Ingredients: two Jin of chestnuts, 200g of sugar, two spoonfuls of baking soda, one spoonful of rum, and three small pieces of white gauze.

Exercise:?

1. First, remove the inner layer of the shell. There is a good way to peel it. Boil a pot of boiling water, put the chestnuts in the pot, soak them and start peeling.

2. Peel chestnuts, add two spoonfuls of baking soda and soak in water for 20 minutes and then wash them. Cut the gauze into small pieces. If you have that kind of halogen bag, you can also use this gauze.

3. Wrap the peeled chestnuts in gauze and tie them tightly.

4. Then put it into the pot and add the water that completely submerges the chestnuts.

5. Turn on the fire and start cooking. After the water is boiled, turn off the low heat and cook until the chestnuts change color. It will take about 30 minutes. When it is cooked, turn off the fire and let it cool.

6. chestnuts like this will not break into a pot of porridge.

7. When the cold chestnuts are opened, they will still separate. This is inevitable, but most of them are intact and will be broken. Broken chestnuts will be eaten on the spot.

8. Put chestnuts in the pot and add sugar. Sugar is 1/2 of chestnut (can be increased or decreased at will), and then add the water that has just soaked chestnut. If you want to store in cans, you can add a little more water.

9. Cover the pot with tin foil, turn off the heat immediately after boiling, continue to cook for 20 minutes, turn off the heat and let it cool.

10, put chestnuts into a boiled and disinfected glass, reheat the soup, add rum, and turn off the fire. Pour the soup into a glass, cover it immediately and let it cool. (No need to add wine, no impression rule)

1 1. Making chestnuts is just the time for afternoon tea. Drink a cup of tea, eat some chestnuts, seal two bottles, and save them for your time.