Raw chestnuts in the process of making, if shelled and then cooked, about ten minutes to eat; if it is shelled chestnuts, then you need to cook for twenty minutes; if you are using a pressure cooker to cook chestnuts, then generally do not need too much water, a little bit of water, cook with a small fire for more than ten minutes or so can be.

Before cooking with water, be sure to use a knife to cut a cross in the top of the opening, because this way, after we cook with water, it will make the chestnut skin up, so it is easy to peel.

After boiling, the chestnuts will be poured into the cool water while hot, do not be too long, more than ten seconds to two dozen seconds is possible, this is to make the chestnut skin contraction, easier to peel. When the heat can also be cooked after the chestnuts into the refrigerator inside the freezer, frozen after eating will have a different flavor.

Expanded:

Distribution range

In addition to Qinghai, Ningxia, Xinjiang, Hainan and a few other provinces and regions widely spread throughout the north and south, in Guangdong stops at the outskirts of Guangzhou, in Guangxi stops at Pingguo County, in southeastern Yunnan is across the estuary to the south to the region of Vietnam's Shaba.

China's chestnut producing areas, north of Liaoning, Jilin, south to Guangdong, Guangxi are distributed, the main producing areas are Hebei, Shandong, Henan, Jiangsu, Anhui, Hubei, Zhejiang, Guangxi, Guizhou and other provinces and regions.