Roasted chicken with chestnuts

Materials: whole leg of chicken, chestnuts, onions, ginger, cooking wine, soy sauce, salt and sugar

Steps: the shelled chestnuts are boiled in a pot for about 4 minutes, drained and drained for later use, and the amount of oil in the pot can be a little more. Add chestnuts and fry until the surface becomes discolored, then remove for later use, and heat the remaining oil again, and put in.

Braised pork of chestnut

Material: 5g of pork belly, 3g of chestnut, ginger, onion, dried red pepper, prickly ash, star anise, fragrant leaves, cooking wine, soy sauce and soy sauce

Step: chop the pork belly with skin into mahjong pieces, clean it, dry it, and peel and clean the raw chestnut for later use; The spices are ready and washed for later use; Heat a pan, add an appropriate amount of cooking oil, add onion and ginger until slightly burnt and fragrant, then add pork belly, stir-fry with low fire until the meat becomes slightly burnt; Add other spices and stir-fry until you can smell the fragrance of spices; Pick up the fried meat and spices, and keep the hot oil in the pot; Put a handful of rock sugar in hot oil, stir-fry over low heat until the rock sugar dissolves into caramel color, quickly pour in meat and spices and stir-fry until each meat piece is evenly coated with sugar color; Pour in cooking wine, dark soy sauce and light soy sauce, stir-fry evenly, the ratio of the three is about 1: 2: 4, add boiled water without meat, cover and cook for about 5-6 minutes; After 5-6 minutes, add chestnut and simmer for another 3 minutes. If there is not enough water in the middle, you can add a proper amount of boiling water (never add cold water), because it is pork belly with skin, and the stewing time is about 9 minutes to be soft enough; Finally, the juice is collected by fire and put on a plate.

roasted chestnuts with mushrooms

materials: chestnuts 3g, mushrooms 2g, one green pepper and one red pepper each, 1/2 tsp of salt, 1 tsp of soy sauce, and 2 slices of ginger

steps: peel off chestnuts and steam them in a steamer for 8-1 minutes. Remove the stems of mushrooms and tear them into pieces, remove the stems and seeds of green peppers and red peppers, cut them into pieces for later use, heat the pot, add oil, add ginger slices and saute until fragrant, then add steamed chestnuts and stir-fry them evenly, speed up the water that has not been eaten, add salt and soy sauce to taste after the water is boiled, cover the pot and simmer for 1 minutes with low fire, open the pot wide, add green peppers and red peppers, stir-fry over high fire and collect the juice.

how to peel the chestnut: make a shallow cross on the top of the chestnut with a knife, and put it in boiling water with salt water for two or three minutes to peel it while it is hot, which is very easy to peel.