Exercise:
1, wash the chestnuts first, and then cut the chestnuts pp with a sharp tool, the depth is about 5mm, and the length is longer than PP, which is very important. Don't be lazy.
2. Dry the wok, pour in the salt and pour in the drained chestnuts. When the salt is cold, you must put chestnuts!
3, stir fry slowly, pay attention to let the chestnuts be heated evenly, otherwise the chestnuts will be uncooked and cooked, and some chestnuts will burn.
4. After a few minutes, you can see that chestnuts are slowly rising, so you speed up the frequency of stir-frying, so that the salt particles that were stuck to chestnuts are slowly separated and the color of the salt is gradually deepened.
At this time, just add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly.
6. After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is coking, and the smell of coke is overflowing. Does it feel like fried chestnuts with sugar on the roadside? 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.
7. 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.
8. Chestnut shells are easy to peel (you know why you have to cut such a long knife edge). Chestnut meat is stained with a little salt, but it tastes sweet.
Pay attention to frying millet with sugar;
1. First declare that chestnuts will explode and should be regarded as dangerous goods.
2. Chestnuts must be cut at the thickness of the tail skin, the depth is not less than 5mm, and the length is longer than the whole thick skin, which can effectively prevent the explosion and make the chestnut shell easier to peel off.
3. Please soak the chestnuts in clear water for a while before frying, which can effectively prevent water loss and avoid dry meat.
When the salt is cold, put the chestnuts in the pot and heat them slowly. Please stir-fry until the chestnuts are heated evenly. Local heating will scorch chestnuts, which may cause explosion.
5, sugar can not be put, of course, it will be more fragrant, and there will be a feeling of sugar fried chestnuts.
6. After the salt is fried and cooled, put it away and keep it. You can reuse it next time. If it gets wet and caked, add some new salt and heat it to disperse it.
7. During frying, the temperature is very high, so pay attention to the burning report.