material
Ingredients: chestnuts, salt and sugar.
working methods
Wash chestnuts, and then cut chestnuts pp with a sharp tool, the depth is about 5mm, and the length is longer than PP, so pay attention to this. Don't be lazy. Then wash it and soak it in water for 10 minutes.
Boil the wok, pour in the salt and drain the chestnuts at the same time. When the salt is cold, you must put chestnuts.
Stir-fry slowly, and pay attention to make the chestnuts evenly heated, otherwise the chestnuts will be uncooked and cooked, and some chestnuts will burn.
After a few minutes, you can see chestnuts rising slowly.
Therefore, the frequency of cooking is accelerated, so that the salt particles previously stuck on the chestnut shell are slowly separated and the salt color is gradually deepened.
At this time, add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly.
After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is burnt by coking, which feels like fried chestnuts with sugar on the roadside, doesn't it? At this time, it is necessary to stir fry quickly, let the shovel be inserted from the bottom of the pot, and ensure that the caramel does not stick to the bottom of the pot.
When the salt particles are no longer sticky, turn off the fire, cover and stew for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.
Method 2: stir-fry sugar chestnuts in oil.
material
Material: chestnut (fresh)150g,
Seasoning: 55g peanut oil, 20g lard, 5g sugar and 8g pea starch.
working methods
1. Draw a small cross on each chestnut and cut the chestnut skin. Add water to the pot until the water is less than 1 cm of chestnuts. Cook with warm fire, preferably with chestnut skin soft, and peel it while it is hot.
2. Pour peanut oil into the pot, heat it to 60%, add chestnuts, fry until golden brown, and take out clean oil. Boil the lard in the pot, pour in the fried chestnuts, dilute 15g wet starch (starch 8g, water 7g) with water, put it in the pot, add sugar when the juice is thick, turn the spoon and put it on the plate.