How to make the home version of fried chestnuts

1 Raw material selection: Small chestnuts with fine flesh and less moisture should be selected.

2. Grading: If the large and small particles are fried together, there is often a phenomenon of small ripe, large raw or large ripe and small coke, so before frying, rotten fruits, open fruits or insect eaten fruits should be eliminated, and after grading according to the size of the fruit, they should be fried separately.

3. Sand preparation: select clean and uniform fine sand (wash the fine sand with clean water, sieve and dry it uniformly, and use caramel.

Tea oil mixed and fried into "cooked sand" for later use). Professional management generally uses fried chestnuts special "round particles fried sand special fried sand" with high thermal insulation performance, not easy to break, stir-fry evenly, easy to sieve and easy to leak.

4 Fuel: Firewood or coal. Charcoal fires quickly, the fire is strong, it is convenient to reduce fire and come to fire, and it is easy to master the fire.

Stir-fried chestnuts in sugar. Fried chestnuts in sugar (19 photos).

5. Pot stove: divided into two types: drum and iron pot. It is more labor-saving to use a roller, but the quality of frying is not as good as that of frying in an iron pot.

6 Ingredients: The ratio of chestnut, sand, sugar and oil is: the ratio of the number of chestnuts to sand is 1:1, 4 5 kg of caramel per 100 kg of chestnuts, and 200 250 grams of tea oil.

7. Stir-frying: Stir-fry the sand in advance, index it with hot hands, then pour in the chestnuts, add an appropriate amount of caramel and tea oil in proportion, and stir-fry continuously. Due to the sultry effect of the dry grit, it can be heated in about 20 to 30 minutes. After removing the sand particles with a sieve, place it in a thermos bucket and serve it hot.

The purpose of adding caramel and tea oil when stir-frying chestnuts is to moisten the sand grains, reduce the stickiness of the fruit, facilitate stir-frying, and make the chestnuts moist and shiny, and the aroma is pleasant.

The detailed process of chestnut frying.

1.Wash the chestnuts and then cut the chestnut skin with a sharp tool to a depth of about 5mm and a length longer than the skin. Then wash it and soak it in water for about 10 minutes.

2.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.

Specialty sugar fried chestnuts.

Specialty sugar fried chestnuts (18 photos).

3.Speed up the frequency of stir-frying so that the grains of sand that were previously stuck to the chestnut shells slowly break away.

4.Slowly add a spoonful of sugar and sprinkle evenly. After the sugar is added, the sugar is caramelized and the aroma is overflowing, so it is necessary to stir-fry continuously and quickly, and insert a spatula from the bottom of the pan to ensure that the caramel does not stick to the pan.

Bottom. 5.When the sand is no longer sticky, turn off the heat, cover and let the chestnuts simmer for a while to ensure that the chestnuts are ripe and the caramel aroma can penetrate into the chestnuts, and then use a colander to drain the chestnuts.

The practice of stir-frying chestnuts in sugar (household method).

1.Wash the chestnuts, place them on a cutting board, and chop a hole about 5mm deep with a knife with one hand to cut the chestnut skin.

2.Put all the chestnuts in a microwave.

In the container, close the lid and open the ventilation hole on the lid, such as microwave oven on high heat for 2 minutes.

3.Take it out and open the lid, and by this time the chestnut has already opened. Add a teaspoon of cooking oil.

and a small spoon of sugar, sprinkle some dried osmanthus, cover the lid and shake it up and down, so that the cooking oil and sugar can be evenly wrapped on the surface of the chestnuts.

4.Open the vent on the lid and put it in the microwave for about two minutes.

Ingredients: 500 grams of chestnuts, 5 grams of corn oil.

Steps: 1. Clean the chestnuts, cut the cross flowers with a serrated knife, the chestnuts are relatively slippery, and it is easy to deviate when sawing, so you must pay attention not to hurt your hands.

2. The chestnuts are neatly stacked in a frying pan, with the cross flowers facing up, pour water along the edge of the pot, and the amount of water should not exceed the chestnuts.

3. Pour in the corn oil, cover the pot, bring to a boil over medium heat, turn to low heat and simmer slowly.

4. The chestnuts are all open, and they are golden, indicating that they are ripe.

5. Stir-fry for a while to drain the water thoroughly.

6. Serve out to cool.

It is the season to eat chestnuts, many people love to eat chestnuts, but the distressed shell is difficult to peel off, the chestnuts fried according to the above steps are easy to shell, the family version of fried chestnuts, simple and easy to learn, the text is the wild chestnuts on their own mountains, they are relatively sweet, so there is no sugar, fragrant, sweet and glutinous.

Ingredients: 500 grams of chestnuts, 5 grams of corn oil.

Steps: 1. Clean the chestnuts, cut the cross flowers with a serrated knife, the chestnuts are relatively slippery, and it is easy to deviate when sawing, so you must pay attention not to hurt your hands.

2. The chestnuts are neatly stacked in a frying pan, with the cross flowers facing up, pour water along the edge of the pot, and the amount of water should not exceed the chestnuts.

3. Pour in the corn oil, cover the pot, bring to a boil over medium heat, turn to low heat and simmer slowly.

4. The chestnuts are all open, and they are golden, indicating that they are ripe.

5. Stir-fry for a while to drain the water thoroughly.

6. Serve out to cool.

It is the season to eat chestnuts, many people love to eat chestnuts, but the distressed shell is difficult to peel off, the chestnuts fried according to the above steps are easy to shell, the family version of fried chestnuts, simple and easy to learn, the text is the wild chestnuts on their own mountains, they are relatively sweet, so there is no sugar, fragrant, sweet and glutinous.