1. After washing chestnuts, cut a hole in the middle with a knife.

2. Put it in salt water and cook it on the stove for 5 minutes.

3. Remove the shells and skins of chestnuts while they are hot.

4, all peeled off, still intact.

(2) Electric rice cooker method

1, after washing chestnuts, cut a hole.

2, put into the rice cooker, no water.

3, press the cooking button, take out the skin.

4. Because this is cooked, it is cooked. So it's easy to peel. The color is not very good either.

(3) Pressure cooker method

1, after the chestnuts are cleaned, cut a hole with a knife.

2, put in a pressure cooker, no water.

3. Turn off the fire for three minutes after charging. Take out the shell and skin.

4, peeling is difficult, when to turn off the fire is not easy.

(4) sun drying method (no incision)

1, placed directly in the sun.

2, it is not easy to peel off after a day of sun exposure.

3. After another day in the sun, it is still not easy to peel.

(5) sunshine incision method

1, chestnuts cut a hole with a knife and dried in the sun.

2. After a day, you can peel one.

You can peel it in two days, but it's not easy.

(6) Microwave oven method

1, chestnut cut a small hole with a knife.

2. Put it in a bowl and cover it.

3. Peel it while it is hot.

4. Stripping. The color of microwave oven is quite beautiful.

(7) Incision soaking method

1, cut chestnuts in half.

2. Remove the shell.

3. Cover with boiling water for 5 minutes.

4, it is easy to peel.

(8) salt water immersion method

1, chestnuts are directly put into salt water for 5 minutes.

2. Then cut a hole with a knife.

3. Remove the shell and skin while it is hot.

4, quite complete.

Brief introduction of chestnut eating method

1, stir-fried chestnuts. Wash the chestnuts you bought with clear water, mark them lightly with a knife, add a proper amount of clear water to the pot, pour chestnuts into the pot, add a proper amount of salt according to your own taste, boil them on a high fire for 30 minutes, scoop them up and drain them, add a small amount of oil to the oil pan, change the fire to a low one, pour chestnuts into the pot, and stir fry them continuously until they are heated evenly until they burst with a bang.

2. Roast chestnuts. Wash the chestnuts with clean water, dry them, cut them one by one with a knife, put them into a pot, add a spoonful of vegetable oil to make them stir evenly, put a piece of tin foil on the baking tray, spread the chestnuts on the tin foil, mix the sugar water evenly, spread the sugar water evenly on the chestnuts with a brush, preheat the oven, and transfer the baking tray to an oven at 200 degrees Celsius for 30 minutes.

3. Chestnut porridge. Add a proper amount of water into the pot, put the washed chestnuts into the pot, boil them over high fire, take out chestnuts, wash rice, add a proper amount of water into the pot, pour rice into the pot (a few drops of oil can be added to make the porridge thicker), turn to high fire for 30 minutes, add chestnuts, boil them over low fire for 10 minute, and put them in a bowl.

4. stewed chicken with chestnuts. Cut the chicken into pieces, add a proper amount of water into the pot, and bring it to a boil. Pour the chicken pieces into the pot and cook for about 5 minutes. Remove and drain, remove the chestnuts, wash and shred the ginger with water, add a proper amount of water into the pot, put the chestnuts, red dates, medlar and ginger slices into the pot, then put the chicken into the pot, add a proper amount of salt, simmer for 20 minutes and then simmer for 20 minutes.