First, roast chicken with chestnuts.

Ingredients: whole chicken leg, chestnut, onion, ginger, cooking wine, soy sauce, salt and sugar.

Exercise:

1. Put the shelled chestnuts in the pot and cook for about 4 minutes, then take them out and drain them.

2, put oil in the pot, the amount of oil can be a little more, add chestnut and fry until the surface becomes discolored and then remove it.

3. Heat the remaining oil again, add the onion and ginger slices and stir fry, then pour the chicken pieces and stir fry.

4. Add cooking wine, soy sauce, salt and a little sugar into chestnuts after the surface of chicken nuggets is slightly yellow.

5, pour in boiling water, turn to a small fire after the fire is boiled, and cook for about 20 minutes.

6. Drain the water and sprinkle with onions.

Second, stewed mushrooms with chestnuts.

Ingredients: chestnuts, water-borne mushrooms. Oil, salt, light soy sauce, cooking wine, mushroom essence and sugar.

Exercise:

1, peeled chestnuts for later use.

2. Soak mushrooms in water and wash them.

3. Start the oil pan and fry chestnuts and mushrooms for a while.

4. Add some water, soy sauce, cooking wine, salt and sugar and cook for 20 minutes.

After the chestnuts are cooked, add some mushroom essence to taste, and the juice can be concentrated on the fire.

Third, roast chestnuts.

Exercise:

1. Wash chestnuts and dry them.

2. Cut a knife vertically on each chestnut with scissors.

3. Put the cut chestnuts into a bowl, pour in 1 tablespoon 10ML of corn oil, and stir the chestnuts by hand so that the surface of each chestnut is evenly covered with a layer of vegetable oil.

4. Spread the tin foil on the baking tray, put the chestnuts in the baking tray and put them in the preheated oven, 185 degrees.

5. White sugar and water are mixed, heated and stirred in water, so that white sugar is dissolved in water and becomes sugar water.

6. After the chestnuts are baked in the oven for about 25 minutes, take out the baking tray, dip them in sugar water with a soft brush and brush them on the surface of chestnuts.

7. After brushing the sugar water, continue to bake in the oven for 5 minutes.

Fourth, roasted yam with chestnuts.

Ingredients: chestnut 12, yam 300g, oil, onion, ginger, soy sauce 5ml, soy sauce 20ml, sugar 3g, water starch, 2 garlic sprouts, oyster sauce 10ml, onion oil 10ml.

Exercise:

1. Prepare all the ingredients, peel and cut the yam, and soak it in clear water for later use.

2. Pour the oil into the wok and saute the chives and ginger. Add chestnuts and stir fry.

3. Add a proper amount of water, then add soy sauce and soy sauce.

4. Add sugar, cook over high fire for 15 minutes, and then add yam slices to continue firing.

5. The chestnuts are cooked and the soup is half dry. Add oyster sauce and continue to cook for 5 minutes.

6. Pour a spoonful of scallion oil into the thick soup.

7. Add garlic seedlings and stir well. Turn off the heating.

Five, doll dish chestnut roll

Exercise:

1. Pour oil into the pot, heat it, and blanch it with washed soybean sprouts.

Then add enough boiling water and cook for half an hour.

3. Chestnuts are cooked and shelled for use.

Blanch a cabbage leaf in boiling water or broth.

Depending on the size, each doll will leave a complete chestnut or some broken chestnuts.

6. Roll up the leaves and plug both ends for later use.

7. After all the chestnut dolls are rolled in turn, tie them with hot and soft shallots.

8. Throw the rolled chestnut doll vegetable rolls, unused chestnuts and vegetable leaves into vegetarian soup for stewing, add a little salt to taste, and the dish will be cooked. The stewing time can be long or short, 10-20 minutes can be served, and the pot can be decorated with a little chopped green onion.