The technological process of sugar-fried chestnuts: fresh chestnuts → selecting materials → preparing sand → frying → screening → finished products.

(1) Material selection and classification

Choose small chestnuts with fine meat and little water, and northern chestnuts with sweet and waxy taste. Before frying, rotten fruit, cracked fruit and moth-eaten fruit should be removed, and graded according to the size of chestnuts, and fried separately. If the large and small particles are fried together, the phenomenon that small particles are cooked and big particles are raw or big particles are cooked and small particles are burnt often occurs.

(2) Sand preparation

Choose clean and uniform fine stone sand, wash the soil with clear water, uniformly sieve, dry in the sun, and stir-fry with caramel and tea oil to make "cooked sand" for use. The old sand that has been used for a long time is better than the new sand. The dosage of chestnut and sand is1:1; 4-5 kilograms of maltose and 200-250 grams of tea oil are used for every 50 kilograms of chestnuts.

(3) Cookware

There are two types: drum and iron drum. It is labor-saving to use a roller, but the quality of frying is not as good as that of frying in an iron pan.

(4) Fuel

There are two kinds of charcoal or coal. Charcoal has the advantages of fast ignition, strong firepower, convenient fire reduction and fire coming, and easy to master the temperature.

(5) frying

Stir-fry the sand in advance until it is hot, 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 and bright.