The practice of chestnuts is home cooked How to make chestnuts

The chestnut preparation is as follows:1. Wash and drain the chestnuts, chop the chicken pieces for later use, and marinate the chicken pieces in soy sauce and cooking wine for about 30 minutes.

2. Put an appropriate amount of vegetable oil in a wok, add chestnuts, fry the chestnuts until the surface is golden brown, remove and set aside.

3. Heat the remaining oil in the wok again, add the marinated chicken pieces, ginger slices and green onion segments, and fry the chicken pieces until the surface is golden brown, and the water will be dry.

4. Add chestnuts and water, cover the pot, simmer until the water is dry, add an appropriate amount of salt and stir well, sprinkle with green onions and serve.

1. Bacon and chestnut rice.

Ingredients: 10 chestnuts, 4-5 slices of bacon, 5 shiitake mushrooms, 1 4 cabbages, 2 cups of rice (for 2 people).

Chestnuts are shelled and broken into small pieces; bacon pelleting; Shiitake mushrooms, cabbage washed and diced.

Sauté the bacon, then add the shiitake mushrooms, chestnuts, cabbage and stir-fry, add light soy sauce to taste.

Wash the rice, add the amount of water used to cook the rice, and then add the processed ingredients, and follow the normal steaming procedure.

Bring water to a boil and reduce heat to medium-low until dry.

Turn off the heat and simmer for 10 minutes, then mix well.

2. Egg and chestnut rice.

Ingredients: 80g chestnut, appropriate amount of salt, appropriate amount of sausage, appropriate amount of blending oil, appropriate amount of carrot, appropriate amount of eggs, appropriate amount of cold rice, appropriate amount of chopped green onion, appropriate amount of oyster sauce.

Fry an egg and crush it with a spoon.

Put oil in the pot, after the oil is hot, put the sausage and fry until fragrant, fry the fat, add the chestnuts and stir-fry evenly.

Add shredded carrots and stir-fry, then add cold rice, add salt and stir-fry evenly.

After stir-frying evenly, add light soy sauce and stir-fry, then add the fried egg crumble and stir-fry evenly.

Stir-fry the oyster sauce evenly, then add the chopped green onion and stir-fry evenly.

3. Sausage and chestnut rice.

Ingredients: 1 sausage, 10 chestnuts, a cup of rice, appropriate amount of water, a little light soy sauce.

Chestnuts are shelled and broken into small pieces; Dice the sausage.

Stir-fry the sausage until fragrant, stir-fry the fat, add the chestnuts and stir-fry a few times to bring out the fragrance.

After washing the rice, put it in the amount of water you usually cook the rice. Put all the ingredients into the rice cooker and steam the rice normally.

Open the lid of the pot to see the situation, add a little light soy sauce, turn off the heat and cover the pot and simmer for 10 minutes, open and mix well and eat.

4. Chestnut chicken shredded porridge.

Ingredients: 80 grams of chicken, 100 grams of rice, 100 grams of chestnuts.

Seasoning: 5 grams of salt, 10 ml of cooking oil.

After washing the rice, add a little oil and mix well, marinate for 30 minutes, and remove the chestnut shell.

Wash the chicken breasts and cook them in a pot of clean water, remove them and let them cool, tear them into thin strips along the texture of the chicken, and marinate them for a while with a little oil and salt.

Chestnuts finely chopped. Pour an appropriate amount of water into the pot, put in the marinated rice after boiling over high heat, put in the chestnuts, boil again, turn to low heat and cook for 30 minutes.

When the rice porridge is soft, put the shredded chicken into the pot, stir well with a spoon, continue to cook over low heat for another 5 minutes, and finally add salt to taste.

1. Roast chestnuts: Wash and drain the chestnuts and cut a cut on the chestnuts with a knife. Put hot water into a bowl to melt the sugar, then add vegetable oil and mix well to make sugar water.

Pour the chopped chestnuts into a bowl and mix well, preheat the oven to 200 degrees, and bake the chestnuts on a baking net for 10 minutes. Take out the chestnuts and put them in sugar water again, and continue to roast for 20 minutes.

2. Chestnut roasted beef brisket: wash the beef brisket, peel the chestnuts, pour an appropriate amount of oil into the pot, add spices and ginger to stir-fry, put in the beef brisket and stir-fry evenly, add cooking wine, sugar, dark soy sauce, light soy sauce, add enough boiling water to boil over high heat, turn to low heat and simmer for 2 hours, and then put in raw chestnuts and stew for 20 minutes.

3. Chestnut stewed pork ribs: Wash the pork ribs and blanch them, peel and wash the chestnuts, slice the green onion and ginger separately, peel and break the garlic cloves. Put an appropriate amount of oil in the pot, pour in the pork ribs and stir-fry, add water, bring to a boil, change to medium-low heat, and simmer for 30 minutes.

Add the chestnuts, salt, light soy sauce, stir well, and continue to simmer for 20 minutes.

Chestnuts can be used to stew pork ribs, steps:Ingredients: 100 grams of chestnuts, 500 grams of pork ribs.

Accessories: 15 grams of green onions, 7 grams of ginger slices, 1 gram of Sichuan pepper, 1 star anise, 3 grams of dried chili peppers, 6 grams of light soy sauce, 5 grams of dark soy sauce, 4 grams of cooking wine.

1. Put water in the pot, pork ribs, and blanch to remove the smell.

2. Put oil, Sichuan pepper, star anise, ginger slices, green onions, dried chili peppers in a pot, and make a lot of heat.

3. Pour in the pork ribs and stir-fry evenly.

4. Pour in light soy sauce, dark soy sauce and cooking wine, and stir-fry evenly.

5. Pour in water and simmer for 30 minutes.

6. Put in the chestnuts and simmer for 30 minutes before use.

7. Done. <>