Chestnut is also called chestnut

Chestnut stewed chicken

Ingredients: 3 chicken legs, 1 can of chestnuts, Pixian bean paste, garlic, onion, ginger, braised in soy sauce Soy sauce, sugar, rice wine, Sichuan pepper

Steps:

1. Remove the bones from the chicken legs and cut into pieces. Blanch the chestnuts, add Sichuan peppercorns to the water and boil, then add the chicken, blanch and drain.

2. Put oil in the pot and stir-fry Pixian bean paste over low heat. After the sauce and oil are fully blended, remove the large pieces of chili pepper and broad bean paste.

3. Add the diced chicken and fry for 1 minute, then add the green onions, ginger slices and white sugar and continue frying for 1 minute. Add the chestnuts and stir-fry evenly.

4. After placing the pressure cooker, pour rice wine and braised soy sauce, cover the pot, and set the timer for 7 minutes.

5. After exhausting, add salt according to taste to collect the juice.

Braised Bullfrog with Chestnut

Ingredients: 2 bullfrogs, 15 chestnuts, onions, ginger, garlic, green pepper, red pepper, salt, black pepper, dry starch, raw Smoked soy sauce, dark soy sauce, cooking wine, rock sugar, stock

Steps:

1. Cut the bullfrog into pieces, add half a teaspoon of salt, half a tablespoon of cooking oil, half a teaspoon of black pepper, and two tablespoons of dry starch. tsp. mix well with your hands and marinate for ten minutes.

2. Boil chestnuts in water for 10-20 minutes, remove from cold water and set aside. Cut green and red peppers into rings and slice ginger.

3. Heat 80% of the oil in the pot, put the bullfrog in and fry over high heat. Throw them in one by one, do not stir them at first, shake the pot until the bullfrogs can be dispersed, and then use chopsticks to spread them. Put the chestnuts into the pot and fry them until the skin is slightly crispy, then take them out.

4. Pour out all the oil for fried bullfrog. Just enough oil is left in the pot. Stir-fry the onion, ginger and garlic until fragrant.

5. Put light soy sauce, dark soy sauce, cooking wine, rock sugar and stock into a bowl and bring to a boil.

6. Pour in the bullfrog and chestnut, bring to a boil over high heat, simmer over low heat for 5 minutes, add half a teaspoon of salt, and reduce the juice over high heat.

7. When the juice in the pot is still wet, add green and red chili peppers and stir-fry over high heat until cooked through.

Corn, Chestnut and Pork Ribs Soup

Ingredients: 500g of ribs, 1 sweet corn, 10 chestnut meat, 40g of carrots, green onion and ginger, aniseed, rice wine, salt, pepper

Steps:

1. Wash the ribs in cold water, blanch them in a pot and let cool.

2. Wash and cut the corn into sections, cut the carrots into pieces, and soak the chestnuts in water for a while.

3. Add hot water to the soup pot, add onion, ginger, rice wine and aniseed.

4. Add the ribs, cover and bring to a boil over high heat and simmer for 20 minutes.

5. Then add corn and chestnuts and continue to simmer for 30 minutes.

6. Add carrots and simmer for 10 minutes. Add salt and pepper to taste. Bring to a boil and turn off the heat.

Chestnut braised pork

Ingredients: 500g pork belly, 20 chestnuts, salt, chives, ginger, dark soy sauce, light soy sauce, cooking wine, rock sugar

Steps:

1. Cut the pork belly into mahjong-sized pieces and wash.

2. Peel off the chestnut shells, wash them, and prepare onions, ginger, and rock sugar.

3. Heat the pan without adding oil, stir-fry the pork belly until the oil is released, add green onions and ginger slices and stir-fry until fragrant, add an appropriate amount of rock sugar and stir-fry until the sugar color appears.

4. Pinch out the onion knots, add 30ml cooking wine, 15ml dark soy sauce, 15ml light soy sauce and stir-fry evenly, add water to cover the meat.

5. After the water boils, add the chestnuts and transfer to a non-stick cooking pot, cover and simmer over low heat for 50 minutes.

After 6.50 minutes, remove the lid, add a little salt, and reduce the juice over medium heat.

Chestnut roasted cabbage

Ingredients: 400g cabbage, 200g chestnuts, ribs soup, salt, light soy sauce, pepper, chicken essence, oil, starch

Steps:

1. Wash the chestnuts, cut them in the middle, boil them in water for about 5 minutes, run them through cold water and peel them.

2. Wash and cut the cabbage into strips, soak and wash the wolfberry.

3. Pour the pork ribs soup into the pot, add the cabbage, chestnuts, salt, light soy sauce and simmer over medium heat for about 10 minutes.

4. Add pepper and chicken essence and stir evenly, add water starch to thicken the sauce and sprinkle with wolfberry for decoration.

Chestnut roasted chicken wings

Ingredients: 5 chicken wings, 15 chestnuts, garlic, ginger, chili oil, braised soy sauce, salt, cooking wine

Steps:< /p>

1. Cut the chicken wings into two pieces and blanch them. Slice ginger.

2. Brush oil in the pan and fry the chicken wings until golden brown on both sides.

3. Add garlic and continue to fry the ginger until fragrant.

4. Add chestnuts. Fry a little.

5. Add cooking wine and braised soy sauce. Shake the pan to coat the ingredients evenly with the soy sauce.

6. Add water until the ingredients are submerged, bring to a boil over high heat, then simmer over low heat for 20 minutes, add salt and collect the juice.

Roasted chestnuts with sugar (microwave version)

Ingredients: 250g chestnuts, 5g oil, appropriate amount of white sugar

Steps:

1. Wash the chestnuts and use scissors to cut a slit on the bulging back (be sure to cut the shell, otherwise it will explode in the microwave).

2. Put it in the microwave oven and heat it on high for 2 minutes.

After 3.2 minutes, take it out and put it into a bowl. Pour in the corn oil and white sugar and mix well with chopsticks or a spoon.

4. Put it on a plate, mix it evenly and put it in the microwave again, and set it to high heat for 2 to 3 minutes.

Oatmeal and chestnut porridge

Ingredients: half a bowl of japonica rice, half a bowl of instant oats, 15 chestnuts, appropriate amount of oil, appropriate amount of salt

Steps:

1. Boil the shelled chestnuts in a pot, take them out and put them in a basin of cold water to supercool, and peel off the skin.

2. Wash the japonica rice and soak it for two to three hours in advance.

3. Put enough water in the pot, pour the japonica rice in, and add a few drops of oil. (Adding some oil can make the porridge easier to cook and the porridge to be cooked smoother)

4. The porridge will be slightly rotten and sticky after about 20 minutes. You can add chestnuts and continue cooking for 15-20 minutes until the chestnuts are cooked and separated.

5. After the chestnut porridge is cooked, add half a bowl of instant oats, stir well and turn off the heat.

6. Add appropriate amount of salt to taste, the porridge will be soft and delicious, the oats will add a wheat flavor, and the chestnuts will be crispy and waxy.