How to copy chestnuts quickly and cooked? How do you cook chestnuts thoroughly?

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.

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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.

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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.

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Ingredients: chestnuts, rock sugar, water.

Method 1Wash the chestnuts, cut them with a cross knife, put them in a pot and add an appropriate amount of water.

2.Put rock sugar, press the cook button, wait until the water is not boiled dry and press the cook button again) and simmer for about ten minutes.

1.Make a knife to open every chestnut, and it's up to you what shape you want. As long as it's breathable!

2.After opening the chestnuts, wash them slightly, pour them into the rice cooker, and add water to them. Add water to the height of the chestnut level or a little less, don't worry about evaporation.

4.Stir the chestnuts, press the rice button, and go about your business. Wait for the cooking button to pop up and keep warm for five minutes, remove the lid and stir the chestnuts again so that the sugar at the bottom of the pot can stick to each chestnut.

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.

Step 1: It is best to dry the fresh chestnuts in the shade for 3 to 5 days in the shade first, so that they can taste sweet.

Step 2: Use scissors to cut a knife on the protruding part of the chestnut, which is easy to peel and easy to cook. Because it has been dried, there will be a gap between the chestnut meat and the chestnut shell, and it is easy to cut without hurting the chestnut meat.

Step 3: Cut all the chestnuts with a knife, so that they can be peeled after they are fried. Rinse in water.

Step 4: Put the chestnuts in a pot, add water to cover the chestnuts, bring to a boil over high heat, turn to medium heat and cook for 20 minutes, cook the chestnut meat softly, or you can cook it in a pressure cooker to make it softer.

1.Clean the chestnuts and make a cut in them with the root of a knife, the size of the hole is the same as the length of the chestnut;

2.Pour 80 grams of sugar, 15 grams of oil and 15 grams of honey into two catties of chestnuts, then pour 500ml of hot water, stir them, and let them melt;

3.Soak the chestnuts for 30 minutes, brush the electric baking pan with a layer of oil, put the soaked chestnuts in, cover the lid, and open the frying and baking gear;

When it is 8 minutes, open the lid and stir-fry, cover and bake for another 7 to 8 minutes, turn off the switch after 15 minutes, and simmer for another 3 minutes.

Method 1Raw 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). Aged sand that has been used for a long time is better than new sand.

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 chestnut fruit moist and shiny.

1. The chestnuts can be air-dried in a ventilated place first, and then use a knife to split a crack in the chestnuts.

2. The chestnuts can be air-dried in a ventilated place first, and then use a knife to split a slit of the chestnuts. Stir-fry salt in a pan first, stir-fry chestnuts, and then add a little sugar to stir-fry in order to color. Stir-fry until the salt is caramelized, and the chestnuts are ripe and fragrant, feel free.

3. Okay, it's very fragrant.

First of all, wash the chestnuts with clean water, and then use a knife to cut a cross-shaped opening at the big head of the chestnuts, and each chestnut must be scratched, not only for the sake of taste, but also to make it more convenient to eat.

Find a clean iron pot, put salt in the pot, heat it over high heat, and when the pot is hot, put the washed and processed chestnuts into the pot.

Stir-fry slowly, pay attention to the frequency of stir-frying, as the temperature rises, the shell of the chestnut will slowly open or even detach, at this time we have to speed up the speed of stir-frying.

Boiled chestnuts taste more fragrant than raw chestnuts and are healthier than fried chestnuts. Therefore, boiling chestnuts is a more common way to eat at home. So, how long does it take to cook chestnuts to get cooked? How long does it take to cook chestnuts before they are cooked in different pots, and the time taken is also different.

1. Ordinary boiling method

Chestnuts are boiled in water, and generally need to be boiled for about 20 minutes. Method: 1000g chestnut, appropriate amount of water.

Put it in the pot and add more water to the last chestnut noodles to search for cherry blossoms. Cook the chestnuts in cold water, bring to a boil over high heat, after about 15 minutes, change to low heat, and cook over low heat for a few more minutes. Cook until the chestnuts are cooked, turn off the heat and simmer for a while.

As the saying goes, "seven mediums cooked, three minutes covered" is the truth, not only to save fire, but also to stew the food softer. Se's.

2. Pressure cooker cooking method

Put the chestnuts in the pressure cooker, don't put too much, put a little water, about 30-40 minutes. Method: 1000g chestnut, appropriate amount of water.

Wash the chestnuts and put them in the inner pot of the electric pressure cooker. Add water, select the all-purpose stew function, and set the time to 35 minutes. Then open the lid and serve.

This is a quick way to peel boiled chestnuts

1. Make a cross opening with a knife before boiling, pay attention to the knife, the chestnut skin will open after boiling, and it is easy to peel. 2. After boiling, pour it into cold water while it is hot, the time should not be too long, 10 or 20 seconds to pick up, the chestnut skin will shrink and it is easier to peel. 3. In the same way, it can be put in the refrigerator after boiling and frozen, and it will have another flavor after freezing.

The practice of boiling chestnuts at home

Picking chestnuts: There are two main types of chestnuts, one is called hairy chestnut.

There are a lot of small fine hairs on the shell, one is called Ming Li, which looks shiny, under normal circumstances, Mao Li is boiled and eaten more noodles, but Ming Li is sweet, this is different according to the taste of different people.

Cut a small cut: Use a knife to cut a small cut on each chestnut, which can not only save fuel, cook the chestnuts as soon as possible, but also help the boiled chestnuts peel and peel.

Boil: Pour the chestnuts into the pot, add water to boil, wait until the water boils, change to low heat and continue to heat, the cracks will become larger after the chestnuts are ripe, and you can smell the fragrance.

Peel the shell and peel: After the boiled chestnut is put into cold water, immediately take it out, and remove the shell and skin as soon as possible, which is easier at this time, and it is not easy to peel after drying.

Enjoy the deliciousness: Peeled chestnuts can be eaten directly, or you can put them in the refrigerator, and add a few to the soup when you cook it, which is also very delicious.

Tips:

In fact, it is not delicious to boil it directly, and the chestnuts are easy to lose nutrients when soaked in water, and they will lose their original sweetness. If you are particular about the taste, it is recommended to steam or stir-fry. For example, fried chestnuts are better than boiled:

Use a knife to cut a knife on each chestnut, pay attention to cut two-thirds of the side skin, then add a little cooking oil to the pot, put in the chestnuts and fry over low heat, gradually hear the crackling sound, fry over low heat until you can smell the chestnuts (about 15 minutes), taste. The skin of the fried chestnuts is gently opened with a bite like a melon seed.

When boiling chestnuts, we are more He Xuhao commonly used the ordinary boiling method, chestnuts are generally boiled, so it takes about 20 minutes to boil. You need to prepare 1000g of chestnuts and an appropriate amount of water for meditation. Put the chestnuts in a pot and add the water to the last chestnut noodles.

Then boil the chestnuts in cold water, boil them over high heat, continue to cook for about 15 minutes, you can change to low heat, and after boiling for a few more minutes, we choose to turn off the heat and simmer for a while, and we can find that the chestnuts can be fully cooked after boiling for an hour.

You can also use a pressure cooker to cook chestnuts, if you choose to cook chestnuts in a pressure cooker, then the time will be shorter, about 30 to 40 minutes to cook the chestnuts.

Summary. This question is up to me, it takes a little time to type, so please be patient.

This question is up to me, it takes a little time to type, so please be patient.

This question is up to me, it takes a little time to type, so please be patient.

Ingredients: 800g chestnut

Utensils: Household stir-fry iron pot.

Steps: 1. Wash the chestnuts; 2. Steam 15 minutes of Changcong Hu Zhong in the pot (remember that it is steamed, not boiled, and not wet); 3. After the chestnuts are cooked, open them with a knife (pay attention to safety, do not cut them); 4. Pour the open chestnuts into the pot (low heat, the pot is hot) and stir-fry, about 10-15 minutes out of the pot, OK.

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Here's how to cook chestnuts for a delicious and easy peel:

1. First put an appropriate amount of water in the pot, and then put the chestnuts in the pot, and the water level we require is slightly lower than the height of the chestnuts.

2. After adding water, add an appropriate amount of white sugar or rock sugar to the pot, which can be based on our own taste, if you like to eat sweet, you can put a little less.

3. After adding sugar, we can add a spoonful of cooking oil to the pot, then cover the pot and cook over high heat for about half an hour.

Methods of reproduction. The branches of chestnut are not easy to take root, and it is difficult to propagate by cuttings and strips, and its propagation methods mainly include actual propagation (seed propagation) and grafting propagation in production.

Solid propagation is the traditional propagation method, widely used in production, chestnut seedlings can be directly planted, cultivated, mature tree body is tall, the main trunk is straight, there is wood utilization value. However, graft propagation has more advantages, so the chestnut production areas that have been used for a long time are now developing towards graft propagation.

Here's how:Tools needed: water, iron pot, chestnut.

1. Heat raw chestnuts in cold water until they boil.

2. After the water is boiled, boil for another two or three minutes, at which time the color of the skin will become darker and the water will become a little yellow.

3. Drain the hot water, be careful of burning your hands, and then rinse with cold water once or twice.

Fourth, the chestnut skin can be torn apart with a flick of the hand in the case of hot expansion and cold contraction.

Fifth, you can tear it one by one by hand, but the chestnuts are difficult to cook, and you can't eat them at this time, so you can take the chestnuts with good skin to make soup or steam.