Lead: Chestnuts are fresh on the market. Are you still worried about keeping fresh and shelling? Teach you a little coup, shelling is simple and does not hurt your hands, keeping chestnuts free from insects and blackening.

"Carambola in July and hawthorn in August, chestnuts in September laugh and laugh", every September, the streets begin to be lively, chestnuts are fragrant, and hawking sounds come and go, which is very lively. Speaking of chestnuts, don't underestimate this humble "little guy". It has a history of thousands of years. According to Sima Qian's historical records, "Yan, Qin Li ... this person and thousands of households, etc." There is also a description of chestnut tree in Biography of Su Qin: "There is kindness of Jieshi Yanmen in the south and benefit of jujube chestnut in the north. Although the people don't work hard, they are satisfied with jujube chestnuts. "

Chestnut, also known as chestnut, chestnut, hairy chestnut and wind chestnut. , is a leader in the field of dried fruits. It is rich in nutrients such as protein, fat, vitamins, carotene and nicotinic acid, and minerals such as calcium, phosphorus and potassium. Known as the "king of thousands of fruits", it has a good nourishing effect on the human body. Eating chestnuts often is good for your health.

Chestnut meat is fine and waxy, sweet and has a long aftertaste. Every September 9- 10/October, chestnuts come on the market, fresh and delicious! Although chestnuts are nutritious and delicious, many people suffer from shelling and flinch. In addition, chestnuts are very seasonal food. After autumn, if you want to eat such fresh chestnuts, you will not have them, so many friends are worried about the preservation and shelling of chestnuts. Don't worry! Teach you a little skill of shelling and keeping chestnut fresh, which is simple and quick without hurting your hands; Preserved in this way, it is particularly convenient to carry around, without insects and blackening;

Quick shelling technique

Skill: thermal expansion and cold contraction method

1. Wash the chestnuts first. Each chestnut has a gray head at one end. We cut it off with a knife.

2. Prepare a pot of water, boil it, put the cut chestnut into the pot, and remove it immediately when the water boils again.

3. After the chestnuts are dried and cooled, put them in the refrigerator for 2 hours, so that when they are taken out after thermal expansion and contraction, the shell will easily fall off and the inner membrane will be torn off, which is simple and quick and does not hurt hands.

Tips for preserving chestnuts

Chestnuts are easy to attract insects, and often only a few chestnuts are found to have insects at first. After a day or two, many chestnuts will be found to have insects, so how to preserve them is very important. Today, I will share with you some tips for preservation: boil the chestnut until it is half cooked, and then save it, so that there will be no insects when it is saved again, and the chestnut will not turn black and stale when it is taken out, and it is delicious! The specific operation is as follows:

1, Selection: First, select chestnut with no insect eyes, round head and dark brown color.

2. Cleaning: Pour all the chestnuts into a large pot, pour clean water, add 1 spoon of salt, and knead repeatedly to remove dust and impurities on the surface of chestnuts. The purpose of adding salt is to remove bacteria, so that bacteria can be preserved for a longer time.

3. Heating: add water to the pot. After the water is boiled, pour in chestnuts and cook for about 3~4 minutes. Boil chestnuts until they are half cooked, then control the water to dry, and air them to room temperature.

4. Storage: put the processed chestnuts into a fresh-keeping bag, tie the mouth of the bag tightly, and store them in the freezer of the refrigerator.

Every September, chestnuts show a charming smile from a small ball full of thorns, as if to announce to people that it is ripe and can be picked. Friends who like to eat chestnuts, but don't like to peel chestnuts, can try this trick, which is simple, quick and does not hurt their hands. Very practical! If you can't eat all the chestnuts at home, you can also try this little skill of preserving chestnuts. No insects, no blackening, no stale. They are delicious! I'm Xiaofeng, and I like the delicious food Xiaofeng shared. Don't forget to pay attention to the wind!

This article was originally written by Chihuo Fengzi. Welcome to communicate with you, so that everyone can benefit. There must be a teacher in a threesome ~