condiments
Chestnuts? (2 kg)
condiments
Sugar? (1 spoon)
kitchenware
fryer
classify
Autumn recipes? Snacks? Original flavor? Fried? Half an hour? Simple difficulties
Wash chestnuts with water and wash off a layer of fluff on chestnut shells.
Choose a big chestnut with smooth skin and buy 2 Jin.
Choose a big chestnut with smooth skin and buy 2 Jin.
Soak in water.
Wash chestnuts with water and wash off a layer of fluff on chestnut shells.
One by one, open a long mouth on PP, about 5mm deep and about chestnut wide.
Soak in water.
Be sure to find the right tools, clamp the chestnuts well, fix them on the chopping board, and cut a knife at PP. Never try to hold the chestnuts with one hand and cut them with the other, or your hand will get hurt. After I cut it three times, I cut off my hand for the fourth time and changed my tools. It seems that it's not easy to eat your own chestnuts.
One by one, open a long mouth on PP, about 5mm deep and about chestnut wide.
All cut and soaked in water for about 10 minutes.
Be sure to find the right tools, clamp the chestnuts well, fix them on the chopping board, and cut a knife at PP. Never try to hold the chestnuts with one hand and cut them with the other, or your hand will get hurt. After I cut it three times, I cut off my hand for the fourth time and changed my tools. It seems that it's not easy to eat your own chestnuts.
Air-dry chestnuts and pour out the water soaked in chestnuts. Because chestnuts are slippery, they will soon dry. Boil the wok, pour in the salt, and when the salt cools, quickly pour in the chestnuts and stir fry.
Tools are necessary.
All cut and soaked in water for about 10 minutes.
Air-dry chestnuts and pour out the water soaked in chestnuts. Because chestnuts are slippery, they will soon dry. Boil the wok, pour in the salt, and when the salt cools, quickly pour in the chestnuts and stir fry.
Keep stirring.
Snow-white salt and brown chestnuts are pressing each other in the hot pot.
The incision of chestnuts gradually becomes larger.
After stir-frying for about 15 minutes, the salt stopped sticking to the chestnuts and began to fall off slowly, and the chestnuts returned to their original smoothness.
The opening is getting bigger and bigger.
The salt began to turn a little yellow.
Add a spoonful of sugar, sprinkle it evenly in the pot and continue to stir fry quickly.
Smoke came out of the pot, accompanied by the smell of sugar-fried chestnuts, just like chestnuts on the streets of Nanjing in autumn. I was overjoyed.
Continue to stir fry for about 15 minutes, with medium heat.
The process of frying is really tiring, but smelling the sweetness of chestnuts, everything should be worth it.
Turn off the fire, stew for 2-3 minutes, and show off.
Get ready for dinner.