Is the sugar fried chestnut syrup put directly or mixed with water? Why?

It is best to mix it with water. Because the chestnuts need to be boiled with water, and when he collects the juice to thicken, the state of the sugar-fried chestnuts will come out.

Of course, it is mixed with water, otherwise it will be difficult to melt directly into the syrup, and the heating will be uneven, which will cause some chestnuts to become mushy and browned, and some chestnuts are still raw, and the chestnuts fried in this way will be some sweet and some are not sweet, and the taste will become worse.

Sugar fried chestnuts need to put water, add chestnuts, water, a small amount of oil, rock sugar to the pot, all the water boiled over high heat evaporate, and then fry over low heat. Chestnuts are difficult to ripen without adding water.

Specific steps:1After washing the chestnuts, cut them with scissors at least 1 cm long and 2 mm deep.

2.Soak the cut chestnuts in clean water for 15 minutes, then blot them with a clean cloth.

3.Pour sea salt and chestnuts into a clean pot and heat slowly over medium heat; Stir-fry with a spatula to evenly heat the chestnuts.

4.Continue stir-frying, you will see that the salt will be wrapped in the chestnuts, don't worry, continue to stir-fry.

5.After a few minutes, you'll see the chestnut's mouth open a bit, speeding up the stir-frying, allowing the salt grains that were previously stuck to the shell to slowly break away.

6.At this time, sprinkle a spoonful of sugar.

Go down, add the speed of stir-frying, otherwise the bottom of the pot is easy to paste.

7.When sugar is added, the salt will begin to become sticky, the color will gradually darken, and the sugar will begin to caramelize; The aroma comes out, just like the one from a street chestnut stall, and it needs to be stir-fried quickly and a spatula inserted from the bottom of the pan to ensure that the caramel does not stick to the pan.

Bottom. 8.Wait until the chestnuts are fried and the mouth is wide open, the salt is no longer sticky, and the color is dark brown.

Turn off the boiling sedan car, cover the lid and simmer for 5 minutes, so that the inside of the chestnut is completely cooked, and then you can pick it up and sift it to eat.

1. Cut at the thick skin of the chestnut tail, with a depth of not less than 5mm and a length of more than the entire thick skin, which can effectively prevent the first and make the chestnut shell easier to peel.

2. Wash the chestnuts, soak them in a mixture of sugar and water for half an hour, and drain the water.

3. Wash the pressure cooker, pour in the chestnuts, cover the lid, remove the air valve and heat it on high heat, about three kung fu pots that have been empty for four minutes will be hot, and then turn down the heat.

4. Grab the pot handle every few minutes and shake it a few times. In about 20 minutes, you will smell a burst of aroma, and you will turn off the fire.

5. After cooling the pressure cooker, open the lid and a pot of delicious corn will be fried.

The production slag of sugar-fried chestnuts is the process of surging and dissipating: screening, cleaning, pre-frying, adding sugar, and starting the pot. 1. Screening: Select high-quality chestnuts with good fruit shape, uniform size, full seeds, and no diseases and pests as raw materials.

1.Wash the chestnuts with running water, wipe them dry and put them in a bowl.

2.Then use scissors to cut the cross on the chestnut, do not hold it with your hands, so as not to accidentally touch your hands.

3.Boil the chestnuts in water for a while (boil for 2 minutes), then pick them up and wash them with water.

1. Sugar fried slag Mori chestnuts are delicious, it is very critical in the selection of chestnuts--- the size of the chestnuts must be uniform. 2. Stones: Choose hard and wear-resistant ones with high losses. The round sand is now the most ideal shape, with low abrasion, and the fried chestnuts are dried and the ,.. is clean

1.Fresh chestnuts are washed.

2.Use a knife to cut a 1cm long hole on Li Xun's filial piety to Cha Changyun and turn the chestnuts away.

3.Then soak the chestnuts in water for 10 minutes.

Commercial sugar fried chestnuts detailed tutorial, commercial sugar Feng Wei fried chestnuts tutorial is also a nothing too special, as long as there must be a professional **, lack of hands and this ingredient is this, is there anyone who is silver pretending to be cultivated?

Tips: 1. Sugar-fried chestnuts are delicious, and the size or size of the chestnuts must be uniform in the selection ---of chestnuts. 2. Stones: choose hard and wear-resistant. Round sand is now the most desirable shape.

How hot are the sugar-fried chestnuts overnight.

1. Microwave heating.

Chestnuts fried in sugar can be reheated and eaten after they are cold, and the best way to heat them is to heat them in the microwave. First, put the cold fried chestnuts in a glassware and heat them in the microwave on high heat for 1-2 minutes. Of course, if you need to heat a large amount, you should heat it for a little longer, generally at high temperature and then turn to medium temperature heating, so that the taste of the heated sugar fried chestnuts is not much different from the original taste.

2. Stir-fry in a wok and then heat.

The fried chestnuts sold in the market are fried with small pebbles, but it is not realistic for ordinary families to get some pebbles and fry them with chestnuts. At this time, we need a thick-bottomed wok, smear a layer of oil on the bottom of the pan, and fry it over low heat for a few minutes, so that it is not bad.

3. Heat in water.

If it's too troublesome, boil the water first, then pour the cold chestnuts into it and cook for two minutes. It's just that it might taste bad this way. It is generally not recommended to heat it by boiling it with water, nor it is recommended to heat it by stir-frying, it is best to heat it at a high temperature such as an oven.

However, whether you are using utensils such as an oven, microwave oven or pressure cooker, don't put too much chestnut in the amount of heating at one time, and the heating time should not be too long, and you should control the time reasonably.

4. Steaming heat over water.

Put the cold chestnuts in a boiling water steamer and steam them for 2 to 4 minutes, so that the chestnuts are also hot, but the taste of the chestnuts obtained is worse than the first two heating methods.

Note. It is best to eat the chestnuts after heating them when they are cold, otherwise the starch in the cold chestnuts will be partially regenerated, and the regenerated starch will easily pass through the small intestine and become food for the bacteria in the large intestine, causing gas-producing bloating. It gives the impression that chestnuts are difficult to digest and tend to bloating.

The syrup made by adding sugar and water is described below

Ingredients: 500 grams of chestnuts, 250 grams of water, 40 grams of sugar.

Production steps: 1. Prepare the ingredients.

2. Pour the sugar into the water and stir until the sugar melts.

3. Wash the chestnuts, and then dry them with paper.

4. Use a knife to cut the chestnuts into a cross.

5. Preheat the enamel pot, then pour in the chestnuts and stir-fry for about 3 minutes.

6. Pour in the sugar water, the sugar water should be over the chestnuts, cover the lid and cook over medium heat for 20 minutes, and the lid needs to be opened and stirred in the middle.

After a few minutes, open the lid and fry the water over high heat, then turn off the heat.

8. Cover and simmer for 15 minutes. This makes it easy to separate the shells.

9. Finished product drawing.

Autumn and winter are simply the best times to eat fried chestnuts with sugar, the weather is colder during this period, I like to eat something steaming, and girls like to eat sweets, so in the autumn you must take your girlfriend to eat fried chestnuts with sugar. Some people will have such a question, why do you have to add sugar when you fry chestnuts in sugar? There are many benefits of sugar-fried chestnuts, first of all, it can increase the color of the chestnuts, make the chestnuts more beautiful and look more appetizing, and the other is to stick off the adhesions on the surface of the chestnuts, reduce the immediate wear and tear, and taste better.

In this season, be sure to remember to eat fried chestnuts with sugar, they are really delicious. <>

One. Make the chestnut color more beautiful.

In the autumn, the weather has gradually become colder, and this year's winter is earlier than usual, and it is colder, autumn has already felt the breath of winter, and the autumn wind should eat something steaming, the most popular in this season are fried chestnuts with sugar, and roasted sweet potatoes. Sugar will be added to the sugar-fried chestnuts, which will add sugar color to the chestnuts and make them look more delicious, so many people can't help but buy some when they see the places selling sugar-fried chestnuts on the roadside, because they look very good, so they want to buy it and taste it, warm the body, sweet, and feel sweet to the heart. <>

Two. Adhesion to the surface.

Sometimes there will be some attachments on the surface of the lychee during the frying process, these attachments will automatically fall, and the friction on the chestnut shell can also be checked, so that the fried chestnuts are easy to peel off and taste better, so many people will add some sugar when making examples. In fact, you can also make your own noodles at home, that is, before making it, you must cut a cross on the back of the chestnuts, so that the fried chestnuts will be sweeter, and people can't help but drool when they think about it, sweet, glutinous, and make people have an endless aftertaste. <>

The above is just a personal opinion, so why do you think Tang Dynasty lychees added sugar?

Stir-fried chestnuts with sugar, the purpose of adding sugar is to make the shell of the chestnuts brighter in color and evenly heated. Stir-fried chestnuts with sugar can also produce an enticing burnt flavor.

It is because the sugar-fried chestnuts are definitely more delicious after adding sugar, and it will also allow the tang to blend into the flavor of the chestnuts, which will give people a wonderful taste.

Because this can make the chestnuts taste sweeter, make the skin of the chestnuts look very smooth, and make the chestnuts ripen faster.

Why is sugar added when the bounce force is added, because if you add sugar, you can prevent the particles from being undercooked or unevenly cooked, so if you add sugar, you can ensure that the particles are ripe to a certain extent.

In this way, the fried chestnuts are particularly sweet, and then the skin of the chestnuts will be particularly shiny and beautiful, and all the impurities on the surface of the chestnuts can be glued away.

When you fry chestnuts in sugar, it will be more delicious to add sugar. The taste will be particularly crispy. If you don't add sugar, it will have a somewhat bitter taste.

Now is the season to eat sugar fried chestnuts, sugar fried chestnuts will be added to the sugar, many people naturally think that it is to make the chestnuts sweeter, in fact, it is not, why do sugar fried chestnuts have to be sweetened? I'll introduce you below.

Is it time to add sugar to fried chestnuts to make chestnuts sweeter.

Stir-frying chestnuts with sugar is not to sweeten the chestnuts, and whether the chestnuts are sweet or not ultimately depends on itself.

Stir-fried chestnuts are added with maltose, mainly to add color and flavor.

There is a layer of small fluff on the surface of the chestnut shell, and after the maltose is heated and melted to become very viscous, it can be wrapped in sand to stick off this layer of small fluff and polish the chestnut shell to shine brightly. At the same time, the maltose will give off a burnt aroma after caramelization.

Why do you have to add sugar to fried chestnuts.

1. Make the chestnut color more beautiful. When sugar is added, the fried chestnuts will be darker and brighter, which will make them look more beautiful and more appetizing.

2. Stick off the attachments. Because the sugar itself has a certain stickiness, after being put in the pot, it can stick away the ash after the frying sand is worn, as well as the impurities on the chestnut shell, so that the chestnut looks cleaner.

3. Reduce the friction of chestnut shells. Due to the irregular edges and corners of the fried sand, these edges and corners will cause scratches on the chestnut shell during the frying process. After adding sugar, you can wrap a layer of sugar char around the fried sand, which effectively avoids scratches on the shell of chestnut potatoes.

4. Increase friction. Because the fried sand is heavier than the chestnut, when stir-frying, the chestnut and the fried sand are not easy to mix together, but "float" on the surface, after adding sugar, the friction of the sand can be increased, and the chestnut will be brought into the fried sand in the hands of the people, so that the chestnut can be heated quickly.

5. It has a sugar burnt flavor. When the sugar is heated, it develops a sugar-burnt taste. So adding sugar to a wok, mixed with the aroma of chestnuts, can be spread far down a street.

And this flavor will also adhere to the chestnut shell, which is the signature taste of traditional sugar-fried chestnuts, which is more likely to arouse the appetite of customers.

6. Keep it for a long time. The chestnuts fried with sugar are stored for a longer time than the dry-fried chestnuts under the same conditions at room temperature, and they are not easy to mildew.

7. Keep chestnut kernels humid. Because a film is formed on the chestnut shell after the sugar is fried, the evaporation of the water of the chestnut kernel is slowed down. Therefore, under the same conditions at room temperature, after sugar-fried chestnuts are left for a period of time, the water content of chestnut kernels is higher than that of dry-fried chestnut kernels.

2. Chestnuts have a high starch content, so diabetics and people who are afraid of gaining weight should also eat less.

Stir-fried chestnuts with sugar is a delicacy that many people like to eat, and there are now many restaurants that specialize in stir-fried chestnuts. The main ingredients of sugar-fried chestnuts are sand, sugar, and oil, so that the fried chestnuts are fragrant and delicious, so why do you put sugar in sugar-fried chestnuts?

1. Adding sugar will make the chestnut darker and brighter, and it will look more appetizing.

2. The sugar itself has a certain viscosity, and after being put in the pot, it can stick off the ash after the frying sand and the impurities on the chestnut shell, so that the surface of the chestnut is cleaner.

3. Sugar will produce a sugar-burnt flavor after heating, add sugar to the wok and mix it with the aroma of chestnuts to make the chestnuts more fragrant.

4. A layer of film is formed on the chestnut shell after sugar frying, which slows down the evaporation of chestnut kernel water, so that under the same conditions at room temperature, the water content of chestnut kernel is higher than that of dry fried chestnut kernel.

5. Under the same conditions at room temperature, the storage time of sugar-fried chestnuts is longer than that of dry-fried chestnuts, and it is not easy to mildew.