How to copy chestnuts and how to fry chestnuts

Make your own sugar-fried chestnuts at home, and share the production process and precautions below.

The weather is slowly getting cooler, so it's the season to eat chestnuts again. Fried chestnut is a kind of food that young people like to eat very much, it tastes very good, and it tastes like a crispy flavor, so many friends like to eat it. The chestnut and the taste itself are very good, and if there is a little sweetness, it is even more lovely.

But buying fried chestnuts with sugar outside is really very expensive, especially not cost-effective. That's why I still like to make my own sugar-fried chestnuts at home. But some people have been particularly confused, the chestnuts fried at home are not as delicious as fried outside, in fact, everyone's method is wrong, next, Eiko will introduce to you, how to fry chestnuts fried in sugar and what you need to pay attention to.

When making sugar-fried chestnuts, in fact, many people will find that the sugar-fried chestnuts outside are not only very sweet, but also very soft and fragrant. But the sugar-fried chestnuts made at home are not only not flavorful, but also very hard to eat, no different from eating fresh chestnuts, do you know why? In fact, the reason is very simple, because everyone ignores the most important step in making sugar-fried chestnuts, that is, boiling chestnuts.

Many friends like to fry chestnuts directly in the oil pan when making sugar fried chestnuts, but few people know that the chestnuts that come out of this way taste bad. Not only will the chestnuts fried directly not taste good, but they are also very old and hard, and you can't bite them. The best way to make it is to make some cuts on the outside of the chestnut, and then put it in a pot to cook, and a lot of sugar needs to be added to the pot to make the sample chestnut taste sweet.

After the chestnuts are cooked, dry the water, you can pour them into the oil pan and fry, it doesn't take too long to fry the chestnuts, you only need to fry them in the oil pan once, about one minute to two minutes, this is to make the chestnuts more soft, otherwise the chestnuts taste no different from boiled. And when frying chestnuts, you can't take too long, too long is easy to paste, and you need to cheer up when frying chestnuts.

The above are the steps and issues that need to be paid attention to when making fried chestnuts with sugar. If you usually have time to do it at home, you can try Eiko's method. Guaranteed to make you delicious, delicious with crispy and soft sugar fried chestnuts.

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.

Stir-fried chestnutsThere is a big pot frying method, there is a rice cooker frying method, and today I will introduce a rice cooker to fry chestnuts:

Preparation:Chestnut600 grams, appropriate amount of fructose syrup, 2 tablespoons of cooking oil, half a bowl of water.

Utensils: Rice cooker.

Directions:ChestnutWash the surface, then add a little salt and soak for 10 minutes, which can play a sterilizing role, and then brush the surface of the chestnut with a small brush, and the chestnut will be cleaned.

2.putChestnutPut it on the board, use a knife to cut a cross knife on the surface of the chestnut, don't use too much force, as long as the skin is cut, after cutting, you can let the sugar soak into the chestnut, which is more sweet.

3.Put all the chopped chestnuts inRice cookerIf you don't have a rice cooker, you can also use an electric baking pan, and the method is the same.

4.Add to tasteFructose syrup, 2 scoopsCooking oil, a small half bowl of water, you don't need too much water, otherwise the chestnuts are not sweet and delicious enough.

5.Put the rice cooker liner into the rice cooker, start 1 rice cooking mode, and open the lid to find that there is still a little water.

6.Next, putChestnutPour all into a pot, put it on the open flame, cook slowly for a while, let the water evaporate, and then you can get out of the pot, you don't need to put it in the fresh-keeping bag if you can't finish eating, I personally think that the next day to eat, the taste is better, the sugar is all immersed in the chestnut, the taste is slightly harder, especially delicious.

The method of frying chestnuts varies from place to place, and in our hometown, we first use scissors to open the chestnuts, and then fry them with clean sand, the method is simple but very practical.