Why fresh chestnuts are bitter

1. After the shelled raw chestnuts are frozen, after a long time, the sugar in them is decomposed and loses their sweet taste, although it will not be poisoned, but it is not delicious, and it will feel a little bitter after cooking. This is normal. As long as there is no mold, it is edible.

It is recommended to keep it fresh like this: just bought fresh chestnuts, cut a cut with a knife (be careful not to cut off), then steam them in a pot to mature, peel off the shell, put them in a fresh-keeping bag, put them in the refrigerator freezer, eat them as they go, and put them for a year.

2. If the chestnut is bitter, it is likely to be bad and spoiled. You can't eat it.

1) Deterioration at room temperature: Dried chestnuts at room temperature become bitter and cannot be eaten, and if the taste changes, it means that they have deteriorated. Chestnuts deteriorate quickly, and they are inedible if they have a slight odor.

Fresh chestnuts cannot be stacked and placed in an airtight manner without refrigeration. Chestnut's own respiration and heat production can lead to mildew, and proper dehydration and low-temperature storage can be stored for a long time.

2) Improper refrigeration and mold: Fresh chestnuts are dried in the sun for about a day, and then the shell is peeled off and put into a fresh-keeping bag to tie the mouth and put it in the refrigerator to refrigerate, which can also improve the storage time. However, it should be noted that the chestnut must be preserved by removing the shell, if you do not remove the shell and put it in the refrigerator to preserve, the chestnut will not be long before the outer shell will be moldy, this moldy chestnut is naturally bitter, and it is also inedible.

How can it be bitter, cook it to see if it's bitter.

It could be that the chestnuts went bad. Due to the high water content of chestnut fruit, chestnut fruit and pathogenic bacteria are very active in respiration and metabolism, which can easily cause the rot of chestnut fruit. The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc., although the content is not as high as hazelnuts, but it is still much higher than ordinary fruits such as apples, especially the potassium content is 3 times higher than that of apples.

It could be that the chestnuts have gone bad. Due to the high water content of chestnut fruit, chestnut fruit and pathogenic bacteria are very active in respiration and metabolism, which can easily cause the rot of chestnut fruit. The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc., although the content is not as high as hazelnuts, but it is still much higher than ordinary fruits such as apples, especially the potassium content is 3 times higher than that of apples.

How chestnuts can be stored for a longer time: Land burial method: Chestnuts are removed from their shells and slightly air-dried.

Put it in a ceramic or glass container and seal it tightly. Dig a pit to bury it with silver, and then dig it up when you want to eat, and when you dry it, you can't dry it too badly, just dry it a little.

Direct storage method: the cooked chestnuts without shelling can be placed in a ventilated and dry place, and the method can keep the chestnuts for about a month.

The main reason why chestnuts are bitter is because the chestnuts are bad. There is no other way to remedy the broken chestnut, but the storage method can be strengthened.

Storage technology: 1. Select varieties that are resistant to storage. Generally, the mid- and late-maturing chestnut varieties are more shelf-stable, but in fact, the northern varieties are more shelf-stable than the southern varieties.

2. Harvest at the right time. Chestnut ripening varies depending on the region and variety, and it is generally advisable to harvest when it is fully ripe. In addition, it is necessary to pay attention to the weather and bad weather when harvesting, and it is not allowed to harvest when it is rainy or sunny after rain, and when the dew is dry at the end.

Premature harvesting or one-time chestnut bud harvesting will not only affect the increase of chestnut fruit weight and the quality of chestnut fruit, but also make it not resistant to storage.

3. Prevention and control of pests and diseases. After mechanical damage to chestnut fruit and chestnut pests, such as weevils and peach borers, they are very susceptible to infection in the front shed of pathogens.

Good chestnuts are not bitter, can be eaten, and there are many ways to eat them.

Chestnut, also known as chestnut, is a kind of health care product for nourishing and curing diseases. Traditional Chinese medicine believes that chestnuts are sweet and warm, and have the effects of nourishing the stomach and spleen, strengthening the kidneys and waist, strengthening the muscles and invigorating the blood, stopping bleeding and reducing swelling.

Chestnuts are rich in nutrients, including sugars, proteins, fats, vitamins, and inorganic salts. Chestnuts have a good prevention and treatment effect on hypertension, coronary heart disease, atherosclerosis, etc. The elderly often eat chestnuts, which is good for anti-aging and longevity.

There are many ways to use chestnuts, which can be used to add water to boil soup and eat, and are used for weak body and sore limbs after illness; It can be eaten with chestnuts to cook porridge with sugar, which has the effect of tonifying kidney qi and strengthening muscles and bones; A few air-dried chestnuts can be eaten every morning and evening, and fresh chestnuts can also be simmered and eaten for kidney deficiency in the elderly; In case of bruises, bruises, swelling and pain, raw chestnut meat can be crushed into a puree and applied to the affected area. It should be noted that chestnuts are difficult to digest when eaten raw, and they are easy to stagnate when cooked, so they should not be eaten too much, and they should not be eaten with indigestion, warmth or even warmth.

After harvesting cherries in the summer, it is time to pick chestnuts in the blink of an eye.

Saturday was a good day, and the long-lost sun finally paid full duty, so everyone couldn't help but have the urge to go out for a walk. Picking chestnuts, it's just the right time. It is said that there are two kinds of chestnut trees here, one produces bitter and astringent fruits, which cannot be eaten, and the other fruit is almost the same as domestic chestnuts.

The way to distinguish is simple, the chestnuts that cannot be eaten have few and short spines, and the fruit is spherical and smooth at the top; The chestnuts that can be stewed with long thorns, hemispherical fruit, and a "small braid" on the top. Naturally, the children don't know this, so it's not so much a place to pick chestnuts as a search for autumn.

Even though it's autumn, green can still be seen everywhere, and through those dark, light, and even transparent greens, people can faintly see the colors of autumn.

It's broken, can't be eaten, is it a lot? So reluctant.

The types of chestnuts are: Clump chestnut (C. c.)Alnifolia) Japanese chestnut (C.).

Crenata) (Cdentata) pearl chestnut (c.).henryi) Chinese chestnut (c.).

mollissima) American hazelnut chestnut (C.).ozarkensis) American dwarf chestnut (CPumila) European chestnut (C.).

Sativa (C.)Seguinii) Nutritional value: Sweet and aromatic, containing starch 51 60, protein 5 7-10 7, fat 2-7 4, sugar, starch, crude fiber, carotene, vitamin A, B, C and calcium, phosphorus, potassium and other minerals, nutrients for the human body to absorb and utilize up to 98.

With 204 calories and less than 1 gram of fat, it is the lowest fat content among shellfish. It is commonly used in food processing, cooking banquets and non-staple foods. Chestnut raw food, stir-fried food, sugar fried chestnut, mixed with roasted chicken, spray fragrant and beautiful, can grind powder, can also be made into a variety of dishes, pastries, canned food, etc.

Chestnuts are easy to store and keep fresh, which can prolong the market time. Chestnut is mostly produced on the slopes of the mountain, and is called "health food" in foreign countries, which belongs to the high-quality fruit that strengthens the stomach and kidneys and prolongs life. It can also be eaten as porridge:

1. Chestnut pork kidney porridge: 10 chestnuts (or 30g), chew on an empty stomach every morning, and then eat pork kidney rice porridge. Originally from the ancient "Empirical Side".

Tao Hongjing of the Liang Dynasty said: "According to legend, some people suffer from weak waist and feet, and they can start by eating a few liters under the chestnut tree. Sun Simiao also said:

Eating it raw can cure waist and foot failure. Therefore, this prescription is used as medicine. In addition, pig kidney is taken to help the medicinal strength.

It is used for kidney deficiency, waist and knee soreness, and weak feet. 2. Chestnut roast pork: 250g chestnuts, 500g lean pork (cut into pieces).

First fry with an appropriate amount of cooking oil, salt, sauce and peppercorns, add soy sauce and brown sugar and stir-fry evenly, add water and simmer until the chestnuts are ripe. Can be eaten in several meals. This recipe nourishes the spleen with chestnuts, and the lean pork nourishes the blood and replenishes the deficiency.

With seasonings, it can strengthen the stomach and eat. It is used for weakness of the spleen and stomach, loss of appetite, weakness and thinness. 3. Chestnut yam ginger jujube porridge:

30g chestnuts, 10 jujubes, 15g yams, 6g ginger, 100g rice. Add water and cook into gruel; Or add brown sugar to taste. Chestnuts can tonify the kidneys, benefit the spleen and stop diarrhea.

The Compendium of Materia Medica says: "Some people are cold inside, and they are like a note, so that they eat simmered chestnuts."

Twenty or thirty pieces healed. "So it can't be ignored. Herbs and rice are also beneficial to the spleen and stomach, and ginger, jujube, and brown sugar can warm the spleen and stomach.

It is used for weakness of the spleen and stomach, fear of cold food, diarrhea with less food, or pediatric chancre accumulation, indigestion, etc. I really haven't heard of the Irish chestnut tree mentioned above, and raw chestnuts generally taste a little bitter. The picture below is the chestnut and chestnut tree I found online** for your reference.

Chestnuts are mostly heated and fried in iron sand or stones, and some are made into porridge. After peeling, the flesh is slightly yellow or white. If it is black, it is bad and bitter. The Irish chestnut doesn't know how to adopt it.