How to cook wild cone chestnut is delicious, and how to make cone chestnut more delicious

Ingredients: 300 grams of chestnuts.

Corn oil in a pinch

Honey 5 grams.

Caster sugar 7 grams.

10 grams of lukewarm water.

Water to taste. Steps.

1. Rinse the chestnuts and drain the water.

2. Use scissors or a fruit knife to cut the cone chestnut.

3. Put water in the pot to boil, put the open mouth de cone chestnut into the pot and boil.

4. After the water is boiled, continue to cook for 4-5 minutes.

5. Immediately after boiling the chestnuts, drain the water, add a little corn oil, shake the chestnuts, and let each chestnut be coated with oil.

6. Put it in the middle layer of the preheated oven, put it on low heat, and bake at 200 degrees for 20 minutes until it is glutinous.

7. Add caster sugar, honey and warm water to a small bowl and stir well with chopsticks.

8. After baking for 10 minutes, brush the cones with the prepared honey syrup, especially the openings of the chestnuts.

9. Continue to bake for 10 minutes until cooked.

10. It can be baked after it is fully cooked.

11. Wrap it in tin foil.

12. Take a dry towel and cover it and simmer for 5-10 minutes, so that the chestnuts are more glutinous.

13. The fragrant and glutinous sugar-roasted cone chestnut is completed.

14. Remember to eat it hot, it tastes good.

15. Every chestnut opening is great.

16. Let's eat.

Tip 1: Choose chestnuts that are full of grains, medium in size, and not easy to ripen if they are too large. 2. Cut the chestnuts, it is best to cut them longer and shallower, so that the opening will be beautiful when roasting. 3. Wrap the chestnuts in oil before roasting, which can effectively prevent the chestnuts from roasting and make the chestnuts shiny.

4. The size of the chestnuts and the design of their respective ovens are different, please adjust the time and temperature according to your oven temper, after baking for almost a while, you can take a chestnut to try first, if it is not ripe, you can continue to increase the baking time until it is cooked.

The first kind of brine boiling, after the cone chestnut is washed with water, use a knife to cut a hole in the middle in the direction of horizontal cutting, put it in salted water, boil it in a pot for 15 minutes, and let it be hot to pick the skin and shell of the chestnut.

The second rice cooker cooking method, after the cone chestnut is washed, use a knife to cut a hole in the middle with a horizontal cut, put the cone chestnut in the rice cooker, do not need to put water in the rice cooker, directly press the rice cooking button, and cook for about 5 minutes.

The third pressure cooker method is to cut a hole horizontally for the cone chestnut, put it in the pressure cooker, do not put water, and boil for 3 minutes. The fourth microwave oven method, the same method, cut a hole horizontally with the cone chestnut, put it in the microwave oven bowl, micro 5 minutes, use the microwave oven micro cone chestnut, the color is the best.

The above introduced methods, to remind you is that no matter how to cook the cone chestnut, the first principle is to use the direction of cross-cutting to cut a hole in the middle of the cone chestnut, and then cook in the pot, it should be noted that do not use the direction of vertical cutting, the direction of vertical cutting, the chestnuts will not maintain integrity.

1. When boiling chestnuts, you will choose to use a few small cuts on the chestnut skin, and after cooking, you can easily take out the boiled chestnut meat along those small bites, although this method is very useful, but it is not so labor-saving.

2. If you want to peel the chestnut skin more quickly, you can choose to use the method of thermal expansion and cold contraction, such as taking out the chestnut directly after cooking and soaking it in cold water for 5 minutes, so that the cooked chestnut shell and the pulp will be naturally separated, and the pulp can be taken out completely with a gentle pinch. This method is especially useful for those who want to eat chestnut meat quickly, but don't want to be too hassy to peel it.

3. When boiling chestnuts, add an appropriate amount of sugar or rock sugar to the pot, then add a spoonful of cooking oil to the pot, then cover the pot with a lid, and cook over high heat for about half an hour, so that the chestnuts are very easy to peel.

1. When choosing a cone chestnut, be sure to observe the surface of the cone chestnut, if the surface of the cone chestnut looks relatively bright, and the color is similar to the color of the chocolate, it is a relatively deep description, indicating that it is an aged cone chestnut, not a fresh cone chestnut, this is not recommended to buy, it is best to choose a color that looks lighter, such as the color of the coffee with a coffee partner, and the surface will be covered with a layer of thin powder, and it does not look particularly shiny, it is a fresh cone chestnut.

2. There will be some fluff on the surface of the cone chestnut, and there will be more fluff in some fresh cone chestnut, on the contrary, if the surface fluff is less, or even only in the part of the tail tip, there is a little fluff, which means that it is already an aged cone chestnut.

3. There are two different shapes of cone chestnut, one looks round, and the other looks relatively flat, when choosing a ruler noisy, it is generally necessary to choose a relatively round cone chestnut, because in the planting process of cone chestnut, the surface will be wrapped by some green thorny shells, and the cone chestnut close to the shell mausoleum cover is generally relatively round, and the one sandwiched in the middle is generally flat, and the one close to the shell will be more exposed to sunlight, so the sugar content will be relatively high. Therefore, the rounder cone chestnut will taste sweeter.

4. To observe whether there are insect eyes on the surface of the cone chestnut, we can rub the epidermis of the cone chestnut with our hands, if the epidermis does not have insect eyes, it is better.

5. There are many different varieties of cone chestnut, the size of different varieties of cone chestnut is not the same, generally speaking, the larger one will be more popular, but in fact, the water of the larger one is very sufficient, and the sugar content is very small, so the taste of this cone chestnut is not particularly good.

Hard objects are beaten and haired.

Put the chestnuts sold in a thick plastic bag, gently beat them on the ground, beat them for about 5 minutes, take out the chestnuts, the skin of the chestnuts will be separated from the chestnut flesh, and you can easily peel out the whole chestnuts.

Hot water immersion method.

Wash the raw chestnuts and put them in a utensil, add a little refined salt, soak them in boiling water, and cover the pot. After 5 minutes, take out the chestnuts and cut them, and the chestnut skin will fall off together with the chestnut shell, which removes the chestnut skin and saves time and effort.

Chopsticks stirring.

Put all the two cloves of chestnuts, remove the shells and put them in a basin, soak them in boiling water for a while, stir them with chopsticks, and the skin of the chestnuts will be separated from the chestnut flesh. The soaking time should not be too long, otherwise it will affect the nutritional content of chestnuts.

Refrigerator freezing method.

After the chestnuts are cooked, they are cooled and then frozen in the refrigerator for two hours to separate the shell meat. In this way, the chestnut coat is peeled quickly, and the chestnut flesh is complete.

Microwave oven heating method.

Cut the shell of the raw chestnuts with scissors and heat them in the microwave for 30 seconds, and the inside layer of clothing and meat will automatically detach. Before using this method to remove chestnuts, be sure to cut the shell, otherwise it may cause microwave failure.

Thermal expansion and cold contraction.

Peel off the shell of the chestnuts with a knife, boil them in boiling water for 3-5 minutes, and soak them in cold water for 3-5 minutes immediately after removing them.

Hello, you can use the method of heat expansion and cold contraction to peel chestnuts, boiled chestnuts are heated and expanded, directly into cold water, so that a gap is formed between the inside of the chestnuts and the outer skin, at this time it is much easier to peel again, you peel the chestnuts do not work too hard, do not break the skin so much, open the head of the chestnuts a small opening, and then tear down little by little, I hope it will be useful to you, I hope to adopt

Cook in a pressure cooker first (about 5 minutes after boiling), then take out and soak the chestnuts in cold water as soon as the pressure of the pressure cooker decreases.

The key to the essentials is to cool down instantly.

There is a trick to peeling chestnuts, blanching them in boiling water, peeling them one in a second, it's too easy.

How do you peel chestnuts to peel them completely? You can do it this way.