How to make chestnuts is both delicious and easy to peel

Sand and sugar are added together to fry chestnuts "The sand should be coarse, and the sand is best 2 to 3 mm", and it is cracked before eating.

Use a knife to cut a hole Steam, stir-fry It's okay After heating, the mouth will become bigger and easy to peel.

Hehe, I used to watch the life tips of the economic channel to have this problem The solution is very convenient You can take a lunch box or any container that is not easy to break, and then pour all the chestnuts into it, and then shake it vigorously to make the chestnuts in the lunch box collide Shake for about 3 minutes, and then open the lunch box Most of the skin and flesh of the chestnuts have been automatically separated, and it is very easy to peel off The same method is also suitable for lychee, longan, all nut foods with skin!

Cutting chestnuts with a knife into the middle, steaming them, and then peeling them is a much more advanced method than burning them with fire. But it's a little slower in time. Later, it is directly scalded with boiling water to cut a cut chestnut, which has greatly improved the efficiency of peeling the shell.

However, this also has a disadvantage, that is, it is often due to the opening, so that the flesh of the peeled chestnuts is incomplete, it is half, and when it is processed, it is not beautiful. Therefore, the difference between today's shelling method and the past is that it is necessary to preserve the integrity of the chestnuts. What's the solution?

I consulted my mother-in-law, who is a well-known local chef. She taught me that the trick is not to cut a hole in the chestnut, but at the tail of the chestnut, that is, the somewhat sharp part, with a knife, so that there is a hole there, just do it. In addition, it should be noted that when the chestnuts are scalded in boiling water, do not put too much at once.

And after scalding, don't catch them all, because the chestnuts are easy to harden when they leave the temperature, and they are not easy to peel. I used this method, and sure enough, the hard shell of the chestnut was removed quickly and completely.

Chestnut, also known as chestnut, is an ingredient with a long history of cultivation and eating. In autumn and winter, we can't forget to eat chestnuts, chestnuts are the season of a large number of listings during this time, people like to eat at this time, whether it is sweet and glutinous sugar fried chestnuts or ordinary boiled chestnuts, or used to stir-fry vegetables or stewed soup, the taste is delicious, and the taste is still unfinished.

Chestnuts are delicious, but do you know how to choose? The first point is to look at the color, the overall dark brown and a little red head are good chestnuts, and those with dark hair are not. The second point is to try the feel, if you pinch it and feel very hard, it means that the flesh inside is very full, and if it is very soft, it means that the quality will not be very good.

The third point is to listen to the sound, shake it and get closer to listen, if there is a sound, it is fresh chestnuts, and if there is no sound, you can't buy it.

The vast majority of people will face a problem with the chestnuts they buy, that is, it is difficult to peel the shells. Although it is delicious, it is difficult to peel off the shell, and sometimes the outermost layer is peeled off, but there is still a layer of flesh tightly wrapped inside, and the desire to eat is completely consumed. Today I will teach you the correct way to peel chestnuts, hurry up and learn it.

Is chestnut delicious and hard to peel? Try this method to peel the shell easily, smooth and non-sticky skin.

Proper operation of chestnut shelling].

1. Clean the chestnuts you bought and put them in the pot, then add water to them, and the amount of water is about the same as the chestnuts. It doesn't need to be cooked, just cook it for a while and take it out.

2. Fish it out and wait until the chestnuts are cooled slightly, then we use a knife to open them one by one and open them on the bulging side of the chestnuts. It's easy to make a small cut with the tip of a knife, so you can try it.

3. Next, we put the chestnuts into the pot, don't add anything, just turn on low heat and start to fry slowly. After frying for a while, you can see the chestnuts opening, and continue to stir-fry for a while.

4. After frying the chestnuts in this way, the opening is very obvious, and the chestnut shell can be peeled off easily without effort.

Stir-fry a little, the chestnuts that come out of this way not only taste better, but also very easy to peel the shell, just need a light clamp, the chestnut shell will fall off by itself. The layer of chestnut skin inside will not stick to the chestnut, so you don't need to tear it down a little bit, which saves time and effort, and it is particularly satisfying to eat.

July star fruit August hawthorn, September chestnut laugh haha", September is completely the season to eat chestnuts, nutritious and delicious, the elderly and children are also suitable for eating. Hurry up and prepare more chestnuts at home to eat.

The first is the preparation of raw materials.

1000 grams of fresh chestnuts with rock sugar, 20 grams of rock sugar, a little osmanthus sauce, and a little cooking oil.

Next is the process of making sugar-fried chestnuts.

1. First of all, let's wash the fresh chestnuts, and then use fresh scissors to cut a knife on the surface of the chestnut horizontally and vertically to make it form a cross-shaped, so that the chestnuts after the knife are easier to peel when eating, which we must all keep in mind.

2. Then we boil water in the pot, after the water boils, first put the chestnuts into the pot and blanch the water for one minute, and then immediately remove them for later use, this process does not take too long, the main purpose is to remove the jerky taste on the surface of the chestnuts.

3. Then let's clean the pot again, pour the chestnuts into the pot, and then pour in an appropriate amount of water, the amount of water is half a finger higher than the chestnuts, and then we put 20 rock sugars into the pot over medium and low heat, and cook slowly until the soup gradually thickens, at this time the chestnuts have absorbed the sugar of rock sugar, and it is ripe, and then we take it out for later use.

4. Then let's go through a little cooking oil again. Then put a spoonful of osmanthus sauce into the pot, and then let's put the chestnuts into the pot. **Stir-fry for three minutes, stir-fry the chestnuts that absorb enough sugar to bring out the aroma of caramel, and we can eat it out of the pot.

Next is the key points for making the chestnuts fried in sugar.

1. After the chestnuts are cleaned, they should be cut with scissors immediately, and the knife edge will gradually become larger when making them, so that the sugar-fried chestnuts will be easy to peel.

2. Before making chestnuts, be sure to blanch them for a minute, which will remove the bitterness and astringency on the surface of the chestnuts.

1. Use a knife to carve a cross on the shell of the chestnut, after carving, boil a pot of boiling water, put the chestnut into the pot and boil for 5 minutes, after boiling, soak it in cold water for ten minutes, let the hot water fully soften the shell, and it is not so hot when peeling.

2. Put the chestnut cross knife edge into hot water and boil, and put it in the freezer for two hours after cooking, and the peeling is also very easy to peel.

3. Make small cuts on the top of the chestnuts and heat them in the microwave oven for one minute to peel the chestnuts.

The above methods are simple and easy to learn, remember to collect them!

Boiling chestnuts is both delicious and easy to peel requires four steps to operate, and the following is a specific introduction:

1. Soak the chestnuts in boiling water.

Boil a pot of boiling water first, turn off the heat after the water boils, put the chestnuts in the water and simmer for about 5 minutes.

2. Soak chestnuts in cold water.

After simmering, take out the chestnuts and soak them in cold water, and wait for the chestnuts to cool completely before taking them out.

3. Use a knife to cut the hard shell of the chestnut.

Use a knife to cut the hard shell of the chestnut, add water to the pot, put the chestnuts directly into the pot and bring to a boil over high heat.

4. Peel the chestnuts after cooking.

After boiling the water, boil for about 15 minutes, then turn to low heat and cook for about 15 minutes, and then peel off the chestnuts along the gaps in the shell.

Hello! There are several ways to peel chestnuts deliciously and easily, and friends who like them should quickly collect and do it!

Method. First, first use a knife to cut the tail of the chestnut; Then put the washed chestnuts in boiling water and cook them over high heat for one minute, so that the chestnuts can easily remove the skin and shell.

Method. 2. Cut the chestnut in half and peel off the shell directly; Then put it in a pot and soak it in boiling water for 1 minute, so that the chestnuts can be easily peeled.

Method. 3. First cut a hole in the shell of the chestnut with a knife, then put the chestnut in the microwave oven and heat it at high temperature for 1 minute, so that the skin and shell of the chestnut will be easily separated.

Tips: It is best to put the chestnuts bought back in a cool and ventilated place to dry for about 2 to 3 days, after drying, the water will evaporate, so that not only is it easy to peel, but the chestnuts will be sweeter.

As follows:

Ingredients: 500 grams of chestnut.

Excipients: 1000 ml of water.

1. Prepare the chestnuts and wash them.

2. Soak in water for a period of time to remove dirt.

3. Make a knife on each chestnut back, because it is easier to cook.

4. Put it in a pot and boil, add 1000ml of water.

5. It takes about 10 minutes to be filthy and rotten.

6. Finished, peel and eat.

Chestnuts are boiled like this to peel well:

1. Soak the chestnuts in water one night in advance. In this way, after soaking overnight, the outer skin of the chestnut will be relatively soft, and the meat and skin will naturally separate during the subsequent cooking process, and the chestnut will not only be easier to peel, but it will also take less time to cook.

2. Before boiling chestnuts, use a knife to cut a cross knife from the top. In this way, the chestnut will have hot water into the inside of the chestnut during the cooking process, and the meat inside the chestnut will absorb part of the hot water at the same time and directly break through the shell and bulge, and the shell and meat will naturally be separated, so the chestnut will eat more soft and glutinous.

3. Boil the chestnuts and add a little salt to the water to increase the concentration. In this way, the water conducts heat more quickly due to the electrolytes in the salt, the chestnuts are cooked softer and more easily, and the meat and shell skin are naturally easier to peel.

4. After the chestnut is crossed, it is the fastest to boil it in salted water. After understanding the above principle, if you want to quickly remove the chestnut shell with the most immediate effect, then the two should be linked, and the chestnut should also add an appropriate amount of salt to the water after the cross knife, so that the chestnut can ensure the separation of meat and skin to the greatest extent, and the effect is the best.

1. Chestnuts must be bought fresh chestnuts, here can be distinguished by color and smell, the color is blackened is the old chestnut, the smell is not fresh or completely tasteless is also the old chestnut, note that if it is the old chestnut that is bought, it is generally more difficult to peel than the fresh chestnut, so it is best to see clearly before buying.

2. Don't be greedy for too fast to cook chestnuts, cook them for at least 15 minutes, so that the boiled chestnuts can be soft and glutinous and delicious, and not dry the throat.

3. Do not directly pass the boiled chestnuts in cold water, so that the skin and meat of the chestnuts will fit more tightly because of the principle of thermal expansion and cold contraction, and it will be more difficult to peel.

4. It is best to peel the boiled chestnuts and then put them in the refrigerator, so that you can eat them directly next time in a short time.

Here's how:Tools Ingredients: chestnut, salt, knife, boiler. 1. Prepare materials.

2. Use a knife to cut the chestnut shell longitudinally along the back of the chestnut.

3. Boil the water in a pot until it boils, then add salt.

4. Add the chestnuts and cook over high heat for 5 minutes.

5. Drain the chestnuts and peel them while they are hot.

6. The chestnut peeled in this way will not break, and there will be no skin left on it.