eat raw chestnuts How to eat raw chestnuts

The first dish is "Duck Stew with Corn and Chestnut".

It is the season to eat chestnuts, with corn and chestnuts stewed duck soup together, the chestnuts absorb the deliciousness of the duck soup, soft and glutinous, the duck meat absorbs the fragrance of corn, more fresh and delicious, not fishy and not greasy, the meat is fresh and tender, the soup is clear and fragrant.

Ingredients: 2 duck legs, 1 fruit corn, 400 grams of chestnuts.

Excipients: salt, ginger, cooking wine, 10 peppercorns.

Method: 1. Wash the duck leg and cut it into pieces of the same size, not too big, slice the ginger, and put the duck leg in a pot under cool water. Add white wine to boil, scoop up, and wash off the blood foam.

2. Wash and cut the fruit corn into pieces, and remove the chestnuts (hulling method: put the raw chestnuts in the sun for a day, and the chestnut shells will automatically crack. Raw chestnuts are left to dry in a ventilated and dry place for a few days, and the chestnut skin is easy to peel.

Add an appropriate amount of salt to the boiling hot water, put the raw chestnuts directly in and cook for about five minutes, and then take them out, and it is easy to remove the skin, which may be used more by everyone. ）

3. Add the duck leg meat, chestnuts and corn to the rice.

4. Add ginger slices, peppercorns, and a few bay leaves to remove the fishy smell (optional).

6. Add water, not too much, generally cover the ingredients, so that the soup is rich and delicious, more soup can be stewed and soaked in rice, or less water, because the electric pressure cooker does not lose too much water.

7. Close the lid of the rice cooker, plug in the power supply, and start the "stew" mode; The pressure cooker electric comes with the time, which is the industry's first intelligent identification double single.

8. When the time is up, drain the pressure, you can add salt and stir evenly, and simmer for a while to absorb the flavor.

9. Sprinkle the minced chives to enhance the fragrance when out of the pot, the duck meat is fragrant and delicious, the chestnuts are soft and glutinous, and the soup has the fragrance of corn. Especially for office workers, make an appointment in advance, and you can enjoy it when you get home from work.

Chicken soup with chestnut corn and shiitake mushrooms.

Ingredients: 300 grams of chicken, 1 bag of stew.

Auxiliary ingredients: sugarcane, chestnut, corn, shiitake mushrooms, ginger, chives.

Production Method: (Details that need to be paid attention to during the production process).

Step 1]: When using chicken stew, some people like to cook directly in the pot without blanching, and then use a spoon to skim off the foam, I prefer to chop it first, and then blanch the water, I feel that the chicken soup stewed in this way is brighter in color, and there will be no fishy smell, of course, it can also be decided by everyone's own preferences. Blanch the chicken, rinse it and pour it into the casserole.

Step 2]: Put the washed shiitake mushrooms, corn, etc. into the pot and add the ginger. If you mix it alone, it may be a little more complicated, because children like to eat chestnuts very much, so they also peeled some extra chestnuts and put them in, just when there is sugarcane at home, and chop half of the sugarcane and put it in, which is like this when we stew in winter soup here.

Step 3]: Add enough water to boil over high heat, then turn to medium-low heat and simmer slowly for 40 minutes, when the time is up, skim off the surface foam, put salt and sprinkle chopped green onions to serve it directly, so that the stewed chicken light soup is super material, the soup is sweet and fresh, and it is particularly delicious.

Chestnut is known as the "king of a thousand fruits". Chestnuts are rich in nutrients, including sugars, proteins, fats, vitamins, and inorganic salts. Chestnut has a good prevention and treatment effect on hypertension, coronary heart disease, atherosclerosis, etc.

The elderly often eat chestnuts, which is good for anti-aging and longevity.

Chestnuts are delicious but not easy to eat, especially cooked chestnuts.

How do you peel cooked chestnuts?

1. Thermal expansion and cold contraction method: After the chestnut is cooked, cut a small hole on its body, soak it in boiling water for about a minute, and peel it off from the incision. Principle: After high temperature expansion, the kernel and skin are easy to separate, and the boiled eggs are quickly placed in cold water to peel the skin.

2. Refrigerator freezing method: After the chestnuts are cooked, they are cooled and put 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.

How do you peel raw chestnuts?

1. 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.

2. 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.

3. Sun exposure method: put the raw chestnuts to be eaten in the sun for a day, and the chestnut shells will crack. At this time, whether it is peeled raw or after cooking, it is easy to peel off the shell of the chestnut and the thin layer of skin inside.

But chestnuts that are ready for storage cannot be dried because chestnuts cannot be stored for a long time after drying.

Wash the chestnuts with clean water, then put them in the pressure cooker wet, remember, don't add any more water, that's it, then turn on the fire, use low heat, so that the bottom of the pot can be heated evenly, put the pressure cooker on it and heat it, heat it for a while, about three minutes, hold the pot up and shake it, so that the chestnuts inside are heated evenly. When the pressure cooker is angry, you should often hold the pot up and shake it, because it is already very hot at this time, and when it is about ten minutes, you will hear the sound of chestnuts popping in the pot, so that you can turn off the heat and simmer for another five minutes, turn on the pot and cool it.

1. Ingredients: one pound of chestnut as the main ingredient.

2. First wash the chestnuts, pick out the ones with insect eyes and throw them away. Wash the chestnuts with water and salt, the salt has a certain disinfection effect, drain the water after washing, and put it in a pot to prepare for cooking. The water can be submerged over the chestnuts.

3. Wash the chestnuts with water, throw away the chestnuts with insect eyes, keep only the good chestnuts, and then wash the chestnuts with salt water, because salt has a certain disinfection effect, wash the chestnuts and then dry the water inside, and then put them in the pot to prepare for cooking. The water can be submerged over the chestnuts.

4. Turn off the heat 5 minutes after boiling, as the saying goes, cook for seven minutes and simmer for three minutes. In fact, chestnuts are already edible now. Sweet! But this way the chestnuts are not very convenient to peel.

5. You can drain the water after removing it, and put it in an electric baking pan to remove the excess water. Such chestnuts will not be very dry, but they will not lose their taste either.

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.

7. Plate, the finished product is as follows.

1. Boiled chestnuts. Ingredients: 500 grams of chestnuts, water, salt.

Method: Put the chestnuts into the pot, pour cold water, the amount of cold water is not over the chestnuts, **boil. (Cold water should be less, soak about 1 4, boil dry).

Cook until the chestnuts are cooked, turn off the heat and simmer for a while.

2. Roast duck with chestnuts. Ingredients: duck, appropriate amount of raw chestnut, appropriate amount of coarse salt, light soy sauce, water, oil.

Method: Wash the duck meat and chop it into cubes; After peeling the chestnut, blanch it in boiling water for a few minutes, so that it is easy to peel off the inner membrane. Heat the oil in a pan, pour in the duck pieces first, and stir-fry for about five minutes until the surface is slightly charred.

Add a large bowl of water to the pot, the amount of water should be soaked on the surface of the duck pieces, after boiling, change to medium-low heat, cover and simmer for about 40 minutes. When about half of the soup is left, add the chestnuts and an appropriate amount of coarse salt, stir well, and continue to simmer over medium heat. When the chestnut duck soup in the pot is dry, add an appropriate amount of light soy sauce to color, and then you can get out of the pot.

3. Chestnut roast chicken. Ingredients: 750 grams of bone-in chicken, 150 grams of chestnut meat, 6 cups of broth.

Seasoning: about 1 tablespoon of Shao wine, 1 tablespoon of soy sauce, appropriate amount of corn starch, pepper and sesame oil. Method:

Remove the coarse bones of the chicken and chop it into long, 3 cm wide cubes. Wash and drain the chestnut meat. Cut the green onion into 3 cm pieces.

Cut the ginger into long, 1 cm wide slices. Heat the oil pan until it is six ripe, add the chestnut meat and fry it until golden brown, pour in a colander and 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.

Raw chestnuts are made as follows:Ingredients: 18 chestnuts, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, half a spoon of oyster sauce, appropriate amount of cooking wine, appropriate amount of salt (can be added or not), 2 small pieces of rock sugar, 5 slices of ginger, 2 cloves of garlic, 1 green onion, 1 millet pepper, 1 green pepper, 1 three yellow chicken.

1. Prepare the ingredients.

2. Chop the three yellow chickens (I directly asked the vegetable aunt to cut them).

3. Put the chestnuts in an appropriate amount of water, boil the water for 2 minutes, peel out the chestnuts and set aside.

4. Pour an appropriate amount of vegetable oil into the hot pan (other oils can also be selected), add ginger slices, millet pepper and garlic and stir-fry until fragrant, take the lid of the pot to block the face, pour out the chicken pieces (to prevent the oil from splashing on the face), and stir-fry until the surface of the chicken pieces is slightly yellow.

5. Add the green peppers, turn on high heat and stir-fry to collect the juice (keep stir-frying during the juice collection period to avoid pasting the pot).

6. Sprinkle with chopped green onions and remove from the pot, and the delicious chestnut roast chicken is complete.

Sugar-fried chestnuts are a kind of leisure snack that people like to eat the most, but now the price of sugar-fried chestnuts is particularly high, which makes people feel that they can't afford to eat, so some people who like to eat chestnuts like to buy cheaper raw chestnuts in the market, so how to cook these raw chestnuts after buying them to be delicious, today I will make a special introduction to this aspect, so that you can understand how to make fresh chestnuts delicious.

1. Steam. Raw chestnuts are washed and steamed in the pot after being purchased, when the raw chestnuts are steamed in the pot, they should be washed with water first, and then cut a small hole on his surface with a knife, and then put it on the steam of the steamer, put an appropriate amount of water, cover the pot, boil it over high heat, and then steam it over medium heat for 15 minutes, then the raw chestnuts in the pot can be steamed, and its shell will naturally open and take out the shell to eat directly.

2. Roast. Raw chestnuts are also particularly delicious when roasted in the oven, but before roasting, you should wash the raw chestnuts and dry the moisture on the surface, and then use a knife to make a small opening on its surface, adjust the oven temperature to 220 degrees and preheat it for 5 minutes, spread a clean mat on the baking sheet, put the prepared example on the tin foil, bake for fifteen minutes, prepare some sugar water in the process of roasting, and wait for the shell of the chestnuts to open and apply the sugar water to the surface, and then roast the chestnuts for about ten minutes to roast the locust stupidly.

How to make fresh chestnuts delicious.

1. Roasted pork ribs with fresh chestnuts.

Fresh chestnut roasted pork ribs are particularly delicious, when burning, the ribs should be chopped into segments and blanched with boiling water, taken out for three minutes, put them in a wok and color them with sugar, and then wash the chestnuts, put them in the pot and put them in light soy sauce, ginger and an appropriate amount of chili pepper together to heat and boil, and then simmer over low heat for 40 minutes, and finally put edible salt and then use high heat to thicken the soup sweat.

2. Steamed chicken with fresh chestnuts.

Fresh chestnut steamed chicken is also particularly delicious, when you do it, you need to prepare a fresh chicken of about 750 grams, and then prepare 300 grams of chestnuts, in addition to prepare salad oil, chili sauce and green onions, ginger, cooking wine, edible salt and other seasonings, the prepared leg of the local chicken slaughtered clean chop into blocks, green onion and ginger smashed into chicken and add cooking wine to marinate for three minutes, then put salad oil, edible salt and pepper and light soy sauce, and chestnuts mix thoroughly, and then put it in a large bowl, into the steamer and steam, After boiling, steam for another 40 minutes.

The above introduces a variety of different ways to eat raw chestnuts, which can let you understand how to cook raw chestnuts and make them the most delicious, and can also let you know more about how to eat fresh chestnuts, so that you can use fresh raw chestnuts to make a variety of delicious dishes with different characteristics.

Ingredients: Appropriate amount of fresh chestnuts, appropriate amount of water.

Steps: 1. Wash the fresh chestnuts and soak them in water for three or four hours.

2. Clean the chestnuts, control the moisture, and use a serrated knife to scratch the crossroads one by one.

3. The round one can be crossed from the tip of the chestnut.

4. Put the chestnuts into the pot, add the cold water that has not been over the chestnuts, a little salt, turn on high heat and cook until the water boils, turn off the heat.

5. Spread the chestnuts into the cage drawer, turn on high heat, steam for 15 to 30 minutes (according to the size of the chestnuts), turn off the heat and remove from the pot.

Chestnut peeling tips:

1. Salt water boiling method.

After the chestnuts are washed, use a knife to make a slight cut in the middle; Place in salted water and cook on the stove for 5 minutes; Remove the shell and skin of the chestnut while it is hot; It's all peeled off, and it's pretty complete.

2. Hot water immersion method.

Wash the raw chestnuts and put them in a utensil, 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.

3. Salt water immersion method.

Chestnuts are poured directly into salted boiled water for 5 minutes; Then make a cut with a knife; Peel and peel while hot; Quite complete.

4. Incision immersion method.

Chestnut cut in half; Remove the casing; Cover with boiling water and steep for 5 minutes; Very easy to peel.

5. Chopsticks stirring.

Put all the two cloves of chestnuts, remove the shells and put them in a basin, soak them in boiling water for a while, stir them with chopsticks, and the skin of the chestnuts will be separated from the chestnut flesh. However, it should be noted that the soaking time should not be too long, otherwise the nutritional content of the chestnuts will be affected.