1, chopsticks stirring method: the chestnuts will be washed and cut one by one, boiling water in a pot with a small amount of salt to cook for 15 minutes until cooked;

fished out and poured into a container, with chopsticks quickly in a direction while hot stirring for 2 minutes, you can quickly remove the skin. As the chestnut just cooked out of the outer skin is soft, this time while hot and fast stirring can make the chestnut shell skin loosening, and then peel the shell skin can be a lot easier;

2, microwave heating method: the chestnut clean and dry water, with a knife to cut crosses;

Put into the microwave oven at high temperature heating for 30 seconds, and then take out the gloves to wear a glove while the heat to remove the shells can be. Note that the chestnut must first open the mouth and then put the microwave heating, to avoid the chestnut internal temperature is too high to crack, this method is the use of thermal expansion and contraction in the thermal expansion method;

3, the refrigerator freezer method: the chestnut washed and boiled in boiling water with salt for 15 minutes to cook, and a little bit of cooling;

Put into the refrigerator freezer for 2 hours, and then take out the normal shelling can be. Just cooked chestnuts simply cool, the outer layer of the chestnut shell will harden, and the meat inside is not yet, at this time it will be put into the freezer to freeze the inner side of the chestnut meat will be cold shrinkage, the formation of natural separation of the meat skin, and then take out of the shell will be more easily, this practice is the use of thermal expansion and contraction of cold shrinkage method;

4, if it is the birth of chestnuts, the use of hot water immersion method: the chestnut will be cleaned and put into a container, add boiling boiling water not more than two hours, the chestnuts will be soaked in hot water. Add boiling water did not pass;

Add a spoonful of salt to increase the concentration, cover and simmer for 6 minutes, fish out a little cool can be shelled. The purpose of the salt is to increase the electrolytes in the water to increase the length of insulation, at this time the chestnut shell skin have been sustained high-temperature softening and natural separation from the meat, so you can easily remove the shell skin.

Hand peeling chestnuts easy pain how to do?

Normally, regardless of any treatment we end up with the hand to peel the shell, peeling more hands and nails will inevitably hurt, here are 2 ways to teach you, the practice is as follows:

1, with latex gloves shelling. The simplest and most effective way is to shell with gloves, do not let the nails go all the way to scrape, so that the hand basically does not hurt, so the first push to wear gloves;

2, with scissors to assist shelling. As the saying goes, brute force is better than skill, nails are better than scissors sturdy sharp, to chestnut shelling the first step can first use scissors to cut or pry open a bit, and then peeled with the hand will be much easier, not easy to hand pain.

"Chestnut fast shelling" cooking tips:

(1) cooking chestnuts is recommended to be hot water in the pot to cook, so that the chestnuts can be heated more quickly and retain the sweetness, cooking time is also shorter than cold water in the pot.

(2) fried chestnuts are generally tighter than boiled chestnuts, it is recommended to use a knife to open before frying, and finally add some water to simmer the steam and then out of the pot will be better shell.

(3) to cook chestnuts or fried chestnuts are more sweet and delicious, it is recommended that you can first open the chestnuts after soaking in sugar water for 20 minutes before cooking, so that the flavor is more delicious, the elderly and children love to eat.

(4) Cooking chestnuts can not be cooked for too long, otherwise the flavor will be lost, the taste will be powder, not sweet, it is recommended to cook 15-20 minutes or so for the best.

(5) Whether it is fried chestnuts or boiled chestnuts, just made can not be stored for too long, to be stored for a longer period of time, it is recommended to be placed in a ventilated place to air-dry the moisture and then put into a sealed dry container to save.