The practice of chestnut meat is very homely, and how to make chestnut meat delicious

The chestnut preparation is as follows:1. Wash and drain the chestnuts, chop the chicken pieces for later use, and marinate the chicken pieces in soy sauce and cooking wine for about 30 minutes.

2. Put an appropriate amount of vegetable oil in a wok, add chestnuts, fry the chestnuts until the surface is golden brown, remove and set aside.

3. Heat the remaining oil in the wok again, add the marinated chicken pieces, ginger slices and green onion segments, and fry the chicken pieces until the surface is golden brown, and the water will be dry.

4. Add chestnuts and water, cover the pot, simmer until the water is dry, add an appropriate amount of salt and stir well, sprinkle with green onions and serve.

Method 1: 500 grams of pork belly, about 10 chestnuts, green onions, ginger, peppercorns, star anise, salt, rock sugar, cooking wine, and an appropriate amount of dark soy sauce. pork belly flying water; After the oil in the pot is hot, add green onion and ginger, Sichuan pepper and star anise to stir-fry until fragrant, add the pork belly after flying water and stir-fry evenly, add cooking wine to cook until fragrant, and dark soy sauce to color; Pour in enough hot water to cover the pork belly, bring to a boil over high heat, and continue to cook over low heat; Cut the chestnut on the body, boil the water in the pot and put the chestnut to cook for two or three minutes, quickly put it in cold water, and peel off the shell and underwear along the cracked mouth of the chestnut; After the pork belly is boiled for half an hour, add the peeled chestnuts, continue to cook for 15 to 20 minutes, add an appropriate amount of rock sugar and stir-fry evenly, add a little salt to taste.

Cut the pork into 2 cm square pieces, gently chop the top of the chestnut with a knife, cut them one by one and cook them in boiling water for a while, peel off the shell while it is hot, and set aside. 2. Heat the wok over the fire, pour in the meat pieces, add soy sauce, Shao wine, green onion knots, ginger slices, burn until the meat pieces are colored, then add soup to flood the meat surface, wait for boiling and then change to low heat until the meat skin is slightly crispy, pour in the chestnuts and mix, and then cook over low heat until the meat pieces are crispy, the chestnuts are cooked and crispy, add refined salt and sugar, tighten the marinade with a strong fire and put it on the plate.

Although I have experimented several times and the chestnut meat has been liked by my family and friends, we have found that the chestnut meat we make no longer has the same taste as before. Chestnut meat is fat but not greasy, and people can't help but eat it again and again, but we all have to understand that although chestnut meat tastes good, it should not be too much, because it is very easy to bloate the stomach.

Ingredients: 750 grams of pork belly with skin, 300 grams of chestnuts.

Excipients: 25 grams of wet starch, a small amount of green onion and ginger.

Seasoning: refined salt, monosodium glutamate, star anise, cinnamon, cooking wine, soy sauce, chicken broth.

Steps: 1. Cut the pork into pieces, marinate it with sugar, put it in the oil pan and fry it slightly, then remove it;

2. Stir-fry the green onion and ginger in a pot, pour in cooking wine, soy sauce and chicken broth;

3. Then boil the pork, refined salt, monosodium glutamate, star anise, and cinnamon in turn;

4. Move to low heat, fry the chestnuts slightly in warm oil, and cook them in the pot when the meat is rotten;

5. Finally, add wet starch.

Pork belly, green onions, ginger, fennel, cinnamon, chestnuts, dark soy sauce, rock sugar.

Steps: 1. Peel the chestnuts, let go of the water and remove the hair on the surface.

2. Wash the pork belly, cut it into even pieces, drain and set aside.

3. Cut the green onion into sections, slice the ginger and set aside.

4. Put the meat into the pan in turn and fry it over low heat until the meat is golden brown on both sides.

5. Then add an appropriate amount of dark soy sauce, green onion, ginger slices, fennel, cinnamon, rock sugar, and finally pour in the chestnuts.

6. After finishing the ingredients, stir-fry evenly, and then pour in the prepared boiling water, the amount is appropriate for submerged meat.

7. Bring to a boil over medium heat, simmer over low heat, and finally reduce the juice over high heat, and you can get out of the pot.

Ingredients: chestnut, pork belly.

Excipients: ginger, garlic, green onion, star anise, Sichuan pepper, cinnamon, salt, monosodium glutamate, sugar.

Steps: Cut the pork belly into moderately sized pieces (not too small, otherwise it will "shrink" and become "diced" meat in the end).

Pour water into the pot of pork belly flying water to remove blood, put star anise cinnamon peppercorns, add the meat pieces after boiling with flying water, cook for 10-15 minutes on medium heat, make it flavorful, remove the meat pieces, wash the pot, put a little oil, scoop 3 tablespoons of sugar (the taste is added according to personal preference, and the amount of meat).

After slowly boiling the sugar to caramel over low heat, add the ginger slices and garlic, stir until fragrant, and pour in all the meat.

After stir-frying evenly, add 3 bowls of water, wait for it to boil, and add the washed chestnuts.

Add monosodium glutamate, salt, stir-fry to taste (if the color is not ideal, you can add some light soy sauce).

Cook dry water over medium heat, pour into an electric pressure cooker and simmer for 20 minutes (if you don't use a pressure cooker, you can add water and stir-fry until the chestnuts are cooked through).

500 grams of pork belly, 20 grams of chestnuts, appropriate amount of ginger, 2 tablespoons dark soy sauce, 1 tablespoon cooking wine, a little salt, 10 grams of rock sugar, 1 shallot.

Step 1: Prepare the materials.

2. Wash the pork belly and wipe the surface moisture, cut it into small pieces, slice the ginger and cut the green onion into sections.

3. Heat the pot, do not put oil, pour in the pork belly directly, and dry fry over medium-low heat until the surface of the meat is colored and slightly browned.

4. Add ginger slices and green onions and stir-fry until fragrant.

5. Add 1 tablespoon of cooking wine and 2 tablespoons of dark soy sauce.

6. Add a small handful of rock sugar (about 10g) and stir-fry until the pork belly is colored.

7. Pour in enough water (if you cook in an ordinary frying pan, the amount of water should be at least level with the meat or not over the meat).

8. Pour in the chestnuts and bring to a boil over medium-high heat.

9. Turn to low heat and cover and simmer for about 40 minutes, until the pork belly is cooked thoroughly, open the lid and add salt to taste according to personal taste, turn to medium heat to thicken the soup in the pot.

Chestnut roast pork】 Ingredients:

500 grams of pork belly, 250 grams of chestnuts, 2 taels of peppercorns, 60 grams of soy sauce, 30 grams of Shao wine, 30 grams of sugar, 20 grams of green onions, 2 grams of refined salt, 5 red peppers, a little ginger.

Method: 1) Cut the pork belly into 2 cm cubes, peel off the shell of the chestnuts and set aside.

2) Heat the wok over the heat, pour in the meat pieces, add soy sauce, Shao wine, Sichuan peppercorns, ginger slices, and cook until the meat pieces are colored.

3) Add the soup to submerge the meat noodles, wait for boiling, and then change to low heat until the meat skin is slightly crispy, 4) pour in the chestnuts and mix, and then cook over low heat until the meat pieces are crispy, the chestnuts are cooked and crispy, add refined salt and sugar, tighten the marinade with a high fire, put it on a plate and sprinkle it with chopped green onions.

The same is true for chicken and beef

The preparation of chestnut stew is as follows:Ingredients: 750 grams of beef, 100 grams of chestnuts, 100 grams of carrots, 200 grams of potatoes, 150 grams of shiitake mushrooms.

Excipients: appropriate amount of oil, appropriate amount of salt, 20 grams of green onion and ginger, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, 2 star anise, 2 bay leaves, 1 cinnamon, 1 grass coward.

Steps: 1. Prepare all the ingredients.

2. Cut the green onion and ginger for later use, and prepare the seasoning.

3. Peel the chestnuts, cut the carrots and potatoes into cubes, and cut the mushrooms into cubes for later use.

4. Blanch the beef in water first to remove the blood foam inside.

5. Put oil in the pot, add white sugar and fry the sugar, then pour in the beef and quickly stir-fry to color, then put the green onion and ginger and seasonings into it, stir-fry together to bring out the fragrance, and then pour in the light soy sauce and dark soy sauce.

6. Add an appropriate amount of water and simmer for about 1 hour.

7. Add the chopped side dishes and simmer for another half hour.

8. The soup is not bad, the beef and vegetables are stewed and delicious, and you can eat it when you turn off the heat and get out of the pot.

The preparation of chestnut roast meat is as follows:

Ingredients: 500 grams of pork belly, 150 grams of chestnut kernels, a small section of green onion and ginger, 2 cloves of garlic, 2 large ingredients, a pinch of Sichuan pepper and cumin, 2 bay leaves, a small section of cinnamon, 2 tablespoons of sugar, a small amount of peanut oil, half a bottle of beer, and an appropriate amount of salt.

Steps: 1. Prepare a 500g piece of pork belly and clean it.

2. Cut into small pieces of 2-3 cm square.

3. Put the cut meat in the pot, add enough water, some foam will appear after boiling, skim off the foam with a spatula, turn off the heat and remove the meat after the water is boiled for a while.

4. Put the removed meat in a small basin for later use.

5. Cut the green onion, ginger and garlic, and prepare two or three dried chili peppers.

6. Prepare spices such as pepper, spices, cumin, cinnamon, bay leaves, etc.

7. I put the spices into a special box for boiling meat, and this small box has been used by my family for many years.

8. Turn on medium-low heat, put a small amount of oil in the pot, less than usual, and then put two tablespoons of white sugar, you can also put rock sugar, but it melts slowly, so I used white sugar. Keep stirring, slowly the oil will smoke a little, the color of the sugar will gradually turn caramel color, and when a lot of fine foam comes out of the pan, the oil and sugar mix into an almost black caramel color, put the meat in and stir-fry, the process is quite tense, keep stirring, so I couldn't take pictures.

9. Stir-fry the meat evenly in caramel to show a beautiful color.

10. Add green onions, ginger and garlic and stir-fry a few times.

11. Add hot water that has not been meat, pay attention to the hot water, if you put cold water, the meat will not be easy to cook. Then pour in half a bottle of beer. This is the secret of delicious meat.

12. Put the seasoning box, bay leaves and chili peppers into the pot, bring to a boil over high heat, and simmer over low heat.

13. Prepare chestnut kernels, mine is peeled and frozen in the refrigerator in advance. If it is a chestnut with skin. You can make small cuts in the chestnuts and then soak them in boiling water for five minutes to easily remove the skin.

14. After simmering for about half an hour, add the chestnut kernels, and add an appropriate amount of salt after simmering for about 40-50 minutes.

15. After about an hour of slowly reducing the juice, the meat is already relatively soft and rotten, and the meat is already cooked. My chestnuts are crumbled because they are frozen, so it's better to use freshly peeled chestnut kernels.

16. Put it on a plate, sprinkle a little chopped green onion, and the mellow chestnut roast pork is ready.

17. As a hard dish at the Spring Festival family banquet, this plate of chestnut roast pork will definitely be praised by relatives and friends because it is so delicious.