Chestnuts ripen in September and October each year, the fall is a good season to eat chestnuts, whenever this time the streets and alleys will float up "sugar oil chestnuts," the unique sweet taste, in the home will also be processed with chestnuts in a number of dishes, such as chestnuts, roast chicken, roasted chestnuts, etc., but to eat chestnuts have a "difficult problem", is the chestnut shell hard, tough inner membrane, want to peel out a complete chestnut is not too easy. Today to share a good way to peel chestnuts, especially simple, so that the processed chestnuts, hands a break yellow chestnuts can fall out, clean and complete.
Clever peeling chestnuts
1, fresh chestnuts bought back, if the shell is more moist, it is best to put in a ventilated place to air-dry for three days, so that one can make the sugar deposits, chestnuts more sweet, the second is better and more complete peeling.
Even some chestnuts after air-drying, the shell itself cracked, peeling easier.
2, with two methods to compare, one is popular on the network to cut the gray end, one is we directly with scissors or knife in the middle of the horizontal cut a line through. Using scissors would be safer.
3, also placed in a pot to cook for 5-10 minutes, the chestnuts are basically cooked.
4, you can see, with scissors cut from the center of the chestnut, the pulp inside has been completely separated from the shell and lining. And cut off one end, the effect is not particularly good, but it is not difficult to peel.
5, this can be really gently with the hand to break out, each one is complete and clean.
--Laojing said--
Even fresh chestnuts will inevitably have insect infestation, black spots, etc., chestnuts peeled out, see where the bad can be cut off, do not throw the whole thing, insect infestation is not the same as mold. The bad part of the cut off, the other places can still eat, do not waste good ingredients.
Cooking skills are limited, more guidance, eat well, see you tomorrow.
I am the city foraging for food, and the world for many years, still glossy still, excited! I like to focus on eating and drinking city well small things, daily updated recipes and food anecdotes, pay attention to me, enjoy the food do not get lost.
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