How to cook hairy chestnuts deliciously, how to make hairy chestnuts delicious and simple

Before boiling chestnuts, we first have to select the chestnuts, observe whether there are insect eyes and shriveled ones, and throw away those that are shriveled and have insect eyes. Note that if you eat as much as you cook at a time, the freshly cooked chestnuts are soft and glutinous and sweet, if the cooked chestnuts are left for a long time, the chestnut flesh will be hard and the taste will not be good. Wash the selected chestnuts in clean water.

After the chestnuts are cleaned, put them in the basket, control the moisture, and then put the chestnuts on the board, the bulging side is facing up, draw a cross on its surface, try to draw a little deeper, and it is best to see the fruit inside, the purpose of this is that after the chestnuts are cooked, it is particularly easy to peel, because the chestnut flesh is heated and expanded, and the incision will be stretched open, and the skin will be peeled.

After all the chestnuts are cut, put them in the rice cooker or cooking pot, add an appropriate amount of water to them, the amount of water should be no more than the chestnuts, cover the pot, and start to cook the chestnuts.

Bring to a boil over high heat, boil over medium heat for about 30 minutes, turn off the heat, don't be in a hurry to open the lid, simmer for another five minutes, open the lid and take out the chestnuts, put them on a plate, and you can enjoy them beautifully. The chestnuts cooked in this way are sweet and soft, and the chestnuts have a strong fragrance, which is much more delicious than those bought outside. Remember not to soak the chestnuts in water after cooking, take them out immediately, and eat them hot.

Every year during the chestnut season, I cook the chestnuts for my family in this way, and it is not only delicious.

Production method 1 Raw material selection: Small chestnuts with fine flesh and less moisture should be used.

2. Grading: If the large and small particles are fried together, there is often a phenomenon of small ripe, large raw or large ripe and small coke, so before frying, rotten fruits, open fruits or insect eaten fruits should be eliminated, and after grading according to the size of the fruit, they should be fried separately.

3. Sand preparation: select clean and uniform fine sand (wash the fine sand with clean water, sieve and dry it uniformly, and stir-fry it with caramel and tea oil to make "cooked sand" for later use). Professional management generally uses fried chestnuts special "round particles fried sand special fried sand" with high thermal insulation performance, not easy to break, stir-fry evenly, easy to sieve and easy to leak.

4 Fuel: Firewood or coal. Charcoal fires quickly, the fire is strong, it is convenient to reduce fire and come to fire, and it is easy to master the fire.

5. Pot stove: divided into two types: drum and iron pot. It is more labor-saving to use a roller, but the quality of frying is not as good as that of frying in an iron pot.

6 Ingredients: The ratio of chestnut, sand, sugar and oil is: the ratio of the number of chestnuts to sand is 1:1, 4 5 kg of caramel per 100 kg of chestnuts, and 200 250 grams of tea oil.

7. Stir-frying: Stir-fry the sand in advance, index it with hot hands, then pour in the chestnuts, add an appropriate amount of caramel and tea oil in proportion, and stir-fry continuously. Due to the sultry effect of the dry grit, it can be heated in about 20 to 30 minutes. After removing the sand particles with a sieve, place it in a thermos bucket and serve it hot.

The purpose of adding caramel and tea oil when stir-frying chestnuts is to moisten the sand grains, reduce the stickiness of the fruit, facilitate stir-frying, and make the chestnuts moist and shiny, and the aroma is pleasant.

1.Wash the chestnuts and then cut the chestnut skin with a sharp tool to a depth of about 5mm and a length longer than the skin. Then wash it and soak it in water for about 10 minutes.

2.Boil the iron pot dry, pour in the fine sand, and at the same time pour in the chestnuts that have been drained and stir-fry slowly, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, and after a few minutes, the chestnuts will slowly rise.

3.Speed up the frequency of stir-frying so that the grains of sand that were previously stuck to the chestnut shells slowly break away.

4.Slowly add a spoonful of sugar and sprinkle evenly. After the sugar is added, the sugar is caramelized and the aroma is overflowing, at this time, it is necessary to continue to stir-fry quickly, and make the spatula insert from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

5.When the sand 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 use a colander to drain the chestnuts.

The practice of stir-frying chestnuts in sugar (household method).

1.Wash the chestnuts, place them on a cutting board, and chop a hole about 5mm deep with a knife with one hand to cut the chestnut skin.

2.Put all the chestnuts into a microwave container, close the lid, open the vents on the lid, and put them in the microwave on high heat for 2 minutes.

3.Take it out and open the lid, and by this time the chestnut has already opened. Put a teaspoon of cooking oil and a teaspoon of sugar, sprinkle some dried osmanthus, cover the lid and shake it up and down, so that the cooking oil and sugar can be evenly wrapped on the surface of the chestnuts.

4.Open the vent on the lid and put it in the microwave for about two minutes.

Sugar fried chestnuts: The first step is to wash the chestnuts first, and then cut them out with scissors (I tried using a knife, but it was too dangerous, so I changed the scissors, which is safer in comparison). Clamp the scissors on the top and bottom of the chestnut protrusion, hold the chestnut with your hand, and at the same time force the scissors together, you can easily cut the chestnut skin.

When using this method for the first time, you should still be careful and pay attention to safety. We need about 750 grams of chestnuts, followed by a moderate amount of sugar. In the second step, we soak the cut chestnuts in clean water for 10 to 20 minutes, then take them out and put them in a non-hydroelectric pressure cooker, put two spoons of sugar, cover the lid with a pressure reducing valve, and set it for 12 minutes.

The third step is to wait for the pressure cooker to dissipate and there is still a little sugar juice in it, and then leave it on for another minute or two, without a lid, stir-fry, and let the chestnuts collect all the soup.

Roasted bullfrog with chestnut: The ingredients needed are two bullfrogs, fifteen chestnuts, a green onion, a piece of ginger, three peppers, three red peppers, one-half teaspoon salt, three small pieces of rock sugar, one-half tablespoon of cooking wine, one-half tablespoon of light soy sauce, one teaspoon of starch, one-half teaspoon of black pepper, an appropriate amount of stock and vegetable oil.

The first step is to cut the bullfrog into pieces, add half a teaspoon of salt, cooking oil and black pepper, two teaspoons of dry starch, grasp it well with your hands, and then marinate for 10 minutes; Boil the chestnuts in water for ten to twenty minutes, remove and set aside; Cut the green and red peppers into rings and slice the ginger. The second step is to put oil in the pan until it is eighty percent hot, put the bullfrog in it, and fry it over high heat; To throw them in one by one, do not turn the bullfrog at first, shake the pot slowly, and when the bullfrogs in the pot can be scattered, then use chopsticks to pull away; Put the handle into the pot and fry it, and then take it out when the skin is slightly crispy. The third step is to take out the good bullfrog and bag in Bazhai for later use, then pour out the oil for frying the bullfrog, stir-fry the green onion, ginger and garlic with the oil stuck to the pot, and then add light soy sauce, dark soy sauce, cooking wine, rock sugar, a bowl of broth, and bring to a boil.

The fourth step is to pour in the fried bullfrog and chestnut, bring to a boil over high heat, simmer for five minutes on low heat, add half a teaspoon of salt, reduce the juice on high heat, put in the green and red peppers when the juice in the pot is not dry, and cut off the heat on high heat.

Roasted chestnuts with sugar: The ingredients needed are 500 grams of chestnuts, 1 tablespoon of corn oil, 25 grams of sugar, and 10 grams of water. In the first step, the chestnuts are rinsed and the moisture is controlled; Use a knife to make a cut on the surface of the chestnut.

The second step is to put the cut chestnuts into a large basin, pour a tablespoon of corn oil, and shake the large basin to evenly coat the surface of each chestnut with a layer of oil; Line a baking sheet with foil, spread the chestnuts on top, place in a preheated oven and bake for 25 minutes. The third step, when the surface of the oven is hot, take a bowl with fast heat conduction, pour the white sugar and water, put it on the oven, stir it with chopsticks to melt, and then brush the sugar water on the chestnut, brush it back and forth with a brush, and then put it in the oven and bake it for five minutes.

Maory chestnuts can be boiled with rock sugar, and the following is the specific method of boiling hairy chestnuts in sugar water.

Ingredients: 400 grams of hairy chestnuts, appropriate amount of rock sugar, appropriate amount of water.

Steps: 1. Clean the chestnuts.

2. Use a sharp knife to cut a bite on the chestnut, being careful not to cut your hand.

3. Put the processed chestnuts into the casserole and add the old rock sugar.

4. Cover the chestnuts with water and boil over high heat.

5. After boiling, turn to low heat and cook, the whole process is 20 to 30 minutes, depending on the size of the chestnuts.

6. The chestnut spoke.

7. Put the chestnuts on a plate and serve.

Hello dear and happy to serve you! Here for you to find out: raw hair chestnuts delicious cooking method ordinary cooking method:

Chestnuts are boiled in cold water, boiled over high heat, after about 15 minutes, change to low heat, and cook for another 15 minutes on the lowest heat to be cooked. It's very fragrant and rotten, noodle and delicious. Cooking method in a pressure cooker:

Put the chestnuts in the pressure cooker, don't put too much, put a little water, slow and low, 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, so that the boiled chestnuts are both beautiful and easy to peel. Five-spice flavor cooking method: In addition to the ordinary boiling method, chestnuts can also be boiled using the five-spice flavor cooking method, and the chestnuts that come out of this way taste rich.

Steps: Wash the chestnuts and use a knife to make a thin slit in the surface. Put the chestnuts in a pot, add an appropriate amount of water, add five spices, and cook for about half an hour.

Here's a happy life<>

1. Roasted chestnuts.

After washing the chestnuts in water, leave them for a period of time to dry, or you can use physical methods to speed up drying. Put hot water into a bowl to melt the sugar, then add vegetable oil and mix well to make sugar water. Pour the chopped chestnuts into a bowl and mix well, preheat the oven to 200 degrees, and bake the chestnuts on a baking net for 10 minutes.

Take out the chestnuts and put them in sugar water again, and continue to roast for 20 minutes.

2. Roasted beef brisket with chestnut.

Wash the brisket, peel the chestnuts, pour an appropriate amount of oil into the pot, add spices and ginger to stir-fry, put in the brisket and stir-fry evenly, add cooking wine, sugar, dark soy sauce, light soy sauce, add enough boiling water to boil over high heat, turn to low heat and simmer for 2 hours, and then put in raw chestnuts and stew for 20 minutes.

3. Chestnut stewed pork ribs.

After washing the pork ribs, put them in the pot and blanch them, remove them, peel the chestnuts and wash them thickly and put them for later use, slice the green onion and ginger separately, peel and break the garlic cloves. Put an appropriate amount of oil in the pot, pour in the pork ribs and stir-fry, add water, bring to a boil, change to medium-low heat, and simmer for 30 minutes. Add the chestnuts, salt, light soy sauce, stir well, and continue to simmer for 20 minutes.

Chestnuts have a good effect of nourishing the stomach and spleen, as well as the effect of strengthening the kidney and bones, and have the effect of replenishing qi and blood, and are a kind of nut with relatively high nutritional value.

Roast chicken with hairy chestnuts.

Ingredients: hairy chestnuts, chicken, a little soy sauce, cooking wine, two small pieces of ginger, salt, sugar, chopped green onion.

Method. 1. Heat the pot, put a little cold oil, when it is hot for 7-8 years, put the chicken pieces, stir-fry until it changes color, put a little soy sauce and cooking wine, pat two small pieces of ginger into it, and stir-fry until evenly colored.

2. Add water to submerge the chicken pieces, put the chestnuts, and put a little salt and sugar.

3. After the fire boils, turn to low heat. When the juice thickens and dries quickly, sprinkle with chopped green onions and remove from the pan.

Chestnut slim soup.

Ingredients: 1 carp, 4 taels of chestnuts, 2 taels of hawthorn, 1 slice of ginger, a pinch of salt, 1 tablespoon of grapeseed oil, 10 bowls of water.

Method. 1. Wash the carp after scraping the scales. Heat the oil in a wok and stir-fry the ginger slices until fragrant, and fry the carp until golden brown on both sides.

2. Remove the chestnuts and wash the hawthorns.

3. Add water to the pot and bring to a boil, add all the ingredients, cook on high heat for 10 minutes, then turn to low heat and cook for 2 hours, add salt to taste.