Fried chestnuts with sugar have three advantages:
1, item
When sugar is heated to a high temperature above the melting point, browning reaction can occur, caramel is produced by dehydration, and volatile aldehydes and ketones are produced by degradation, which brings pleasant color and flavor. These smells are mixed with chestnuts and can float far away, making people smell appetizing.
Step 2 color
Sugar has adhesiveness, which can stick the fried sand outside the chestnut and make the chestnut heated evenly. At the same time, when sugar is heated, it will produce brown-black melanoid and caramel, which makes the surface of sugar-fried chestnuts dark brown, shiny and more attractive.
Step 3 taste
Chestnuts fried with sugar taste soft and sweet, and many people mistakenly think that it is because of adding sugar. In fact, the skin of chestnuts is very thick, and the sugar used for frying chestnuts is difficult to penetrate into the chestnuts. However, after melting sugar, a film can be formed on the chestnut shell, which can effectively slow down the evaporation of water in chestnut and make chestnut taste soft, waxy and sweet.
Extended data:
Matters needing attention in sugar-fried chestnuts
1. First declare that chestnuts will explode and should be regarded as dangerous goods.
2. Please soak the chestnuts in clear water for a while before frying, which can effectively prevent water loss and avoid dry meat.
3. When the salt is cold, put the chestnuts in the pot and heat them slowly. Please stir-fry until the chestnuts are heated evenly. Local heating will scorch chestnuts, which may cause explosion.
4, sugar can not be put, of course, it will be more fragrant, and there will be a feeling of sugar fried chestnuts.
5. After the salt is fried and cooled, put it away and keep it. You can reuse it next time. If it gets wet and caked, add some new salt and heat it to disperse it.
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