Where is the best chestnut?
1, Xinglong chestnut
Chestnut produced in Yanshan Mountain area east of Beijing is a very well-known one, which is called Xinglong Chestnut or JD.COM Chestnut. Xinglong chestnut has high sweetness, strong taste, good waxy, bright and shiny appearance, and the hard shell of chestnut is easy to peel. In addition, the nutritional value of Xinglong chestnut is also relatively high, and it has a high reputation at home and abroad.
2. Kuancheng Chestnut
The planting history of chestnut in Kuancheng, Hebei Province is as long as 3,000 years, and it has the oldest chestnut tree in China, which is one of the commercial planting areas of chestnut in China. Kuancheng chestnut is also sweet, waxy and bright in color, and also has high nutritional value. It is known as the "king of chestnut in China", so Kuancheng chestnut is also famous for a long time.
3. Dandong chestnut
Although the cultivation history of chestnut in Dandong is not very long, based on the unique geographical and environmental advantages in Dandong area, the quality of chestnut produced here is extremely excellent, most of which have the characteristics of large size, white flesh color, high water content, crisp taste and easy processing, and are one of the chestnuts with the highest comprehensive economic value. In addition, Dandong chestnut is rich in a variety of nutrients, and its nutritional value is also high.
4. Luotian chestnut
Chestnut produced in Luotian, a mountainous area of Dabie Mountain in China, is a very famous chestnut variety at home and abroad, and its planting history can be traced back to the Spring and Autumn Period and the Warring States Period. Now Luotian chestnut has formed many varieties, bright color and excellent taste, which has high popularity and praise at home and abroad, and is also one of the most famous regional chestnuts in China.
5. Other producing areas
In addition to the above-mentioned well-known producing areas, there are many other well-known chestnut producing areas in China, including Tuerling Wild Chestnut, Xingtai Chestnut, Hebei Qinglong Chestnut, Yanshan Chestnut, Zhen 'an Chestnut, Qianxi Chestnut, Tancheng Chestnut, Xinyang Chestnut, Shaodian Chestnut, Tongbai Chestnut and Balong Oil Chestnut. The chestnuts produced in these areas are very well-known at home and abroad.
How to choose chestnut
First, look at the color. Some raw chestnuts look shiny and dark as chocolate. Don't buy such chestnuts. They are old. Want that kind of light color (like coffee with more partners), and the surface looks like a thin layer of powder, which is not very shiny, which is the new chestnut.
Second, look at the fluff. As we all know, chestnuts have a lot of fluff at the tail. The surface is bright, and the hair on old chestnuts is generally less, only a little at the tip of the tail. However, there is generally more fluff at the tail of new chestnuts.
Third, look at the surface without bug eyes. If there are no insect eyes on the surface and you are still not at ease, you can rub the skin of chestnut hard with your hands, and then if there are still no insect eyes on the surface, there are probably no insect eyes.
Fourth, look at the head, there is a kind of Japanese chestnut, which is very big and gratifying, but this kind of chestnut has high moisture, less sweetness and high yield, and its taste is not as good as that of domestic varieties. The second kind is a common medium-sized common variety, which has some differences in taste according to different places of origin. The third kind is rare and small, but it is generally mountain chestnut, a real green food with sweet taste.
Fifth, look at the shape. Common chestnuts can be roughly divided into two shapes. The first one is round and flat. The second kind is flat on both sides. When choosing, choose the first one if it is sweet, and the second one if it is not sweet. The reason is very simple. From the analysis of the growth state of chestnuts, chestnuts are all wrapped together in green prickly shells on trees, and chestnuts close to the shells have a round side. The chestnuts caught in the middle will of course be flat on both sides, and the chestnuts closer to the shells are more likely to receive sunlight. The sugar content of many fruits is also closely related to the sunshine time. This is why the chestnuts on the outer layer are sweeter than those on the inner layer. If you don't eat the raw chestnut, you'd better put it in a mesh bag or sieve and put it in a cool and ventilated place.
How to preserve chestnut?
Preservation of fresh chestnuts, the hometown of chestnuts has always been a tradition of such preservation, and it feels good. I hope I can help you.
1. Remove the prickly canopy of chestnut;
2. Put the sand into a container, spread a layer of sand on the bottom and put a layer of chestnut on the sand;
3. Cover with another layer of sand;
4. After covering the sand, put another layer of chestnut, and so on. After putting the chestnut, finally add a layer of sand and smooth it out;
5. Spray water once in a while to keep the humidity of the sand. The amount of water sprayed should be moderate. In order to preserve the moisture of chestnut, this is the reason for separating chestnut with sand ...
Note: The humidity of the sand must be ensured. If it is too wet, the chestnut will rot; if it is too dry, the chestnut will dehydrate.