Ordinary cooking method: put chestnuts in cold water and cook with high fire, after about 15 minutes, change to low fire and cook with minimum fire 15 minutes. Delicious and rotten. Face to face, delicious.
Cooking in pressure cooker: put chestnuts in pressure cooker, not too much, just put a little water, and slow down 10 minutes or more.
Pick:
1, look at the color. Some raw chestnuts look shiny and black like chocolate. Don't buy such chestnuts. They have been placed for a long time. Fresh chestnuts are light in color and have a dull surface, like a thin layer of powder.
2. Look at these fluff. As we all know, chestnuts have a lot of fluff on their tails. The surface is bright, and the hair on the old chestnuts is generally less, only a little at the tip of the tail. However, in general, there is more fluff at the tail of new chestnuts.
3. Look at the surface. See if there are insect eyes on the surface.
4. Look at the head. There is a kind of Japanese chestnut, which is very big and grows gratifying, but this kind of chestnut has high water content, less sweetness, high yield and less sweetness than domestic varieties. The second is a common medium-sized common variety, and the taste will be different depending on the origin. The third kind is rare and small, but it is generally mountain chestnut, a real green food with sweet taste.