How to distinguish the good from bad raw chestnuts? How to distinguish the good and bad chestnuts In

1. Look at the color: the shell is bright red, brown, purple, ochre and other colors, and the particles are shiny, and the quality is generally good. If the shell is discolored, dull or darkened, it is an indication that the fruit has been eaten by insects or deteriorated by heat.

2. Pinch the fruit: you can pinch the chestnuts by hand, if the particles are solid, the flesh is generally plump; If the particles are empty, it means that the flesh is shriveled or soft after being stuffy.

3. Hand crank: shake a handful of chestnuts on the table or put them in your hands to shake, there is a shell sound, the flesh has been dry and hard, it may be that the chestnuts of the next year are pretending to be fresh chestnuts.

4. Tasting: good chestnut kernels are light yellow, firm, fine, less water, high sweetness, glutinous and fragrant; On the contrary, it is hard and tasteless, and has a poor taste.

5. Identification of grains: The bigger the chestnut grains, the better. Chestnuts in China are divided into southern chestnuts and northern chestnuts. The northern chestnut is generally smaller, about 70-80 per 500 grams, flat garden shape, thin peel, easy to peel after frying, the particles are more uniform, and the quality is better.

Chestnuts also have medicinal properties. When purchasing, you should choose a big skin is dark brown, shiny for the top grade, in the market, some stalls ** chestnuts, the size of the same, it is understood that most of this chestnut is the inventory in cold storage, especially last year's chestnuts, these chestnuts are mostly processed through mechanical peeling and screening, not this year's new products, ** is also cheaper than this season's chestnuts, should be more than a heart when buying. The chestnuts that have just been put on the market will be of different sizes, and it is not easy to peel chestnuts, and the chestnuts that are manually peeled will leave residual dander and knife marks on the chestnuts.

The skin of fresh chestnut has a thin layer of down, while the skin of aged chestnut is smooth. It is best to carefully inspect chestnuts for insect eyes, as chestnuts are the most susceptible to insects. If you don't eat the raw chestnuts you bought at that time, it is best to put them in a mesh bag or sieve, place them in a cool and ventilated place, and turn the chestnuts several times a day.

How to identify the good and bad of raw chestnuts:

1. Look at the color: the shell is bright red, brown, purple, ochre and other colors, and the particles are shiny, and the quality is generally good. If the shell is discolored, dull and darkened, it indicates that the fruit has been eaten by insects or deteriorated by heat.

2. Pinch the fruit: you can pinch the chestnuts by hand, if the particles are solid, the flesh is generally plump; If the particles are empty, it means that the flesh is shriveled or soft after being stuffy. 

3. Hand crank: shake a handful of chestnuts on the table or put them in your hands to shake, there is a shell sound, the flesh has been dried and hard, and it may be the chestnuts of the next year or the original chestnuts are marketed as fresh chestnuts. 

4. Tasting: good chestnut kernels are light yellow, firm, fine, less water, high sweetness, glutinous enough, fragrant, and delicious; On the contrary, it is hard and tasteless, and the mouth is poor. 

5. Identification of grains: The bigger the chestnut grains, the better. Chestnuts in China are divided into southern chestnuts and northern chestnuts. The northern chestnut is generally smaller, about 70 80 per 500 grams, flat garden shape, thin skin, easy to peel after frying, and the particles are more uniform.

You have to choose a red shell, the shell is red with a little black, it is not good. Raw chestnuts should not be left for too long, and they will easily spoil if they are too long.

1. The first thing to look at when choosing chestnuts is the color, the shell is bright red, and the particles are full and bright, which is generally better or not. If the color of the shell is matte with dark shadows, it means that the chestnuts have been eaten by insects or deteriorated by heat.

2. You can pinch chestnuts by hand, if the particles are solid, the flesh is generally plump; If the particles are empty, it means that the flesh is shriveled or soft after being stuffy.

3. Shake a handful of chestnuts on the table or put them in your hands and shake them, there is a shell sound, the flesh has dried and hard, it may be chestnuts in the next year or chestnuts that have been damaged.

4. Look at the chestnut and look at the fluff. When buying chestnuts, of course, everyone wants to buy fresh chestnuts, but what are the characteristics of fresh chestnuts? There is more fluff on the tail of fresh chestnuts, while if the surface of aged chestnuts is brighter, there is relatively less fluff, only a little bit at the tip of the tail.

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.

When it comes to chestnuts, I believe that they are no strangers to everyone, because chestnuts are mellow and delicious, can be used to make soup, or can be directly steamed and eaten, of course, chestnuts can also be eaten raw, so chestnuts are deeply loved by contemporary people, men, women and children love to eat. However, what are the differences between raw and cooked chestnuts?

The difference in appearance between raw and cooked chestnuts

For raw chestnuts and cooked chestnuts, there are certain differences in their appearance. For example, for raw chestnuts, its shell is brown, and the shell is hard to the touch, after the shell is opened, the chestnut meat inside is beige, and the undercooked chestnut will be harder to eat, and the taste may be more sweet. However, from the appearance, cooked chestnuts are no different from raw chestnuts, but after cooked chestnuts, the shell and chestnut meat will be relatively softer, and the taste is also very fragrant, and the chestnut meat is also yellow, and the color is darker than that of raw chestnuts.

The difference in nutritional value between raw and cooked chestnuts

In addition, there is a certain difference in the nutritional value of raw chestnut and cooked chestnut, and both are different. Raw chestnut is rich in a lot of protein, and it can supplement the protein in the human body if it is eaten regularly, and it also has a certain effect of strengthening the spleen and stomach, so it is also good to eat raw chestnut. However, it is also important to remember that raw chestnuts should not be eaten too much at one time, otherwise it may cause indigestion and irritation.

In addition, cooked chestnut is also rich in a large number of vitamins, it can also supplement the vitamin substances in the human body, and it also has the effect of relieving spleen deficiency and regulating the stomach.

The difference between raw and cooked chestnuts

When eating raw chestnuts, it is also relatively simple, you only need to wash it with water, and then open the shell of raw chestnuts, and then cut it directly to eat, but it is recommended to eat raw chestnuts at a time. There are many ways to eat cooked chestnuts, for example, you can use chestnuts to make soup, chestnuts and pork ribs are paired together, and the nutritional value is also very high. Of course, you can also cook the chestnuts directly and eat them later, in this case, you only need to remove the shell and you can taste it directly.

The above introduction, Li Zuxun is about the difference between raw chestnuts and cooked chestnuts, in fact, although they are all the same, but both in appearance, eating methods and nutritional value are different. Therefore, for friends in need, you can actually try chestnut, which is actually very nutritious.

Hot water immersion method.

After washing the chestnuts, put them in a bowl, pour boiling water to immerse them, cover them with a lid, and soak them for 5 minutes to smoothly peel off the chestnut shells and peels. This method is very simple, convenient, and effective.

Brine boiling method. After washing the chestnuts, cut a few holes in the middle with a knife, put them in a pot and cook for 5 minutes, add salt and stir, and peel off the shell and skin of the chestnuts while they are hot. This method allows you to peel off the peel smoothly, which is very convenient and effective.

Incision soaking method.

Wash the chestnuts first, remove the shell, then cut them in half with a knife and soak them in hot water for another 5 minutes. This method is also relatively simple, but the soaking time should not be too long, and the cut chestnuts are prone to contamination.

Chopsticks stirring.

Peel the chestnuts, cut them into two pieces, put them in a bowl, soak them in boiling water for 3 5 minutes, stir quickly with chopsticks, and you can see that the chestnut skin is separated from the pulp. However, it should be noted that it should not be soaked for too long so as not to destroy the nutrients of the chestnut.

Thermal expansion and cold contraction.

Peel off the shell of the chestnut first, then put it in a pot, boil it in boiling water for 3-5 minutes, and soak it in cold water for 3-5 minutes immediately after taking it out.

Refrigerator freezing method.

The chestnuts are first cooked in water, cooled and then frozen in the refrigerator for two hours, so that the peel can be peeled smoothly. The chestnut meat peeled out in this way is relatively complete and has a cold feeling, which is suitable for summer use.

Microwave oven heating method.

Cut the shell with scissors, then put it in the microwave oven and heat it on high temperature for 30 seconds to remove the shell and peel. If you want to eat fried chestnuts with sugar, you can add a little sugar, Ding 15 for 20 minutes, open and turn halfway, and then Ding for 3 minutes.