Is there any good solution to the can t eat enough sugar fried chestnuts?

Sugar-fried chestnuts are a must-have delicacy in winter, but I only like to eat freshly out of the pot, and I don't taste good when the chestnuts are cold.

Materials. Chestnut 139 grams.

Sugar: Appropriate amount.

Milk 90 grams.

Cooking oil 10 grams.

Steps to make milk chestnut cake (fried chestnuts with sugar that you can't eat).

Step 1<>

Add milk, sugar, cooking oil.

Peel the remaining sugar-fried chestnuts and break them in a food processor, add milk, sugar and cooking oil and mix well.

Step 2<>

Stir-fry slightly to remove some moisture.

Stir-fry the chestnut puree in a pan a little, I don't add much milk, just stir-fry some water in the pan a little.

Step 3<>

Put it in the mooncake mold and press the bottom flat.

Step 4<>

Demoulding, you can eat it, isn't it very simple!

Hello, you can save it ha.

1. Refrigerated storage: Put the uneaten fried chestnuts in the refrigerator and heat them in the microwave before eating the next day. It can be stored for 3-5 days.

2. Storage at room temperature: spread out the uneaten fried chestnuts with sugar and place them in a dry and ventilated place. It can be stored for about 3 days.

3. Frozen storage: peel off the shells of uneaten sugar-fried chestnuts, and put the chestnuts in a fresh-keeping bag for cryopreservation. It needs to be thawed before eating, and can be made into chestnut porridge, chestnut cake and other dishes. It can be stored for about 30 days.

Sugar-fried chestnuts will not spoil if stored at room temperature for a day or two. But to keep it for a long time, you need to freeze, peel off the chestnut shell, freeze the chestnuts, and thaw it when you eat it.

If you can't finish the fried sugar chestnuts and want to leave them for later eating slowly, then you have to put them in a sealed container and vacuum pack them, so that they can be stored for a long time, and they can be taken out and eaten again when you want to eat them in the future, which is not wasted, and when you want to eat them, it is the best of both worlds to be able to eat fried chestnuts with sugar.

It can be safe, and you need to use the air fryer to heat up the rest time and temperature when you need to eat.

Raw chestnuts are suitable for salty food, such as stewed soup, stewed rice, and stewed vegetables, it will absorb the saltiness and freshness of the broth, and the starch is very delicious.

Ripe chestnuts are suitable for decoration or sweets, and chestnut puree can be better blended and shaped by adding various condiments.

Sealed, isolated from the air, can be saved3

You can stir-fry vegetables and boil gruel and put a few pieces.

If you find that the chestnuts are not cooked after eating them, you can continue to fry the remaining chestnuts.

Because the way of stir-frying chestnuts in sugar is different from the heat, the time for the chestnuts to ripen will also be different, so you must control the time when frying chestnuts in sugar. In addition, if you like to eat softer and glutinous, it is recommended to fry it for a while.

Precautions for eating chestnuts:

Fresh chestnuts have no alcohol flavor and don't smell special. Once the chestnut smells peculiar, it means that the chestnut may have been stored for too long or improperly stored for bacterial growth, resulting in a pungent smell of the chestnut.

In addition, the chestnut itself contains a lot of carbohydrates, and when the chestnut is left for a long time, under the action of anaerobic respiration, the bacteria that grow in the chestnut ferment the chestnut to produce ethanol, which makes the alcohol smell like wine.

1.Wash the chestnuts, place them on a cutting board, and chop a hole about 5mm deep with a knife with one hand to cut the chestnut skin.

2.Put all the chestnuts into a microwave container, close the lid, open the vents on the lid, and put them in the microwave on high heat for 2 minutes.

3.Take it out and open the lid, and by this time the chestnut has already opened. Put a teaspoon of cooking oil and a teaspoon of sugar, sprinkle some dried osmanthus, cover the lid and shake it up and down, so that the cooking oil and sugar can be evenly wrapped on the surface of the chestnuts.

4.Open the vent on the lid and put it in the microwave for about two minutes.

To prepare the fried chestnuts with sugar.

1.Wash the chestnuts and make a small cut with scissors.

2.After cutting it all, put it in a bowl and soak it in water for 15 minutes.

3.After soaking, wipe off the surface with a cloth.

4.Once the pan is over medium heat, pour in the sea salt and chestnuts and start stir-frying.

5.Continue stir-frying, and soon the salt on the chestnuts will fall off, and you will continue to stir-fry until the chestnuts are fried.

6.Pour in the sugar.

7.At this time, the sugar will melt away, and a lot of smoke will rise, so quickly stir-fry from the bottom to the top to avoid sticking to the pan.

8.The sugar is slowly absorbed by the sea salt, which becomes darker and darker, and it slowly becomes dry.

9.Continue to stir-fry, the sea salt is getting drier and drier, and it is granular, at this time you can turn off the heat.

10.Cover the lid and simmer for 5 minutes until the chestnuts are ripe through, then open the lid and take out the chestnuts to start.

First, wash the chestnuts, and then cut the chestnut skin with a sharp tool to a depth of about 5mm.

It's important to note this, and don't be lazy! Then wash it and soak it in water for about 10 minutes.

Bring the iron pot to a dry boil, pour in the salt, and at the same time pour in the chestnuts that have been drained, and be careful to put the chestnuts when the salt is cold.

Stir-fry it slowly, paying attention to make the chestnuts evenly heated, otherwise the raw and cooked chestnuts will be inconsistent, and some chestnuts will be burnt.

After a few minutes, you can see the chestnuts slowly rising.

Therefore, the frequency of stir-frying is increased, so that the salt particles that were previously stuck to the chestnut shell are slowly detached, and the salt color gradually becomes darker.

At this time, add a spoonful of sugar, pay attention to add it slowly, and sprinkle it evenly.

After the sugar is added, the salt grains begin to sticky and gradually turn black, and at the same time, the sugar caramelizes and burns fragrant, so it needs to be stir-fried constantly and quickly, and the spatula is inserted from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

When the salt is no longer sticky, turn off the heat, cover and let the chestnuts simmer for a while to ensure that the chestnuts are ripe and the caramel aroma can penetrate into the chestnuts, and then drain the chestnuts with a colander.

How to peel chestnuts fried in sugar:

1. Mutual impact method. Put the chestnuts in a plastic bag, tighten the mouth of the bag, and shake the bag vigorously. The use of force is the principle of reciprocity, so that the chestnuts in the bag hit each other, so that the surface of the chestnuts formed a crack, to achieve the effect of easily peeling off the chestnut shell.

2. Microwave oven. You can make a small cut on the chestnut and heat it in the microwave for 1 minute, and the chestnut skin will be easier to peel.

3. Chestnut peeler. Generally, when buying chestnuts, merchants will come with a chestnut peeler, which is commonly known as "chestnut claws", and it is really convenient to use. Gently press the chestnut peeler on the flat side of the chestnut, and then follow the indentation to easily peel off the chestnut.

4. Scratch. Press a small hole with your fingernail in the middle of the chestnut, and squeeze it with both hands along the small opening, so that the whole chestnut is peeled.

To prepare the fried chestnuts with sugar.

1.After 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 grains will be wrapped around the chestnuts, don't worry, continue to stir-fry.

5.After a few minutes, you will see that the chestnut's mouth is a little open, and the stir-fry will be accelerated, so that the salt grains that were previously stuck to the shell will slowly break away.

6.At this time, sprinkle a spoonful of sugar and add the speed of stir-frying, otherwise the bottom of the pot will be 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 you need to stir-fry it quickly and insert a spatula from the bottom of the pan to ensure that the caramel doesn't stick to the bottom of the pan.

8.Wait until the chestnut mouth is wide open, the salt is no longer sticky, the color is dark brown, turn off the heat, cover the lid and simmer for 5 minutes, the inside of the chestnut is completely cooked, and then you can pick it up and sift it to eat.

Sugar-fried chestnuts, chestnuts are delicious and can make a lot of dishes; Braised chicken with chestnuts, cabbage with chestnuts, oxtail with chestnuts in cans, and chestnuts made into sugar water; Western food is even more unscrupulous: chestnut Mont Blanc, chestnut cake, chestnut bun, chestnut mousse. Making a thick soup is the sweetness of autumn, and you will know it after drinking chestnut soup.

I still like fried chestnuts with sugar, and the process of queuing is the most enjoyable, moving my feet and swallowing saliva. Looking at the street, the tram is still dragging electric poles, the people in the car are looking at the people queuing up to buy chestnuts, and the young people strolling around are hanging white headphones and scrolling through the screen in their hands.

Sugar-fried chestnuts did not die out with the demolition of the city. It has a strong flavor over time and is deeply rooted in the hearts of the people. Not only the taste is sweet, but also the street scene under the sunset, and the emotional projection on the tongue of the people.

The enticing sweetness of the caramel flavor gives the sugar a Maillard reaction (the French chemist Maillard discovered that amino acids and sugars produce a unique color and aroma at high temperatures), and the human reaction is even stronger, and this reaction is joy and happiness.

Zhou Zuoren once said: "Whether it is ordinary people or princes and nobles, they may be attracted by this time-honored 'idle food'." It is a delicacy, but it is cheap, and it is generally affordable; What's more, the 'taste' of this thing is not ugly, and the 'smell' is quite elegant. ”

Sugar-fried chestnuts are edible to everyone, it exterminates class. Ordinary people and large families all regard it as a snack for leisure. Only at this time, the chestnut looked at the mountains and seas, and equalized the society, regardless of the "upper class" and "lower class".

I think I can, but I can't eat it often, first, it's easy to get angry, and second, money can't stand it.

Eating too much raw and difficult to digest; Too much cooked food can block the stomach and intestines.

The tonic function of the human body is comparable to ginseng, astragalus, angelica, etc. Chestnuts are sweet and warm in nature, enter the three meridians of the spleen, stomach and kidney, and have the effects of nourishing the stomach, strengthening the spleen, tonifying the kidney, strengthening the waist, strengthening the tendons, invigorating the blood, stopping bleeding, and reducing swelling.

Chestnuts are suitable for chronic diarrhea and traumatic fractures, bruises, sores and sores caused by kidney deficiency, waist and feet, excessive urination, spleen and stomach deficiency, traumatic fractures, bruises, swelling and pain, sores, musculoskeletal pain and other symptoms.

The unsaturated fatty acids and vitamins contained in chestnuts have the effect of fighting high blood pressure, coronary heart disease, arteriosclerosis and other diseases. Chestnuts are both nourishing and delicious, but you must not eat too much each time.