How to cook chestnuts is better, how to cook chestnuts delicious

Before boiling the chestnuts, soak them in sugared water overnight, and it is easy to remove the inner skin of the chestnuts after cooking.

Chestnut porridge. Composition: 20 grams of chestnuts, 50 grams of japonica rice.

Function: nourish the stomach and spleen, nourish the kidneys and strengthen the tendons.

Method: Peel the chestnuts, mash them, and cook the porridge with japonica rice and water.

Dosage: 1-2 times of solar eclipse, by warm food.

Precautions: Do not eat too much, otherwise the spleen will be sluggish and diaphragm. Children with swelling feng shui should not eat. People with constipation should avoid eating.

Braised chestnut chicken wings.

Ingredients: chicken wings, chestnuts.

Production: 1. Wash and cut raw chestnuts with a cross knife. Bring a pot of boiling water to a boil.

2. Peel off the skin of the boiled chestnuts and make the flesh as complete as possible. If you find something black inside, cut it off.

3. According to the method of braised chicken wings, braise the chestnuts and chicken together. The difference is that you should add less sugar and more water, so that you can simmer for a while and let the flavor of the chestnuts fully enter the dish.

Chestnut chicken Ingredients: 20 chestnuts, 20 grams of yam, 5 grams of rehmannia rehmannia, 200 grams of chicken, 6 shiitake mushrooms.

Method: Peel and peel the chestnuts, soak them in water with the yams, remove the stems of the mushrooms and soak them in water, and filter out the water after soaking. Heat the pot, stir-fry yams, shiitake mushrooms and chestnuts, then add rehmannia and chicken and cook at the same time, depending on whether the chestnuts are cooked until soft, and then add a little seasoning.

Efficacy: Tonifying the kidneys and strengthening the stomach, nourishing blood and regulating menstruation.

Microwave the chestnuts with sugar.

Ingredients: chestnuts, sugar.

Method: 1 Wash the chestnuts and put them in a small colander that can leak water, and drain the excess water.

2 Choose a microwave pot with ear buckles, because the chestnuts will be ** in the end, so be sure to fasten them.

3 Pour the chestnuts into a small pot, uncovered, and run on high heat for two minutes, this is to remove the moisture from the surface of the chestnuts.

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

5 Then take it out and shake it up and down to make it evenly heated. Put it in the furnace and put it on high heat for three minutes.

6 When the time is up, take out and open the lid, add sugar, mix well with chopsticks, add the 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 very similar.

1. Chestnuts are generally boiled in water for about 20 minutes.

2. Tips for boiling chestnuts:

Make a cut on the shell of the chestnut, boil the water first, and then add the chestnut for 20 minutes. If you put it in the pot with cold water, the skin is not easy to peel.

3. Fried chestnuts are more delicious than boiled:

Use a knife to cut a knife on each chestnut, pay attention to cut two-thirds of the side skin, then add a little cooking oil to the pot, put in the chestnuts and fry over low heat, gradually hear the crackling sound, fry over low heat until you can smell the chestnuts (about 15 minutes), taste. The skin of the fried chestnuts is gently opened with a bite like a melon seed.

How to pick good chestnuts?

For chestnuts to be cooked deliciously, you must first work hard at the source - choose good chestnuts. If you want to choose a good quality chestnut, you may want to try the following methods:

1. Look at the color. The chestnut shell is better to be glossy and ruddy, if it is matte or too dark in color, it indicates that the inside has deteriorated, and it may also be an aged chestnut.

2. Look at the fluff. Fresh chestnuts have more fluff on the tail, while aged chestnuts have smooth skin and less fluff.

3. Pinch by hand. If the chestnut shell can be easily pinched, it may have deteriorated inside.

4. Smell the smell. Good chestnuts smell fresh, and bad chestnuts have a distinct smell of decay.

Ingredients: 500 grams of chestnut. Excipients: 1000 ml of water. Steps: 1. Prepare the chestnuts, as shown in the figure below

2. Wash it well, as shown in the figure below

3. It is easier to cook with a knife on the back of each chestnut, as shown in the figure below

4. Put it in a pot and boil, as shown in the figure below

5. It will be soft in about 10 minutes, as shown in the figure below

6. Peel it if you want to eat it, as shown in the figure below

Preparation of boiled chestnuts:

Spare ingredients: 1 kg of fresh chestnuts, 2 tablespoons of white sugar, appropriate amount of water, a little cooking oil;

Production process: The first step is to rinse the fresh chestnuts, pick out the bad ones, use a knife to make a small opening on the top of the chestnuts, remember to dissolve the skin, and deal with them in turn;

The second step is to prepare the wok, put the cleaned and cut chestnuts into the pot, add white sugar directly, decide the amount by yourself, and then add water flush with the chestnuts, and pour in 2 tablespoons of cooking oil;

The third step is to start boiling the chestnuts on low heat, add the lid, and slowly you will see that the water in the pot becomes less, and continue to simmer until the water in the pot is completely evaporated, almost more than 20 minutes;

Fourth, at this time, there is only oil and powdered sugar left in the pot, start to stir-fry with a spatula, so that the oil and sugar can be fully wrapped on each chestnut, and it will be fully fried;

In the fifth step, the skin of the chestnut becomes oily, which means that it is okay, put the finished chestnut out, dry it until it is not hot, and then peel it and eat it.

Summary: If you want to eat delicious and sweeter chestnuts at home, you don't need an oven, you can get it with just a wok, chestnuts, water, white sugar and edible oil, these things are enough, and the key is to do this good chestnut, let it cool and eat it will not make people feel hard, the sugar fried chestnuts bought outside, the shell is always not at ease, and the delicious ones are not easy to peel, so it is better to do it yourself, although it is not very authentic, but it will make people eat delicious and more assured, this practice of chestnuts, I still found tutorials on the Internet to learn, which is very practical, and I have done it several times with great success, and my family is not always clamoring to go out and buy it.

Cooking Tips:

1. The chestnut will be peeled in advance and cut with a cross knife, so that the chestnut will crack and open after boiling, and it will be very easy to peel the skin, so don't cook the chestnut directly in the pot, do this step well, the chestnut will be more convenient to eat, remember to pick the chestnut in advance and remove the bad one;

2. Boiled chestnuts, pot under cold water or hot water? Teach you 1 trick, cook in a pot under cold water, as the water temperature rises, the chestnut will be heated evenly, and slowly the place where it is cut will be cracked, so that the chestnut is particularly easy to peel, and it is soft and glutinous to eat;

3. Add some white sugar to increase the taste, the dosage is determined according to the sweetness of personal favorite, after seeing the water in the pot evaporate, remember to keep stir-frying to prevent the pot from sticking, otherwise it will waste the ingredients, if the chestnuts are not scratched on the skin in advance, you can put the chestnuts out of the refrigerator to cool, put them in the refrigerator freezer layer for a while, and you can easily peel the skin.

Ingredients: a little bitter gourd, 300 grams of old tofu, 180 grams of chestnut, oil

Soy sauce, pepper, sugar, chicken essence, green onion, consommé, tempeh, salt.

Preparation steps ( 1 ) Boil the chestnuts in boiling water for 5 minutes, peel them, and cut them in half;

2) Tofu cut into small pieces;

3) Cut the bitter gourd into small pieces, cut the green onion into cubes, and slice the ginger;

4) Fry the tofu in a pan until golden brown and set aside, of course, it can also be fried in a pan of oil;

5) Stir-fry ginger, shallots and tempeh in oil until fragrant;

6) Add tofu and chestnuts and stir-fry slightly;

7) Add half a bowl of clear broth, add pepper, soy sauce, sugar and chicken essence, reduce to low heat and cook for 5 minutes;

8) When the cooking juice is dry, add the bitter gourd and fry for another 2 minutes;

Ingredients: 120 grams of peeled chestnuts, 1 Cantonese sausage, 200 grams of rice, 10 grams of dried shiitake mushrooms, appropriate amount of water, 1 teaspoon of dark soy sauce

1 teaspoon sugar, 1 teaspoon fish sauce, 2 tablespoons light soy sauce, 1 teaspoon salt, 5 tablespoons warm water, 1 teaspoon sesame oil

2 chives, a few drops of white vinegar.

Step (1) Soak the rice for half an hour in advance;

2) The chestnuts bought directly here are shelled, and the flesh of the chestnuts is cut into small pieces. To remove the shell, cut a knife edge for each chestnut with the tip of a knife, boil a pot of water, the water is just enough to cover all the chestnuts, turn off the heat and put in the chestnuts to cover and simmer for five minutes, and then peel the shell while it is hot, so that it is very easy to peel off the shell. Add dried shiitake mushrooms to water in advance and soak them, then cut them into small pieces.

Reserve the water for soaking the shiitake mushrooms. It is best to soak Cantonese sausages in warm water for a while beforehand, and then cut them diagonally into slices;

3) Put the soaked rice into the rice cooker, add the water for soaking shiitake mushrooms (not enough to add an appropriate amount of water), and drop in a few drops of white vinegar, the water volume is about 1 cm higher than the rice, that is, the amount of water used to cook rice. Put the shiitake mushrooms, chestnuts and sausages in the rice cooker as well. Press the switch of the rice cooker and cook for 45 minutes;

4) Cook the rice and mix the sauce at the same time. In a small bowl, add 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, 1 teaspoon of salt, mix well with 5 tablespoons of warm water, and sprinkle with a little chopped green onion;

5) Jump to keep warm mode on the rice cooker, pour the sauce into the pan and mix well with chopsticks. Then cover and simmer for another five minutes.

That's it! (6) The hot, fragrant chestnut and mushroom sausage stew started.

Tips: Add white vinegar to cook rice, the rice is more fragrant and should not spoil;

The sauce is adjusted to your taste;

The amount of rice is served for two people.

Wash the chestnuts, put them in a pot and boil them, and make a cross with a knife. If the boiled chestnuts are left for a long time, the boiled chestnuts are very sweet, but they need to be boiled for a long time.

The chestnuts were washed and drained.

Freshly cooked chestnuts are soft and sweet, and they can be eaten as much as they are boiled at once. If the boiled chestnuts are left for a long time.

If you want to roast the chestnuts, it will be even more delicious.

Compared with sugar-fried chestnuts, boiled chestnuts are low in calories and have less nutrient loss, which is the best way to eat chestnuts.

How to boil chestnuts delicious Boiled chestnuts.

1. Prepare a plate of fresh chestnuts that you have carefully selected, and use a knife to gently cut two knives and three knives on the cone of the chestnuts.

2. Put in more water over the chestnut noodles at the end, boil for about 20 minutes, and then you can take it out and eat. The water must keep the chestnuts cooked or past the chestnut noodles, or ensure that they are easy to peel off, or the texture is not necessarily cracked beautifully.

How to cook chestnuts delicious Chestnut manna boiled.

Manna boiled is a type of Japanese boiled food that is mainly boiled with sugar. Among them, the manna boiled chestnut is very famous in Japan, and in Japanese supermarkets, you can buy the finished product. Of course, if we can't buy it, we can also make it ourselves at home, and the chestnuts made are golden brown, very beautiful and sweet, and can be used in some desserts.

Chestnut manna boiled method.

Ingredients: 1 kg of chestnuts, 1 teaspoon of burnt alum, 2 gardenias; Honey: 750 grams of sugar, water.

1.Peel the chestnuts, boil them in water, boil them for about 2 minutes, then remove them and cool them in cold water. Drain the water and air control.

2.In order to prevent boiling and foaming, add burnt alum to 1 liter of water, soak the chestnuts for 15-20 minutes, take out and control the dry water.

3.Crush the gardenias, wrap them in gauze, put them in a pot, add 2 liters of water and boil for 40 minutes, turn off the heat and cool.

4.Take out the chestnuts and soak them in water for 20 minutes to remove the odor and variegation. Then put it in the water and take it out.

5.Put all the water and 1/3 of the sugar together with 4 of the honey in a pot and cover and boil.

6.Keep the temperature at 85°-90°C, stir the remaining sugar twice, cook for about an hour, wrap the honey on the chestnuts, turn off the heat and let it cool.

Tips for boiling chestnuts: Put the chestnuts in a sterilized bottle, seal and refrigerate. After 3 weeks, take out the ** and cook it, and then cool and seal, so that after treatment, it can be stored for about 2 months.

Ingredients: 500 grams of chestnut on the side of the drain. Excipients: 1000 ml of water. Steps: 1. Prepare the chestnuts, as shown in the figure below

2. Wash it well, as shown in the figure below

3. It is easier to cook with a knife on the back of each chestnut, as shown in the following figure:

4. Put it in a pot and boil, as shown in the figure below

5. It will be soft and rotten back in about 10 minutes, as shown in the figure below

6. Peel it if you want to eat it, as shown in the figure below

1. Ordinary boiling method.

Chestnuts are boiled in water, and generally need to be boiled for about 20 minutes.

Method: 1000g chestnut, appropriate amount of empty water for clear silver. Put it in a pot and add more water over the chestnut noodles.

Cook the chestnuts in cold water, bring to a boil over high heat, after about 15 minutes, change to low heat, and cook over low heat for a few more minutes. Cook until the chestnuts are cooked, turn off the heat and simmer for a while. As the saying goes:

Seven medium cooked, three minutes covered" is the truth, not only saves the fire, but also makes the food stew softer.

2. Blind pressure cooker cooking method.

Put the chestnut fool in the pressure cooker, don't put too much, put a little water, about 30-40 minutes.

Method: 1000g chestnut, appropriate amount of water. Wash the chestnuts and put them in the inner pot of the electric pressure cooker. Add water, select the all-purpose stew function, and set the time to 35 minutes. Then open the lid and serve.