Sausage and chestnut rice, simple and not simple, is a good choice for some office workers or student parties whose time is precious. The ingredients only need one sausage, about ten chestnuts, and the right amount of rice. First, cut the sausage into sections, put it in a pot and fry it until it is fat and fragrant, then add chestnuts and stir fry together.
If there is cooked rice at home, pour the rice into the pot and stir-fry for a while, then add some soy sauce and salt, sprinkle some chopped green onion or onion, and you can cook. It would be better if it was just cooked rice. When the rice is almost cooked, pour in the fried sausage and chestnuts, then pour in the soy sauce and sprinkle with chopped green onion. After stewing, stir well and serve. Chestnuts made by this method have a softer taste.
Chestnuts can also be mashed and made into chestnut cake rolls with cream and butter. First you need to prepare sponge cake, and then you need to prepare chestnut cream. After the chestnuts are ground into mud, add a quarter of butter and sugar, stir evenly at a slow speed, then add a small amount of cream which is also a quarter of chestnuts several times, and pour a small amount of wine during stirring. In this way, the simple version of chestnut cream cream is ready.
Smooth the sponge cake, coat it with chestnut cream, and then roll it up like a towel, and you're done. After it is done, you can put it in the refrigerator for about half an hour, which is convenient for setting.
Chestnuts are also delicious for porridge. Zhou Jun is used to grinding chestnuts into velvet, making chestnut paste and then making porridge, which tastes smooth. The operation is quite simple. After the porridge is cooked, pour in the appropriate amount of chestnut paste and cook for about ten minutes.