2. Wash the chestnuts you bought.
3. Dry the water, and then cut a hole on the surface of chestnut with a knife, which is convenient for eating and prevents it from bursting.
4. Put the chestnut into the rice cooker, add 10g oil, 25g white sugar and 10g water, and stir with chopsticks for several times to make the sugar oil and chestnut mix evenly. Press the cook button, and then you can do whatever you want.
5. Dry the water, press the button, and then simmer for five minutes to taste. If there is still water left in the pot, press and boil, and trip again, it will become syrup. Stir the chestnuts so that each chestnut is coated with sugar. You can eat!
Very easy to peel. Try one. It's waxy and sweet. It is delicious.
Rice cookers can make sugar-fried chestnuts, with zero mistakes! It's pink and sweet, so don't buy any more.
-Tip-
1. Chestnuts can be cooked in a rice cooker with less water and faster time.
2. Eat chestnuts while they are hot.
3. The time for cooking chestnuts can be increased or decreased according to the size of chestnuts. The bigger the chestnuts, the longer the cooking time; On the contrary, the shorter the cooking time.
4. chestnuts must be deep before cooking, otherwise they will be easily heated and "explode" in the pot.
When cooking chestnut, if there is still a lot of water in it, you can cook it again and drain it. If there is syrup in the back, you can take it out directly from the pot and scoop it out together. You can dip the peeled chestnuts in it. . .
6. Because the rice cooker is braised in brown sauce, it won't be as dry as baked, and it tastes particularly good. You don't have to think about how to peel chestnuts at all, because the flesh of chestnuts is separated, which is especially easy to peel.