How to open chestnuts quickly, how to open chestnuts easily

How do you peel and shell chestnuts? Just 1 skill, 3 seconds to peel one, fast and complete, hello everyone I am a silly sister, life only food and beautiful scenery can not be disappointed, autumn is the season to eat chestnuts, if you go to the street to buy sugar fried chestnuts to 18 yuan a catty, the supermarket sells raw chestnuts only yuan a pound, so it is very cost-effective to buy raw chestnuts to go home and fry themselves, live a careful life, can save the province, chestnuts are nutritious, put some chestnuts together when boiling porridge and stew, eat soft and noodles are particularly enjoyable, But it is very troublesome to buy home raw chestnut shelling, if you peel it directly, it will often hurt your hands, especially the soft skin inside can not be peeled off at all, and often the nails are not peeled off much, is there any magic trick?

Raw chestnut shelling has a trick, teach you a good way, fast and complete and do not hurt your hands, too practical, today we share a little trick of raw chestnut shelling, raw chestnut shelling has a knack, teach you 1 good way, fast and complete and do not hurt your hands, too practical, some people say that raw chestnuts have a free shelling machine, no need to manual, but if the machine shelling can not be eaten at one time, it is not easy to preserve, the taste will also be affected, we buy raw chestnuts home, when you eat the shells can be peeled now, raw chestnuts do not peel the shells directly, add this step, First of all, we wash the chestnuts, and cut off a layer of the top skin of the chestnuts with a knife, as shown in the picture below. The effect of this is to expose the inner skin, and it can also see whether the flesh is bad in time and pick it up in time.

Then boil water in the pot, blanch the chestnuts, don't wait for the water to boil before getting out of the pot, but the side of the pot bubbles and you can get out of the pot, add a little salt, so that the chestnuts are constantly stirred and evenly heated, because we have opened the top of the chestnuts, so the hot water will enter the inner skin of the chestnuts, don't boil for too long, the water can be boiled and fished out.

After taking out, use cold water to cool, heat expansion and cold contraction, the chestnut shell and inner skin will be quickly separated from the pulp, so that the peeling is much easier, and the shell of the chestnut becomes very soft after blanching, and it will fall off with a light peel, and it will not hurt the hand.

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And the inner skin is also the same as the peanut coat, because it is wet, so it comes down as soon as it is peeled, it is too practical, so that the shell is peeled for a while to peel a large pot, it is very convenient, when buying chestnuts, you should pay attention not to buy the skin is soft, so the chestnuts may have been broken inside, and you should buy fresh chestnuts in season.

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Purchase. Tips on how to peel raw chestnuts are shared here, very practical, hurry up and collect, ** to friends, welcome to share more methods of peeling raw chestnuts in the comment area, so that more friends can benefit.

Ways to quickly peel chestnut skins:

The first method: prepare some raw chestnuts, and then use a knife to cut a hole on the top of the chestnut, so that this layer of skin can be peeled off. Then we put the chestnuts in the microwave.

Then heat it according to the microwave oven in your home, normally for 30 seconds. If you don't need raw chestnuts, you don't need to heat them too well. Just grill the outer layer of it, and when you eat it, you will find that the skin and meat have been separated, which is very convenient and fast.

The second method. This method is more traditional, that is, when the sun is better, we put the chestnuts directly in the sun at noon. Generally after a day of sunbathing.

The chestnuts will crack one after another because of the high temperature, and the skin inside will also fall off, so we can easily peel out the meat inside.

The third method: we first use a knife to cut a small hole in the top of the chestnut. Then throw them all in a stainless steel basin and scald them all with boiling water.

After high temperatures, the outer skin of the chestnut swells and then separates from the pulp. In addition, the shell of the chestnut will become soft after scalding, and the skin will be more easily peeled off after heating and blisters.

The fourth method: In fact, the freshly roasted chestnuts are very easy to peel, if we don't need to use raw chestnuts, we can directly cut a hole, and then put the chestnuts in the electric baking pan at home. Generally, after heating for 10 minutes, the chestnuts inside will crackle and begin to burst.

Then when we take it out again, the chestnuts can be peeled and eaten directly, and after roasting in this way, we can basically break them hard and pop them up by themselves, which is very easy.

The first is the boiling water immersion method. After washing the chestnuts and putting them in the basin, add some salt to them, pour boiling water and soak them for five minutes, so that the chestnuts are easy to peel after soaking, and even the thin layer of clothing inside is fully automatic to fall off;

The second is the hot expansion and cold contraction method. People who have eaten chestnuts know that the innermost layer of chestnuts is not easy to peel, here you can use the hot expansion and cold contraction method, first remove the casing, let it be put into boiling water and boil for more than ten minutes, and then take it out and put it in cold water to soak for a period of time, so that the chestnut is very easy to remove.

The third is the freezer method. After boiling the chestnuts, wait for them to cool down and then put them in the refrigerator for two hours, so that the chestnuts and chestnuts can be separated automatically.

You don't have to buy chestnuts with an open mouth: on the one hand, opening your mouth will let the nutrients flow out, and it will continue to be very easy to grow germs, which is not conducive to storage.

You don't have to buy it when the surface is shiny: some businessmen add paraffin when frying chestnuts in order to make them look better, which is not good for physical and mental health.

There are two types of open chestnuts: fresh chestnut and cooked chestnut. The way and location of the opening of these two chestnuts are different.

Let's start with fresh chestnut openings. Fresh chestnuts must be opened with the help of tools, and they cannot be peeled by hand alone.

Fresh chestnuts usually have a paper knife (knife) or kitchen knife at the opening. Depending on the tool, the opening is different.

If you use a paper cutter (knife), the best opening position is the flat side, and Duguli chooses the flatter side of the opening because there is no plane. The specific method is to pinch the chestnut vertically with the left hand, and be sure to leave a gap between the thumb and index finger to prevent the blade from hurting the hand. Holding the knife in your right hand with the blade up, use the tip of the knife to cut through the chestnut shell from the bottom up.

As shown below, the best place to make a cut with a kitchen knife is the round side. To do this, place the flat side on the cutting board, hold it down with your fingers, and use a kitchen knife to make an opening on the round side. As shown in the figure below.

Let's talk about ripe chestnut openings. The best part of the opening for cooked chestnuts is at the top, which is the pointed end. This is the most vulnerable part of the chestnut and can be peeled off by hand without the help of any tools.

Find the top of the sugar-fried chestnut and use your fingernails to cut a slit down with a little force. Place your thumb and forefinger vertically on both ends of the gap and pinch it with a little more force to make the crack bigger. Start peeling from the cracks, and soon a whole pile of chestnut kernels will be peeled.

If it is a raw chestnut, you only need a plastic bag, put the chestnuts into about ten at a time, twist the plastic bag, gently hit the ground five times, open the plastic bag, take out the chestnuts, so that you will see the chestnuts open, and you can peel them off with your hands. Dry the chestnuts you bought back for a few days, clean them, put the chestnuts on the surface of the board, cut a small opening with the back tip of the pot, add water to the pot and boil, put in the cut chestnuts, add a lid and simmer for five minutes, take it out, and cut it by hand while it is hot.

Chestnuts do this all open.

The tear was just a small blade to cut it, and it should be said that this is the opening.

1. Hot water immersion method. After washing the chestnuts and putting them in the basin, add some salt to them, pour hot water and soak them for about five minutes, so that the chestnuts are easy to peel off a lot after soaking, and even the thin coat inside will automatically fall off.

2. It is a thermal expansion and cold contraction method. People who have eaten chestnuts know that the innermost layer of chestnuts is very difficult to peel, here you can use the thermal expansion and cold contraction method, first remove the shell, let it be boiled in hot water for a few minutes, and then take it out and soak it in cold water for a period of time, so that the chestnut is easy to remove.

3. Refrigerator freezing method. After the chestnuts are cooked, wait for them to cool down and then freeze them in the refrigerator for two hours, so that the chestnuts and chestnuts can separate automatically.

First, clean the chestnuts with clean water, and then use scissors to cut a hole on the top of the chestnuts. After the chestnuts are washed, put them in a basin, soak them in hot water, add an appropriate amount of salt to the water, and then open them with a knife after they are eliminated for half an hour. After the chestnuts are cooked and cooled, they are placed in the refrigerator for two hours, and then opened with scissors after thawing.

1. First clean the chestnuts with water, and then use scissors to cut a hole on the top of the chestnuts.

2. After the chestnuts are washed, put them in a basin, soak them in hot mold chain water, add an appropriate amount of salt to the water, and then open them with a knife after standing for half an hour.

3. After the chestnuts are cooked and cooled, put them in the refrigerator for two hours, and then use scissors to open them after thawing.

1. Just one Nianqi plastic bag (or plastic lunch box) to put about 10 chestnuts in at a time.

2. Unscrew up the plastic bag (fasten the lid of the lunch box) and gently hit the table or ground in front of you (with sufficient hardness) 5 times.

3. Open the plastic bag and take out the chestnuts, and you will see that the chestnuts are cracked. Peel it off by hand.

4. Wash and dry the chestnuts, insert the paper cutter from the middle of the rough end of the chestnut, and draw it to the tail of the chestnut. Note that my paper cutter "small lotus only shows sharp corners", just push out a little bit of the blade, and then lock the blade to prevent it from sliding, so that even if it is crooked, it will not cut your hand.

5. Put the processed chestnuts into the basin, drop a little salad oil, stir up and down, let each chestnut roll evenly with oil, preheat the oven to 180 degrees, spread tin foil on the baking sheet, pour the chestnuts, inject an appropriate amount of boiling water into the tray below, and bake for about 30 minutes. The chestnuts roasted in this way are all smiling and easy to peel.

1. Peeling method 1 of raw chestnut

1) Just one plastic bag (or plastic lunch box) to put about 10 chestnuts in at a time;

2. Unscrew up the plastic bag (fasten the lid of the lunch box) and gently hit the table or ground in front of you (with sufficient hardness) 5 times.

3. Open the plastic bag and take out the chestnuts, and you will see that the chestnuts are cracked. Peel it off by hand.

Raw chestnut peeling method two:

1) I bought it back as a chestnut and dried it for a few days;

2) After cleaning, put the chestnut on the board and cut a small hole with the back tip of the knife;

3) Add water to the pot and bring to a boil, put in the cut chestnuts (the water should be a little more, overflow the chestnuts);

4) After simmering for 5 minutes, take out and easily peel off the skin from the incision with your hands while it is hot. (Don't take it all out, it's not easy to peel when it's dry, so you should take it hot).

2. Quick peeling method of cooked chestnuts:

1) Refrigerator freezing method: After the chestnuts are cooked, they are cooled and 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.

2) Thermal expansion and cold contraction method: 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 taking them out, it is easy to peel off the chestnuts, and the taste remains unchanged.

If there is no chestnut shovel, if not, you can go to the place where the chestnuts are sold and ask for it, or buy a box of chestnuts, and then someone will give the chestnut shovel, and then the chestnut shovel should not be thrown away, and kept for the next use.

Put the chestnuts in the bag and press and gently tap with a hammer.

The convenient way to open the chestnut is as follows:

The first trick, don't cut the chestnut when you open it with a knife, let's use the way of chopping, when chopping, you must aim at the middle of the chestnut, cut it gently, and the chestnut will open its mouth at this time.

When opening the chestnut with a knife, be sure to aim at the middle of the chestnut and not cut it off. This method is very simple, very practical, very safe, and this method is not suitable for all chestnuts, it is only suitable for some relatively flat chestnuts.

The second trick, let's prepare two kitchen knives, first use a kitchen knife to fix the chestnut, and then use another kitchen knife to gently chop it, this method is better than the first method is not easy to cut crooked, and not afraid of chestnuts being cut everywhere, and even if the intersection is very simple, very convenient. This method is fast and accurate, and you can make a ** chestnut in a while.

The third tip, we need to prepare a drink bottle cap, first put the opening of the bottle cap up, then put the chestnut in the bottle cap, then put the knife in the middle of the chestnut, and then gently pat it with your hand, like this, you are not afraid of the chestnut running around, it is very safe, it is very easy to open the chestnut, this method can open both a word knife edge, can also open a cross-shaped knife edge, very convenient.

The fourth tip, cut with scissors. In fact, many friends have also tried to cut with scissors when opening chestnuts, but they will also encounter many problems with scissors, such as chestnut shells are relatively slippery and not easy to cut.

So when we use scissors to cut, don't force up and down together, if you force together, it is easy to slip, it is easy to hurt your hands, the correct way is to fix the bottom, and then force on the top, so that it is easy to cut out the knife edge on the chestnut, such a cut is very smooth, and it is not easy to scratch the hand.