One: Pretreatment method (shelling)

Figure 1-2: Put the chestnut flat on the knife board, hold it down with one hand, and cut a knife from top to bottom with the other hand along the chestnut dividing line.

Refers to the joint between the bottom of chestnut and chestnut body. The thick bottom will not cut chestnut meat.

Figure 3-4: Pick up the chestnut shell from the incision with a hard stainless steel spoon handle, leaving the chestnut meat with a coat. Remove all the hard shells first, and then remove the coat evenly.

It's hard to undress alone?

Step 2: Post-treatment (coating removal)

Figure 5-6: Boil the water in the pot. When bubbles appear, pour chestnuts with skins into the pot so that each chestnut can be soaked in boiling water.

Figure 7-8: Soak for about 5 minutes, and take out your coat when you feel wet.

Figure 9- 10: Peel the skin by hand while it is hot, so that the skin is relatively complete, easy to tear, and the whole chestnut meat will be peeled off. If it gets cold halfway,

Pour it into the pot, heat it, and then take out the torn coat.