What is the right way to cook chestnuts?

Select the plump chestnuts and wash them, draw the cross knife edge, pour the chestnuts into the pot, add an appropriate amount of rock sugar, decide how much rock sugar according to the taste, add the water that has not been the chestnuts, boil over high heat first, and then turn to low heat and cook for about 30 minutes to collect the juice and stir, pay attention to the observation and don't be paste.

1.Wash the fresh chestnuts first.

2. Put the washed chestnuts into the pot and heat them.

3. After boiling water for 40 minutes, check whether the chestnuts are fully ripe.

4. If the chestnuts are crispy, they need to be boiled again until the noodles are cooked.

5. Remove the chestnuts and cool them to room temperature before eating!

Boiled chestnuts should be washed clean, a cross knife on the chestnut's body, water in the pot and a little salt, add chestnuts to boil and cook.

The correct way is to use a knife to draw a cross at the tip of the chestnut to let the chestnut open, and then the chestnut should be boiled in a pot under cold water, and then add white sugar or rock sugar after the water is boiled, boil for about 20 minutes, turn off the fire and simmer for more than ten minutes, so that the boiled chestnuts are soft and glutinous, and easy to open.

Ingredients: 500 grams of chestnut. Excipients: 1000 ml of water. Steps: 1. Prepare the chestnuts, as shown in the figure below

2. Wash it well, as shown in the figure below

3. It is easier to cook with a knife on the back of each chestnut, as shown in the figure below

4. Put it in a pot and boil, as shown in the figure below

5. It will be soft in about 10 minutes, as shown in the figure below

6. Peel it if you want to eat it, as shown in the figure below

The correct way to cook chestnuts is as follows:Ingredients: 500 grams of chestnut next to Shikai.

Excipients: 1000 ml of water.

1. Prepare chestnuts.

2. Wash well.

3. A knife on the back of each chestnut is easier to cook.

4. Put the traces back into the pot and cook.

5. It will be soft and rotten in about 10 minutes.

6. Remove from the pot and serve on a plate.

Ingredients: 500 grams of chestnut. Excipients: 1000 ml of water. Steps: 1. Prepare the chestnuts, as shown in the figure below

2. Wash it clean, as shown in the figure below

3. It is easier to cook with a knife on the back of each chestnut, and the digging age is shown in the figure below

4. Put it in a pot and boil, as shown in the following code mold diagram:

5. It will be soft in about 10 minutes, as shown in the figure below

6. Peel it if you want to eat it, as shown in the figure below

1. First of all, when the chestnuts are boiled, they should be washed with water in advance, and soaked in water for 2 or 3 hours, and then use clean scissors to cut a small hole in the particle shell of each particle.

2. Heat and boil after putting water, and then continue to cook over medium heat for about half an hour, at this time, the particles in the pot will automatically crack after preheating, and when it is completely cooked, turn off the heat and take it out to cool down, and peel off the chestnut shell while it is hot. If you wait for the temperature to cool down before washing the particles, it will be more troublesome, so be sure to peel them as soon as possible after cooking.

3. When boiling chestnuts, you can put an appropriate amount of baking soda in the pot, which will react with some trace elements in the particles, so that the pulp of the chestnuts after cooking can be automatically separated from the peel, and it can also make the chestnuts taste better after the jujube is cooked.

As follows:

Ingredients: 700g chestnut, water, oil, honey.

Method: 1. First wash the chestnuts and put a cross knife.

2. Put it in a pot.

3. Add water, the amount of water overflows the chestnut.

<>5. Add another spoonful of honey.

6. Turn on high heat and cook for about 5 minutes.

7. When the water is about to dry, turn to low heat and cook until the chestnuts are cooked.

8. Finally, drain the soup.

The correct way to cook chestnuts is as follows:

Ingredients: 2 catties of chestnuts, 200g of white sugar, 2 spoons of baking soda, 1 spoonful of white rum.

Method: 1. First of all, peel the prepared chestnuts, then add two spoons of baking soda to soak for 20 minutes, then wash them and keep them for later use.

2. Find a few pieces of clean gauze and cut the gauze into several small pieces, if there is that kind of marinated bag, you can also use it.

3. Put the peeled chestnuts in gauze, tie them tightly, then put them in a pot, add the water that completely submerges the chestnuts, turn on high heat and start cooking.

4. After the water boils, turn off the heat to medium-low and cook until the chestnuts change color. After about 30 minutes, turn off the heat and let cool after cooking.

5. Open the cooled chestnuts and eat the broken ones.

6. Put the whole chestnuts in the pot, add white sugar, the sugar is 1 2 amounts of chestnuts, and then add the water that just invades the chestnuts, if you want to seal it, you can have a little more water.

7. Cover the pot with tin foil, turn on high heat and immediately turn to low heat, continue to cook for 20 minutes, turn off the heat and let it cool.

8. Put the chestnuts into a boiled and sterilized glass, reheat the soup, add rum and stir to turn off the heat.

9. Pour the soup into a glass and cover it immediately, let it cool and cool.

Chestnut habitat.

In addition to a few provinces and autonomous regions such as Qinghai, Ningxia, Xinjiang, and Hainan, it is widely distributed in the north and south, ending in the suburbs of Guangzhou in Guangdong, Pingguo County in Guangxi, and crossing the estuary in southeastern Yunnan to the Shaba area of Vietnam.

It is often cultivated in low hills, gentle slopes and river beaches at an altitude of 100-2500 meters. Chestnut likes to grow in sunny and humid areas, belongs to the positive tree species, hardy, drought-tolerant, has high soil requirements, and likes sandy soil.