How to eat fresh chestnuts, how to eat fresh chestnuts

Brine boiling method. 1.After the chestnuts are washed, use a knife to make a slight cut in the middle;

2.Place in salted water and cook on the stove for 5 minutes, removing the shells and skins of the chestnuts while hot;

Hot water immersion method.

1.Wash the raw chestnuts and put them in a utensil, add a little refined salt, soak them in boiling water, and cover the pot.

After a few minutes, take out the chestnuts and cut them, and the chestnut skin will fall off together with the chestnut shell, which is a method to remove the chestnut skin, saving time and effort.

Refrigerator freezing method.

Cook the chestnuts and cool them in the refrigerator for two hours to separate the shells. In this way, the chestnut coat is peeled quickly, and the chestnut flesh is complete.

Microwave oven heating method.

1.Cut the shell of the raw chestnuts you bought with scissors, 2Put it in the microwave oven on high heat for 30 seconds, and the coating and meat will automatically detach from it.

The color of the microwave oven is quite beautiful. However, before using this method to remove chestnuts, be sure to cut the shell, otherwise it may cause microwave failure.

Thermal expansion and cold contraction.

1.Peel off the shells of the chestnuts with a knife and boil them in boiling water for 3-5 minutesSoak in cold water for 3-5 minutes immediately after removal, it is easy to peel off the chestnut and the taste remains the same.

Sun tanning (incision).

When the raw chestnuts are exposed to the sun for a day, the shells of the chestnuts will crack, and it is easy to peel off the shells and the thin skin inside the chestnuts, whether they are peeled raw or after cooking. But chestnuts that are ready for storage cannot be dried because chestnuts cannot be stored for a long time after drying.

How to eat chestnuts. 500 grams of pork barrel bones, 300 grams of chestnuts Qingbu two (a little each of Huaishan, Yuzhu, lotus seeds, lily, gourd, barley) Appropriate amount of salt, oil and water.

Steps. 1.Wash the pork bones and cut them into pieces, then simmer them in water for later use;

2.Clear and replenish two soaks, wash and set aside;

3.Peel the chestnuts and remove the clothes, wash them and set aside;

4.Put all the above ingredients into the soup pot, add about 6 bowls of water (according to personal preference), turn on medium heat first;

5.After the water boils, turn to low heat and simmer for another two hours, and finally add an appropriate amount of salt to taste.

This soup is delicious and nutritious, and can supplement the human body with rich protein, fat and calcium, and has the effect of strengthening muscles and bones, nourishing yin and moisturizing dryness. Chestnuts are also a good medicine for nourishing and curing diseases. Chestnuts are sweet and warm in taste, and have the effects of nourishing the stomach, strengthening the spleen, tonifying the kidney, strengthening the waist, strengthening the tendons, invigorating the blood, stopping bleeding and reducing swelling.

Chestnuts are difficult to digest because they are eaten raw and easy to stagnate when cooked, so they should not be eaten too much at one time; Those with spleen deficiency, indigestion, warmth or even heat should not eat.

Chestnut Huaishan pot chicken feet.

Efficacy: This soup can strengthen the muscles and bones, and nourish the strength of the feet. Ingredients: about 240 grams of fresh chestnut meat, Huaishan.

About 40 grams, 8 chicken feet, about 320 grams of pork ribs, 2 slices of ginger.

Method: 1Put the chestnut meat in the boiling water and cook the slices.

carve, take out and tear off the outer garment. 2.Soak Huaishan in water for 1 hour.

3.Put the chicken feet and pork ribs into the boiling water. 4.

Boil 12 cups of water, put all the ingredients in, simmer over high heat for 10 minutes, then switch to a heat pot for 2 and a half hours, season with salt.

Chestnut strips. Ingredients: 250 grams of large fried chestnuts in sugar, about 300 grams of large lettuce.

Seasoning: 10 grams of minced ginger, 30 grams of lard, 20 grams of rice wine, appropriate amount of salt, 10 Sichuan peppercorns, 100 grams of chicken broth, 3 grams of chicken broth powder. Peel the chestnuts and break them into two pieces.

Wash the lettuce, peel and remove the leaves, using only the choy sum part, and cut the lettuce heart into strips 4 cm long and half a centimeter square. Add 1000 grams of water to a boiling pot, add Huangkuanlu wine, Sichuan pepper and a small spoon of salt, bring to a boil, add lettuce strips, remove after 1 minute, rinse with cold water and cool quickly (this can make the lettuce more crispy and maintain the green color). Wok on the stove silver key, with a strong fire for 1 minute, add lard to dissolve, add minced ginger and stir-fry, after the fragrance, put in lettuce strips and chestnut petals and stir-fry for 1 minute, add chicken broth, chicken powder and 2 grams of salt to continue to burn for about 5 minutes, when the soup is less, it can be put on the plate.

Description: Generally, when making chestnuts, they are cooked with raw chestnuts and the like, and once I accidentally used a boiled chestnut, and found that the taste is much better: sweeter, more glutinous, and peeling boiled chestnuts can save much trouble than peeling raw chestnuts, hehe.

1. Fresh chestnuts can be boiled and eaten.

2. Ordinary cooking method: boil chestnuts in cold water, boil over high heat, after about 15 minutes, change to low heat, and cook for 15 minutes on the minimum heat. It's very fragrant and rotten, noodle and delicious.

3. Cooking method with a pressure cooker: put the chestnuts in the pressure cooker, don't put too much, put a little seepage water, slow and low heat, more than 10 minutes. It is not delicious to boil it directly, and the nutrients of chestnuts soaked in water are easy to lose, and they will lose their original sweetness.

Another method is steaming, which is not as delicious as the first method, so try it anyway. Remember to cut a knife on the chestnuts before cooking, and the chestnuts cooked from this hail or sample are both beautiful and easy to peel.

Grilled chestnuts.

Ingredients: chestnut, chop, ginger, garlic, star anise, cinnamon, green onion.

Seasoning: Wet.

1.Pour 20 grams of oil into the pot, add the pork ribs and stir-fry the lead, add the ginger and garlic star anise and cinnamon, pour in the wet material and stir-fry evenly;

2.Add 800ml of water, bring to a boil over high heat, add chestnuts and simmer over low heat for 40 minutes;

3.Reduce the juice over high heat, sprinkle with chopped green onions, and then remove from the pot.