How to cook chestnuts to be delicious and peeled, how to cook chestnuts to be delicious and peeled?

Try to choose chestnuts that are flat on one side, and when picking chestnuts, you should look at the surface of the chestnuts to see if there are insect eyes, and if the appearance looks very shriveled chestnuts, try not to buy them, and after the chestnuts are ready, put them in water and wash them.

1. Put the raw chestnuts into boiling water and simmer for about 5 minutes, then take them out and soak them in cold water to let them cool completely.

2. Cut the chestnuts with a knife, add water to the pot, add an appropriate amount of sugar, and put the chestnuts directly into the high heat to boil.

3. After the water boils, boil for about 15 minutes, turn to low heat and cook for about 15 minutes.

Cut the skin of the chestnut with a knife, then boil the chestnut with water, put a little salt, peel off the skin because it is cooked, pour out the water while it is hot, control the moisture, delicious and easy to peel.

Chestnuts, also known as chestnuts, contain a lot of starch, protein, fat, B vitamins and other nutrients, known as the "king of dried fruits". Chestnuts nourish the stomach and spleen, nourish the kidneys and strengthen the tendons, invigorate blood and stop bleeding, especially suitable for the elderly with backache, leg and foot weakness, frequent urination, tracheitis, cough and asthma, and internal cold and diarrhea.

Put the chestnuts in the water, wash them well, remove them and set aside.

Please click Enter a description.

Please click Enter a description.

Put the chestnuts in clean water and add 5 grams of salt.

Please click Enter a description.

Please click Enter a description.

Soak for about 30 minutes, take it out, put it on the cutting board, and use a knife to make a small cut in the middle of the chestnuts.

Please click Enter a description.

All of them were cut with a knife, and the chestnuts on the side showed white flesh, which was overexerted and cut whole. Note: Cut chestnuts are not delicious when cooked, so don't cut them too hard!

Please click Enter a description.

Rinse the chestnuts and set aside.

Please click Enter a description.

Put cold water in the pot, then put the sliced chestnuts into the pot and heat over high heat.

Please click Enter a description.

After the water in which the chestnuts are boiled (boiling), change the heat to low and cook for about 20 minutes.

Please click Enter a description.

Remove the boiled chestnuts and peel one of the cooked chestnuts. See! Isn't it easy to peel, and when the chestnuts are soaked, a little salt goes in, which is very delicious. Let's do it and see if it's delicious to cook chestnuts like this.

Please click Enter a description.

Hello! There are several ways to peel chestnuts deliciously and easily, and friends who like them should quickly collect and do it!

Method. First, first use a knife to cut the tail of the chestnut; Then put the washed chestnuts in boiling water and cook them over high heat for one minute, so that the chestnuts can easily remove the skin and shell.

Method. 2. Cut the chestnut in half and peel off the shell directly; Then put it in a pot and soak it in boiling water for 1 minute, so that the chestnuts can be easily peeled.

Method. 3. First cut a hole in the shell of the chestnut with a knife, then put the chestnut in the microwave oven and heat it at high temperature for 1 minute, so that the skin and shell of the chestnut will be easily separated.

Tips: It is best to put the chestnuts bought back in a cool and ventilated place to dry for about 2 to 3 days, after drying, the water will evaporate, so that not only is it easy to peel, but the chestnuts will be sweeter.

When eating chestnuts, you need to learn how to peel them, and the hot water soaking method is recommended first. We wash the chestnuts and put them in a basin, add a little refined salt to them, then soak them in boiling water and cover the pot. Wait 5 minutes to take out the chestnuts and cut them, at which point you can easily peel off the chestnut skin and chestnut shell together.

Cut the chestnuts into two pieces, remove the shells, put them in a basin, add boiling water and soak them for a while, and then stir them with chopsticks, and you can find that the skin of the chestnuts can be separated from the chestnut flesh. However, the soaking time should not be too long, otherwise it will greatly affect the nutritional content of chestnuts.

It is also possible to boil chestnuts in salt water, you need to use a knife to cut a small hole in the middle of the chestnuts, and then put the cut chestnuts in salt water, and after boiling for 5 minutes, you need to take them out, and then remove the shell and skin of the chestnuts while they are hot, which is very convenient.

The specific method of peeling chestnuts:

1. Use a knife to make a small opening on the back of the chestnut. At the same time boil a pot of boiling water.

2. Chestnut opening.

3. Pour the chestnuts into boiling water, cover the pot and boil for 3 minutes.

4. Pour into a bowl.

5. Put it slightly until warm, and squeeze and peel it vigorously on both sides of the mouth with your hands.

Before boiling chestnuts, we first have to select the chestnuts, observe whether there are insect eyes and shriveled ones, and throw away those that are shriveled and have insect eyes. Note that if you eat as much as you cook at a time, the freshly cooked chestnuts are soft and glutinous and sweet, if the cooked chestnuts are left for a long time, the chestnut flesh will be hard and the taste will not be good. Wash the selected chestnuts in clean water.

Soak the chestnuts in water the night beforehand. In this way, the outer skin of the chestnut after soaking overnight will be relatively soft, and the meat and skin will naturally separate during the subsequent cooking process, and the chestnut will not only be easier to peel, but also take less time to cook;

The chestnuts are cut with a knife, and then boiled in water for more than ten minutes, which is delicious and easy to peel.

It's not delicious to eat when cooked, the electric baking pan can solve the problem, but it needs a small incision, the skin is easy to peel and the taste is good.

It's not very tasty when cooked. You can wash it and open a small opening, and then stir-fry it in a pan until it is cooked, and then it will be very fragrant.

Chestnuts are best not boiled in water, so that the sweetness inside will be absorbed by the water a lot, raw chestnuts with a knife on the chestnuts with two crosses, and then put in a pot to steam, the steamed chestnuts are sweet and powdery and delicious.

The specific method is as follows, first prepare the ingredients: chestnuts: 500g, salad oil: appropriate amount.

1.Choose chestnuts with undamaged appearance and no moth, and then wash the chestnuts with clean water, and then drain them for later use.

2.After the chestnuts are washed, use a knife on the surface of the chestnuts.

After the chestnuts are cooked, you can add some seasonings, so that they can be fried again, so that the sugar is very fragrant.

This kind of must be cut into a cross shape with a knife before the group. It is especially convenient to cook.

1. When the chestnuts are boiled, they should be washed with water in advance, and soaked in water for 2 3 hours, and then use clean scissors to cut a small hole in the particle shell of each particle, and only after cutting can the chestnuts be put into a stainless steel pot and add an appropriate amount of water.

2. After putting the water to heat and boil, then continue to cook over medium heat for about half an hour, at this time, the particles in the pot will automatically crack after preheating, and when it is completely cooked, turn off the heat and take it out to cool down, peel off all the chestnut shells while it is hot, and the chestnut meat can be eaten directly or with other ingredients. It will be more troublesome to wash the boiled particles after they have cooled down, so be sure to peel them as soon as possible after cooking.

3. When boiling chestnuts, you can put an appropriate amount of baking soda in the pot, which will react with some trace elements in the particles, so that the pulp of the chestnuts after cooking can be automatically separated from the peel, and it can also make the chestnuts taste better after cooking.

Production method 1 Raw material selection: Small chestnuts with fine flesh and less moisture should be used.

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.

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.

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.

When boiling chestnuts, many people will feel that the chestnuts they cook are particularly difficult to peel, so they are reluctant to cook them themselves. But today we are going to introduce to you how to make boiled chestnuts and peel them. The chestnuts cooked in this way are definitely easy to peel, so let's take a look at how they are made.

1.First put an appropriate amount of water in the pot, then put the chestnuts in the pot, we asked for the water level to be slightly lower than the height of the chestnuts.

3.After adding the sugar, we can add a spoonful of cooking oil to the pot, then cover the pot and cook it over high heat for about half an hour.

4.In this way, the boiled chestnuts are very tasty, and they are also very easy to peel.

Well, it's different from the way you usually cook chestnuts, so let's try boiling chestnuts like this.

How to peel chestnuts by yourself, one in a second, the chestnut meat peeled out is complete, learn quickly.

1. Heat raw chestnuts in cold water and bring them to a boil.

2. After the water is boiled, boil for another two or three minutes, at which time the color of the skin will become darker and the water will become a little yellow.

3. Then pour out the hot water and rinse it with cold water once or twice.

Fourth, when the chestnut skin is in the case of hot expansion and cold contraction, it can be torn open with a gentle flick of the hand.

Fifth, finally tear them one by one by hand, and then you can take the chestnuts with the peeled chestnuts to make soup or steam.

How to peel chestnuts by boiling them yourself, learn this trick, it is better than buying outside.

1After the chestnuts are washed, use a knife to make a cut in the middle of each chestnut, and it is better to cut through the chestnut skin.

2.Put the chestnuts in a pot and add water that covers the surface of the chestnuts.

3.Add two seasoning spoons of salt.

4.Soak the chestnuts in salted water for about 5-8 hours.

5.Pour out the brine from the chestnuts, wash them with clean water and put them in a pressure cooker.

6.Use the pressure cooker to cook rice for 15 minutes at high pressure, or if you don't have a pressure cooker, put it in boiling water and cook it for 20 minutes.

7.Boiled chestnuts are easy to peel and eat the meat, and they are very sweet.

Before the chestnut is cooked, the shell is marked with a "" number, and after cooking, soak it in ice water for 10 seconds to quickly scoop it up, and use the principle of thermal expansion and cold contraction to make the meat not stick to the skin, and the chestnut is easy to peel the shell. Here's how:

The materials that need to be prepared in advance include: 500g of chestnuts and an appropriate amount of water.

1. Wash the chestnuts.

Second, mark a "" sign, so that it is easy to peel after cooking.

3. Put the chestnuts in a pot, cover and cook over high heat for about 15 minutes.

4. After cooking, soak in ice water for 10 seconds and quickly scoop up.

Fifth, using the principle of thermal expansion and cold contraction, chestnut shelling smoothly.

Salt-boiled chestnuts: Ingredients: 500g chestnuts, 1 tablespoon of salt, 4 bowls of water.

1. Clean the chestnuts.

2. Use a knife to cut a small hole in the middle of the chestnut peel in the board (you must be careful at this step, pay attention to safety, chestnuts will bounce, point to technology, it is best to fix the chestnuts with walnut clips, put them on the cutting board, and then cut a small hole with the tip of the knife).

3. Put 4-5 bowls of water in the pot, pour the chestnuts, add a spoonful of salt, cover the pot and cook on high heat for 20 minutes.

4. Cook until the water is almost dry, then scoop up the chestnuts.

5. Soak in ice water for 10 seconds and quickly scoop up. Using the principle of thermal expansion and cold contraction, chestnuts are successfully peeled.

6. Finished products. <>