How to fry chestnuts at home, how to fry chestnuts at home

The chestnuts are picked by themselves in the mountains, which is hard but fun. The shell of the chestnut is covered with burrs and is very prickly, so you have to wear gloves to pick them up.

The chestnuts picked by yourself are very fresh, almost nothing bad, and they are fragrant and sweet in your mouth, which is especially delicious!

Stir-fried chestnuts are easy to make in the microwave and can be made in just a few minutes, saving you less trouble and effort.

To prepare the fried chestnuts with sugar.

Step 1

This is a chestnut that has been picked by oneself, and when it is ripe, the shell cracks, but there are many spines.

Step 1

Peel them out one by one, wash them, and cut them with scissors on the bulging back (be sure to cut the shell, otherwise it will explode in the microwave).

Step 1

Put in the microwave and simmer on high heat for 2 minutes.

Step 1

After 2 minutes, take it out and put it in a bowl, pour in the corn oil and sugar, and mix well with chopsticks or a spoon.

Step 1

Put it on a plate and put it in the microwave again, high heat for 2 to 3 minutes, and then enjoy it after a little heat dissipation, which is very sweet!

Picture of the finished product of chestnuts fried in sugar.

Cooking tips for sautéing chestnuts <> sugar.

Tips:

1. The mouth of the chestnut is longer, and it is better to peel it when eating;

2. It is best to choose chestnuts of uniform size to do, so that the maturity is the same;

3. The time to enter the microwave oven depends on the size and number of chestnuts;

4. Chestnuts should be eaten while they are hot, but they will be very hot when they are just baked, so they should be eaten before they are not hot.

Strawberry home recipe tips? I think the chestnuts should be followed up, and then they should be pinched and dropped, and then fried in that pot, and the quarrel was sour and crispy, and he went to do it, and thought it was delicious.

Stir-fried chestnuts can be made like this:

1. Pour the chestnuts into clean water and soak them for half an hour, then rub them with your hands and wash them clean, pour the water again and wash them, then remove and drain the water or wipe the water on the chestnuts with a napkin.

2. Use a kitchen knife to make a cut on the round side of the chestnut, and the deep shell can be broken.

3. **Pour the salt into the pot, then pour the chestnuts into the wok, and stir-fry over medium heat without stopping, so that the chestnuts are heated evenly and avoid frying.

4. Stir-fry until the mouth is cracked, pour in the sugar, continue to stir-fry over medium-low heat until the sugar caramelizes into a dark coffee color, turn off the heat after the fragrance floats out, and finally cover the pot and simmer for 5 minutes.

Ingredients: 500 grams of chestnut.

Excipients: None. 1. First of all, we need to prepare all the ingredients needed to make this [sugar-free fried chestnuts]: choose 500g of fresh and plump chestnuts.

2. Put the chestnuts in water to wash off the floating dust and fluff.

3. Then use a knife to cut each chestnut horizontally or cut a cross knife, and cut the knife edge a little deeper, otherwise it is not easy to crack when it is fried in the end.

4. Add enough water to the steamer, put the cut chestnuts into the steamer after boiling, and steam on high heat for about 20 minutes. When you open the lid of the pot, you can see that some chestnuts have cracked slightly.

5. Take a wok and burn it on high heat until the palm of your hand is hot, pour in the steamed chestnuts, turn to the lowest heat and keep stir-frying.

6. Fry until most of the chestnuts are cracked and open, then turn off the heat and remove from the pot, pay attention to the whole process to low heat, otherwise it is easy to fry the chestnuts and paste the shell, which will affect the appearance.

7. Soft and glutinous and sweet, the fried chestnuts that are not sticky after eating are ready.

Ingredients: fresh chestnuts, sugar.

1. Scoop up the sand.

2. Fresh chestnuts.

3. Prepare an appropriate amount of granulated sugar.

4. Put the washed sand into a wok and stir-fry over high heat.

5. Add granulated sugar and stir-fry (low heat).

6. Put the chestnuts in boiling water, blanch for 5 minutes, remove and drain.

7. After the sugar is in contact with the sand, put in the blanched chestnuts.

8. Next, stir-fry slowly, be sure to keep stir-frying, about 30-40 minutes.

9. Remove from the pot and let cool before serving.

Ingredients: one and a half pounds of chestnuts, 1 tablespoon of olive oil.

Excipients: 2 tablespoons of sugar, 1 bowl of hot water.

1. Prepared chestnuts.

2. Clean the chestnuts.

3. Control the moisture of the washed chestnuts and use a knife to cut them on it for later use.

4. Mix well with oil and sugar.

5. Pickled chestnuts.

6. Pour the chestnuts into a saucepan and add a bowl of hot water to the lid.

7. Use the water vapor in the pot to simmer the chestnuts.

8. The opening is not too good, and the taste is very sweet.

Don't wash the chestnuts first, cut a hole in each chestnut with scissors, put it in the pot, add water and boil for half an hour to cook, then take out the pot and wash it, put in the appropriate amount of oil, and then put a little rock sugar, fry the rock sugar and pour in the chestnuts and stir-fry, fry for a few minutes.

There are many ways to make hairy chestnuts, such as: boiled chestnuts, steamed chestnuts, fried chestnuts, etc., or you can peel off the shell of chestnuts and fry them with beef, chicken, pork belly, etc.

Among them, the preparation of chestnut roast meat is as follows:

Ingredients: 500 grams of pork belly, 250 grams of chestnuts

Ingredients: 60 grams of soy sauce, 30 grams of Shao wine, 30 grams of sugar, 30 grams of green onion knots, 2 grams of refined salt, a little ginger.

How to make: 1Cut the pork into 2 cm square pieces, use a knife to gently chop the top of the chestnut, cut them one by one, put them in boiling water and cook 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, and burn until the meat pieces are colored, then add soup to drown the meat surface, wait for boiling and then change to low heat until the meat skin is slightly crispy, 3Pour in the chestnuts and mix, then cook over low heat until the meat pieces are crispy, add refined salt and sugar, tighten the marinade with a high fire, and put it on a plate before starting the pot.

In addition, although the nutritional health value of chestnuts is very high, it also needs to be eaten properly. Chestnuts can not be eaten in large quantities at one time, eating too much is easy to bloating, only need to eat six or seven a day, stick to it to achieve a good nourishing effect. It's best to snack chestnuts between meals or eat them in meals, and don't eat them in large quantities after meals.

This is because chestnuts contain a lot of starch, and it is easy to consume too many calories after meals, which is not conducive to maintaining weight.