Cook chestnuts in hot water. Because if you cook chestnuts in cold water, the skin and flesh will stick together, and it's not easy to peel the shells. The flesh and skin of the chestnuts will naturally separate because of the principle of thermal expansion and contraction, making it easier to peel the shells, and the texture will be better as well.

Choose chestnuts can choose oil chestnuts, oil chestnut size, shell was dark brown, there is oil zephyr. And the skin of oil chestnuts is better peeled compared to chestnuts. Cook chestnuts before the chestnut wash in the back of the chestnut in the middle of the cross cut flower knife, cut as deep as possible, the back of two-thirds of the length, so that when cooking chestnut chestnut skin is easy to rise open and easier to peel.

Selecting chestnuts can look at the color of chestnuts, chestnut shell to glossy red good, oil chestnut shell black-brown oil sheen is good quality chestnuts. If there is no luster or color is too dark, it shows that the internal deterioration, there may be aged chestnuts. Good chestnuts smell fragrant, bad chestnuts have obvious rot flavor.

At the same time, fresh chestnuts tail fluff more, while the aged chestnut skin smooth, fluff less. Pinch up with the hand feel hard, the chestnut internal flesh, if the chestnut shell can be easily pinched flat, it is possible that the internal deterioration. If you like to eat sweet chestnuts, you can choose chestnuts that are flat on one side and round on the other, and if you need less sweet chestnuts, you can choose chestnuts that are flat on both sides.

If you choose chestnuts that are not the sweetest variety, you can add a few icing sugar to the water to increase the sweetness when you cook the chestnuts.