Not difficult to learn.

Preparation process:

Raw material selection:? You should choose small chestnuts with fine flesh and less water.

Grading: If the size of the particles together with the frying, often small grains cooked, large grains of raw or large grains cooked small grains of scorched phenomenon, so before frying, should be removed from the rotting fruit, open fruit or insect-infested fruits, and according to the size of the fruit size grading, respectively, frying.

Sand preparation: choose clean and uniform particles of fine sand professional business is generally used to fry chestnut special "round particles of fried special frying sand" high thermal insulation performance, not fragile, stir-fry evenly, easy to sieve easy to leak.

Fuel: wood or coal. Charcoal fire fast, strong fire, reduce the fire and come to the fire is convenient, easy to grasp the fire.

Pot and stove: roller and iron pot two kinds. The use of roller is more labor-saving, but the quality of frying is not as good as the iron pan frying.

Ingredients: chestnut, sand, sugar, oil in moderation. Chestnut and sand quantity ratio of 1:1, per 100 kilograms of chestnuts with caramel 4 to 5 kilograms, 200 to 250 grams of tea oil.

Detailed process of chestnut frying:

Chestnuts are washed, and then cut the chestnut skin with a sharp instrument to a depth of about 5mm, the length of the skin to exceed. Then wash them and put them in water for about 10 minutes.

The iron pot dry, pour the fine sand, while pouring into the chestnuts have been drained slowly stir fry, pay attention to make the chestnuts evenly heated, otherwise raw and cooked will be inconsistent, a few minutes later, the chestnuts will slowly rise open.

Speeding up the frequency of stir-frying, so that the sand grains previously sticking to the chestnut shells slowly detached.

Slowly add a spoonful of sugar, to sprinkle evenly. After the sugar is added in, the sugar is caramelized and the caramelized aroma is overflowing, at this time, you have to keep stirring quickly and make the spatula inserted from the bottom of the pan pan pan to ensure that the caramelized sugar does not stick to the bottom of the pan.

To be fried to the sand no longer sticky, that is, turn off the fire, cover the lid smothered for a while to ensure that the chestnuts are cooked through and make the caramelized sugar aroma penetrate into the chestnuts, and then use a leaky spoon will be drained out of the chestnuts can be.