Introducing a method of making sugar-fried chestnuts at home using a rice cooker.

You can make a big pot without spending a few bucks, and it’s really worth it.

Chestnuts not only nourish the stomach and strengthen the spleen, but also taste sweet and soft, making them popular among many people.

But the sugar-fried chestnuts sold outside are black because the quartz sand mixed in during frying is black. The skin of the chestnuts is completely black, and some of the flesh is also black.

Today I will introduce a method of using a rice cooker to make sugar-fried chestnuts, which is clean, hygienic and does not dirty your hands.

The first point is cleaning. Clean the chestnuts you buy home carefully, especially the surface.

Then use a knife to make a slit on the surface of each chestnut.

You can also make a cross to make the chestnuts more flavorful and ensure that they are cooked thoroughly and softer when cooked in a rice cooker.

The second point is to add auxiliary ingredients. First, add some rock sugar. If you like other flavors, you can also add some brown sugar and use it freely.

Then put some oil in the rice cooker, not too much, just control it according to your own taste.

Finally, add water until it just covers the surface of the chestnuts.

The third point is to use the most common mode to turn on the rice cooking button in the stew pot.

After that, let the rice cooker run by itself, and never pause and open the lid midway.

After the rice cooker completes cooking, simmer for about 10 to 20 minutes to make the chestnuts more fragrant and soft.

It is best to use a rice cooker with a pressure function.

Large chestnuts are also prone to undercooking, but this can be compensated for by changing the knife and increasing the cooking time.