Steps:

1. First, prepare the materials, very simple, chestnuts and salt, the ratio of the two is 1:1 by weight, and another spoonful of sugar.

2. Wash the chestnuts, and then cut the chestnut shells with a sharp tool to a depth of about 5 mm and a length of more than 1 cm (depending on the size of the chestnut, just don’t cut it into two halves). It’s important to note this, don’t be lazy! Then wash it and soak it in water for about 10 minutes.

3. Boil the iron pot, pour in the salt, and pour in the drained chestnuts. Be sure to put the chestnuts in when the salt is cold.

4. Stir-fry slowly, making sure the chestnuts are heated evenly, otherwise the rawness and cookedness will be inconsistent, and some chestnuts will be burnt.

5. After a few minutes, you can see the chestnuts slowly swelling.

6. Then increase the frequency of stir-frying, so that the salt particles that were previously stuck to the chestnut shells will slowly break away, and the color of the salt will gradually become darker.

7. At this time, add a spoonful of sugar. Be careful to add it slowly and spread it evenly.

8. After the sugar is added, the salt particles begin to become sticky and gradually turn black. At the same time, the sugar caramels and the caramel aroma is overflowing. It feels like roadside sugar-roasted chestnuts, right? At this time, you need to stir-fry quickly and insert the spatula from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

9. After frying until the salt grains are no longer sticky, turn off the heat, cover the lid and simmer for a while to ensure that the chestnuts are cooked and the caramel aroma can penetrate into the chestnuts, then drain the chestnuts with a slotted spoon. Just go out.

10 The chestnut shell is easy to peel (you know why you need to cut such a long edge), and the chestnut meat is stained with a little salt, which makes it taste sweet. Use it for snacks or as a snack. The wines are all good!

Reference materials

Tiantian Food Network.Tiantian Food Network [cited time 2018-3-7]