Chestnuts are delicious, but peeling is not easy. Some people will think that chestnut skin is difficult to peel because chestnuts are not fresh, is it true? Experts say that there is no such thing. Worry about vendors with other raw materials or soaked chestnuts, so the skin inside the difficult to peel, this inference is not valid. Basically, the chestnut inside the layer of skin is not good peel, is still in the tree when the chestnut is long, and varieties of chestnuts, some varieties of chestnuts will be difficult to peel some.

How to peel chestnuts? General people deal with the chestnut skin method is to use a knife to cut a knife, and then boiling water can be peeled off. In fact, as long as the chestnut itself is heated, the layer of clothing is easier to peel off. Here to teach you chestnut fast peeling 11 ways, so you can easily peel chestnut skin, no longer worry about peeling chestnut skin peeling hand pain.

1, hot water soaking method.

Raw chestnuts washed into the vessel, add a little salt, with boiling water submerged, cover the pot. 5 minutes later, remove the chestnut cut, chestnut skin with the chestnut shells together, this method of removing the chestnut skin, time-saving, labor-saving.

2, chopsticks stirring method.

The chestnut all two petals, shelled into the basin, add boiling water after soaking for a while, with chopsticks, stirring, chestnut skin will be detached from the chestnut meat. But be careful, the soaking time can not be too long, otherwise it will affect the nutrients of the chestnut.

3, salt water cooking.

Use a knife to cut a small mouth from the center of the chestnuts, and then put the cut chestnuts in salt water, boiled for 5 minutes after the fish out, remove the shells and skins of chestnuts while hot.

4, rice cooker method.

The first step is the same as above, also cut a chestnut. Put it in the rice cooker, no need to put water in the cooker. Press the cook button and after 15 minutes, take the chestnuts out and peel the shells and skins.

5, salt water soaking method.

Chestnuts poured directly into the salt boiling water for 5 minutes; then cut a slit with a knife; remove the shells and skins while hot; quite complete.

6, refrigerator freezing method.

Chestnuts after cooking will be cooled into the refrigerator for two hours, can make the shell meat separation. This chestnut coat peeled up both fast, chestnut meat and complete.

7, microwave heating method.

Buy raw chestnuts, scissors to cut open the shell, placed in the microwave oven at high temperatures for 30 seconds, inside a layer of clothing and meat that will automatically detach. With this method to chestnut coat before, be sure to cut its shell, otherwise it may cause microwave failure.

8, incision immersion method.

Chestnuts cut in half; remove the shell; cover with boiling water and soak for 5 minutes; it is easy to peel.

9, thermal expansion and contraction method.

With a knife to peel the shell of chestnuts, into the boiling water for 3-5 minutes, immediately after fishing into the cold water soak 3-5 minutes, it is easy to peel the chestnut coat, and the flavor remains unchanged.

10, sun exposure method.

To eat raw chestnuts placed in the sun for a day, chestnut shells that will crack, then whether raw or cooked peel, it is easy to peel off the chestnut shell and inside the layer of thin skin. But ready to store the chestnuts can not sun, because the sun after the chestnuts can not be long-term preservation.

11, pressure cooker method.

Chestnuts cleaned, cut a mouth with a knife; placed in a pressure cooker, without water; on the gas, three minutes off the fire. Remove the shell and skin; more difficult to peel, and when to turn off the fire, not too easy.

How to choose chestnuts

Some chestnuts are very bright and dazzling oil, do not be impulsive when buying, identify high-quality chestnuts method is as follows: first look at the skin color, where the red-brown, purple, ochre color is distinctive, with a natural luster of the quality of the general better, if the shell has a mouth of the moth, deflated prints, discoloration, or black shadow and other cases, the fruit has been moth-eaten or deterioration; the second pinch with the hand, where the fruit pinch Up to feel solid, the flesh is more plump, if empty soft, the flesh has been dried out; and then hand break, the shell is bright and not sticky, the flesh does not stick to the shell for high-quality chestnuts.

1, look at the color: shell bright red, with brown, purple, ochre and other colors, particle luster, quality is generally better. If the shell discoloration, no luster or black shadow, it shows that the fruit has been moth-eaten or heat deterioration.

2, pinch the fruit: you can pinch chestnuts, such as solid particles, generally full of flesh; such as particles of empty shells, it shows that the flesh has been dried out or smothered meat has been soft.

3, hand shake: a handful of chestnuts into the hand shake, shell sound, indicating that the pulp has been dry and hard, may be the next year chestnuts posing as fresh chestnuts.

4, taste: good chestnut kernels yellowish, firm, fine flesh, less water, high sweetness, glutinous enough, strong flavor; on the contrary, hard and tasteless, poor taste.

5, identify the grain: chestnut grain is not the bigger the better. China's chestnut chestnut and northern chestnut points. North chestnut general smaller particles, per 500 grams in 70 to 80 or so, flat garden shape, thin skin, easy to shell after frying, particles are more uniform, better quality.

Buy chestnuts should also pay attention to, do not pursue the flesh of the color white or golden. Golden flesh is likely to be chemically treated chestnuts, harmful to the body. On the contrary, if fried or cooked after some of the flesh in the middle of the brown, is the chestnut contains enzymes "browning reaction" caused by the normal phenomenon, eat the body is not harmful.

Eating chestnuts raw or cooked chestnuts good? Eat raw kidney cooked food spleen

China's folk with chestnut nourishment, cure a lot of methods. Sun Simiao emphasized the use of "raw food". Middle-aged and elderly people if you get into the habit of eating air-dried raw chestnuts every day, can achieve effective prevention and treatment of kidney deficiency, back pain and leg pain.

The Northern Song writer Su Zhe wrote in a poem: "Old age since the addition of waist and foot disease, the mountain weng service chestnut old pass formula, the guest to say the morning Xing evening, three pharyngeal Xu received the white jade syrup." It means that eating chestnuts raw can achieve the effect of strengthening the body and bones, and relieving back and leg pain. If eaten raw, the spleen and stomach cold people can not eat, other people eat to chew slowly, that is, "three pharyngeal xu xu xu white jade pulp".

It is recommended that the elderly eat three or four raw chestnuts every morning and evening. Chestnuts in the mouth to chew, to the taste of the slag-free pulp, a little bit of swallowing, can maximize the effect of health care.

Cooked chestnuts can harmonize the stomach and strengthen the spleen and relieve spleen deficiency. Steaming chestnut kernels, grinding powder, made of cakes, suitable for children with little diet and weak body to increase appetite and regulate the stomach and intestines. With chestnut and japonica rice porridge, not only is conducive to the spleen and stomach cold due to chronic diarrhea patients early recovery, but also the elderly dyspepsia, qi deficiency and weakness of the therapeutic recipe.

Dyspepsia please do not eat

Chestnuts, although nutritious, with the therapeutic effect of tonic kidney health, but it is not advisable to eat more. "Chestnuts are not easy to digest raw, cooked and easy to eat stagnant gas, is not eaten more." Experts said. Chestnut starch content is very high, digestion is not good for the elderly and children had better eat less. Chestnut cold starch will be aging, less easy to absorb, so eat chestnuts should try to take advantage of the heat. In addition, diabetics, constipation patients, women should not eat more chestnuts.