When chestnuts are fragrant again, there are more street vendors selling chestnuts at once. There are also small vendors selling piles of raw chestnuts in the morning market. How to choose chestnuts? Recently, the reporter visited this.

According to a vendor who specializes in selling sugar-fried chestnuts, buying chestnuts depends on the color first. The shell is bright red, with brown, purple, ochre and other colors, and the quality is generally good. If the shell is discolored, dull and shaded, it means that the fruit has been eaten by insects or deteriorated by heat. You can also pinch chestnuts by hand, such as solid particles, which generally have full flesh; If the particles are empty shells, it means that the flesh has dried, or the meat has become tender after sultry heat. Shake a handful of chestnuts on the stage or put them in your hand. There is a shell sound and the flesh is dry and hard. It may be chestnuts or old chestnuts. Fresh chestnuts are on the market the next year. Good chestnut kernels are light yellow, compact, delicate in meat, low in moisture, high in sweetness, full in waxy quality, rich in flavor and delicious to eat; On the other hand, it is hard and tasteless, and the taste is poor.

Stir-fried chestnuts are also very particular about the heat, which needs to be quickly stir-fried. The heat is transferred to chestnuts through the hot sand in the pot. The chestnuts are cooked from the outside to the inside, and the moisture in the chestnuts is dried, so that the fried chestnuts are fragrant and glutinous. In order to save trouble and speed, some street vendors often cook chestnuts first and then fry them. In order to make chestnuts look good, they add raw oil when frying chestnuts to make chestnuts look bright.

Experts pointed out that the bigger the chestnut particles, the better. Chestnuts in China can be divided into south chestnut and north chestnut. Generally, chestnut granules are small, about 70 80 granules per 500g, oblate, thin peel, easy to shell after frying, uniform granules and good quality.

1, color: bright red shell, brown, purple, ochre and other colors, the quality is generally good. If the shell is discolored, dull or shaded, it means that the fruit has been eaten by insects or deteriorated by heat.

2, pinching fruit: you can pinch chestnuts by hand, such as solid particles, generally full of flesh; If the particles are empty shells, it means that the flesh has dried, or the meat has become tender after sultry heat.

3, hand shaking: shaking a chestnut on the stage or holding it in your hand, there is a hulling sound, the flesh is dry and hard, it may be that chestnuts pretend to be fresh chestnuts in the second year.

4. Taste: Good chestnut nuts are light yellow in color, compact, delicate in meat, low in moisture, high in sweetness, full of glutinous taste and rich in flavor; On the other hand, it is hard and tasteless, and the taste is poor.

5, identification: chestnut particles are not as big as possible. Chestnuts in China can be divided into south chestnut and north chestnut. Generally, chestnut granules are small, about 70-80 per 500g, oblate, thin-skinned, easy to shell after frying, uniform in granules and good in quality.

Chestnut also has medicinal value. When purchasing, you should choose big chestnut with dark brown skin, and the shiny one is the top grade. In the market, chestnuts sold in some stalls are the same size. It is understood that most of these chestnuts are in cold storage, especially last year's chestnuts, which are mostly mechanically peeled and processed. They are not new products this year, and their prices are cheaper than this season's chestnuts. How long should I be careful when buying? However, chestnuts that have just been listed will come in different sizes, and it is not easy to peel chestnuts. Chestnuts that have been artificially peeled will leave residual dander and knife marks on chestnuts.

The fresh chestnut skin is covered with a thin layer of fluff, while the old chestnut skin is smooth. When selecting chestnuts, it is best to carefully check whether there are insect eyes, because chestnuts are most vulnerable to insects. If you don't eat raw chestnuts, it's best to put them in a net bag or sieve, put them in a cool and ventilated place, and turn the chestnuts several times a day.