Sugar-fried chestnuts are delicious and nutritious, but do you know how to peel them easily? I'll teach you a few tricks to peel sugar-fried chestnuts. Let's have a look.

operational approach

0 1

After the sugar-fried chestnuts are done, don't pile them up in piles, but let them spread out, so that the chestnuts will become hard and brittle and easy to peel.

02

Stir-fried chestnuts with sugar, while the chestnut skin is hard and brittle, put it in a paper bag and hit it a few times up and down, left and right. The chestnut skin becomes particularly loose and easy to peel.

03

In addition, don't peel chestnuts with your fingernails, which will make your hands particularly painful. You can peel chestnuts easily by directly using the special bottle opener for chestnuts.

04

In addition, before making sugar-fried chestnuts, draw a cross on chestnuts, which not only tastes good, but also makes chestnuts peel well.

The practice of sugar frying chestnuts;

The ingredients used are chestnut 1 kg and 3 pieces of rock sugar.

Step 1: Buy fresh chestnuts. Choose chestnuts that are round and flat to see if they are fluffy. Some chestnuts are fresh and some are old chestnuts. Pick out chestnuts with wormholes and shriveled chestnuts, then add a little starch and knead for 2 minutes, then rinse with clear water.

Step 2: Drain the water after washing, preferably with a towel or kitchen paper to prevent slipping and hurting your hands when cutting. Cut a small mouth on one side of the chestnut ring with a knife, or cut a cross knife to the depth of chestnut pulp.

Step 3: After cutting the chestnuts, put them in a pan with the incision facing upwards, and add appropriate amount of water until the chestnuts are not eaten.

Step 4: Cover the pot, bring it to a boil, and slowly drain the water with a small fire.

Step 5: The time is about 10 minutes. At this time, 3 pieces of rock sugar are dissolved in boiling water for later use.

Step 6: Drain the water in the pot, pour in the crystal sugar water, stir fry slowly over medium heat, and hang a thin layer of crystal sugar cream on the chestnuts. After turning off the fire, put it in the pot and let it cool a little, and you can eat it.

Cooking skills:

1. Chestnuts should be round and flat and of moderate size. Chestnuts that are too big are not sweet.

2. You can also cut a cross knife edge, and the incision must be cut to the chestnut pulp, otherwise it will easily crack when cooking.

If you don't have rock sugar at home, you can also use white sugar. Don't add too much, or your hands will be sticky.