Who knows how to fry chestnuts, is it easy to learn with a machine?

Step Method.

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.

Boil the iron pot dry, pour the salt, and pour in the chestnuts that have been drained at the same time, be sure to put the chestnuts when the salt is cold, slowly stir-fry them, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, some chestnuts will be burnt, after a few minutes, you can see the chestnuts slowly rising, so speed up the frequency of stir-frying, so that the salt particles that were previously stuck to the chestnut shell slowly detached, and the salt color gradually darkened.

At this time, add a spoonful of white sugar down, pay attention to add it slowly, to sprinkle it evenly, after the sugar is added, the salt grains begin to sticky, and gradually turn black, and at the same time, the sugar is caramelized, and the aroma is overflowing, and it feels like fried chestnuts with roadside sugar, 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 salt 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 drain the chestnuts with a colander.

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

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

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

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**.

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

After the salt is fried and cooled, it is collected and preserved, and it can be used again next time, if it is damp and agglomerates, add some new salt and heat it to disperse.

During the frying process, the temperature is very high, beware of burns!

Open an opening to prevent **, and peel it after cooking

Chestnut is simple and delicious.

Introducing a simple and delicious recipe:

Wash the raw chestnuts, boil them in water, and cut a small bite of each chestnut. Pack it in a microwave dish (preferably no more than 1 2), cover it with a lid (plastic) and heat it for 2 minutes and 2 minutes, and it will be good when the second chestnut is fried. It's very fragrant!

It's a little scary when the chestnuts are fried, but don't be afraid, there are no dangers.

There are many ways to make chestnuts, and the easiest thing is to throw them directly into the water and pop them for half an hour.

If you accidentally eat chestnuts with a little burnt aroma at any time, you must have burned the pot.

At this time, the chestnut has a little black crack on the shell, and when you bite into it, the tender yellow chestnut meat that is exposed is the one with the best taste.

In fact, the practice of chestnut is very simple, and there are two ways to do it:

Method 1 Light taste: wash the chestnut first, and then put it directly into the water to cook (about half an hour).The chestnuts of this method taste sweet.

Method to two spiced flavor: first wash the chestnuts, then use a knife to open a thin line on the surface of the chestnuts, and then put the spiced ingredients in the water in which the chestnuts are boiled and cook together. The chestnuts of this practice have a strong flavor to eat.

It depends on which flavor you prefer.

The pressure cooker can be fried, the chestnut convex surface is cut, the skin should be cut through, and then put it into the hot pressure cooker, cover the valve, shake it once in 5 minutes, so that it is heated evenly, about 30 minutes can be out of the pot, fry with low heat to prevent frying paste, in addition, the rubber ring of the pressure cooker is best to use the old rubber ring, otherwise it will affect the service life of the rubber ring. The chestnuts fried in this way are very sweet and the skin is easy to peel.

In addition, you can also use the kind of coarse casserole (black, the surface is not very smooth kind) to fry, directly pour a pound of salt or river sand into the casserole, and then pour the chestnuts in, keep stir-frying with a wooden spoon, at the beginning due to the evaporation of the water of the chestnuts, the salt or river sand will be damp and agglomerate, and wait until the river sand that forms a clump becomes dry again, continue to stir-fry, until you hear that the chestnuts have a slight explosion, filter out with a colander, and eat it when it is slightly cool, so that the fried chestnuts have a crispy taste and the skin is very easy to peel.

With sand, it is the kind of sand in the fish tank of the fish market.

Heat the sand thoroughly and pour in the syrup or honey.

You should wait for the machine to be hot enough to smoke before putting chestnuts, or you can put chestnuts directly after putting syrup. Wait until the color of the chestnut skin turns yellowish, and then add the syrup, which will be sweeter. When the chestnuts are ripe, you can try them.

At the end, remember to add a small amount of oil, salad oil or peanut oil.

2. Turn off the air switch when stopping each shift, if not used for a long time, remove all the raw materials in the cylinder pot when the machine is stopped, and drip a small amount of cooking oil on the feed port for three minutes to keep the oil in the cylinder and ensure that there is no rust in the cylinder.

3. If the screen is damaged, remove the outer cylinder of the crab skin at the discharge port, and reach or fill the 12-mesh screen.

4. If you don't use it for a long time, turn on the empty machine for 10 or 15 minutes when you reuse it to remove the original debris, and the oil in the cylinder can be dried and heated.

5. When the temperature rises, the machine must be rotated, the electric furnace must be turned off, and the machine needs to rotate for 5 8 minutes.

Note: Coal heating (the furnace fire will be extinguished after each shift is stopped, wet coal can be used to seal the furnace and ensure that there is no fire in the furnace before the second shift is started). After the furnace fire is extinguished or closed, the machine also needs to be rotated for 5 to 8 minutes.

That's what I do. Ken copy must be a horizontal type of easy to use pull! bai, all three of my family are horizontal!

The one inside is zhi coarse sand, which is the big sand in the fish tank! If you fry it for a long time, it will be black! Add syrup when stir-frying!

It's much faster with gas!! I'm here to fry someone else to get the goods, that's it! Hope it helps!

It is best to fry on the spot, and when it is sold, it will be more fragrant if it is hot.

1.The vertical type is easy to use, that is, it will form thick white dirt in the pot for a long time, and the fire of burning gas is easy to control.

2.The inside is sand, zhi is not fried with salt, dao sand can be bought in the flower and bird market, and the size of a soybean grain can be.

3.It is better to use syrup, which is brighter than stir-frying it with white sugar, (of course, depending on the technology) syrup can be used directly, or you can put some water to dilute it slightly.

4.Open the mouth to see where the chestnuts, Hebei Qianxi generation of Yanshan mountain range chestnuts do not need to open, because the chestnut skin there is thin, ripe and easy to peel, cone chestnut and Yunnan chestnut skin thick, so all open, if the location of the chestnut shop is good, the consumption level is high, it is recommended that you fry the west, the prosperous chestnut, fried out sweet and cowardly, there are a lot of repeat customers, it is ** relatively high, this year's fried are sold to sixteen or seventeen fast a catty, if the lot is not good, the opening is fried together, the opening is cheaper, The big raw chestnut costs three or four dollars.

5.Take it to keep the temperature, the cold is definitely not as good as the hot one.

You can go to the Culinary Institute of Cooking Technology or take some books on cooking technology to learn.

<> materials: chestnut (moderate amount), appropriate amount of edible oil.

Method: Step 1: Clean the chestnuts you bought, and then use a knife to make a slit on each chestnut.

The second step of the wide block: the chestnut is oiled, the chestnut is placed in the electric baking pan, the lid is covered, the power is turned off for 5min, take a look, and then the power is turned on after 2min for a period of time, and the above steps can be repeated.

Fried chestnut is a more distinctive snack in the north, especially in winter, which has the effect of strengthening the spleen and kidney, but it should be eaten in moderation to prevent fire.

Ingredients: 500 grams of chestnuts, 1 tablespoon of corn oil, 1 tablespoon of sugar. The steps to fry chestnuts in a bread maker are as follows:

1. Wash the chestnuts and make a cut along the lines with a knife.

2. Pour the chestnuts into the bread bucket and add the oil and sugar.

3. Put it in a bread maker and stir-fry for 40 minutes.

4. Take it out and eat.

Stir-fried chestnuts in sugar

We needChestnut1 pound.

Seasoning. White sugar15 grams,Cooking oil5 grams.

Method. Step 1: PutChestnutPour in clean water and wash twice, rinse and drain the water and put it in a bowl.

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

Step 3: Cut it all and pour it into a pot, pour in 15 gramsWhite sugar5 grams. 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 stir-fry constantlyChestnutStir-fryCaramel aromaThe surface can be oily and shiny, it takes about 2 to 3 minutes, and it can be removed from the pan after frying. Sweet and soft and glutinousStir-fried chestnuts in sugarThat's it.

Personal experience:

When eating, we put oneStir-fried chestnuts in sugarAfter getting your hands, you have to touch it, pinch it, and find the soft place of the chestnut, that is, the place where there is a gap between the chestnut skin and the chestnut meat.

Next, press the branch with the tip of your thumb on the belly of the chestnut, it will crack a slit, and then pinch the two ends of the chestnut with your hand and press it down gently, the mouth will be easily broken, and it looks like the chestnut skin and chestnut flesh have been separated.

In the last step, peel off the chestnut skin along the cracks of the cracks, a wholeStir-fried chestnuts in sugarIt's easy to peel it off.

Teach you to fry chestnuts in the Ming and Qing dynasties in Zhengqing's house.