Cooking chestnuts better peeling method there are three kinds, the first boiling water; the second refrigerated method; the third kind of salt water to cook chestnuts.

1, salt water cooking

With the chestnut shells on the cross, the pot to add the right amount of water and salt, chestnuts boiled for 5 minutes after the fish, the pot of water poured off, and then put the chestnut into the pot dry simmering for 5-10 minutes, chestnut shells are also relatively easy to peel off.

2, refrigeration method

The chestnuts washed and scratched, put into boiling water for 5 minutes after fishing, over cool water or put in the refrigerator for 2 hours, and then peeled along the incision, this method is mainly the use of the principle of thermal expansion and contraction of chestnuts at high temperatures and cold after the contraction of the flesh will be separated from the shell.

3, boiling water method

Wash the chestnuts, in the shell on the cross, into the boiling water for 5 minutes and then fish out, cooked after the cross will be slightly turned up, so that shelling will be much easier.

Morphological Characteristics

Chestnut is a general term for trees or shrubs in the genus Chestnut of the beech family, of which there are about 7-9 species.

Native to the temperate regions of the northern hemisphere, most species of chestnut trees are 20-40 meters high deciduous trees, only a few are shrubs. The fruit of all species of chestnut trees is edible; the leaves are simple, elliptic or long elliptic, 10-30 centimeters long, 4-10 centimeters wide, and the margins have spiny hair-like teeth. Monoecious, male flowers in erect catkins, female flowers alone or several in the involucre. The nuts are enclosed in a densely spiny involucre, which is 5-11 cm in diameter, with 1-7 nuts in one involucre. Flowering period May ~ June; fruit ripening period September ~ October.