Chestnuts are a limited delicacy unique to autumn, so how can you peel chestnuts well and quickly?

Do you love chestnuts? I love it. Chestnuts are very popular in Asia as a limited taste of autumn, and in this season, the cries of sugar-fried chestnuts on the streets gradually increase, and bags of chestnuts in supermarkets are bought back one by one.

But in our neighboring country, Japan, cakes made of chestnuts are again placed in display cases.

Chestnuts are delicious, but the skin of chestnuts is difficult to peel. I'm definitely not the only one who has nothing to do when facing chestnuts, whether they are raw or ripe, and when I pull the shell, I either break the support frame or make my fingers sticky. Even if my boss bought me a small chestnut peeler when I bought ripe chestnuts, I couldn't master the skill of peeling chestnuts.

Before the raw chestnuts are boiled, a knife is used to cut horizontally on the chestnut body. Blanch the chestnuts in boiling water for a few minutes, so that the chestnuts can be peeled quickly.

If you feel that you can't easily separate the inner skin of the chestnuts from the chestnut flesh with boiling water, you can also choose to put the chestnuts in the brine, boil them, and then simmer them for a minute to peel them, and the brine just happens to be over the chestnuts.

I will look for ways to peel ripe chestnuts on the outer packaging boxes of many chestnuts, but the important factor of peeling the ripe chestnuts well and quickly is one point, the chestnuts must be baked, and they must be peeled off while they are hot, so that the skin of the internal structure will not stick to the chestnuts, and the peel is all detailed and clean fruit at will.

What should I do if cooked chestnuts are left to cool? To find a way to warm the chestnuts, you should use a pot, blanch, etc., or soak the chestnuts in hot salted water, soak them for a while, and then remove the chestnuts and cut them with a knife. That will quickly separate the chestnuts from the casing and skin.

Be sure not to buy chestnuts that have been lit in the incubator for many years, if this is the case, the chestnut will not be used for any tricks, it will definitely be peeled into a pitted appearance by you.

The chestnuts that moved west from Hebei Province must be the most suitable for the appearance of fried chestnuts with sugar. The chestnut here is not large, and the casing is mostly tan, after all, when it is completely ripe, it falls from the peach tree into the road but is adopted, so the sugar is sufficient, the water is less, and it is sweet and glutinous to eat, which is more suitable for sugar frying.

The chestnuts of Huairou in Beijing are equally famous, and they are definitely chestnuts that used to be served to Cixi to eat. I heard that Cixi especially likes to eat the dumplings made of Huairou chestnuts, the chestnut meat is delicate in texture, sweet in taste, used in production and processing, and the fragrance is extremely good after being made into dim sum.

The chestnuts of Luotian, Hubei Province, are big, have high starch content, taste noodles and glutinous, there is a species name called "osmanthus fragrance", and there is a sweet fragrance when eating. This kind of chestnut is suitable for long-term cooking, such as roast duck and roast meat, with some Luotian chestnuts, which is very delicious and delicious.

The cone chestnut of Fujian Jian'ou looks very kind on the surface, because he has a pointed braincase, and the side looks cone-shaped. Compared with chestnuts, the meat texture is more crispy, and you can feel a slight elasticity after biting on the teeth. It is commonly used to make chestnut jam or preserved fruits.

You can try the method of boiling salted water: pour an appropriate amount of water into the pot, add 5-10 grams of salt, and put the cut chestnuts into the boiling after boiling. After cooking for 3 minutes, cover the pot and stop the heat and simmer for 2 minutes.

Start peeling the chestnut shells while they are hot, at which point the chestnut shells become soft and easy to peel, and you can peel a large bowl in a while.

Use a knife to gently scratch the chestnut shell, so that each chestnut has a hole on it, and wash it with water after cutting the opening.

Put the chestnuts in a glass bowl for microwave ovens, wrap a layer of plastic wrap on the surface of the bowl, and use a toothpick to prick the plastic wrap into some holes so that the gas can come out.

When peeling chestnuts, now draw a horizontal cut on the chestnuts, and then squeeze them up and down with your fingers, press hard, and the chestnuts can be peeled well.

Store in a refrigerator and dry at room temperature. Chestnut is cooked soft and glutinous and sweet, cooked chestnut has some water, which is not suitable for storage for too long, it is very easy for bacteria to breed, and it is harmful to the taste of chestnut. You can put the steamed chestnuts in a dry and naturally ventilated area, and stretch the chestnuts out.

You can also seal the steamed chestnuts in a plastic bag and put them in the refrigerator. Scramble.

If it is a little cooked chestnut that has already been prepared, at this moment, you need to put it all in plastic wrap, and then choose to put it directly in the freezer of the washing machine, and you can let the cooked chestnut be stored for a few days at this moment, but we can't put it for too long at this moment. At this moment, we choose to peel off the skin of the cooked chestnut again, and then pour our mold into the freezer, but at this moment, we also need to use plastic wrap to put it on, so that it is convenient for everyone to take it out and eat it immediately.

We can also put the chestnuts in kraft paper bags, but if the weather is too hot, there is no way to cover it tightly in this case, which is also easy to cause the chestnuts to smell and change the smell. We should stretch the chestnuts directly out of the newspaper, but we need to put them all in a naturally ventilated, shady, and dry place, and it is a good choice for us to eat chestnuts at the moment. Finally, we can put the chestnuts in a mesh sieve, and then use an iron rack to cover the chestnuts with food, which can also make the chestnuts very good to keep.

Generally speaking, the more abundant the chestnut's own respiration, the less time it will spend in the process of storing and slowing down the core grinding after picking. The respiration of chestnut is divided into aerobic respiration and anaerobic respiration, aerobic respiration will release a lot of energy in the storage process of chestnut, and then produce mold; Anaerobic respiration also produces a large number of harmful substances, which makes chestnuts deteriorate.

The temperature in the storage environment is a major factor that affects the shelf life of chestnuts. The higher the temperature, the faster the chestnut respires. Moreover, genetic mutations in the storage environment can even harm some of the active factors in chestnuts, promoting the respiration of chestnuts.

Microorganisms are one of the main causes of spoilage of stored chestnuts. The formation of microbial strains is related to the ambient humidity, temperature, and gas in the storage environment, so special attention is required.

Cooked chestnuts can be air-dried or stored in the refrigerator, and if you don't finish eating cooked chestnuts, you can put them in the refrigerator directly.

Cold start with storage and preservation Cooked chestnuts can be refrigerated and preserved, but before preserving cooked chestnuts, it should be dried thoroughly, and only after its temperature drops to room temperature can it be put into a fresh-keeping bag and stored in the refrigerator

Put it in the refrigerator If you have a refrigerator at home, it is recommended that Shiliang put the wild returned cooked plate song liquid chestnut in the refrigerator and reheat it the next time you eat it. The disadvantage of this method is that repeated heating can affect the taste of the chestnuts.

To look at the shell of the chestnut, choose a brighter color, try to choose reddish-brown. It is best to choose chestnuts farther away, so that the taste will be more soft and waxy.

Be sure to observe the shape of the chestnuts and choose ones with a dark brown surface. Choose one with a harder shell, which means that the chestnut is very fresh.

In the process of selection, you must pay attention to whether there are bugs, if there are bugs, it proves that the fruit is not edible.

Preface: In autumn, many people will buy some chestnuts, chestnuts are a very common food, not only the taste is luscious, but also in the chestnut also contains a lot of protein, vitamins These nutrients can not only play a role in anti-hunger, but also help the human body to absorb nutrients. Chestnuts can not only be boiled and eaten, but also can be cooked, so let's share with you what dishes chestnuts can be made?

Before we cook with chestnuts, we must completely remove the skin of the chestnuts to prevent hindrance when eating, we can put the chestnuts in a pot to boil, about 4 minutes to serve the chestnuts. You need to prepare chicken thighs, meat, green onions, ginger, cooking wine, soy sauce, salt, and sugar. Wash the chicken thighs and tear them into cubes, heat the oil in a pan, add green onions, ginger and garlic, and then pour the prepared chicken thighs into it and stir-fry.

After the chicken thighs have changed color slightly, we add cooking wine, soy sauce, salt and sugar, and chestnuts to the pot, then add an appropriate amount of water, and cook over high heat. <>

We need to prepare some chestnuts, shiitake mushrooms, light soy sauce, oil, mushroom essence, cooking wine, salt and sugar in advance, first remove the skin of the chestnuts completely, and then set aside, and then prepare a clean bowl, put the mushrooms and water together in the bowl to soak for a while. After the mushrooms are soaked, we need to wash the mushrooms, then add an appropriate amount of oil to the pot, put the chestnut mushrooms into the pot, and add water, cooking wine, light soy sauce, and sugar to the pot. Simmer for about 20 minutes and you're ready to cook.

Chestnut pork ribs, this dish is not only very delicious, but also gives people a lot of enjoyment on the test paper, we first prepare an appropriate amount of pork ribs and chestnuts, then bay leaves, peppercorns, cooking wine, these are all essential seasonings when making pork ribs, first wash the ribs and then add cooking wine and will cook together. After boiling, remove the ribs and stir-fry in a pan. After adding some spices such as bay leaves and star anise prepared in advance, we can put them in a pan and stir-fry, and when they are golden brown, we can put them in a clean bowl.

Next, you need to fry the sugar, and then pour it into the pot with the pork ribs, and then put the chestnuts in the pot and cook for about half an hour before eating.

You can make chestnut roast chicken, chestnut stewed pork ribs, chestnut crisp, chestnut fried vegetables, chestnut desserts, etc., these delicacies have very strict requirements for heat.

Stir-fried meat with chestnuts, steamed chestnuts, stewed mushrooms with chestnuts, fried chestnuts with sugar, chestnuts with rock sugar.

Chestnuts can be fried and eaten with green vegetables, and they can also be made into a cold dish, and they can also be mixed with peanut kernels to make chestnut fungus and chestnut stewed tofu.

It's when the chestnuts are ripe again.

Autumn is the harvest season, and the yellow and clear big Ya pear bends the waist of the mother tree; The red pomegranate grinned and grinned, revealing her red teeth; Persimmons are like orange lanterns hanging from the treetops; The chestnut baby hides in the mother's arms and is ready to jump out at any time.

No, last week my family went to the chestnut orchard to pick chestnuts, but the chestnut trees were so big and tall that I had to climb up the trees, but I still couldn't pick them.

Do you see the chestnut buns full of trees? ）

Then my mother said to me, "Come down, baby, the chestnuts are all shouting on the ground!" "I looked down and saw that there were chestnuts, they were all thorn balls. My mother told me that the chestnuts were all in the thorn balls, and they came out when I stepped on them with my foot.

Li Tangerine argues wildly, come on. There are a lot of chestnuts made here," my aunt is calling me. "Auntie, why aren't they in the thorn ball? I asked my aunt. My aunt said to me, "When the chestnuts are ripe, they will fall off the tree on their own." ”

See! How serious I picked it up! ）

Look, everyone! I picked up a big bag! ）

Today I have gained so much, and I have reaped the fruits; Knowledge is gained; Harvested experience.

Come! I invite everyone to eat chestnuts! ）

The chestnuts ripen between September and October.

At the beginning of May, as the weather warms up, chestnuts also begin to hail buds; From late May to early June, chestnuts begin to bloom; From September to October, the chestnuts slowly open their mouths, and the chestnuts that have been waiting for a year are finally about to ripen.

When the chestnuts are ripe, some fall naturally, and some need to stand under the chestnut tree and beat the branches with bamboo poles before the chestnuts fall. Sometimes, some of them fall with thorny shells, and they get pricked as a common thing, but they are worth the harvest. There is a Chinese folk proverb called "hawthorn in August, chestnut laugh in October".

Chestnuts are sweet and nutritious, and are known as the "king of a thousand fruits". October chestnut laughing chestnut, also known as big chestnut, chestnut, hairy chestnut key stove, is a special product of our country. Chestnuts can be eaten raw or made into cakes, vegetables, porridge, etc.

The most popular among consumers are the sweet and refreshing fried chestnuts with sugar, roasted chicken with chestnuts or roasted pork with chestnuts. Chestnut, known as wood swallow in ancient times.

Chestnuts ripen in the fall. The flowering period of chestnut is generally from April to June, and the ridge period of the fruit family is from August to October, and most of the fruits are ripe in September and October, and the pulp formation is also better. After the chestnut is ripe, most of them will fall naturally, and some of them will fall when they are beaten with bamboo poles.

How to pick chestnuts:

1. Look at the color: the surface of the chestnut is dark brown and slightly red, and the chestnut is generally good, if the shell is discolored, dull or with black shadow, it indicates that the wild fruit has been eaten by insects or deteriorated by heat.

2. Look at the fluff: The hair on the aged chestnut is generally less, only a little bit at the tip of the tail. And the tail of the new chestnut generally has more fluff.

3. Look at the insect eye: If there is no insect eye on the surface, if you are still not at ease, you can rub the trillion epidermis of the chestnut with your hand, and then there is still no insect eye on the surface, most likely there is no insect eye.

4. Look at the size: There is a kind of Japanese chestnut, which is very large and very gratifying, but this kind of chestnut has a large moisture, less sweetness, high yield, and the taste is not as good as the domestic varieties of noodles and sweetness.

When the ripeness of chestnut fruit reaches about 1 3 chestnut buds of the whole tree, it is the best harvest time.

Avoid rainy days, early sunny days after rain or undried morning dew during harvesting, otherwise the harvested chestnuts are perishable. Continuous sunny weather should be selected for intensive harvesting. There are two ways to harvest chestnuts, one is the chestnut picking method, and the other is the chestnut penguong method.

The chestnut picking method is to wait for the chestnuts to fully become hot, and after they fall to the ground naturally, they will pick up the chestnut fruits artificially. The advantages of this harvesting method are full and full chestnuts, high yield, good quality, and strong storage resistance. The disadvantage is that it needs to be picked up every day, and the harvesting cycle is long, which is time-consuming and labor-intensive.

The method of beating chestnut canopy is to scatter and gently knock down the chestnut buds that have matured but have not yet landed in batches with bamboo poles, and then pick up the chestnut buds and chestnuts. This method is used to harvest, generally once every 2-3 days.