2. Grading: If the large and small grains are fried together, the phenomenon that small grains are cooked, big grains are raw or big grains are cooked and small grains are burnt often occurs. Therefore, before frying, rotten fruits, open fruits or moth-eaten fruits should be removed, and after grading according to the size of the fruits, they should be fried separately.
3. Sand preparation: select clean and uniform fine sand (clean the fine sand with clear water, uniformly sieve and dry it, and stir-fry it with maltose and tea oil into "cooked sand" for later use). Professional management generally adopts the special "stir-fried sand for roasted seeds and nuts with round particles" for frying chestnuts, which has high thermal insulation performance, is not fragile, stir-fried evenly and is easy to sieve and leak.
4. Fuel: wood or coal. Charcoal has the advantages of fast ignition, strong firepower, convenient fire reduction and fire coming, and easy to master the temperature.
5. Cookware: there are two types: drum and iron pot. It is labor-saving to use rollers, but the quality of frying is not as good as that of frying in iron pan.
6. Ingredients: the ratio of chestnut, sand, sugar and oil is1:1,4-5 kg of caramel and 200-250 g of tea oil per 100 kg of chestnut.
7. Stir-frying: stir-fry the sand in advance, divide it with hot hands, then pour in chestnuts, add proper amount of maltose and tea oil in proportion, and stir-fry continuously. By the sultry effect of dry sand, it can be fried in about 20 ~ 30 minutes. After the sand is removed with a sieve, it is placed in a heat preservation barrel and can be eaten while it is hot.
The purpose of adding maltose and tea oil to stir-fry chestnuts is to moisten sand grains, reduce the sand adhesion of fruits, facilitate stir-frying, and make chestnuts moist, bright and fragrant.
1. Wash chestnuts, and then cut the chestnut skin with a sharp tool, the depth is about 5mm, and the length is longer than the skin. Then wash and soak in water for 10 minutes.
2. Dry the wok, pour in the fine sand, and at the same time pour in the drained chestnuts and stir fry slowly. Pay attention to make the chestnuts heated evenly, otherwise the raw and cooked chestnuts will be inconsistent. After a few minutes, the chestnuts will slowly rise.
3. Speed up the frequency of stir-frying, so that the sand grains previously stuck on chestnut shells can be slowly separated.
4. Add a spoonful of sugar slowly and sprinkle it evenly. After the sugar is added, the sugar is coked and the burnt fragrance is overflowing. At this time, stir fry quickly and continuously, and insert the shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.
5. When the sand is no longer sticky, turn off the fire, cover it for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.
The practice of sugar frying chestnut (household practice)
1. Wash the chestnuts, put them on the chopping board, cut a hole about 5mm deep with a knife with one hand, and cut the chestnuts.
2. Put all the chestnuts with good openings into a microwave oven container, cover them, open the vent holes on the cover, and put them in the microwave oven for 2 minutes.
3. Take out and open the lid. At this time, the chestnuts have already opened. Put a spoonful of cooking oil and a spoonful of sugar, sprinkle some dried osmanthus, cover it and shake it up and down so that the cooking oil and sugar can be evenly wrapped on the surface of chestnuts.
4. Open the vent hole on the cover and put it in the microwave oven for about two minutes.