Inputs used: fresh chestnuts, salt

Step 1: We need to make an opening for the chestnuts, so that when we cook them later, the water can get in, and the heat expansion and contraction separates the flesh from the skin, use scissors to cut a long slit on one end of the chestnuts, and to cut the shells completely open, the slit needs to be longer.

Step 2: Bring a pot of water to a boil that can submerge the chestnuts, and add about 2 tablespoons of salt. The salt water will soften the skins and the vegetables (and dehydrate them), which will make it easier to work with them later.

Step 3: Turn on the heat and cook for 5 minutes, you do not need to cook completely, because some vegetables chestnuts have to be processed and heated twice, you can of course cook a little longer if you eat directly, 10 minutes or so can be completely cooked.

The fourth step: cooked chestnuts out, do not over cold water, otherwise the shell immediately retracted on the foregone conclusion, to maintain a certain degree of heat chestnuts, I use the Zhenmian lifting electric hot pot, a key to rise up, the hot water below can continue to chestnuts to maintain the temperature, peeling chestnuts is perfect for it, not scalding when you can peel.

Step 5: The shells are already very soft, easily tear the shells along the opening, squeeze or completely tear the shells out, a complete yellow-orange flesh is peeled out.