The production process of sugar-fried chestnuts in Zhenweige restaurant is divided into five steps: screening, cleaning, pre-frying, adding sugar and taking out the pot.
I. Screening
Screening is divided into chestnut sorting and sand sorting, which is an important step in the frying process and directly affects the appearance and quality of sugar-fried chestnut.
When selecting chestnuts, we should choose high-quality chestnuts with regular shape, uniform size, full fruit and no pests and diseases. It should be noted that the size of chestnuts must be uniform, otherwise it will affect the progress of heating and ripening during sugar frying, and then affect the appearance and taste of finished products.
Clear water sand should be selected for sand particles, and the diameter of sand particles should be 2-4 cm. Too big or too small will affect the frying work.
Second, clean.
Clean the selected chestnuts and sand and dry them for later use. It should be noted that it is advisable to dry the cleaned chestnuts for half a day and then put them into the pot to remove excessive water and facilitate frying.
Third, pre-frying
Pre-frying is to initially heat sand and chestnut, and then further process chestnut after heating evenly.
Method: Pour the treated sand into the pot, and add fire to raise the temperature of the sand until it feels very hot in your hand, and the temperature is about 50 degrees Celsius. Then pour the dried chestnuts into the pot, and the appropriate dosage ratio of chestnuts to sand is 1: 2. After the chestnut is put into the pot, it should be turned constantly, so that it can be heated evenly and avoid the phenomenon of fruit or local burning.
Fourth, add sugar
Adding sugar means adding syrup to the pre-fried chestnuts. Pre-fry for about ten minutes. When the chestnuts are 78% ripe, add syrup in two or three times. The ratio of syrup to chestnuts is 1: 60.
Fifth, the pot.
When the transparent sugar film was formed on the surface of chestnut, the burnt smell was overflowing. At this time, the chestnut meat is separated from the endothelium and gradually softened, so that it can be taken out of the pot. After the chestnuts are separated from the sand, the sand can be poured back into the pot for reuse.
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