How to fry chestnut sand is the most delicious, how to practice sand in the first step of frying che

First of all, the ingredients are ready, very simple, chestnuts, salt, the ratio of the two is 1:1 by weight, plus a spoonful of sugar.

First, wash the chestnuts, and then use a sharp tool to cut the chestnuts pp, the depth is about 5mm, and the length should exceed the pp. It's important to note this, and don't be lazy! Then wash it and soak it in water for about 10 minutes.

Bring the iron pot to a dry boil, pour in the salt, and at the same time pour in the chestnuts that have been drained, and be careful to put the chestnuts when the salt is cold. Stir-fry it slowly, paying attention to make the chestnuts evenly heated, otherwise the raw and cooked chestnuts will be inconsistent, and some chestnuts will be burnt. After a few minutes, you can see the chestnuts slowly rising.

Therefore, the frequency of stir-frying is increased, so that the salt particles that were previously stuck to the chestnut shell are slowly detached, and the salt color gradually becomes darker.

At this time, add a spoonful of sugar, pay attention to add it slowly, and sprinkle it evenly.

After the sugar is added, the salt grains begin to become sticky and gradually turn black, and at the same time, the sugar caramelizes and burns fragrantly, which makes it feel like chestnuts fried with sugar on the roadside, right? At this time, you need to keep stir-frying quickly and insert the spatula from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

When the salt is no longer sticky, turn off the heat, cover and let the chestnuts simmer for a while to ensure that the chestnuts are ripe and the caramel aroma can penetrate into the chestnuts, and then drain the chestnuts with a colander. Cool down for a while and you're ready to eat!

The shell of the chestnut is easy to peel off (you know why you cut it with such a long knife edge), and the chestnut meat is moistened with a little salt, which makes it taste sweet, and it is good for snacks or sake!

Notes:1First of all, it is stated that chestnuts are **, and they should also be considered dangerous goods.

2.The chestnut must be cut at the thick skin of the tail, the depth is not less than 5mm, and the length should exceed the entire thick skin, which can effectively prevent ** and can make the chestnut shell easier to peel.

3.Soak the chestnuts in water for a while before stir-frying, which can effectively prevent water loss and avoid the meat being dry and hard.

4.Put the chestnuts in the pot when the salt is cold, heat them gradually, and stir-fry them constantly during the whole process to make the chestnuts evenly heated. Local heat can scorch chestnuts and may cause**.

5.Sugar can be left out, of course, it will be more fragrant and more sugar-fried chestnuts.

6.After the salt is fried and cooled, it is collected and preserved, and it can be used again next time, if it is damp and agglomerates, add some new salt and heat it to disperse.

7.During the frying process, the temperature is very high, beware of burns!

Stir-fried chicken with chestnuts Ingredients Seasoning:

250 grams of chicken, 100 grams of chestnut meat, 2 teaspoons of Shao wine, 1 tablespoon of soy sauce, appropriate amount of green onions, sugar, vinegar and sesame oil.

Production process: Put the chicken skin down on the cutting board, pat it flat, use a virtual knife to cross it on the meat surface and chop it a few times (about 2 3 of the chicken), then cut it into 1 5 cm square pieces, put it into a deep dish, add salt and a little wine, and then dilute it with cornstarch water and stir to starch it.

Put Shao wine, soy sauce, sugar, monosodium glutamate, and vinegar into a dish, and mix it with cornstarch water to make a sauce for later use.

Heat the pan, add the oil, and when it is ripe, put in the pulped chicken pieces, use chopsticks to break them up, and scoop them up with a colander. When the oil temperature rises to seven ripe, put the chicken pieces into the pot again, pour in the fresh chestnut meat, slide until the chicken turns jade white, then pour it into a colander and strain the oil.

Leave an appropriate amount of oil in the original pot, add the green onion and stir-fry until fragrant, pour the chicken pieces and chestnut meat into the pot, that is, add an appropriate amount of water to the seasoning sauce and pour it in, stir-fry constantly, and finally pour in sesame oil.

Summary. Hello dear and happy to answer for you. Hello dear for you to inquire about the first step of fried chestnuts to practice sand:

1. The purchased sand is screened, and sand particles with a diameter of about 8 mm are required. (How much is needed depends on the size of the pot.) Pour the grit into the pan and stir-fry to smooth the edges and corners of the sand.

2. Take out the sand, clean it and dry it. Then pour the sand into the heated wok and stir-fry, the sand in the process of stir-frying, at the same time add maltose, honey, vegetable oil, plus the attachment on the chestnut, after the high temperature heating, the sand gradually turns black. Fry until the sand particles are round and have a certain viscosity, and you can feed the material.

The above is all the answers of the answer, I hope it can help you, and I wish you a happy life

Hello and Huilian, we are happy to answer for you. Hello to you to find out the first step of fried chestnut sand practice steps: 1. Screen the sand purchased by Caiqiao, and you need sand particles with a diameter of about 8 mm.

(How much is needed depends on the size of the pot.) Pour the grit into the pan and stir-fry to smooth the edges and corners of the sand. 2. Take out the sand, clean it and dry it.

Then pour the Qiankuansun sand into the heated wok and stir-fry, the sand in the process of stir-frying, at the same time add maltose, honey, vegetable oil, plus the attachment on the chestnut, after high temperature heating, the sand gradually turns black. Fry until the sand particles are round and have a certain viscosity, and you can feed the material. The above is all the answers of the answer, I hope it can help you, and I wish you a happy life

The sand used to fry chestnuts is quartz sand. The color of the sand itself is not black, but white, because it has been fried for a long time, and it has changed color.

Castaaneamollissima, also known as chestnut, chestnut, chestnut, wind-wax, is a plant of the genus Chestnut in the family Shellaceae, native to China, distributed in Vietnam, Taiwan and Chinese mainland, growing at an altitude of 370-2800 meters, mostly found in mountainous areas, has been widely cultivated by artificial. Chestnut sanzhou limb is rich in nutrients, and the vitamin C content is higher than that of tomatoes, and more than ten times that of apples.

The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc., although the content is not as high as hazelnuts, but it is still much higher than ordinary fruits such as apples, especially the potassium content is 3 times higher than that of apples.

The sand used to fry chestnuts is quartz sand.

The color of the sand itself is not black, but white, because it has changed color after a long time of frying. The sand used to fry chestnuts is quartz sand, which is specially used to make fried seeds. When preparing sand, it is necessary to choose clean and uniform fine sand, wash it with water, sieve and dry, and then stir-fry it with caramel and tea oil to make "cooked sand".

Fried chestnuts rely on sand to transmit temperature, the smaller the sand is heated more evenly, this round particle roasted special sand has high thermal insulation performance, basically constant temperature, and not easy to break, easy to sieve and leak, can ensure the taste of chestnuts to the greatest extent.

Some vendors may add sweeteners such as industrial paraffin wax and sodium saccharin to stir-fry chestnuts, and the black stuff is made from round sand poured with maltose and refined vegetable oil or sweeteners such as industrial paraffin and sodium saccharin. If you make chestnuts fried with sugar to increase sweetness, you may add saccharin at will and cause an overdose, so it is best not to buy chestnuts that are particularly sweet or even sweet to the point of being a little bitter.

Fried chestnuts are made of iron sand, river sand, quartz sand, and so on. All of these can be used, but most of them are currently quartz sand. Then, it is advisable to choose larger grains for the sand, and after many stir-frying, the sand will be smooth and free of edges and corners.

Why use sand for frying chestnuts.

Because the specific heat capacity of iron (the heat absorbed by raising a certain temperature) is small, the share of heat absorbed by the iron pot itself is small, and the heat transfer is rapid; On the contrary, chestnut shells have a large specific heat capacity and a small thermal conductivity. Therefore, most of the heat is absorbed by the chestnut shell, and only a small part of the heat is conducted to the inside of the chestnut shell for heating the chestnut kernel.

The stone is very massive, and the thermal conductivity is between the iron pot and the chestnut shell, which can absorb a lot of heat, but the temperature does not rise too quickly, so that the chestnut kernel has enough time to be fried at the right temperature. During the frying of chestnuts, the stones must be constantly turned to ensure that the chestnut shells are heated evenly in all directions; In addition, turning the stone can make the contact between the stone and the chestnut shell more sufficient, which helps to improve the heat transfer efficiency.

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