Chestnut cooking

Ordinary cooking method: cold water to cook chestnuts, boil over high heat, after 15 minutes or so, change the small fire, the smallest fire and then cook for 15 minutes must be cooked. Very fragrant and rotten, noodle, delicious.

Cooking method with a pressure cooker: put the chestnuts in a pressure cooker, do not put too much, slightly put some water, slow fire, there are more than 10 minutes on the line. Directly with the water is not good, chestnut soaked in water nutrition is easy to lose, and will lose the original sweet flavor. Another method is to steam, are not as good as the first method, do not prevent all try.

Boiled chestnut fast peeling cooking method

1, boiled with a knife before a cross opening, pay attention to the knife, boiled chestnut skin will rise open, easy to peel.

2, after boiling water into cool water while hot, do not take too long, 10 a few 20 seconds to pick up, the chestnut skin will shrink easier to peel. Similarly, after cooking hot into the refrigerator frozen can also be frozen after eating another flavor.

Eating Note

1, use up as soon as possible, not suitable for refrigeration. Refrigeration or leaving it too long will cause the starch in the chestnuts to coagulate again and reduce the taste.

2, chestnuts are difficult to digest, so should not be eaten more than once.