How to peel chestnuts? The way most people deal with chestnut skin is to cut it with a knife and then boil it in boiling water to peel it off. In fact, as long as the chestnut itself is heated, the coating will peel off relatively easily. Below, 360 Knowledge Network teaches you 11 ways to quickly peel chestnuts, so that you can easily peel chestnut skins and no longer have to worry about hand pain when peeling chestnut skins.

1. Hot water immersion method. Wash the raw chestnuts and put them into a container, add a little salt, immerse them in boiling water, and cover the pot. After 5 minutes, take out the chestnuts and cut them open. The chestnut skin will fall off together with the chestnut shell. This method saves time and effort by removing the chestnut skin.

2. Chopstick stirring method. Cut the chestnuts into two halves, remove the shells and put them into a basin. Add boiling water to soak for a while, stir with chopsticks, and the skin of the chestnuts will be separated from the chestnut meat. But be careful, the soaking time cannot be too long, otherwise it will affect the nutritional content of chestnuts.

3. Boil in salt water. Use a knife to cut a small slit in the middle of the chestnuts, then put the cut chestnuts in salt water, boil for 5 minutes, take them out, and remove the shells and skins of the chestnuts while they are still hot.

4. Rice cooker method. The first step is the same as above, which is to cut the chestnuts. Place it in the rice cooker, no need to put water in the cooker. Press the cooking button and after 15 minutes, take out the chestnuts and peel them.

5. Salt water immersion method. Pour the chestnuts directly into salted boiling water for 5 minutes; then cut a slit with a knife; remove the shells and skin while they are still hot; they should be quite intact.

6. Refrigerator freezing method. After the chestnuts are cooked, cool them and put them in the refrigerator for two hours to separate the shell and meat. In this way, the chestnut skin is peeled off quickly and the chestnut meat is intact.

7. Microwave heating method. Use scissors to cut the outer shell of the purchased raw chestnuts, and heat them in the microwave at high temperature for 30 seconds. The inner layer of coating and meat will automatically separate. Before using this method to remove chestnut coating, be sure to cut the outer shell, otherwise it may cause the microwave oven to malfunction.

8. Incision soaking method. Cut the chestnuts in half; remove the shell; cover and soak in boiling water for 5 minutes; peel easily.

9. Thermal expansion and contraction method. Use a knife to peel off the chestnut shell, put it into boiling water and cook for 3-5 minutes. After taking it out, immediately put it into cold water and soak it for 3-5 minutes. It is easy to peel off the chestnut coating, and the taste will not change.

10. Sunlight exposure method. If the raw chestnuts you want to eat are exposed to the sun for a day, the chestnut shell will crack. At this time, whether you peel them raw or cooked, it is easy to peel off the outer shell and the thin layer of skin inside. However, the chestnuts that are to be stored cannot be dried, because the dried chestnuts cannot be stored for a long time.

11. Pressure cooker method. After cleaning the chestnuts, cut a slit with a knife; place them in a pressure cooker without adding water; turn off the heat after three minutes. Take out the shell and skin; it is difficult to peel, and it is not easy to turn off the heat.

Some chestnuts are very shiny and dazzling. Don’t be impulsive when buying. Here are the ways to identify high-quality chestnuts: First look at the skin color. All chestnuts have bright reddish brown, purple, and ocher colors and a natural luster. It is generally better. If the outer shell has cavities, dents, discoloration or dark shadows, the fruit has been eaten by insects or has deteriorated. Secondly, pinch it with your hands. If the fruit feels firm when pinched, the flesh will be plump. If it is hollow and soft, If the pulp is shriveled, then break it off with your hands. If the shell is bright and not sticky, and the flesh is not sticky to the shell, it is a high-quality chestnut.

1. Look at the color: the shell is bright red, brown, purple, ocher and other colors, the particles are shiny, and the quality is generally good. If the shell is discolored, dull or has a dark shadow, it indicates that the fruit has been eaten by insects or deteriorated by heat.

2. Knead the fruit: You can pinch the chestnuts with your hands. If the chestnuts are firm, the flesh is usually plump; if the chestnuts are empty, it means the flesh has shriveled or the flesh has become soft after being sultry.

3. Hand shaking: Put a handful of chestnuts into your hand and shake them. If there is a shelling sound, it indicates that the flesh is dry and hard. It may be that the chestnuts from the next year are pretending to be fresh chestnuts.

4. Taste: Good chestnut kernels are light yellow, firm, fine in texture, low in water, high in sweetness, glutinous and rich in fragrance; on the contrary, they are hard and tasteless and have a poor taste.

5. Grain identification: The bigger the chestnut grains, the better. Chestnuts in my country are divided into southern chestnuts and northern chestnuts.

Northern chestnuts generally have smaller particles, about 70 to 80 per 500 grams, and are flat and round in shape. The peel is thin and easy to peel after frying. The particles are also relatively uniform and of good quality.

Not everyone is suitable for eating chestnuts. Since chestnuts contain high sugar, starch and calories, diabetics or people who want to lose weight should eat less. In addition, chestnuts are not easy to digest. Therefore, people with poor digestive systems should also consume it in moderation.