Ingredients

Chestnuts (shelled) 500 grams

Sugar 100 grams

Butter 50 grams

Water

Sweet taste

Stir-frying

One hour time consuming

Normal difficulty

Chestnut stuffing practice steps

1

Clean the chestnuts, and cut them with a pair of small scissors with a pointy tip. (Some people also use a knife to cut slits, I am afraid to cut my hands, so I feel more convenient and safe to use scissors.)

2

Put the cut chestnuts into the pot and cook for 2 minutes, fish out and drizzle water is not too hot, then peel off the chestnut skin from the incision while it is still hot, if it cools down the skin is not good to peel.

3

Put the peeled chestnuts back into the pot and add water to cook the chestnuts.

4

After the water has cooled down a bit, pour the cooked chestnuts into a blender and puree them. (I beat them in several batches.)

5

Pour the pureed chestnuts into a nonstick sauté pan and heat over medium-low heat, stirring constantly. (If the chestnut puree is thin, sauté for longer, if it is dry, sauté for less time.)

6

Stir-fry until the water is reduced and the mixture thickens, then add the sugar and toss to coat.

7

Add butter until completely melted and absorbed.

8

Turn off the heat and let the chestnut filling cool.

Tips

1, using a mixer to beat the chestnut puree should be added in small batches, if it is too thick to beat can be added a little water.

2, stir frying chestnut puree with low to medium heat, stirring diligently when frying.

3, after cooling the chestnut filling will be a little drier than when it is hot, so when frying to leave a little room, do not fry too dry.

4, the chestnut stuffing can be sealed in the refrigerator to keep frozen, when you want to use in advance to take out to room temperature can be.

5, chestnut starch content is very high, so should not be eaten more than once, especially diabetes, indigestion and constipation patients to eat with caution.