Chestnuts washed into the vessel, add a little salt, submerged in boiling water, cover the pot. 5 minutes later, take out the chestnut cut, chestnut skin that is with the chestnut shells come off together, this method of removing the chestnut skin, time-saving, labor-saving.

2, chopsticks stirring method

Chestnuts all two petals, shells into the basin, add boiling water after soaking for a while, with chopsticks stirring, chestnut skin will be detached from the flesh. But be careful, the soaking time can not be too long, otherwise it will affect the nutrients of the chestnut.

3, refrigerator freezing method

Chestnuts cooked and cooled into the refrigerator after two hours, can make the shell meat separation. This chestnut coat is peeled up both fast, chestnut meat and complete.

4, microwave heating method

Bought chestnuts, scissors to cut the shell, placed in a microwave oven at high temperatures for 30 seconds, inside a layer of clothing and meat that will automatically detach. With this method to chestnut coat before, be sure to cut its shell, otherwise it may cause microwave failure.

5, heat expansion and contraction method

Knife chestnut shell removed, into the boiling water for 3-5 minutes, immediately after fishing into the cold water for 3-5 minutes, it is easy to peel off the chestnut coat, and the flavor remains unchanged.

6, sun exposure method

To eat chestnuts placed in the sun for a day, chestnut shells that will crack, then whether raw or cooked peeling, it is easy to peel off the chestnut shells and inside the layer of thin skin. But ready to store the chestnuts can not sun, because the sun after the chestnut can not be long-term preservation.

Chestnut stewed chicken

Raw materials: chicken (whole) 1, 250 grams of chestnuts, auxiliary materials color pepper 1, seasoning salt 6 grams, half a green onion ginger 4, piece of garlic moderate star anise, 2 dry chili pepper, 4 wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vegetable oil in moderation.

Practice:

1, with scissors one by one in the top of the chestnut cut a cross;

2, pour boiling water into the chestnuts, and add salt;

3, cover the lid of the pot and simmer for 5 minutes, then take out one by one to peel the chestnut meat;

4, the chicken chopped into chunks, blanch in hot water to remove the blood and impurities, remove, and then rinse with hot water. Drain and spare;

5, start a frying pan, slow stir fry chestnuts to brown and remove, in the bottom of the pan oil explosion incense onion, ginger and garlic, star anise and dry red chili;

6, after the aroma, into the chicken pieces of high-fire stir-frying, cooking wine;

7, add no more than the hot water, high heat to boil, and then stewed on medium heat; to the chicken is 7 minutes cooked, add chestnuts, add salt, sugar, soy sauce, a little dark soy sauce coloring;

7, add more than hot water, high heat to boil, and then stew; to chicken 7 minutes cooked, add chestnuts, add salt, sugar, soy sauce Seasoning, a little soy sauce color;

8, finally, stewed until the chicken and chestnuts are cooked, large fire juice, add colorful peppers stir fry evenly can be out of the pot.