How to peel fried chestnuts quickly, how to fry chestnuts is delicious and easy to peel

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.

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 sand grains that were previously stuck to the chestnut shell slowly break away.

1.Find a clean iron pot, put salt in the pot, heat it over high heat, and when the pot is hot, put the washed and processed chestnuts into the pot.

2.Stir-fry slowly, pay attention to the frequency of stir-frying, as the temperature rises, the shell of the chestnut will slowly open or even detach, at this time we have to speed up the speed of stir-frying.

4.After putting the sugar in the pan, you will find that the color of the chestnuts is slowly turning black, so you need to speed up the stir-frying, and fry against the bottom of the pan to prevent it from sticking.

5.Fry until you use a spatula to stir-fry and find that the inside of the pot is not sticky, then at this time it means that the chestnuts have been fried, and the chestnuts can be enjoyed by sieving them out through a sieve.

Summary. Method 1: Mutual impact method.

Put the chestnuts in a plastic bag, tighten the mouth of the bag, and shake the bag vigorously. The use of force is the principle of reciprocity, so that the chestnuts in the bag hit each other, so that the surface of the chestnuts formed a crack, to achieve the effect of easily peeling off the chestnut shell. Note:

Chestnuts must not be put too much, a few are fine, if there are too many, there will not be enough space when shaking chestnuts, and the desired effect will not be achieved.

Method 1: Mutual impact method. Put the chestnuts in a plastic bag, tighten the mouth of the bag, and shake the bag vigorously.

The use of force is the principle of reciprocity, so that the chestnuts in the bag hit each other, so that the surface of the chestnuts formed a crack, to achieve the effect of easily peeling off the chestnut shell. Note: Chestnuts must not be put too much, a few is fine, if there are too many, there will not be enough space when shaking chestnuts, and the desired effect will not be achieved.

Method 2: If the newly bought sugar fried chestnuts are just out of the pot, because the chestnuts are relatively hot, when taking away the chestnuts, you must not seal the paper bag containing the chestnuts, so as not to retain the heat and form water vapor, and make the skin of the chestnuts soft, so it will be difficult to peel off the skin of the chestnuts.

Method 3: If the chestnuts are the next day, the skin will be more difficult to peel. You can make a small cut on the chestnut and heat it in the microwave for 1 minute, and the chestnut skin will be easier to peel.

Method 4: Chestnut peeler. Generally, when buying chestnuts, merchants will come with a chestnut peeler, which is commonly known as "chestnut claws", and it is really convenient to use. Gently press the chestnut peeler on the flat side of the chestnut, and after that, you can easily peel the chestnut along the indentation.

Method 5: Press a small hole with your fingernail in the middle of the chestnut, follow this small opening, squeeze it with both hands, and so that the whole chestnut is peeled.

Ingredients: 500 grams of pork ribs, 100 grams of chestnuts. Accessories: 15 grams of green onions, 7 grams of ginger slices, 1 gram of Sichuan pepper, 1 star anise, 3 grams of dried chili peppers, 6 grams of light soy sauce, 5 grams of dark soy sauce, 4 grams of cooking wine.

Steps: 1. Put water in the pot, pork ribs, and blanch to remove the fishy guessing noise.

2. Put oil in the pot, then Zhao pepper, star anise, ginger slices, green onions, dried chili peppers, and ears are fragrant on high heat.

3. Pour in the pork ribs and stir-fry evenly.

4. Pour in light soy sauce, dark soy sauce and cooking wine, and stir-fry evenly.

5. Pour in water and simmer for 30 minutes.

6. Put in the chestnuts and simmer for 30 minutes before use.

Here's how:1. Heat raw chestnuts in cold water until they boil.

2. After the water is boiled, boil for another two or three minutes, at which time the color of the skin will become darker and the water will become a little yellow.

3. Drain the hot water, be careful of burning your hands, and then rinse with cold water once or twice.

Fourth, the chestnut skin can be torn apart with a flick of the hand in the case of hot expansion and cold contraction.

Fifth, you can tear it one by one by hand, but the chestnuts are difficult to cook, and you can't eat them at this time, so you can take the chestnuts with good skin to make soup or steam.

Ingredients: 500 grams of fresh chestnuts. Excipients: 1 teaspoon of salt, appropriate amount of water. Steps: 1. Prepare the ingredients.

2. The chestnuts do not need to be cleaned, grab the end of the tip of the chestnut with your hand to expose the tail of the chestnut.

3. Then use a knife to cut off the tail of the chestnut a little bit, and cut it until you can see the flesh of the chestnut.

4. According to the same method, it will be cut quickly; Chestnuts are slippery, so be careful when cutting them.

5. Boil an appropriate amount of boiling water in a wok, add 1 teaspoon of salt after boiling, and stir well.

6. Pour all the chopped chestnuts into the pot, cover the pot, and cook on high heat for about 5 minutes.

7. After cooking, scoop up a little chestnut with a colander; After peeling and fishing, let the remaining chestnuts maintain a certain temperature.

8. Pick up a chestnut and gently tear it outward with your hand along the place where the chestnut was cut.

9. The entire chestnut shell and the most difficult layer of chestnut skin inside are all torn off, which is particularly easy and convenient.

10. Peel it quickly, and use the same method to remove the remaining chestnuts and peel them well.

11. The chestnuts peeled in this way are all clean and complete, and they do not hurt their hands, especially the temple is relaxed; Peeled chestnuts are very delicious for cooking, soup or porridge, and you can peel some more like me and pack them in bags, put them in the refrigerator for freezing, and it is also convenient to eat and take them at any time.

1. Dry chestnuts in the sun.

Put the chestnuts you want to eat in the sun for a while, the shell of the chestnuts will crack, and you can gently peel it off with your hands.

2. Stir with chopsticks.

Cut the chestnuts, remove the shells and put them in a basin, soak them in water for a while, not too long, stir them with chopsticks for a while, and the skin of the chestnuts will be separated from the chestnut flesh.

3. Heat in the microwave.

Cut the outer shell of the raw chestnuts with scissors and heat them in the microwave for one minute to cause the chestnut skin and chestnuts to detach automatically.

4. Soak in boiling water.

Wash the chestnuts and put them in a container, put a little salt, soak them in boiling water, cover them with a lid, and after a few minutes, take them out and cut them to let the chestnut shells fall off together.

The above is to introduce you to the tips of peeling chestnuts, I hope it can help you.