Ingredients: 500g chestnut, half a tablespoon cooking oil, one tablespoon sugar, one tablespoon boiled water, and a little dried osmanthus.

Practice:

1. Wash raw chestnuts with clean water.

2. Put the chestnuts on the chopping board, and chop a hole as deep as 5mm on the chestnuts with a knife. (Pay attention to safety, operate with one hand, and never hold the chestnuts with one hand. No one can guarantee whether you chop the chestnuts or chop them with a knife.).

3. Cut the chestnuts into an enlarged bowl, pour in a tablespoon of cooking oil and mix well with a spoon so that the surface of each chestnut is evenly coated with cooking oil.

4. Lay tin foil on the baking tray, put chestnuts into the baking tray and put them into the oven preheated at 200℃.

5. Mix the white sugar with boiled water, heat it in the microwave oven for 20 seconds, take it out and stir until the sugar melts, sprinkle a little dried osmanthus and stir well to become osmanthus syrup.

6. Put the chestnuts into the oven for about 25 minutes, take out the chestnuts, brush the sweet-scented osmanthus syrup on the surface of the chestnuts with a brush, and turn it while brushing. You can brush the cracks of the chestnuts several times. Brush the chestnuts with sugar water and continue to bake in the oven for 5 minutes.

It doesn't matter if you don't have an oven, you can also do it in a microwave oven.

Second, the microwave version of sugar fried chestnuts

Ingredients: 500g chestnut, 1 tsp cooking oil, 1 tsp sugar, and a little dried osmanthus (nothing is unnecessary).

Practice:

1 Wash the chestnuts, put them on the chopping board, cut a hole about 5mm deep with a knife with one hand, and cut the chestnuts.

2. Put all the chestnuts with good openings into a microwave oven container, cover them, open the vent holes on the cover, and sting them in the microwave oven for 2-3 minutes.

3. Take out and open the lid. At this time, the chestnuts have already opened. Put a spoonful of cooking oil and a spoonful of sugar, sprinkle some dried osmanthus, cover it and shake it up and down so that the cooking oil and sugar can be evenly wrapped on the surface of chestnuts.

4. Open the vent hole on the cover, put it in the microwave oven and heat it for about two to three minutes.

pay attention to

1, when buying chestnuts, choose chestnuts with full grains and medium heads. Don't buy too big, it's not easy to bake. I bought a small chestnut.

2, each microwave oven power is different, please adjust the production time according to your own microwave oven power.

3, microwave oven box with chestnuts, in the production process, the vent hole on the cover must be opened, otherwise the hot air in the box can not be emitted, and a small explosion may occur. (If you don't have this kind of microwave box with air holes at home, then wrap plastic wrap in an ordinary container that can be put into the microwave oven. Remember to punch some holes in the plastic wrap, and the effect will be the same.).

4. The chestnuts just made are very hot, so be careful when eating them. Don't burn your mouth in a hurry.

5. Although the chestnut is delicious and nutritious, it can strengthen the body and preserve health, and can help treat many diseases. However, it is not advisable to eat more. Patients with spleen and stomach weakness, indigestion, diabetes and rheumatism should be careful.

Third, the electric baking pan version

Practice:

1 Wash the chestnut and chop it with a knife (it is best to chop it on the bulging side, so that when the chestnut is cooked, you can easily take out a complete chestnut kernel by gently pinching this small mouth).

2. Put the chestnut directly into the electric baking pan without water control, and turn on the switch. Close the electric baking pan and stew for 18-20 minutes. A pot of fragrant hot chestnut can be cooked!

3. You can turn it once or twice during the stewing process, or you can not turn it over, which is especially suitable for lazy people like me. Hmm. How interesting

4, as for whether to put sugar and oil, it depends on the mother herself. If you are a lazy mother like me, you don't need to put it. If you want to eat sweeter, you can add some oil and sugar to the chestnut, but you must turn it frequently during the stewing process, otherwise the chestnut will paste! In fact, I think chestnut without sugar is also delicious. Authentic Qianxi chestnuts are made of sugar-fried chestnuts without adding sugar, which is original. It's also very sweet.

Fourth, the wok version of sugar fried chestnut

Ingredients: 300g crude salt, 300g raw chestnut, one tablespoon white sugar.

Practice:

1. Wash chestnut with clean water. Cut a hole in each chestnut with a knife, about 5mm deep. Soak all the chestnuts in clean water for about 10 minute. Take out the soaked chestnuts and drain the water. Dry the surface water with a kitchen paper towel or a clean cloth.

2. Set a clean and waterless wok on fire, turn on medium heat, and add 300 grams of coarse salt and 300 grams of chestnuts (remember to pour salt and chestnuts into the cold pot).

3. After the salt is a little hot, turn to low heat and stir-fry chestnuts with a shovel. With the increase of the temperature in the pot, the salt particles began to become sticky, and the chestnuts were all wrapped in salt. After the chestnuts were heated evenly, you could see that the chestnuts would gradually open their mouths. At this time, it is necessary to speed up the frying frequency, so that the salt previously wrapped in chestnuts slowly falls off.

4. When the salt becomes darker, add a tablespoon of white sugar.

5. After adding sugar, continue to stir fry. At this time, the salt grains begin to become sticky again. At this time, stir fry quickly and continuously, and stir fry from the bottom of the pot with a shovel.

6. Stir-fry until the salt grains become dark amber when they are no longer sticky, that is, turn off the fire, cover and stew for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.

Five, pressure cooker version of sugar fried chestnuts

Ingredients: a catty of chestnuts, I bought half a tablespoon of Castanea henryi, sugar and half a tablespoon of oil. Practice: Wash chestnuts, cut a cross at the top with scissors, and be careful.

Cut off the chestnut skin. Cut chestnuts, put them in a pressure cooker, add another spoonful of oil and sugar, turn on medium heat and stir fry. When you feel hot air over the pressure cooker, cover the high-pressure pot cover, and use low heat without adding a valve. Hold the pressure cooker handle and gently shake the pressure cooker to make the chestnuts roll in the pot for about 5 seconds, and stop for half a minute. After a while, the aroma of chestnuts will float out, and the frequency of shaking can be less at first, but it will be higher later. Stir-fry until you hear the sound of chestnuts cracking and bursting, and then continue frying for one or two minutes, and it will be fine (I used 500g chestnuts, about the whole time 15 minutes) Pour chestnuts out while they are hot. Don't cover them in the pot. It's best to put them in a breathable container, otherwise the condensed water will affect the taste of chestnuts.

note:

1, chestnuts must break, or they will burst when heated.

2. The pressure cooker is not equipped with a pressure valve.

3. You can't put too many chestnuts at a time. It is better to just cover the bottom of the pot.

4. Shake it several times in the process of stewing, so that chestnuts can be heated evenly.

5, don't put too much sugar, too much sugar, the surface of chestnuts is dark and ugly. Don't use a too good pressure cooker, it's difficult to clean.