1. After washing chestnuts, cut a hole slightly from the middle with a knife;

2. Put it in salt water and cook it on the stove for 5 minutes;

3. Remove the shells and skins of chestnuts while they are hot;

4, all peeled off, still intact.

The second method: the rice cooker method.

1. After washing chestnuts, cut a hole;

2, put it in the rice cooker, no water;

3, press the cooking button, take out and peel;

4. Because this is cooked, it is cooked. So it's easy to peel. The color is not very good either.

The third method: pressure cooker method

1. After cleaning chestnut, cut a hole with a knife;

2. Put it in a pressure cooker without draining;

3. Turn off the fire for three minutes after charging. Take out the shell and skin;

4, peeling is difficult, when to turn off the fire is not easy.

The fourth method: sun drying method (no incision)

1, placed directly in the sun;

2, after a day of sun exposure, it is not easy to peel off;

3. After another day in the sun, it is still not easy to peel.

The fifth method: Sun incision method.

1, chestnuts cut a hole with a knife and put it in the sun;

2. One day later;

3, you can peel one;

You can peel it in two days, but it's not easy.

The following chestnut methods are beautiful in color. The most recommended method is saltwater immersion.

The sixth method: microwave oven method

1, chestnut cut a small hole with a knife;

2. Put it in a bowl and cover it;

3. Peel it while it is hot;

4. Stripping. The color of microwave oven is quite beautiful.

The seventh method: incision immersion method

1, cut chestnuts in half;

2. Remove the shell;

3. Cover with boiling water for 5 minutes;

4, it is easy to peel.

The eighth method (highly recommended) is saltwater immersion.

1, chestnuts are directly poured into salt water for 5 minutes;

2. Then cut a hole with a knife;

3. Shell and peel while it is hot;

4, quite complete.

Chestnut, also known as chestnut, originated in southern Europe and Asia Minor, spread to other regions by the Romans, and is now mainly produced in China, Japan, Italy and Spain. Chestnut not only contains a lot of starch, but also contains protein, fat, B vitamins and other nutrients, and is known as the "king of dried fruits". Chestnut can replace grain, and it is also called "hard core crop" and "woody grain" with jujube and persimmon. It is a cheap and nutritious tonic.

Chinese chestnut

Nutritional value of chestnut

Chestnuts are very different from other nuts, that is, they contain quite a lot of carbohydrates, 3-4 times more than other nuts, and have less protein and fat, providing more than half as many calories as other nuts.

The nutritional composition of chestnut is similar to that of corn or rice.

Medicinal value of chestnut

Chestnut contains polyunsaturated fatty acids, vitamins and minerals, which can prevent and treat diseases such as hypertension, coronary heart disease and osteoporosis. It is a nourishing product for anti-aging and prolonging life.

Chestnuts contain riboflavin (vitamin B2), which is beneficial to children's oral ulcers and adults' oral ulcers.

Chinese medicine believes that chestnut can tonify spleen and stomach, tonify kidney and strengthen tendons, and promote blood circulation to stop bleeding. Chestnut's nourishing effect on human body is comparable to that of ginseng, astragalus and angelica, which is beneficial to the adjuvant treatment of kidney deficiency, so it is also called "the fruit of kidney". Especially suitable for the elderly with kidney deficiency and loose stool. Regular consumption can strengthen the body and cure diseases.

Diet should be avoided.

Chestnut raw food is difficult to digest, cooked food is easy to lag, and it is not suitable to eat more at one time. Chew carefully when eating, the taste is slag-free, it becomes pulp, and it can be effective if it is swallowed bit by bit. The recommended amount is about 50 grams per person each time.

People with weak spleen and stomach and indigestion are not suitable for eating.

Fresh chestnuts are easy to deteriorate and mold, and eating moldy chestnuts will be poisoned, so spoiled chestnuts can't be eaten.

Because the sugar content of chestnut is not low, we should avoid eating too much when eating chestnut tonic, especially for diabetics, so as not to affect the stability of blood sugar.

Buy chestnuts that are fully mature and full, free from pests and mechanical damage. Because chestnuts are not easy to preserve, they can be randomly sampled to check whether they are corrupt. Fresh raw chestnut kernels are brown outside and yellow inside, and the taste is crisp and sweet.

Fresh raw chestnuts should be immediately frozen in the refrigerator and stored at -2℃.

Chestnut can be fried, boiled, ground into powder and eaten directly or made into candy, dessert, porridge, soup and stuffing.