Now the chestnut is copied automatically with a tool or by hand

Personally, there are several kinds of things that I want to do:

A joining, rent a small storefront, fried chestnuts, this kind of investment is relatively large, the franchise fee is generally 2000-5000, different businesses vary, plus the cost of frying machine, decoration, etc., generally around 20,000. The advantage of joining is that it has a brand effect, and the business is relatively easy to do, but the investment is larger.

The second is to fry yourself in an iron pot, sell it on the street, simple and convenient, you need to buy an iron pot, sand (small stones for construction, iron sand can be used for heat conduction), if you use chestnuts in Jiangxi, Hubei, Anhui and other places, relatively large, the amount is small, you can open it manually, and you don't need to open it when you use small chestnuts in Hebei and other places. At present, there are very few openings, and sugar is added, so I fry them directly. Look at customer tastes and consumption habits.

The specific operation of stir-frying can be seen in the relevant instructions of the Chinese chestnut business network sugar fried chestnuts. Note that fried chestnuts are not high-tech, don't be fooled by some of the franchises, heh.

The third is to buy their own roasting machine, generally between 2000-4000 yuan, put it on the street to fry, or enter the supermarket. There are two kinds of gas and electricity, if you don't know where to buy, you can go to the China chestnut business network to ask their customer service, to help you contact is free.

Stir-fried chestnuts are relatively seasonal, generally business is better in autumn and winter, spring and summer are the off-season, in addition, the north is better than the southern market. If you want to buy chestnuts, it is best to go to the local wholesale market in the early stage, or contact the local chestnut wholesaler to find a stable place to get the goods, and you can make some inventory by yourself in the later stage. Hope it helps.

1 kg of chestnuts, 300-500 grams of sea salt, 10 grams of sugar.

1. After washing the purchased chestnuts, cut a hole with scissors, the length of the hole is at least 1cm long and 2mm deep;

2. Soak the cut chestnuts in clean water for 15 minutes, and then use a clean cloth to absorb the water;

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

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

5. After a few minutes, you will see that the mouth of the chestnut is a little open, speed up the stir-frying, so that the salt grains that were previously stuck to the shell are slowly detached;

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

7. After the sugar is added, the salt will begin to be sticky, the color will gradually darken, and the sugar will begin to caramelize; At this point, you need to stir-fry 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.

8. Wait until the chestnut mouth is wide open, the salt is no longer sticky, and the color is dark brown, turn off the heat, cover the lid and simmer for 5 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 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). Professional management generally uses fried chestnuts special "round particles fried sand special fried sand" with 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 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.

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.

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.

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Bring the iron pot to a dry boil, pour in the salt, and at the same time pour in the chestnuts that have been drained, and be careful to put the chestnuts when the salt is cold.

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.

Therefore, the frequency of stir-frying is increased, so that the salt particles that were previously stuck to the chestnut shell are slowly detached, and the salt color gradually becomes darker.

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

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After the sugar is added, the salt grains begin to become sticky and gradually turn black, and at the same time, the sugar caramelizes and burns fragrantly, which makes it feel like chestnuts fried 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.

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.

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Ingredients: chestnuts, rock sugar, water.

Method 1Wash the chestnuts, cut them with a cross knife, put them in a pot and add an appropriate amount of water.

2.Put rock sugar, press the cook button, wait until the water is not boiled dry and press the cook button again) and simmer for about ten minutes.

1.Make a knife to open every chestnut, and it's up to you what shape you want. As long as it's breathable!

2.After opening the chestnuts, wash them slightly, pour them into the rice cooker, and add water to them. Add water to the height of the chestnut level or a little less, don't worry about evaporation.

4.Stir the chestnuts, press the rice button, and go about your business. Wait for the cooking button to pop up and keep warm for five minutes, remove the lid and stir the chestnuts again so that the sugar at the bottom of the pot can stick to each chestnut.

1.Wash the chestnuts and then cut the chestnut skin with a sharp tool to a depth of about 5mm and a length longer than the skin. Then wash it and soak it in water for about 10 minutes.

2.Boil the iron pot dry, pour in the fine sand, and at the same time pour in the chestnuts that have been drained and stir-fry slowly, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, and after a few minutes, the chestnuts will slowly rise.

3.Speed up the frequency of stir-frying so that the grains of sand that were previously stuck to the chestnut shells slowly break away.

4.Slowly add a spoonful of sugar and sprinkle evenly. After the sugar is added, the sugar is caramelized and the aroma is overflowing, at this time, it is necessary to continue to stir-fry quickly, and make the spatula insert from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

5.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 practice of stir-frying chestnuts in sugar (household method).

1.Wash the chestnuts, place them on a cutting board, and chop a hole about 5mm deep with a knife with one hand to cut the chestnut skin.

2.Put all the chestnuts into a microwave container, close the lid, open the vents on the lid, and put them in the microwave on high heat for 2 minutes.

3.Take it out and open the lid, and by this time the chestnut has already opened. Put a teaspoon of cooking oil and a teaspoon of sugar, sprinkle some dried osmanthus, cover the lid and shake it up and down, so that the cooking oil and sugar can be evenly wrapped on the surface of the chestnuts.

4.Open the vent on the lid and put it in the microwave for about two minutes.

Step 1: It is best to dry the fresh chestnuts in the shade for 3 to 5 days in the shade first, so that they can taste sweet.

Step 2: Use scissors to cut a knife on the protruding part of the chestnut, which is easy to peel and easy to cook. Because it has been dried, there will be a gap between the chestnut meat and the chestnut shell, and it is easy to cut without hurting the chestnut meat.

Step 3: Cut all the chestnuts with a knife, so that they can be peeled after they are fried. Rinse in water.

Step 4: Put the chestnuts in a pot, add water to cover the chestnuts, bring to a boil over high heat, turn to medium heat and cook for 20 minutes, cook the chestnut meat softly, or you can cook it in a pressure cooker to make it softer.

1.Clean the chestnuts and make a cut in them with the root of a knife, the size of the hole is the same as the length of the chestnut;

2.Pour 80 grams of sugar, 15 grams of oil and 15 grams of honey into two catties of chestnuts, then pour 500ml of hot water, stir them, and let them melt;

3.Soak the chestnuts for 30 minutes, brush the electric baking pan with a layer of oil, put the soaked chestnuts in, cover the lid, and open the frying and baking gear;

When it is 8 minutes, open the lid and stir-fry, cover and bake for another 7 to 8 minutes, turn off the switch after 15 minutes, and simmer for another 3 minutes.

1. The chestnuts can be air-dried in a ventilated place first, and then use a knife to split a crack in the chestnuts.

2. The chestnuts can be air-dried in a ventilated place first, and then use a knife to split a slit of the chestnuts. Stir-fry salt in a pan first, stir-fry chestnuts, and then add a little sugar to stir-fry in order to color. Stir-fry until the salt is caramelized, and the chestnuts are ripe and fragrant, feel free.

3. Okay, it's very fragrant.

First of all, wash the chestnuts with clean water, and then use a knife to cut a cross-shaped opening at the big head of the chestnuts, and each chestnut must be scratched, not only for the sake of taste, but also to make it more convenient to eat.

Find a clean iron pot, put salt in the pot, heat it over high heat, and when the pot is hot, put the washed and processed chestnuts into the pot.

Stir-fry slowly, pay attention to the frequency of stir-frying, as the temperature rises, the shell of the chestnut will slowly open or even detach, at this time we have to speed up the speed of stir-frying.

You can also use an electric breakfast pot to fry the board to accompany the chestnut, have you learned to run out of reeds.

Such a rough touch of the board made Li Ke very noisy, and Duan Haoyan was dialed.

If you copy it at home, simmer and stir continuously, it will take about half an hour.