Chestnut meat method, chestnut stew recipe encyclopedia

I am a person who likes chestnuts very much, but in our hometown, most of the applications of chestnuts are snacks, and I never want to use chestnuts to match dishes, but when I came to my university, I went to dinner with the people in the dormitory, and then I found that in Jiangxi Province, chestnuts were used on a large scale in the preparation of dishes, such as chestnut meat, chestnut chicken, chestnut duck, etc., this dish not only has a lot of meat but also the aroma of chestnuts, which is very lovely. After graduating, I found that my love for chestnut meat was still undiminished, so I thought about making it myself.

Method 1: 500 grams of pork belly, 10 chestnuts, green onions, ginger, pepper, star anise, salt, old rock sugar, rice wine, soy sauce appropriate. blanch the pork belly; After the oil in the pot is hot, add ginger and garlic, sesame pepper and star anise to stir-fry until fragrant, put in the blanched pork belly and stir-fry evenly, add rice wine to cook fragrant, soy sauce to color; Pour in a certain amount of boiling water to cover the pork belly, bring the fire to a boil, and simmer and cook again; Cut a knife on the chestnut body, boil the water in the pot and put the chestnuts to cook for two or three minutes, quickly put them in cold water, and peel off the shell and underwear along the cracked mouth of the chestnuts; After the pork belly is boiled for half an hour, put in the peeled chestnuts, cook again for 15 to 20 minutes, add an appropriate amount of old rock sugar and stir-fry evenly, add a small amount of salt seasoning.

How to cook chestnut pork belly? Stir-fry the oil in the pan, add the green onions, ginger and garlic, stir-fry the pork belly evenly, pour in the chestnuts, light soy sauce and dark soy sauce and vinegar.

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, stir-fry until fragrant, and then pour in 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 to taste, turn off the heat and take it out of the pot to eat.

1. Ingredients: 14 chestnuts, appropriate amount of pork, a small amount of light soy sauce, a medium amount of water, a small amount of sugar, a small amount of chicken essence, a few slices of ginger, and a small amount of cooking wine.

2. The homely practice of roasting chestnut meat: wash the chestnuts, add them to the pot and cook them over high heat for ten minutes, then cool and peel off the chestnut meat and put it on a plate. Chestnuts do not need to be cooked thoroughly. Blanch the meat and slice it and pack it too.

3. Heat the oil in the pan, and the amount of oil does not need to be too much. Add ginger and stir-fry until fragrant.

4. Add the sliced meat and stir-fry. Add cooking wine, light soy sauce, salt, etc. to mix. To keep the meat tender, a slight change of color is fine.

5. How to make chestnut roast pork delicious? Add the chestnuts and stir-fry a few times to color.

6. Add enough water to the pot, the amount of water should be slightly more, and it is best to cover the chestnuts. If you add less water, the chestnuts will not taste right.

7. Simmer chestnuts and roast meat over low heat, be sure to simmer for a period of time, otherwise there will be no chestnut flavor in the meat, and the chestnuts will not have the meat fragrance. Remember to be patient.

8. Mix the sauce: Take a clean small bowl, add an appropriate amount of starch, mix with water, and set aside.

9. When it is almost simmering, add a small amount of sugar and chicken essence to taste. Pour in the sauce and turn to high heat for hand juice.

10. Plate. The sticky and thick chestnut roast meat is ready, and you can eat a few more bowls of rice.

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 flush 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.

Tell me how I did it. No pressure cooker. But you need to have a wok.

1. Stir-fry the sugar color first. It is to put oil in the pot, low heat, don't wait for the oil to be hot, put a tablespoon of sugar, stir slowly with a spoon, let the sugar melt, maybe in this process you will see the sugar all gathered together like ice ballast, don't worry, this is the process, and it will turn into syrup after a while.

2. Put in the cut meat (there should be no water on the meat, be careful to splash out and there are drips of scalding), stir-fry a few times, put in soy sauce, in order to color, put green onions, ginger, garlic, a little dried red pepper, fry until fragrant, put in water and start to burn. The amount of water should be submerged in the pieces of meat. During the frying process, you may see that the syrup that has just melted is condensed into pieces on the meat, so don't worry, it will melt after a while.

It is because the temperature of the meat is low and the syrup is coagulated.

3. Put the chestnuts in the boil over high heat, and then change to low heat to stew after boiling, simmer for about 30 minutes, then open the lid, add salt, chicken essence, and reduce the juice over high heat.

That's what I did, and I really ......It's delicious.

If you really only have a rice cooker, you can do it.

1. Cut the meat into cubes.

2. Put water in the rice cooker, put green onions, ginger, garlic, dried red peppers, Sichuan pepper, star anise and other ingredients, cover the lid and boil, then put the cut meat in, add soy sauce, cooking wine, rock sugar, and then cook. After boiling, boil with the lid open, wait for the soup to become half reduced, add the processed chestnuts, and then cover and cook.

3. After about ten minutes, open the lid, add salt, chicken essence or monosodium glutamate, etc., open the lid and collect the juice until it is thick, and you can do it.

Hehe, try it, rice cookers can also make delicious.