Stir fried chestnut technique recipe, hand fried chestnut technique and recipe

The production process of sugar-fried chestnuts: screening, cleaning, pre-frying, adding sugar, and cooking.

1. Screening: Select high-quality chestnuts with good fruit shape, uniform size, full seeds, and no diseases and pests as raw materials. (Note:.)

The size of the chestnut fruit must be uniform and consistent, otherwise it will affect the effect of sugar frying. The grit used in sugar fried chestnuts is best clear water sand, and the diameter of the gravel should be 3-4 cm.

2. Cleaning: Clean and dry the selected chestnuts and gravel. (Note: It is advisable to dry and dry the chestnuts for half a day before putting them into the pot).

3. Pre-frying: put the dried gravel into the pot, add fire under the pot to make the grit in the pot heat up to hot (about 50), and then put the fresh chestnuts into the pot, the ratio of chestnuts and gravel is 1:2, and constantly turn the gravel and chestnuts with a shovel so that the chestnuts are evenly heated.

4. Add sugar: When the chestnut is seven or eight ripe, add syrup, and the ratio of syrup to chestnut is about 1:60. (Note: Syrup should be divided into 2-3 injections).

5. Cooking: When a transparent film is formed on the surface of the chestnut, the shell is cracked by hitting it vigorously, the chestnut kernel is separated from the inner skin (astringent skin), and the chestnut meat becomes soft. Pour out the grit and chestnuts in the pot and put them in the sieve for sifting, and then put the grit back into the pot to be reused many times.

The above is a manual operation, and the mechanical operation is similar.

Ingredients: 1 kg of chestnut, 200ml of water, 15g of camellia oil, 20g of sugar.

Steps: 1. Ingredients.

Jin chestnut wash (the chestnut naturally matured at the foot of Mount Tai, the chestnut kernel is full, soft and glutinous and sweet, its taste is sweet and warm, enters the three meridians of the spleen, stomach and kidney, has the effect of nourishing the stomach and strengthening the spleen, tonifying the kidney and strengthening the tendons).

3. Drain the water and draw a cross knife on the surface (the fried chestnuts are more fragrant and easier to peel).

4. Pour chestnuts, 30 grams of sugar, and 15 grams of camellia oil into the amir small ball pot (camellia oil is highly nutritious, easy to absorb, rich in antioxidants and anti-inflammatory squalene).

5. Pour in 200ml of water and stir well.

6. Cover and cook over medium heat to basically dry the water (the whole process can be operated over medium heat).

7. After the water is boiled dry, quickly stir-fry evenly, so that the sugar solution is wrapped on the chestnuts and it can be cooked.

8. Finished products. <>

The delicious way to fry chestnuts is as follows:Ingredients: 500 grams of chestnuts, 15 grams of oil, 30 grams of sugar, a small half bowl of water.

1. Clean the chestnuts.

2. Cut out the intersection with a knife.

3. Place in a pot.

4. Add sugar.

5. A small half bowl of water.

6. Add cooking oil.

7. Stir well.

8. Cover and cook over medium heat for 15 to 20 minutes.

9. When there is a little sugar water left in the pot, keep stir-frying, and the sugar water soup can be dried out of the pot.

10. Super good peeling.

Ingredients: 500 grams of chestnut. Excipients: 300 grams of salt, 15 grams of sugar. The steps to fry chestnuts are as follows:

1. Wash the chestnuts and put them on a plate.

2. Cut the chestnut with scissors, you can use a knife according to your own method. Cut the chestnut into a mouth of about 2cm, and be sure to cut the skin.

3. **, After the water in the pot is boiled, add salt and stir-fry for 2 minutes.

4. After the salt is evenly heated, pour in the chestnuts and stir-fry, and the water in the chestnuts is completely dry, and the salt does not adhere to the chestnuts, that is, (about 15 minutes).

5. Add the sugar and continue to stir-fry until the sugar slowly caramelizes and turns into a dark brown color.

6. Turn off the heat and simmer for 3-5 minutes.

7. Plate, the finished product is as follows.

Dear, hello, I'm glad to answer for you, chestnut has the reputation of "the king of dried fruits", not only rich in protein, fat, B vitamins and other nutrients, can provide more heat, and help fat metabolism, has the effect of invigorating qi and strengthening the spleen, thick stomach and intestines, is also the food that most people like to eat with Ranming, to everyone Recommend how to fry chestnuts at home Ingredients: 500 grams of chestnuts, 500 grams of salt, the ratio of chestnuts and salt grains is 1:1 Method:

1: Wash the chestnuts, and then use a knife to cut the thick skin of the tail, the depth is not less than 5mm, and the length should exceed the entire thick skin, which can prevent **, and also make the chestnut shell easier to peel 2: Put it in water and soak it for about 10 minutes, which can prevent water loss next to the section and avoid the meat being dry and hard 3:

Boil the iron pot dry, pour the salt grains and drained chestnuts at the same time, slowly stir-fry to make the chestnuts heat evenly, and after a few minutes, you can see that the chestnuts slowly rise up and speed up the frequency of stir-frying, so that the salt grains that were previously stuck to the chestnut shell are slowly detached 4: After the color of the salt becomes darker, add 1 tablespoon of white sugar, and sprinkle it evenly 5: After the sugar is added, the salt grains begin to sticky and gradually turn black, and the sugar is caramelized at the same time, at this time, you need to continue to stir-fry quickly, and insert the spatula from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pan 6:

When the salt is no longer sticky, turn off the heat, cover and simmer for a while to ensure that the chestnuts are ripe and the caramel aroma seeps into the chestnuts, and then use a colander to drain the chestnuts. I hope this service can help you, thank you for your consultation, and I wish you all the best!