1. Ingredients for chestnut cake: 300 grams of chestnuts, 90 grams of white sugar, 65 grams of glutinous rice flour, 80 grams of osmanthus paste, 200 ml of cold water. Method; 1. Soak the chestnuts in boiling water for 5 to 10 minutes and then peel them. 2. Cut the chestnut meat into thin slices and add 100

ml cold water, steam over high heat for about an hour, take out when the chestnuts are cooked.

3. Put sugar, glutinous rice flour and 100 ml of cold water into a pot, bring to a boil over medium heat, remove from heat when thickened, then add chestnut puree and osmanthus sauce and stir evenly.

4. Pour out the chestnut paste, scrape it into 2 cm thick slices, and then cut it into any shape. 2. Ingredients for milk chestnut paste: 250 ml of milk, 500 g of chestnuts, 150 g of sugar, 500 ml of water.

Method: 1. Wash the chestnuts, cut them in half one by one with a knife, add water and boil, then remove, peel off the outer shell and inner skin, add 500 ml of water and cook until crispy, add sugar, boil again, while hot

Pour it into a container, let it cool, and then put it in the refrigerator to freeze.

2.

Pour milk into the pot, bring to a boil, then cool.

3.

When eating, pour milk (or whipped cream) over the frozen chestnuts and serve.

3. Ingredients for stir-fried chestnuts with sugar: chestnuts, salt, sugar.

Method: 1. First, wash the chestnuts, and then cut the chestnut pp with a sharp tool. The depth should be about 5mm and the length should exceed pp.

It's important to note this, don't be lazy.

Then wash it and soak it in water for about 10 minutes.

2. Heat up the iron pot, pour in the salt, and pour in the drained chestnuts at the same time. Be sure to add the chestnuts when the salt is cold. 3. Stir-fry slowly, making sure that the chestnuts are heated evenly, otherwise the raw and cooked chestnuts will be cooked.

If it is not consistent, some chestnuts will be burnt.

4. After a few minutes, you can see the chestnuts slowly swell, so increase the stir-frying frequency to slowly break away the salt particles that were previously stuck on the chestnut shells. At the same time, the color of the salt gradually turns darker. At this time, it is

Add a spoonful of sugar, be careful to add it slowly and spread it evenly.

5. 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 overflows. It feels like roasting chestnuts with sugar on the roadside, 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.

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