The season to eat chestnut has finally arrived! I especially like eating glutinous and sweet chestnuts. Whether it is cooked alone or stewed with meat, it is delicious and fragrant! Today is Monday, do a simple operation, save trouble and not delay work, bring some to your good colleagues at work, and supplement some chat materials.

Chestnut is mild and rich in vitamin C, vitamin B 1, vitamin B2, carotene and dietary fiber. Eating in moderation is good. Let's get started!

Rice cooker chestnuts

Preparation of ingredients:

Raw chestnuts, sugar, corn oil

Production steps:

Step 1: After the chestnuts are washed, cut a knife horizontally in the middle of the chestnuts and try not to cut the meat.

Step 2: Put the processed chestnuts into the rice cooker, add the water that has just eaten chestnuts, add appropriate amount of sugar and corn oil, cover the pot, press the function key for cooking at ordinary times, and wait.

Step 3: Keep the temperature for another 5-8 minutes before cooking.

Tips:

1, chestnuts taste better when cut and are easy to peel when eaten.

Don't add too much water, otherwise the chestnuts won't be peeled. Chestnuts with many drops of water will taste bad after the temperature drops.