First, the sand burial method
Prepare some fine sand, pour it into the wok, and remember to use an iron pan, otherwise it will cost the wok money. Turn on a small fire and fry until the color turns yellow. Turn off the fire and let it cool. Prepare a jar, first spread a layer of sand, then spread a layer of chestnuts, seal the jar in turn and keep it in a cool and ventilated place for half a year.
Second, the cold storage method
Prepare a sealed bag, put chestnuts in it, evacuate the air, keep it in a vacuum state, and put it in the refrigerator for refrigeration. This method has a short storage time, only about one month, so it is only suitable for storing a small amount of chestnuts.
Third, the drying method
Put fresh chestnuts in the sun for a week or so. Pick up the chestnut and shake it a few times, and you can hear the sound, which means that the kernel and skin of the chestnut have been separated and almost finished. Sun-dried chestnuts are packed in fresh-keeping bags and stored in a cool and ventilated place. When eating, soak the chestnuts for one night in advance to make them absorb water, and they taste just like fresh ones.
Four, raw freezing method
Open the chestnut shell with a tool, peel off the chestnut kernel, tear off the thin skin on the surface, put it in a fresh-keeping bag directly without cooking, squeeze out the air and put it in the refrigerator for freezing preservation, which will not be bad for half a year.
Five, cooked frozen method
Cut a hole in the chestnut shell with a tool, put it in a pot and add water. Boil for about 3 minutes with high fire, take it out and soak it in cold water for one hour. Take it out, drain it, put it into a fresh-keeping bag, seal it, and put it in the refrigerator for freezing preservation. It can keep fresh for one year.