Chestnuts can be eaten raw, fried and boiled. When used for cooking, the taste will become richer, in addition to the original tenderness, it will also add a shallow sweetness!
Chestnut roast chicken 1
Ingredients: chicken leg, chestnut, onion, ginger, cooking wine, soy sauce, salt and sugar;
Exercise:
1. Shelled chestnut, boiled in boiling water for about 4 minutes, taken out and drained for later use.
2. Chicken nuggets can be half a whole chicken, or you can buy pipa legs. Blanch and drain for later use.
3. Heat the pan and drain the oil, the amount of oil can be a little more, add the chestnut, fry until the surface changes color, and take it out for later use.
4. Heat the remaining oil again, add onion and ginger slices to stir fry until fragrant, add white sugar to stir fry until caramel color, and add chicken pieces to stir fry.
5. After the chicken pieces are slightly yellow, add cooking wine, (if the color is not enough, you can pour a little soy sauce) salt and add chestnut.
6. Pour in boiling water. After the fire boils, turn to low heat and cover it. Cook for about 20 minutes.
7. Drainage after fire. Season and sprinkle with chopped green onion.
Roasted chestnut meat 2
Ingredients: 500g pork belly, chestnut, onion, ginger, star anise, salt, rock sugar, cooking wine and soy sauce;
Exercise:
1. Pork belly cut into pieces and blanched.
2. After the oil in the pot is hot, add onion ginger, pepper and star anise, stir-fry pork belly after adding water, add cooking wine and cook it, and color it with soy sauce.
3. Pour enough hot water into the pork belly, bring it to a boil, and continue to cook on low heat.
4. Cut the chestnuts on your body, boil the water in the pot and boil them for two or three minutes, then quickly put them in cold water, and peel off the shells and underwear along the cracked mouth of the chestnuts.
5. After pork belly is boiled for half an hour, add peeled chestnut, continue to cook for/kloc-0.5 to 20 minutes, add appropriate amount of rock sugar and stir well, and add a little salt to taste.
Baked chestnuts with honey (oven version) 3
Ingredients: chestnut, sugar, honey, vegetable oil \ peanut oil;
Exercise:
1. Wash and dry chestnuts, and cut one vertically on each chestnut with scissors.
2. Put the cut chestnuts into a container, pour in about 1 spoon 10ML of peanut oil, and shake the container back and forth to make the surface of each chestnut evenly oiled.
3. Spread tin foil on the baking tray, put chestnuts in the baking tray and put them in the preheated oven, 185 degrees.
4. Mix sugar and honey with water, heat and stir in water to make sugar and honey dissolve in water and become sugar water.
5. 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.
6. Brush the sugar water and bake in the oven for 5 minutes.
Fried chestnuts with sugar (simple version) 4
Material: 500g chestnut, a little oil, salt and sugar;
Exercise:
1. Cut the chestnut back with a knife, which is shallow and long. Be careful with your hands.
2. Put chestnuts in a pot and cook until the water is slightly lower than chestnuts, and add a pinch of salt.
3. Bring the fire to a boil and simmer for 30 minutes (adjust according to the size of chestnuts). After cooking, take it out and dry it.
4. put a little oil and sugar in the pot, pour chestnuts and stir fry over low heat. There will be cracks one after another. Don't be intimidated by the sound of frying pan. You can put the plate behind all the cracks. You can also put sugar when cooking, and the taste can be adjusted by yourself. Come on, stir-fry it to make the color more beautiful
Chestnut porridge 5
Ingredients: rice (glutinous rice and millet are optional), chestnuts and water;
Exercise:
1. Preparation materials: rice soaked in water, chestnuts cooked and peeled.
2. Add enough water to the rice, drop a few drops of oil, boil over high fire and simmer over low fire.
3. Brush the chestnuts into velvet, put them into the cooked rice porridge and continue to cook for 5- 10 minutes.
Stewed taro with chestnuts 6
Materials: peeled chestnuts 100g, taro 500g, salt and soy sauce;
Exercise:
1. Peel chestnuts or raw chestnuts in the vegetable market, cut or break into small pieces, peel taro and cut into hob pieces.
2. Heat the pan with a little oil, add the chopped taro and chestnuts, stir fry, and then add water to the taro.
3. After the fire boils, turn to low heat, cover the pot and stew for 20 minutes.
4. Add salt and soy sauce to stew 10 minutes to taste. Pay attention to turning over to prevent the pan from sticking. Don't collect the soup too dry.
Sauté ed chestnuts with mushrooms 7
Ingredients: 300g chestnuts, 200g mushrooms, one green pepper and one red pepper, salt, soy sauce, soy sauce and Jiang Mo;
Exercise:
1. Peel chestnuts and steam in a steamer for 8- 10 minutes.
2. Mushrooms are peeled and torn into pieces, and green peppers and red peppers are peeled, seeded and cut into pieces for later use.
3. Heat the pot, add oil, add ginger slices and stir-fry until fragrant, then add mushrooms and stir-fry until fragrant, and then add steamed chestnuts and stir-fry evenly, which can speed up the cooking.
4. After the water is boiled, add salt and light soy sauce to taste, cover the pot and simmer for 10 minute.
5. Open the lid, add green pepper and red pepper, stir fry over high fire, and collect the juice.
Osmanthus fragrans chestnut soup 8
Ingredients: chestnuts, dried osmanthus fragrans, 3 tablespoons of starch or lotus root powder, 2 bowls of water, and about 0/0 crystal sugar/kloc;
Exercise:
1. Peel and cook chestnuts, cut them into small pieces and float them evenly in the soup.
2. Put two meters of rice bowl water in the pot, add rock sugar to boil, then add chopped chestnuts and sweet-scented osmanthus to boil.
3. Stir 3 tablespoons of starch or lotus root starch with 2 tablespoons of cold water (be sure to use cold water, otherwise it will agglomerate), pour it into a pot with boiling water, stir it quickly and evenly, and turn off the heat when the water boils into thick soup again.