There are several ways to peel chestnuts:

1. Beating method

This is the simplest and most practical method. With this method, one can You can peel out more than half of the chestnut kernel completely. You can choose a thicker convenience bag, a thick break-type vegetable packaging bag, an old cloth bag, etc., put in half a kilogram of oil chestnuts at a time, and gently beat them on the ground for more than 10 minutes.

Opening the convenience bag is the "moment to witness the miracle". Almost half of the oily chestnut kernels are separated from the chestnut shells. Just pick out the intact chestnut kernels.

2. Blanching method

In addition to the beating method, the blanching method is the second relatively trouble-free method. However, the blanching method requires the chestnuts to be cut in half from the middle, and the chestnut kernels taken out are semicircular. Boil a pot of water. When the water boils, add the cut chestnuts. After cooking for a few minutes, stir them back and forth with chopsticks. The chestnut kernels will come out of the chestnut shells. Take it out with a slotted spoon and remove the chestnut shells to get complete semi-circular chestnut kernels.

3. Salt water method

This method has the same advantages as the blanching method. The advantage is that it can take out the complete chestnut kernels, but the disadvantage is that it is more troublesome than the blanching method. Cut a small slit on the surface of the oil chestnut, boil it in boiling light salt water for 5 minutes, and simmer it in hot salt water for more than 30 minutes. Then, fish them out one by one and take out the shells. The chestnuts must be taken out completely "while they are hot".

Tips for peeling chestnuts

If you don’t pursue the perfect appearance of the chestnuts, boiling them in water and stirring them with chopsticks is a simple and easy method. Cut the chestnuts into two halves from the middle up and down with a knife, forming two shelled half chestnuts. Cook in the pot for 2-3 minutes, then turn off the heat. Use chopsticks to stir quickly back and forth. At this time, you will find that the chestnut kernels stand out from the half-cut chestnut shells, and they are particularly perfect.

Oil chestnuts are relatively easy to peel. For chestnut varieties that are particularly difficult to peel, you can only get hard ones and simmer them in a pressure cooker. Clean the chestnuts, put them in a pressure cooker, and cook over high heat until high pressure.

Turn to medium heat, cook on high pressure for 3 minutes, then stop the heat. After the pressure cooker has naturally decompressed, open the lid and peel the chestnut shells while they are still hot. The chestnut shell, which was originally tough and difficult to peel, has become softer and easier to peel off. The inner skin of the chestnut, which is closely connected to the chestnut kernel, is also easier to peel off.