1 Pour the chestnuts into a pot 2 Wash the chestnuts with water 3 Pour the chestnuts into a pressure cooker

4 Put the sugar in 5 Cover the pressure cooker and cook for 15 minutes

Chestnut water, granulated sugar, vanilla pods

1. Shell the chestnuts.

2. It is not easy to shell the chestnuts too soon; shelled chestnuts oxidize and blacken easily. The right is the overnight dial chestnuts, blackened. The left is on the spot dialing. If you use 1 method of shelling, it will be very easy, very soon ~ ~

3. Shelling chestnuts Water, boiling.

4. Add granulated sugar and vanilla pods (I used the ready-made vanilla pods in the vanilla candies) and mix gently with a wooden spoon and bring to a boil.

5. Once boiling, remove from heat and allow to cool for 1 hour. Repeat this process 3 times. (You don't need to stir the chestnuts during this time, so that they don't turn out incomplete and overcooked.)

6. Remove the chestnuts and the vanilla pod.

7. Simmer the syrup sauce to evaporate about 1/3 of the amount.

8. Add the chestnuts and vanilla pods removed in 6 to the pot and continue to cook until boiling.

9. Once cooled, pour into a bowl with the juice and store.

10. If you refrigerate the chestnuts, it's best to keep them in their juices so they don't dry out. (You can keep them longer if you freeze them)?

1. Tip: After boiling water in the pot, put the chestnuts into the inside of the "hot for a while", the heat out of the bottom of the chestnuts with a knife to cut (hard section) with a butter knife or with the handle of the spoon, with the skin open) hot chestnuts, it will be very easy to remove the skin with the skin.

400 grams of chestnuts in their shells, 500 grams of water, 3 grams of alum, 180 grams of sugar, and 2 vanilla pods.

Remove the inner membrane of the chestnut 950 grams, the right amount of water (not weighed), sugar 260 grams, vanilla pod 4.?

1, I bought is already shelled chestnuts, boil a pot of water, water boiled into the chestnuts, water and then open away from the fire, remove the lining while hot (pay attention to do not scalded), rinse well drained (Note: the book practice is to chestnuts soaked in water for 12 hours, after removing the shell, soak in water while peeling off the lining, so that the water after the dissolution of alum, and then soak chestnuts for 2-3 hours to make it softer, I think it is too much trouble to do, according to the (My mom taught me to do, I feel good).

2, chestnuts into the pot, add cold water, about 1 centimeter above the surface of the chestnuts.

3, high heat to boil.

4, low heat cooking 20 minutes, can be relatively easy to insert a toothpick can.

5: Add the sugar and the dissected vanilla bean pod.

6: Bring to a boil over high heat, remove from heat, and cool for 1 hour, repeating the process ***3 times.

7: Bring to a boil again over high heat and remove the chestnuts and vanilla pod.

8, low heat simmer to cook the chestnuts in the sugar mixture, the amount of reduced by one-third of the way, a little thick can be.

9, chestnuts and vanilla pods into the pot.

10, high heat to boil, remove from heat, cool and seal to save, refrigerated can be stored 2-3 months, frozen can be stored for a year.