As the saying goes, "October chestnuts laugh!" It means that now is the best season to eat chestnut. Chestnuts are sweet and delicious. Both old people and children like to eat it. When it comes to chestnuts, boiled chestnuts are the most commonly eaten. I believe that the most troublesome thing you encounter when cooking chestnuts is that chestnuts are not easy to shell. Every time you cook, it is always difficult to peel off the meat and shell. It hurts to eat! So, is there a good way to cook chestnuts quickly? The answer is of course yes. Let's answer them one by one.

How to cook chestnuts and how to shell them?

1, chestnuts are soaked in water one night in advance. In this way, the chestnut skin will be relatively soft after soaking for one night, and with the subsequent cooking process, the meat and skin will naturally separate, so that chestnuts are not only easier to peel, but also have less cooking time;

2. Before boiling chestnuts, cut the cross knife from above with a knife. In this way, hot water will enter the interior of chestnut during cooking, and the meat inside chestnut will absorb part of the hot water at the same time and directly float up, break the shell and swell, and the shell and meat will naturally separate, so that chestnut will be softer to eat;

3. Boil chestnuts and add a little salt to the water to increase the concentration. In this way, the water will enhance the thermal conductivity because of the electrolyte in the salt, chestnuts can be boiled soft and faster, and the meat and shells are naturally easier to peel off;

4. After chestnuts have passed, it is the fastest to cook with salt water. After understanding the above principles, if you want to shell the chestnut quickly and instantly, then you should combine the two and add a proper amount of salt to the water after the chestnut is scratched, so that the chestnut can ensure the separation of pulp and peel to the greatest extent, and the effect is the best.

How to cook chestnuts delicious?

Based on the above good shelling methods, we can optimize as follows:

1, chestnuts were soaked in sugar water all night in advance. Chestnuts soaked in this way are not only easy to shell, but also more sweet and delicious to eat;

2. Cut a cross knife from the top with a knife and soak the chestnuts in sugar water for 20 minutes before cooking. In this way, chestnuts soaked in sugar water for 20 minutes in advance are also sweet and soft, which children love to eat;

Before cooking chestnuts, cross the chestnuts and add a little salt to the water to cook them. Chestnuts cooked in this way have a unique taste, which is more resistant to eating and less greasy than chestnuts cooked in sugar water.

Cooking skills of "boiled chestnuts are easy to shell";

(1) chestnuts must be fresh chestnuts, which can be distinguished by color and smell. Old chestnuts are black in color. Old chestnuts have no fresh smell or no taste at all. Note that old chestnuts are generally more difficult to peel than fresh chestnuts, so you'd better look carefully before buying them.

(2) Don't cook chestnuts too fast, at least 15 minutes, so that the cooked chestnuts can be soft and delicious.

(3) Do not directly cool the cooked chestnuts, so that the skin and meat of chestnuts will stick more tightly, because it is more difficult to peel because of the principle of heat expansion and cold contraction.

(4) It is best to peel the cooked chestnut and put it in the refrigerator, so that it can be eaten directly next time in a short time. If you want to store it for a long time, it is recommended to blow dry it in a ventilated place before putting it in a dry place.

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In fact, it is very simple to shell the cooked chestnuts, as long as everyone can guarantee that they are fresh chestnuts in the season, and then collect this article and do it again to ensure that everyone can make "sweet chestnuts" that the whole family loves! I am Lin Daguan, a post-90 s otaku, and I like to nag about food. If reading this article is helpful to you or you like it, you can click the red+sign to follow "Lin Daguan" and keep it. I will update and share more knowledge and skills about food life and food for you every day. If you have any comments or suggestions, you can interact with me in the comments below. Lin Daguan, thank you for watching. See you tomorrow!

(The headline of this article was first published, originally produced by "Lin Daguan", and plagiarism is strictly prohibited without authorization)

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