Fried chestnut tutorial, method and steps of fried chestnut

Sichuan little sister fried chestnuts! The grandmother who sells chestnuts taught me the method, and this method is so delicious to fry chestnuts

Record of the process and safety essentials of frying chestnuts.

Stir-fried chestnuts in sugar. Rinse the chestnuts with water first. If you want to make a good chestnut "flowering", you need to cut a cross knife on the chestnut, and when cutting the chestnut, you can use a relatively rough cloth to pad it, so that the chestnut will not slip away, and carefully draw the word "ten" on the top of the chestnut with a knife.

Many friends cook it with water and then put it in a wok and add sugar to fry, and the chestnuts produced in this way are not flavorful. After all the chestnuts are processed, put them in a wok and add the water that has soaked half of the chestnuts.

Add 20 grams of rock sugar (or sugar), then put in 1 teaspoon of oil, then boil the water over high heat, turn to low heat after the water boils, cover the pot and cook for 15 minutes, melt the rock sugar, and use a spatula to stir-fry when the water slowly decreases.

After the water is fried, all that remains is oil and syrup, the chestnut shells are wrapped in syrup, and the "flowering" chestnuts reveal their golden chestnut flesh, which looks very tempting.

The chestnuts that have been boiled in sugar and oil water and then fried are glutinous and sweet, and they don't feel dry at all, and the chestnut shells are also very easy to peel, and they fall off when they are lightly broken. Isn't it easy? Have you learned?

Ingredients: 500 grams of chestnut. Excipients: appropriate amount of coarse salt, 20 ml of rapeseed oil.

Steps: 1. Wash the chestnuts and soak them for about 15 minutes.

2. Cut the chestnut with scissors.

3. Fry the water on the chestnuts.

4. Put the salt in first, pour the chestnuts into and stir-fry evenly, so that each chestnut has salt on it, heat it evenly, and fry the chestnuts straight and open a small mouth.

5. When the chestnuts are almost fried, pour out the salt and rinse the salt.

6. Pour in cooking oil, pour in chestnuts and stir-fry, stir-fry until fragrant.

7. Stir-fry the chestnuts for about 20 minutes.

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 soil with clean water, sieve and dry it uniformly, and stir-fry it with caramel and tea oil.)"Cooked sand"Standby). Professional management generally uses fried chestnuts for special purposes"Special fried sand for round granules roasted food"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.

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 chestnut to sand is 1:1, 4 5 kg of caramel per 100 kg of chestnut, 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 starch sugar 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 production process of sugar-fried chestnuts: screening, cleaning, pre-frying, adding sugar, and cooking.

1. Screening: Select high-quality chestnuts with good fruit shape, uniform size, full seeds, and no diseases and pests as raw materials. (Note:.)

The size of the chestnut fruit must be uniform and consistent, otherwise it will affect the effect of sugar frying. The grit used in sugar fried chestnuts is best clear water sand, and the diameter of the gravel should be 3-4 cm.

2. Cleaning: Clean and dry the selected chestnuts and gravel. (Note: It is advisable to dry and dry the chestnuts for half a day before putting them into the pot).

3. Pre-frying: put the dried gravel into the pot, add fire under the pot to make the grit in the pot heat up to hot (about 50), and then put the fresh chestnuts into the pot, the ratio of chestnuts and gravel is 1:2, and constantly turn the gravel and chestnuts with a shovel so that the chestnuts are evenly heated.

4. Add sugar: When the chestnut is seven or eight ripe, add syrup, and the ratio of syrup to chestnut is about 1:60. (Note: Syrup should be divided into 2-3 injections).

5. Cooking: When a transparent film is formed on the surface of the chestnut, the shell is cracked by hitting it vigorously, the chestnut kernel is separated from the inner skin (astringent skin), and the chestnut meat becomes soft. Pour out the grit and chestnuts in the pot and put them in the sieve for sifting, and then put the grit back into the pot to be reused many times.

The above is a manual operation, and the mechanical operation is similar.

The production process of sugar-fried chestnuts: screening, cleaning, pre-frying, adding sugar, and cooking.

1. Screening: Select high-quality chestnuts with good fruit shape, uniform size, full seeds, and no diseases and pests as raw materials. (Note:.)

The size of the chestnut fruit must be uniform and consistent, otherwise it will affect the effect of sugar frying. The grit used in sugar fried chestnuts is best clear water sand, and the diameter of the gravel should be 3-4 cm.

2. Cleaning: Clean and dry the selected chestnuts and gravel. (Note: It is advisable to dry and dry the chestnuts for half a day before putting them into the pot).

3. Pre-frying: put the dried gravel into the pot, add fire under the pot to make the grit in the pot heat up to hot (about 50), and then put the fresh chestnuts into the pot, the ratio of chestnuts and gravel is 1:2, and constantly turn the gravel and chestnuts with a shovel so that the chestnuts are evenly heated.

4. Add sugar: When the chestnut is seven or eight ripe, add syrup, and the ratio of syrup to chestnut is about 1:60. (Note: Syrup should be divided into 2-3 injections).

5. Cooking: When a transparent film is formed on the surface of the chestnut, the shell is cracked by hitting it vigorously, the chestnut kernel is separated from the inner skin (astringent skin), and the chestnut meat becomes soft. Pour out the grit and chestnuts in the pot and put them in the sieve for sifting, and then put the grit back into the pot to be reused many times.

The above is a manual operation, and the mechanical operation is similar.

Answer the family chestnut frying method first, wash the chestnut, then use a knife to carve the cross flower mouth, and then pour it into the pot, add an appropriate amount of sugar to the pot, add a little salt, add a little cooking oil, add water to the chestnut, and then boil over high heat, then boil over medium heat for 20 minutes, until the water is about to boil dry, and then stir-fry until the water is all fried, you can get out of the pot, so that the fried chestnuts are sweet and soft and glutinous.

Seeing the recommended answers, yes, ruthless and professional. I asked weakly, I want to ask how to use the stove, how to control the size of the fire, to extinguish it at night, or how to do it, thank you for the advice.

Homemade delicious sugar fried corns:

First of all, the ingredients are ready, very simple, chestnuts, salt, the ratio of the two is 1:1 by weight, plus a spoonful of sugar.

Method: 1. Wash the chestnuts first, and then cut the chestnuts PP with a sharp tool, the depth is about 5mm, and the length should exceed the PP. It's important to note this, and don't be lazy.

2. Boil the iron pot dry, pour the salt in, and pour in the chestnuts that have been drained at the same time, be sure to put the chestnuts when the salt is cold!

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

4. After a few minutes, you can see that the chestnuts are slowly rising, so you increase the frequency of stir-frying, so that the salt particles that were previously stuck to the chestnut shells slowly detached, and the salt color gradually darkens.

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

6. After the sugar is added, the salt grains begin to be sticky and gradually turn black, and at the same time, the sugar is caramelized, and the burnt fragrance is overflowing, which is very like the feeling of fried chestnuts with sugar on the roadside, 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.

7. Fry until the salt is no longer sticky, turn off the heat, cover the lid and let it 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.

8. The shell of the chestnut is easily peeled off (you know why you cut such a long knife edge), and the chestnut meat is dipped in a little salt, and it feels sweet to eat.

What to pay attention to when stir-frying corn seeds in sugar:

1. First of all, it is stated that chestnuts are **, and they should also be considered dangerous goods.

2. The chestnut must be cut at the thick part of the tail skin, the depth is not less than 5mm, and the length should exceed the entire thick skin, which can effectively prevent ** and make the chestnut shell easier to peel.

3. Soak the chestnuts in water for a while before frying, which can effectively prevent water loss and avoid the meat being dry and hard.

4. Put the chestnuts in the pot when the salt is cold, heat them gradually, and stir-fry them constantly during the whole process to make the chestnuts evenly heated. Local heat can scorch chestnuts and may cause**.

5. Sugar can be left out, of course, it will be more fragrant and more sugar-fried chestnuts.

6. Collect and store the salt after it is fried and cooled, and you can use it again next time.

7. During the frying process, the temperature is very high, pay attention to burns.

Stir-fry chestnuts in a pressure cooker.

First, cut the fresh raw chestnuts horizontally on the convex surface (to cut through the skin), then put them into a hot pressure cooker, cover the valve, and shake every 5 minutes to heat the chestnuts evenly. It will be ready to cook in about half an hour. Don't stir-fry over too much heat.

The chestnuts stir-fried in this way are hot and fragrant, and they are easy to peel off.

You can also fry chestnuts with a rice cooker, have you learned.