First of all, the materials are ready, which is very simple, chestnuts and salt. The ratio of the two is 1: 1, plus a spoonful of sugar.

Exercise:

1, wash the chestnuts first, and then cut the chestnuts pp with a sharp tool. The depth is about 5 mm, and the length is longer than PP. It is very important to pay attention to this. Don't be lazy.

2. Dry the wok, pour in the salt and pour in the drained chestnuts. When the salt is cold, you must put chestnuts!

3. Stir-fry it slowly, and pay attention to make the chestnuts evenly heated, otherwise the raw and cooked chestnuts will be inconsistent, and some chestnuts will be burnt.

4. After a few minutes, you can see that chestnuts are slowly rising, so you speed up the frequency of stir-frying, so that the salt particles previously stuck on chestnuts slowly separate and the color of the salt gradually deepens.

5, at this time, add a spoonful of sugar, pay attention to slowly add, to spread more evenly.

6. After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is coking, and the smell of coke is overflowing. Does it feel like fried chestnuts with sugar on the roadside? At this time, it is necessary to stir fry constantly and quickly, and insert the shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

7. When the salt particles are no longer sticky, turn off the fire and cover them for a while to ensure that the chestnuts are ripe and the caramel flavor penetrates into the chestnuts, and then drain the chestnuts with a colander.

8. Chestnut shells are easy to peel off (you know why you have to cut such a long knife edge). Chestnut meat is stained with a little salt, but it tastes sweet.

Pay attention when frying millet with sugar;

1. First declare that chestnuts will explode and should be regarded as dangerous goods.

2. Chestnuts must be cut at the thickness of the tail skin, the depth is not less than 5 mm, and the length exceeds the whole thick skin, which can effectively prevent the explosion and make the chestnut shell easier to peel off.

3. Please soak the chestnuts in water for a while before frying, which can effectively prevent water loss and prevent the dried meat from being hard.

4. When the salt is cold, put the chestnuts into the pot and heat them gradually. Please stir fry all the time so that the chestnuts are heated evenly. Local heating will scorch chestnuts and may lead to explosion.

5, sugar can not be put, of course, it will be more fragrant, and there will be a feeling of sugar fried chestnuts.

6. After the salt is cooked and cooled, it is collected and preserved. You can reuse it next time. If it gets wet and caked, add some new salt and heat it to disperse it.

7. During frying, the temperature is very high, so pay attention to burns.

Sauté ed chestnuts in pressure cooker

First, cut the fresh raw chestnuts through the convex surface (through the skin), then put them into a hot pressure cooker, cover the valve and shake them every 5 minutes to make the chestnuts evenly heated. Cooking takes about half an hour. Don't fry too much. The chestnuts fried in this way are hot, fragrant and easy to peel.