Simple and delicious method for making chestnuts
Introduce a simple and delicious method:
Wash the raw chestnuts, drain the water, and cut a small mouth for each chestnut. Put it in a microwave oven (preferably no more than 1/2), leave the lid (plastic) unlocked, heat it for 2 minutes and 2 minutes, and the second chestnut will pop out. It smells good! Chestnuts are a little scary when fried, but don't be afraid, there is no danger.
There are many ways to make chestnuts. The simplest way is to throw them directly into the water and splash them for half an hour.
If you accidentally eat chestnut with a little burnt flavor, you must have burnt the pot.
At this time, a small black crack appeared on the chestnut shell. Take a bite, and the light yellow chestnut meat is exposed, but it is the best.
In fact, the practice of chestnuts is very simple, and there are two ways:
Light taste: wash chestnuts first, and then cook them directly in water (about half an hour). Such chestnuts taste sweet.
Make it look like twenty-five spices: wash the chestnuts first, then cut a thin slice on the surface of the chestnuts with a knife, and then put the five spices in the water cooked with the chestnuts. Such chestnuts are rich in flavor.
Depends on which flavor you like.
The pressure cooker can be fried, and the convex incision of chestnuts should be cut through the skin, then put into a hot pressure cooker, cover the valve, shake it every 5 minutes to make it evenly heated, and it can be taken out in about 30 minutes. Use a small fire when frying to prevent frying. In addition, it is best to use an old apron for the pressure cooker, otherwise it will affect the service life of the apron. The chestnuts fried in this way are very sweet and peeled.
In addition, you can also use that kind of coarse casserole (black, the surface is not very smooth) to fry, directly pour a catty of salt or river sand into the casserole, then pour chestnuts in and stir fry with a wooden spoon. At first, salt or river sand will become wet and caked because of the evaporation of water in chestnuts. After the caked river sand dries again, continue to stir-fry until you hear the sound of chestnut micro-explosion, filter it out with a colander and let it cool.