In autumn, fresh chestnuts are ripe and can be eaten fresh. Want to know how to make chestnuts delicious, most people like to eat sugar fried chestnuts. Chestnuts fried with sugar taste sweet and soft, and can be seen and sold in many places. However, most of the time, the sugar-fried chestnuts we buy are either not fresh or have many rotten fruits. A catty of chestnuts costs more than 65438 yuan, and sometimes there is not much to eat.

Fresh chestnuts ripen in September. We can buy some fresh chestnuts home and make our own sugar-fried chestnuts. They are soft and sticky, sweet and fresh. Today, I will bring you five ways to stir-fry chestnuts with sugar. They are all flowering and easy to peel off. Easy to learn, convenient and fast. Friends who like chestnuts can collect them and taste them ~

First, stir-fry chestnuts with sugar.

1, 500 g chestnuts were washed and soaked in water for about 20 minutes;

2. Take out chestnuts to drain water or use kitchen paper to absorb water;

3. Use scissors or a knife to pass through the top or back of chestnuts. It is recommended to use scissors.

4. Pour 300g of salt into the wok, pour the chestnuts into the wok, and stir fry over low heat;

5. Stir-fry until the chestnuts are slightly open without too much salt. Pour in sugar and continue to stir fry;

6. Stir-fry until the color of sugar turns dark, giving off fragrance, turn off the fire, cover it for about 5 minutes, pour out chestnuts, and screen out excess salt with a sieve, which is sweet and soft.

Second, the rice cooker fried chestnuts

1. Wash and soak chestnut, drain water, and cut a cross on the top of chestnut;

2. Pour the treated chestnuts into the rice cooker and add appropriate amount of water. It is best that the water just overflows chestnuts. Too much water, slow juice collection, too little water and immature chestnuts. Then add rock sugar or white sugar, turn off the rice cooker and press the cooking button.

3. Turn on the rice cooker after the light jumps. If there is still water, you can press the stew button again. You can observe whether there is juice collection at any time. If you don't collect much juice, you can open the lid and press the heat preservation button. Stir fry until the soup is collected.

Third, boiled chestnuts

1. Wash the chestnut and cut a small cross on the top of the chestnut with a knife;

2. Pour it into a cold water pot to boil, and add sugar to continue cooking;

3. When the water is almost dry, turn down the fire to collect the juice and stir-fry until the steam is exhausted. After the cooked chestnuts are put away and fried, they taste similar to sugar-fried chestnuts, and they are very fragrant and waxy.

Fourth, microwave oven chestnuts

1. Soak fresh chestnuts for more than 2~5 hours, clean them after soaking, and cut strips of small mouths on chestnuts with a knife. This step is very important to prevent them from exploding when heated in the microwave oven.

2. Put the cut chestnuts into a fresh-keeping box, cover them, and heat them in a microwave oven for 2 minutes;

It's time, take out the chestnuts. If the chestnut has no shell and crack, it can be heated for 1~2 minutes. If it has cracked, add cooking oil and sugar into the fresh-keeping box, cover it and shake it, so that the sugar, cooking oil and chestnut are fully stirred evenly, and then put it in a microwave oven for 3 minutes on high heat. Chestnuts made in this way taste soft and sticky.

It should be noted that each microwave oven has different firepower, so you can adjust the time by yourself;

Five, oven chestnuts

1. Clean fresh chestnuts, cut them with a knife, add a little sugar and water, stir evenly and marinate for more than 60 minutes, and stir halfway to make the sugar more uniform;

2. Pour the pickled chestnuts into the baking tray together with the sugar water, and preheat the oven at 200 degrees for 3 minutes;

3. Put the baking tray with chestnuts in the oven and bake at 200 degrees 18 minutes.

Before making chestnuts, you must remember to open them first, so that the chestnuts will not burst during the production process, and all of them will be opened, and the shells can be easily removed when eating.

Now the chestnut in Luotian, Hubei Province is ripe. Luotian chestnut has a long history. Artificial planting before the Spring and Autumn Period and the Warring States Period. Chestnut here is naturally mature in the pollution-free and pollution-free forest, original ecology, excellent quality, great fullness, sweet and soft taste, and the total amount of various amino acids contained in it is better than that in other producing areas. It is also a national geographical indication protection product.