What kind of chestnuts are ripe, and what season are chestnuts ripe

Pork belly roasted chestnut fragrant and good for rice.

Steps:1Cut the pork belly into small pieces and peel the chestnuts and set aside.

2.Heat the wok and pour in the meat pieces, add the soy sauce, old wine, ginger slices, and cook until the meat pieces are colored.

3.Add water to submerge the meat noodles, and after boiling, switch to low heat until the meat skin is slightly crispy.

4.Pour in the chestnuts and mix, then cook over low heat until the meat pieces and chestnuts are crispy, add salt and sugar, tighten the marinade with high heat, put on a plate and sprinkle with chopped green onions.

Testimonial: The color is yellow, and I look at the unique appetite, as if I have put autumn on a plate.

Soup. Pig's trotters and chestnuts are a beautifying dish.

Steps:1Cut the pig's trotters into pieces, put them in a pot with cold water until they boil, remove them and put them in a casserole (so that you can wash away the blood and remove the fishy smell).

2.Add water to turn on high heat, after 10 minutes, add green onion and ginger slices, and continue to simmer until the pot is boiling.

3.Simmer for about 2 hours on low heat, taking care to add the chestnuts before the last 30 minutes, because the chestnuts that have been simmered for about half an hour have the best taste. Finally, add a little salt and you're ready to eat.

Testimonials: The operation is simple, there is almost no cooking content, the collagen of pig's trotters is undoubted, and the chestnut also has a certain effect of nourishing the skin, mm must learn to do it.

Sweet soup. Sweet potato chestnut in sugar water is so simple and so appetizing.

Steps:1Cut the sweet potatoes into even pieces, peel the chestnuts and set aside.

2.Pour the sweet potatoes and chestnuts into the pot, add brown sugar and cold water, and bring to a boil on high heat until the pot is boiling.

Testimonial: Sweet potatoes are yellow, chestnuts are yellow, plus brown sugar, it looks really eye-catching. There are no pigments and additives, and a little effort is a healthy and appetizing sweet soup.

Snacks. Plum chestnut snack to satisfy cravings.

Steps:1Pick the kind of sour and salty plums.

3.Reduce the heat and cook for about 20 minutes until the water is dry.

Testimonials: sweet and sour, crispy and delicious, whether it is plum or chestnut has become very delicious, tired of fried chestnuts in sugar, eat in another form, very fresh.

Chestnuts ripen in September to October in autumn

At the beginning of spring in May, the right temperature makes the chestnuts begin to take root and sprout, and after a month of growth, the chestnut flowers begin to bloom, and the flowers bloom until September and October, so the chestnuts only need about 4 months from germination to maturity.

Chestnuts are also closely related to the climate of the region, due to the different growth environment and varieties of chestnuts, so the ripening period is also different, the temperature in the north is relatively low, so the ripening period of chestnuts is in mid-October, and the climate in the south is suitable, generally in early September will ripen.

Habitat of chestnut origin

Chestnuts are often cultivated in low hills, gentle slopes and river beaches at an altitude of 100-2500 meters. Chestnut likes to grow in sunny and humid areas, belongs to the positive tree species, hardy, drought-tolerant, has high soil requirements, and likes sandy soil.

The vertical distribution of chestnuts in China is lowest in coastal plains less than 50 meters above sea level, such as Tancheng in Shandong Province.

Jiangsu Xinyi. etc.; It can reach up to 2800 meters.

The vertical distribution varies according to different climatic zones and topography, and is mostly distributed in 100-300 m ravines in Hebei, China. Henan is generally in the river valley flat land and hilly mountains below 900 meters; Hubei is mostly distributed in the slopes of about 1000 meters; Most of them are distributed between 500-1200 meters in Fujian; Hanyuan, Sichuan.

It is distributed above 1500 meters, and Yunnan is distributed above 2500 meters.

The color is red, the taste is fragrant, and the weight is good.

Number one: look at the color.

Fresh chestnuts, its color is reddish-brown, and the appearance looks particularly shiny, but if the chestnuts we see are brown or yellow, it means that the chestnuts have been spoiled, and you can't eat them when you buy them, so don't buy them.

Number two: smell the smell.

Chestnuts seem to be different from other foods, and fresh chestnuts do not have any taste because of the hard shell. But if we smell something else, then such chestnuts are not recommended for everyone to buy, because such chestnuts are all processed.

The third point: weigh the weight.

When we buy chestnuts, we can choose a few chestnuts that are almost the same size, put them in the palm of your hand to weigh them, remember to choose those heavy weights, because this kind of chestnuts are fresh, those chestnuts that are particularly light, generally the flesh inside has no moisture to dry up, and the taste is poor.

Distribution of chestnut:

Chestnut is mostly born in the gentle slopes of low hills and river beach areas, Jiangsu Shuyang, Guangxi Pingle, Anhui Jinzhai, Hebei (Qianxi - chestnut production base, Kuancheng Manchu Autonomous County - chestnut production base, Qinglong Manchu Autonomous County), Shandong (Tancheng chestnut), Hubei (Luotian, Yingshan, Macheng (Yantian River)), Xinyang Luoshan, Xinyang Sunshine Mountain, Xinyang Pingqiao District, Shaanxi Zhen'an, Guangdong Heyuan and so on are all famous chestnut production areas.

Chestnut - the best quality chestnut in China, produced in Tangshan, Hebei Province, has a history of more than 2,000 years of cultivation. Qianxi chestnut has a delicate appearance, reddish-brown, with a shallow waxy layer, bright and shiny; The kernel is beige, the inner skin is easy to peel, the flesh is delicate, glutinous and sticky, sweet and fragrant, and rich in nutrition. In March 2008, Qianxi chestnut was recognized as a well-known trademark in China by the Trademark Office of the State Administration for Industry and Commerce.

Chestnuts are on the market in large quantities, and it would be a bit too much to say if you didn't pick them! Do you know whether to choose a flat or round one? Big or small? How can you tell if it's fresh? An old fruit farmer who has been growing chestnuts for decades told me that as long as you keep these three selection tips in mind, you can ensure that all of them are soft and glutinous and sweet......

1: Choosing the right shape is key! Small chestnuts are usually tastier than larger chestnuts, so you can give preference to small chestnuts when picking!

2: It's important to choose the right color! When buying chestnuts, keep in mind that try to choose one with light color, more fluff, and less shiny shell, which is new to the year. Those with dark color, less fluff, and shiny look are all old and old, and it is not recommended for everyone to buy!

3: Look at the shape of the chestnut! I don't know if you have noticed that the chestnuts on the market are generally round on one side and flat on the other, and there is one that is flat on both sides, which is caused by its growth factors!

When purchasing, give preference to chestnuts that are round on one side and flat on the other, which are more fragrant and sweeter than those that are flat on both sides!

If you can't eat the chestnuts you buy home, you won't be able to eat them for a while, so how should you store them? Jane teaches you a few tricks ......

1: First of all, how to preserve raw chestnuts! After buying the chestnuts home, they will be placed in a ventilated and cool place to dry for about 7 days, remember to be sure to put them in a ventilated and cool place, and remember not to expose them to the sun.

After it is air-dried, the excess water will evaporate, and then it will be put into a sealed plastic bag and stored in the freezer! There is no problem with keeping the chestnuts preserved in this way for a year!

2: And then there's how to preserve ripe chestnuts! After the chestnuts are cooked, drain them, put them in a ventilated and cool place to dry for 2-3 days, and then put them in a sealed plastic bag, drain the air inside, and put them in the freezer!

The chestnuts that have been preserved in this way are perfect for a few months! When you eat it, heat it up until it's cooked through!

Look at the color: Raw chestnuts are mostly reddish-brown or black-brown in color, while cooked chestnuts are darker in color and look smoother. Smell the smell:

Raw chestnuts don't smell obvious, while cooked chestnuts can smell a distinct sweet smell when grinding. Pinch soft and hard: raw chestnut feels very hard when pinched, and there is a close connection between the fruit and the shell, while the shell of cooked chestnut is relatively brittle and relatively soft due to water loss, and there is a large gap between the flesh and the shell.

How to distinguish between raw and cooked chestnuts:

1. Look at the color: the appearance color of fresh raw chestnuts is mostly reddish-brown or black-brown, while the color of ripe chestnuts will become darker and look smoother.

2. Smell the smell: Raw chestnuts smell or acacia have no obvious smell, while cooked chestnuts can smell a very sweet smell, which makes people appetite great.

3. Pinch soft and hard: fresh raw chestnuts feel very hard when pinched, and the connection between the fruit and the shell is close, while the shell of cooked chestnuts is relatively brittle and relatively soft due to water loss, and there is a large gap between the flesh and the shell.