The shell of chestnuts is marked with "X" before cooking, soaked in ice water 10 second after cooking, and quickly picked up. Using the principle of thermal expansion and cold contraction, meat does not stick to the skin, and chestnuts are easy to peel. Specific practices are as follows:

The materials that need to be prepared in advance include: 500g chestnut and appropriate amount of water.

First, wash the chestnuts.

Second, put an "X" so that it is easy to peel after cooking.

3. Put the chestnuts in the pot, cover them and cook for about 15 minutes.

Fourth, after cooking, put it in ice water and soak it 10 second to quickly pick it up.

5. Using the principle of expansion with heat and contraction with cold, chestnut was successfully shelled.