Three kinds of food can't be eaten with chestnuts, and milk is not one of them.

Chestnut+mutton: getting angry and vomiting. Chestnuts can't be eaten with mutton, because they are both hot foods, and eating them at the same time is easy to get angry. Moreover, both of them are not easy to digest, so they should not be stewed and fried together, and even eating together may cause vomiting.

Chestnut+tofu: may lead to stones. Tofu contains magnesium chloride and calcium sulfate, and chestnuts contain oxalic acid. When two kinds of food meet, magnesium oxalate and calcium oxalate can be produced. These two kinds of white sediments not only affect the absorption of calcium by human body, but also easily lead to lithiasis. Similarly, tofu can't be eaten with bamboo shoots, water bamboo and spinach.

Chestnut+almond: Eating together will hurt your stomach. Chestnuts can't be eaten with almonds, which will cause stomach pain. Because almonds are high in oil and easy to cause diarrhea, they can't be eaten with chestnuts. Almond is a hot food with little toxicity. If you eat too much, it will hurt your muscles and bones, causing the recurrence of old diseases. However, chestnuts contain more vitamin C.

So eating chestnuts and almonds together will hurt your stomach. If you have a friend with stomach trouble, it will make your stomach trouble recur.

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Tips for purchasing chestnut

Chestnuts can be pinched by hand, such as solid particles, and the pulp is generally full; If the particles are empty shells, it means that the flesh has dried, or the meat has become tender after sultry heat. Shake a handful of chestnuts in your hand, and there is a sound of shelling, indicating that the pulp is dry and hard. It may be the second year that chestnuts pretend to be fresh chestnuts.

Good chestnut kernels are light yellow, firm, fine in meat quality, low in moisture, high in sweetness, full in waxy quality and strong in fragrance; On the other hand, it is hard and tasteless, and the taste is poor. Chestnut granules are not as big as possible. Chestnuts in China can be divided into south chestnut and north chestnut. Generally, chestnut granules are small, about 70-80 per 500g, oblate, thin-skinned, easy to shell after frying, uniform in granules and good in quality.

When purchasing, you should choose big chestnut with dark brown skin, and the shiny one is the top grade. In the market, chestnuts sold in some stalls are the same size. It is understood that most of these chestnuts are in cold storage, especially last year's chestnuts, which are mostly mechanically peeled and processed. They are not new products this year, and their prices are cheaper than this season's chestnuts. How long should I be careful when buying?

However, chestnuts that have just been listed will come in different sizes, and it is not easy to peel chestnuts. Chestnuts that have been artificially peeled will leave residual dander and knife marks on chestnuts. The fresh chestnut skin is covered with a thin layer of fluff, while the old chestnut skin is smooth. When selecting chestnuts, it is best to carefully check whether there are insect eyes, because chestnuts are most vulnerable to insects.

Four practical methods for picking sugar and frying chestnuts.

1, taste

Before buying chestnuts, you can find a vendor to taste them. Stir-fried chestnuts with saccharin are sweet at first, but there is no aftertaste. If you taste them carefully, you can still taste the bitterness. And fried with sugar, basically no bitterness.

2. Rub your hands

Wipe the paper towel. Bring some paper towels when you buy chestnuts. Clean the chestnuts' shells first. If you find oil stains on it, it means that paraffin oil may have been added to this chestnut (some people add vegetable oil when frying chestnuts, but the amount added is very small), so it is best not to buy it.

Step 3 look at it

Buy chestnuts to see the color of the pulp, and don't blindly pursue the white or golden color of the pulp. Meat that is too golden can be treated chemically. On the contrary, don't worry if you find that the pulp is brown in the middle after frying or cooking. This is caused by the "browning reaction" of enzymes contained in chestnuts. As long as the taste has not changed, there is no harm to the human body.

Step 4 pay attention to observation

Pay attention to the raw chestnuts beside you. Pay attention to the unripe raw chestnuts around the vendors. If raw chestnuts are dark, hairy and shiny, it means that chestnuts are a little old and it is not recommended to buy them. If the color is light, fluffy and the appearance is not very shiny, it means fresh chestnut. In addition, there is a little trick. Chestnuts with round edges and flat edges are often sweeter than chestnuts with flat edges.

People's Daily Online-A new way to eat chestnuts can't be eaten with these three foods.

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