The method of making fried chestnuts in sugar at home, the home practice of fried chestnuts in sugar

The history of chestnut planting is very long, in the view of traditional Chinese medicine, chestnut can replenish the lean kidney, has a strong effect on the kidney, so often take chestnut into medicine. In addition, there are many ways to eat chestnuts, and you can use chestnuts to eat them in dishes and fresh. But the most common way to eat is to fry chestnuts with sugar, and the sugar-fried chestnuts on the street always make people worry about food unhygiene.

Chestnuts are rich in protein, fat and a lot of carbohydrates, calcium, iron, phosphorus and other vitamins are very rich, have the effect of tonifying the kidney and strengthening tendons, invigorating blood and stopping bleeding, strengthening the spleen and stomach, and the most important thing is that the fried chestnuts taste sweet and are deeply liked by people.

But the sugar-fried chestnuts fried on the street are very difficult to peel, and there will always be some black when fried, in order to eat healthy and convenient, so I will share with you a family version of the production method of sugar-fried chestnuts, the same simple and delicious, if you like to eat sugar-fried chestnuts, don't miss it. Use scissors or a knife to cut a cross or a straight opening on the chestnut for easy cooking and flavor (it is recommended to use scissor knives to make some dangers and difficult to operate).

Prepare the chestnuts, wash them, wash the processed chestnuts and put them in a pot, add the water that has submerged the chestnuts and a small amount of cooking oil to start cooking.

After the water is boiled, put in an appropriate amount of sugar and stir it, remove the hair on the chestnut with a knife, and then use a knife to draw a few knives on the chestnut, and then steam it in the pot for about ten minutes. Chestnuts can be cooked more appropriately.

Cook until the water is almost dry (don't boil dry, at least you can see that there is still water in the pot), remove the chestnuts and put them in the wok.

Take the pot here, add a small spoon of water, an appropriate amount of white sugar, and boil the sugar juice over low heat, the thicker the sugar juice, the better.

At this time, quickly put the steamed chestnuts into the pot and stir-fry, so that the chestnuts are evenly coated with sugar juice, and then take them out of the pot to cool. At this time, don't be in a hurry to eat it, wait for the chestnuts to cool and the sugar juice on the surface is crispy.

Isn't it super simple, this is not only very easy to peel chestnuts, but also very delicious, you can try it.

How do you cook fried chestnuts with sugar? Wash the chestnuts, then cross the back, put the processed chestnuts into the rice cooker, add cooking oil and sugar, half a bowl of water, and press the rice cooker.

Ingredients. 500 grams of chestnuts (fresh).

Seasoning. 10 grams of sugar.

500 g of coarse salt.

Steps:1After washing the chestnuts, cut them with scissors at least 1 cm long and 2 mm deep.

2.Soak the cut chestnuts in clean water for 15 minutes, then blot them with a clean cloth.

3.Pour sea salt and chestnuts into a clean pot and heat slowly over medium heat; Stir-fry with a spatula to evenly heat the chestnuts.

4.Continue stir-frying, you will see that the salt grains will be wrapped around the chestnuts, don't worry, continue to stir-fry.

5.After a few minutes, you'll see that the chestnut's mouth is a little open, and the stir-fry will be accelerated so that the salt grains that were previously stuck to the shell will slowly break away.

6.At this time, sprinkle a spoonful of sugar and add the speed of stir-frying, otherwise the bottom of the pot will be easy to paste.

7.When sugar is added, the salt will begin to become sticky, the color will gradually darken, and the sugar will begin to caramelize; The aroma comes out, just like the one from a street chestnut stall, and you need to stir-fry it quickly and insert a spatula from the bottom of the pan to ensure that the caramel doesn't stick to the bottom of the pan.

8.Wait until the chestnut mouth is wide open, the salt is no longer sticky, the color is dark brown, turn off the heat, cover the lid and simmer for 5 minutes, the inside of the chestnut is completely cooked, and then you can pick it up and sift it to eat.

Sugar Stupid Mountain Fried Chestnuts Home Edition does this:Ingredients: 250 grams of chestnuts.

Excipients: 5 grams of corn oil, 8 grams of sugar.

Steps: 1. Prepare the ingredients. Upgrade hall.

2. Peel them out one by one and wash them, and cut them with scissors on the bulging back (be sure to cut the shell, otherwise it will explode in the microwave).

3. Put it in the microwave and simmer on high heat for 2 minutes.

After a few minutes, take it out and put it in a bowl, pour in the corn oil and sugar, and mix well with chopsticks or a spoon.

5. Put it on a plate and put it in the microwave again, high heat for 2 to 3 minutes, and enjoy it after a little heat dissipation, which is very fragrant and sweet.

Homemade [Stir-fried Chestnuts with Sugar] Ingredients: Fresh Dan Chestnuts, Sugar, Honey.

Preparation and steps of fried chestnuts in sugar:

Step 1: Chestnut processing

Prepare an appropriate amount of chestnuts, rinse them with water, then drain the water, and use scissors to cut a cross knife edge on the bulging side of the chestnuts, so that after the chestnuts are fried, they will fall off with a light peel, and it will not be difficult at all.

Step 2: Boiling and frying of chestnuts

After all the chestnuts are processed, add water to the pot, put the chestnuts into the pot and steam, steam for about 20 minutes on medium heat, then turn off the heat and remove from the pot. Put the steamed chestnuts out of the pan and put them in a large bowl, add two tablespoons of sugar while hot, and stir the sugar with a spatula while it is hot until it melts on top of the chestnuts.

Preheat the pan, then add a small amount of cooking oil, then put the chestnuts in the pan and continue to stir-fry over low heat. Stir-fry for about 5 minutes, add an appropriate amount of molded honey and continue to stir-fry. After stir-frying until the sugar and honey are all absorbed by the chestnuts, our [Fried Chestnuts with Sugar] is done.

on the Internet.

Now is the season to eat chestnuts, friends who like to eat may wish to try this method at home, and if you want to eat [fried chestnuts with sugar] in the future, you will not touch it and use it to buy. Just 2 simple steps, one boil and one fry, [sugar fried chestnuts] is easy to get, all of them are sweet without peeling them by hand, gently buckle them, the shell of the chestnuts will fall off, and the house will be full of fragrance before it comes out of the pot, which is better than the ones sold outside.

Details to note]:

1. When choosing chestnuts, try to choose chestnuts of similar size, so that they are easier to fry in the process of steaming and frying.

2. [Stir-fried chestnuts with sugar] can also be made in a frying pan - after the chestnuts are washed and the water is dried, add cooking oil and mix evenly, put them in a baking tray (the opening is facing up), and bake them in an oven at 200 degrees for about 20 minutes.

Chestnut is rich in vitamins, carotene, amino acids, iron, calcium and other trace elements, long-term consumption can achieve stomach health, spleen, kidney, beauty and other health care effects. Today, I will introduce to you the method of making fried chestnuts with sugar at home.

Ingredients for tools to fry chestnuts with sugar: Ingredients for fried chestnuts with chestnut sugar: Seasoning for fried chestnuts with sugar: salt.

Step by step method: Read step by step.

First of all, the material is ready, very simple, chestnuts.

The ratio of fine sand, salt to weight 1:1, plus a spoonful of sugar.

First, wash the chestnuts, and then use a sharp tool to cut the chestnuts pp, the depth is about 5mm, and the length should exceed the pp. It's important to note this, and don't be lazy!

Then wash it and soak it in water for about 10 minutes.

Bring the iron pot to a boil and pour in the fine sand while pouring in the chestnuts that have been drained.

Stir-fry it slowly, paying attention to make the chestnuts evenly heated, otherwise the raw and cooked chestnuts will be inconsistent, and some chestnuts will be burnt.

After a few minutes, you can see the chestnuts slowly rising. So increase the frequency of stir-frying, so that the sand grains that were previously stuck to the chestnut shell slowly break away.

At this time, add a spoonful of sugar, pay attention to add it slowly, and sprinkle it evenly.

After the sugar is added, the sugar is caramelized at the same time, and the aroma is overflowing, which makes it feel like a roadside sugar fried chestnut, right? At this time, you need to keep stir-frying quickly and insert the spatula from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

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 color is not bad, grab a handful and try it.

Note 1 4

The ratio of fine sand and salt to the weight is 1:

Soak the chestnuts in water for about 10 minutes in advance, and then drain them. 3/4

When stir-frying, be sure to stir-fry constantly and quickly, so that the chestnuts are heated evenly. 4/4

Finally, the lid is closed and let it sit for a while to ensure that the chestnuts are ripe and the caramel aroma seeps into the chestnuts.

1. Pour water into the chestnuts and soak them for half an hour.

2. Rub it with your hands, clean it, pour water again, soak it and clean it 3.

4. Take a piece of kitchen paper and wipe the moisture on the surface of the chestnut.

5. Find the round side of the chestnut and cut a hole with the end of the knife.

6. Pour the chopped chestnuts into the cooking oil and grasp them well with your hands.

7. Spread tin foil on the baking sheet, with the chestnut incision facing up, evenly arrange 8. Preheat the oven at 200 degrees for five minutes, put in the chestnuts, 200 degrees for 15 minutes 9, add an appropriate amount of sugar, add a little boiling water and stir evenly for later use.

10. Evenly brush the chestnuts twice with sugar water, bake them at 200 degrees and bake them for 10 minutes 11.

Raw material. 1 pound of chestnuts.

Seasoning. 15 grams of sugar, 5 grams of cooking oil.

Method. Step 1: Pour the chestnuts into clean water and wash them twice, wash and drain the water and put them in a bowl.

Step 2: Put the chestnuts on the board, with the flat side facing down, so that it is not easy to roll when cutting, and then use a knife to cut a word knife, to cut horizontally, the incision is best to cut half of the whole chestnut.

Step 3: Cut all the pieces and pour them into a pot, pour in 15 grams of sugar and 5 grams of cooking oil.

Step 4: Pour in an appropriate amount of water just over the chestnuts, stir it well with a spoon, then bring to a boil over high heat, cover and turn to medium heat and cook for about 15 minutes.

Step 5: When the time is up, open the lid and cook it until the soup is dry.

Step 6: Then turn on medium heat and keep stir-frying, fry the chestnuts to caramel, the surface can be oily and shiny, it takes about 2 3 minutes, and you can enjoy the food after frying.

Sugar fried chestnuts are done, both simple and delicious, ten minutes can be out of the pot, sweet and glutinous, there is a thick caramel fragrance, this kind of sugar fried chestnuts are not on fire after eating, and one by one, you can peel a chestnut in a second, it is really too enjoyable, friends who like it can try it!

Hello! Dear [smile], the method of the home version of sugar-fried chestnuts is as follows: 1. Pour water into the chestnuts, then soak them for half an hour 2. Rub them with your hands, clean them, pour water again, soak them and clean them 3. Take out the spare 4. Go to get a piece of kitchen paper and wipe the water on the surface of the chestnuts dry 5. Find the round side of the chestnut and cut a hole with the end of the knife.

6. Pour the cut chestnuts into the cooking oil, grasp them well with your hands 7, spread tin foil on the baking sheet, the chestnut incision is facing up, and evenly place 8, preheat the oven at 200 degrees for five minutes, put the chestnuts, 200 degrees for 15 minutes 9, add an appropriate amount of sugar, add a little boiling water and stir evenly for later use 10, the chestnuts are evenly brushed twice with sugar water, and bake at 200 degrees for 10 minutes 11.

Simple home cooked food tutorials.

Sugar fried chestnuts, many people make a mistake in the first step, learn this little trick, chestnuts are sweet and easy to peel.

Simple home cooked food tutorials.

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 stir-fry it with caramel and tea oil to make "cooked sand" for later use). Aged sand that has been used for a long time is better than new sand.

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.

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.