How to identify chestnuts and how to choose chestnuts

1. Look at the color: the shell is bright red, brown, purple, ochre and other colors, and the particles are shiny, and the quality is generally good. If the shell is discolored, dull or darkened, it is an indication that the fruit has been eaten by insects or deteriorated by heat.

2. Pinch the fruit: you can pinch the chestnuts by hand, if the particles are solid, the flesh is generally plump; If the particles are empty, it means that the flesh is shriveled or soft after being stuffy.

3. Hand crank: shake a handful of chestnuts on the table or put them in your hands to shake, there is a shell sound, the flesh has been dry and hard, it may be that the chestnuts of the next year are pretending to be fresh chestnuts.

4. Tasting: good chestnut kernels are light yellow, firm, fine, less water, high sweetness, glutinous and fragrant; On the contrary, it is hard and tasteless, and has a poor taste.

5. Identification of grains: The bigger the chestnut grains, the better. Chestnuts in China are divided into southern chestnuts and northern chestnuts. The northern chestnut is generally smaller, about 70-80 per 500 grams, flat garden shape, thin peel, easy to peel after frying, the particles are more uniform, and the quality is better.

Color: The shell is slightly red, red with brown, purple, ochre and other colors, and the particles are uniform and shiny, and the quality is generally better. If there is a black shadow, it indicates that the fruit has been eaten by insects or has been spoiled by heat.

Pinch the fruit: pinch the chestnut with your hand, and feel that the particles are solid, and the flesh is generally plump; If it is pinched, it means that the flesh has dried up, or the flesh has been soft as a result of being stuffy.

Hand crank: Shake a handful of chestnuts on the table, or put them in your hands and shake them, if there is a shell sound, the flesh is dry and hard, and it is chestnuts or spoiled chestnuts in the next year that are passed off as fresh chestnuts.

Tasting: Good chestnut kernels are light yellow, firm, finely fleshy, less watery, high sweetness, glutinous enough, fragrant, and delicious; On the contrary, it is hard and tasteless, and the taste is poor.

The chestnut bracts are spherical, with sharp hairy spines on the outside, 2-3 nuts inside, and 4 lobes when ripe. The nuts are dark brown in color, 2 75px in diameter. The sharp spines of the mature shell bucket are long and short, sparse and dense, when dense, the outer wall of the shell bucket is fully covered, and the outer wall is visible when it is sparse, and the diameter of the shell bucket is centimeters; The nuts are cm high and cm wide.

It is found in Asia, Europe, the Americas and Africa in the northern hemisphere. Native to China, it is distributed in Vietnam, Taiwan and Liaoning, Inner Mongolia, Beijing and other places in Chinese mainland.

Nutritional value and precautions of chestnuts.

1. Nutritional value.

Chestnuts are rich in carotene, amino acids and trace elements such as iron and calcium, and long-term consumption can achieve health care effects such as stomach, spleen, kidney, and beauty, so eating chestnuts often is very beneficial to the body. Chestnuts can also be eaten raw, and eating them raw can also have considerable effects. Chestnuts contain substances high in starch, which can replenish the energy needed by the body.

The carbohydrates of dried chestnuts reach 77%, which is about the same as rice, noodles and beans in grains and cereals, and even fresh chestnuts have as much as 40%, which is nearly twice that of sweet potatoes. Fresh chestnuts contain vegetable protein, a small amount of fat and rich carbohydrates, calcium, potassium, magnesium, zinc and other minerals, and potassium per 100 grams of chestnuts contains up to 442 mg, which is a high-potassium food.

2. Precautions.

1. People with spleen and stomach deficiency should not eat chestnuts raw, they should be simmered and fried, and chestnuts, jujubes, poria cocos, and rice can also be used to cook porridge and drink.

2. Because it contains more carbohydrates, diabetics should eat chestnuts in moderation.

3. Whether it is eaten raw, fried or simmered, it must be chewed carefully and swallowed with the liquid to achieve a better tonic effect.

4. Pregnant women and children with constipation should not eat more chestnuts.

1. Look at appearances

Fresh chestnuts will have a layer of fine fluff on the outside, and the color is reddish-brown, if the chestnut has no fluff on the outside and the color is dark, then it is likely to be a chestnut that has been left for a long time, and it smells old.

Second, look at the shape

The shape of chestnut is roughly divided into two kinds, one is semicircular and one side is flat, and the other is flattened throughout, which is related to the growth of chestnut, generally there will be three chestnuts in a whole thorny chestnut skin, the two sides are semicircular, the middle is flat, and the two sides are naturally sweeter due to sunlight, and the middle one is not very sweet.

3. Look at the insect eye

Chestnut sweet is not sweet is second, if you buy more chestnut insect eyes, it will be a waste, look at the insect eyes one is to see the bottom, there are obvious small holes, the other is to see the chestnut skin has obvious black spots, so buy chestnuts do not listen to the merchant's big grasp, or have to choose carefully.

Fourth, shake it

Pick up the chestnut and shake it, if there is a sound when it is shaken, then this chestnut can not be wanted, this chestnut has shrunk, put it for a long time, the chestnut inside may have been blackened, and it is relatively full to pick up, it can't be pressed, and it is a fresh good chestnut that shakes up without sound.

Preservation: 1. Freeze directly.

Raw chestnuts are not treated in any way, they are directly put in the refrigerator and frozen, which can be stored for at least a year, and only need to be thawed when eating.

2. Cook and freeze.

Cook the chestnuts first and then freeze them. It lasts longer, but he doesn't like it. First, it is more troublesome, there are many chestnuts in his shop, and it takes too much time to cook them all; The second is that the quality is not as good as direct freezing, the starch of chestnuts will be converted into a large amount of resistant starch, which is not easy to digest, it is not so sweet to eat, the color is also dark, and the taste is not powdery and glutinous enough.

The shape of the chestnut is spherical with bracts, the thorns of the sharp coat are born outside, the sharp thorns are long and short, there are sparse and dense, the outer wall of the shell bucket is completely covered when dense, the outer wall is visible when it is sparse, there are 2-3 nuts inside, the shell is split into 4 petals when ripe, and the chestnut fruit falls off. The nuts are purplish-brown, hairy with yellowish brown, or nearly smooth, with pale yellow flesh. <

The shape of the chestnut is spherical in the total bract, the thorns of the sharp coat are born outside, the sharp thorns are long and short, there are sparse poor and dense, when the outer wall of the shell bucket is fully covered, the outer wall is visible when the skin is sparse, there are 2-3 nuts inside, the shell is split into 4 petals when ripe, and the chestnut fruit falls off. The nuts are purplish-brown, hairy with yellowish brown, or nearly smooth, with pale yellow flesh.