1. After the fried chestnuts are done, don't pile them into a heap, but let the sugar fried chestnuts spread out, so that the chestnut shells will become hard and crunchy, so that it's better to peel the skin.?

2. fried chestnuts while the skin is hard and crunchy, loaded into a paper bag up and down a few times, the chestnut skin becomes particularly loose, it is easy to peel.?

3 If you do it yourself, before frying chestnuts, draw a cross, so that it can be well flavored, but also make the chestnuts good peeling.

1 catty of chestnuts, 300-500 grams of sea salt, 10 grams of sugar?

1, will buy the chestnuts after washing, with scissors cut a mouth, the length of the mouth at least 1CM long, 2mm deep;

2, will cut the mouth of the chestnuts in the water for 15 minutes, and then with a clean cloth to absorb the water;

3, in a clean pot, pour sea salt, pour the chestnuts, heat slowly over a medium flame; with a spatula while stir frying, stir frying is in order to so that the chestnuts are heated evenly;

4, and then continue to stir-fry, you will see the salt particles will be wrapped in the chestnuts, do not worry, continue to stir-fry;

5, a few minutes later, you will see the chestnut's mouth a little open, speed up the stir-fry, so that the salt particles previously glued in the shells slowly detached;

6, at this time, sprinkle a spoonful of sugar to go down, and will add to the speed of stir-frying, otherwise the bottom of the pot easy to paste;

7, sugar added into the later, the salt will begin to stick, the color gradually become darker, the sugar began to caramelize; at this time you need to stir-fry quickly, and spatula inserted from the bottom of the pan pan to ensure that the caramel does not stick to the bottom of the pan.

8, wait until the chestnut mouth wide open, the salt is no longer sticky, the color is dark brown, turn off the heat, cover and simmer for 5 minutes, suitable for its chestnuts inside fully cooked, you can pick up the sieve to eat.

1. raw material selection: should choose to use the flesh of fine, less water small chestnuts.

2. grading: if the size of the particles together with the frying, often small grains of cooked, large grains of raw or large grains of cooked small grains of scorched phenomenon, so before frying, should be removed from the rotting fruit, open fruit or insect-infested fruit, and according to the size of the fruit grading, respectively, frying.

3. Preparation of sand: choose clean and uniform particles of fine sand (fine sand with water to wash the soil, unified sieve, sun-drying, with caramel, tea oil mixing and frying into "cooked sand" spare). Professional operators generally use the fried chestnut special "round particles of fried special fried sand" high thermal insulation performance, not easy to break, stir-fry evenly, easy to sieve easy to leak?

4. Fuel: wood or coal. Charcoal fire fast, strong fire, fire reduction and come to the fire is convenient, easy to grasp the fire.

5. pots and pans: roller and iron pots and pans. The use of drum more labor-saving, but the quality of frying is not as good as the iron frying pan.

6. ingredients: chestnut, sand, sugar, oil ratio is: chestnut and the number of sand ratio of 1:1, per 100 kilograms of chestnuts with caramel 4 to 5 kilograms, 200 to 250 grams of tea oil.

7. Frying: pre-frying sand hot, to scalding degrees, and then poured into the chestnuts, in proportion to the amount of caramel, tea oil, continuous stir-fry. By the role of dry sand grains of smothering, about 20 to 30 minutes will be able to fry hot. With a sieve to remove the sand, placed in a thermos bucket, you can eat while hot.

Fried chestnuts when adding caramel and tea oil aims to moisturize the sand, reduce the fruit sticky sand, easy to stir-fry, and make the chestnut fruit moist and shiny, pleasant aroma.