Practice and steps:

1, processing chestnuts. Will be ready to wash the chestnuts first with water, each chestnut with a knife to open a mouth, it is best to use a fruit knife to scrape the chestnuts on the hairs, so as not to affect the fried chestnuts, "sugar"; chestnuts into the salt water soak for five minutes, and then boiled water on the pot to steam for 5-8 minutes to steam until half-cooked out

2, frying pan Pour in the right amount of water, high heat boiling, put the right amount of rock sugar, while stirring while heating, until all the sugar melted, continue to simmer until the sugar sauce becomes thick, and then steam to half-cooked chestnuts poured into the pot and quickly stir fry for 8-10 minutes can be out of the pot

If the sugar is too big, you can first knock the sugar with a knife into a small piece and then put it in, which can shorten the time of simmering, but also simmering more uniformly. Do not rush to eat after the pot, because just out of the pot of sugar fried chestnuts, the surface of the sugar is easy to stick hands, and very hot, it is best to wait for the chestnuts a little bit after the cool, sealed and put into the refrigerator, quick cool chestnuts, the skin is more crunchy, eat more sweet.

Many people do sugar fried chestnuts, with white sugar, because it is true that outside the general stalls selling sugar fried chestnuts, are using white sugar, in fact, that's not because of the use of white sugar out of the more delicious, but because of the white sugar is cheaper. In fact, using icing sugar to make out of the sugar fried chestnuts, the flavor is more delicious. On the contrary, the sweetness of white sugar is too high, easy to cover up the sweetness of the chestnut itself, eat more easy to get fat, and fried out of the color is easy to darken, affect the final color, look affect appetite. So do sugar fried chestnuts, with rock sugar is best.