Eat more chestnuts in autumn, but it is troublesome to remove the shell, what are the tips for quick

1. Hot water immersion method.

Clean the chestnuts, then put them in a large bowl, add an appropriate amount of salt, then add boiling water to cover the chestnuts, cover and simmer for 5 minutes. After 5 minutes, take the chestnuts out, make a small cut with a knife, and then easily clean the chestnuts with the shell and skin. This method can obtain a whole pulp.

1. First of all, we need to prepare an appropriate amount of chestnut, then wash it with salt water, and then drain the chestnut for later use.

2. There are a lot of impurities and bacteria on the surface of chestnuts, remember to wash them with salt water before eating, which can effectively sterilize and disinfect to remove impurities.

You can put it in the crack of the door to squeeze it, or you can also find a special removal tool, or you can use a nail to cut a small opening, and then use your hand to remove it.

Generally, you can clean the ions first, peel them and put them in the pot, slowly, and after the abnormality, they will open their mouths, or they can be gently scratched twice on both sides of the particles before the main force.

The chestnuts can be cracked with some tools, beaten with a small hammer, soaked in warm water, frozen in a refrigerator and shelled with a hard object, so that the shells can be quickly removed.

You can use the husking tool, or make a cross with a knife in advance, or you can use the method of soaking, or you can peel the chestnut with hot water and cut off the tail of the chestnut, these methods can be used to remove the shell.

In order to be able to quickly and easily peel off the shell of the chestnut, you can cut out the cruciferous flowers on the chestnut before cooking.

Here's how:Tools Ingredients: chestnut, salt, knife, boiler.

1. Prepare materials.

2. Use a knife to cut the chestnut shell longitudinally along the back of the chestnut.

3. Boil the water in a pot until it boils, then add salt.

4. Add the chestnuts and cook over high heat for 5 minutes.

5. Drain the chestnuts and peel them while they are hot.

6. The chestnut peeled in this way will not break, and there will be no skin left on it.

The best way to shell chestnuts is as follows:

Tools: chestnuts, knives, chopsticks, peanut oil, pots.

1. We wash the chestnuts back with water several times, then add an appropriate amount of salt and pour the water that has not been chestnut, soak the chestnuts in salt water for 20 minutes, and there will be individual chestnuts floating out of the water when blistering.

2. If you want the chestnut shell to be peeled, we must cut a knife on the shell of the chestnut, or cut a cross knife. But because the shell of the chestnut is very hard, it is not easy for us to grasp the strength when cutting, we can use chopsticks to sandwich the chestnut in the middle, so that when we cut down, we will not cut down. Plane down.

Convex cutter so that the chestnut does not run.

3. In addition to the incision on the upper side of the chestnut convex side, we also need to cut the plane of the chestnut downwards and the convex side upwards to cut off the two ends of the chestnut.

4. In the pot, we add an appropriate amount of peanut oil, pour in a little water, boil the sugar until the sesame oil color is poured into the water and boil, put in the cut chestnuts, cut upwards, boil for about 5 minutes, the water is boiled dry, the chestnuts are smiling, the chestnuts are sweet and soft and glutinous, peel one in 2 seconds, and the inner membrane inside is also brought down together, it is really fast and clean.

Tools Raw material: chestnut.

1. These are local chestnuts, don't look at its small size, it is really fragrant.

2. Use a knife to scratch the chestnuts in the middle.

3. Then boil an appropriate amount of water in a pot, and put a small spoon of salt into it.

4. Pour the chestnuts into it, cover the lid, and turn off the heat.

5. Bake for about 5 minutes, then take it out while it is hot and pry open the shell with a knife, the chestnut at this time can easily be shelled, and it is very clean, and the inner skin with hairs inside is also sticky to the shell.

6. This is a chestnut with a good shell, and the color is still so bright and shiny after the shell.

Chestnut shelling method: tool Raw materials: chestnut 1, these are local chestnuts, don't look at it small, the inside is really very fragrant.

Tricks. First, chopsticks shelling method.

As we all know, our chestnut shells are relatively hard, so if we want to remove all the shells of chestnuts, we can find a pair of chopsticks. After finding out, everyone needs to open the chestnut, but usually when we speak, we will find it more difficult. Because the chestnut is relatively slippery, when we open it again, it is easy to slide.

So we can place the chestnut between two chopsticks and hold it, and then use a knife to cut it into a cross, and after cutting, we can directly put it into the water and soak it.

When soaking, we try to choose warm water or boiling water, so that it can play the role of thermal expansion and cold contraction, and the shell will naturally be expanded after being heated, so that it is more convenient for us to remove the shell.

Tricks. 2. Cap shelling method.

Some friends will think that the fixation with chopsticks is not very stable, and it is easy to cut the chopsticks, which will affect the use of chopsticks in the future. If you feel that this problem is not easy to solve, we can also find a bottle cap, generally the bottle cap is relatively large, we can put the chestnut in it.

Then cut a cross knife above the chestnut, so that it can be easily opened, and finally we put the chestnut on the top of the steamer to steam, so that there is no need to get wet, and there is no need to worry about its taste being ruined.

Tricks. 3. Tail cutting method.

Some friends are too lazy to cut the cross on the top of the chestnut, so they will also use some more convenient methods to remove the shell. Generally, the middle of the chestnut is relatively hard, but its tail will be relatively soft, so friends with less strength can cut off the tail of the chestnut with a knife. After cutting it, we soak it in boiling water for about 10 minutes, so that the shell can be removed.

Tricks. Fourth, refrigerator freezing method.

Everyone knows that thermal expansion and cold contraction, so we can use this principle to remove the shell of the chestnut, you can wash the chestnut first, and then put it in the pot to cook. After cooking, we put it directly in the refrigerator and freeze it, about two hours or so, and then we can take it out and peel it. Frozen chestnuts are easy to peel and relatively intact when peeled out, so you don't have to worry about it breaking, and you can use it for soup or eat it directly after peeling it out.

Chestnut shelling is quick and clean, and here's how:

1. Incision soaking method.

Divide the chestnuts in half, peel off the shells first, then add boiling water that has not covered the flesh of the chestnuts, cover and soak for 5 minutes, and the skin can be easily removed. It's just that this method can't get the complete chestnut, and you can try it if you don't have any requirements for the shape. The only downside is that it can be a bit laborious to peel the shell.

2. Hot water immersion method.

Clean the chestnuts, then put them in a large bowl, add an appropriate amount of salt, then add boiling water to cover the chestnuts, cover and simmer for 5 minutes. After 5 minutes, take the chestnuts out, make a small cut with a knife, and then easily clean the chestnuts with the shell and skin. This method can obtain a whole pulp.

3. Cross knife method.

This is the most common method, just clean the chestnuts, then cut the cross knife, pour the cut chestnuts into a pot of boiling water and cook for 3 minutes. After 3 minutes, the chestnuts are poured out, and they are easily cleaned with the shell and skin. The only trouble with this method is that it requires a cross cut, and nothing else is wrong with it.

4. Tail cutting method.

Friends who often eat chestnuts know that although the shell of chestnuts is relatively hard, the tail is relatively soft, and everything is cut gently with a knife. After cleaning the chestnuts, cut off the tails with a knife, put them in a large bowl, add boiling water, cover and soak for 10 minutes. After 10 minutes, the shell and skin of the chestnut are easily peeled off along the incision.

5. Chopsticks stirring.

Cut the cleaned chestnuts in half, remove the shells and put them in a large bowl, pour in the boiling water that has not covered the chestnuts, soak them for 3 minutes, and then stir them with chopsticks, the skin of the chestnuts will automatically separate from the pulp, this method is also very simple and convenient. And it doesn't burn your hands, so it's very easy to use.

Chestnut hulling method steps:

Ingredients: fresh chestnuts, salt.

Step 1: We must first make an opening for the chestnut, so that when it will be cooked, the water can enter, the heat expansion and cold contraction will separate the flesh and peel, and use scissors to cut a long hole in one of the chestnuts, and the shell should be completely cut open, and the mouth should be longer.

Step 2: Put water in the pot to submerge the chestnuts and add about 2 tablespoons of salt, which can soften the peel and vegetables (dehydrated) and make it easier to operate.

Step 3: **Cook for 5 minutes, and you don't need to be fully cooked, because some chestnuts also need to be reprocessed and heated, if you eat them directly, of course, you can cook them for a while, and they can be fully cooked in about 10 minutes.

Step 4: Boiled chestnuts are fished out, don't overuse cold water, otherwise the shell will be retracted immediately and the previous efforts will be abandoned, keep the chestnuts a certain heat, I use the Zhenmi lifting electric hot pot, when the key rises, the hot water below can continue to keep the temperature of the chestnuts, peeling chestnuts is more suitable, you can peel it when it is not hot.

Step 5: At this time, the husk is already very soft, easily tear the husk along the opening, squeeze it hard or completely tear it out, and a complete yellow-orange-orange flesh will be peeled out.