Sugar fried chestnuts fragrant, but the price is expensive, and those chestnuts sold on the street, the stone looks oily, I do not know what is added inside, some chestnuts fried bad, it is not even peeled off the sweater. Today, teach you how to fry chestnuts at home, so you can eat fragrant and fresh hot chestnuts, but also to taste the fun of hands.

First of all, the material is ready, very simple, chestnuts, salt, the ratio of the two for the weight of 1:1, in addition to a spoonful of sugar. First of all, wash the chestnuts, and then use a sharp knife to cut the chestnut pp, the depth of about 5mm, the length of more than pp. Note that this is very important oh, do not be lazy!

Then wash and put in water to soak for about 10 minutes.

The iron pot dry, pour the salt, while pouring the chestnuts have been drained, pay attention to the salt cold when the chestnuts

Seasonal stir-frying, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, and some of the chestnuts will be scorched. After a few minutes, you can see the chestnuts slowly rise.

Speeding up the frequency of stir-frying, so that the salt grains previously stuck on the chestnut shells slowly detached, while the salt gradually turned darker.

This time, add a spoonful of sugar down, pay attention to add slowly, to spread evenly.

After the sugar is added, the salt grains start to stick and gradually turn black, while the sugar is caramelized and the aroma of caramel is overflowing, very much like the feeling of fried chestnuts on the roadside, right? At this time, you need to keep stirring quickly and make the spatula inserted from the bottom of the pan pan pan, to ensure that the caramel does not stick to the bottom of the pan.

When the salt grains are no longer sticky, turn off the heat, cover and smother for a while to ensure that the chestnuts are cooked through and that the caramelized sugar aroma penetrates into the chestnuts, and then use a slotted spoon to drain the chestnuts out.

This is the finished product, very tempting, right?

The chestnuts are easy to shell (you can see why you need to make such a long cut), and the flesh is lightly salted, which makes them sweet and savory for snacking or serving with wine!

Precautions

1, first of all, the chestnuts will explode, should also be considered dangerous goods.

2, chestnuts must be cut at the end of the thick skin, the depth of not less than 5mm, the length of the entire thick skin, which can effectively prevent the explosion, and can make the chestnut shell easier to peel.

3, chestnuts before frying, please soak in water for a while, which can effectively prevent the loss of water, to avoid the meat dry and hard.

4, chestnuts in the salt cold pot, gradually heating, the whole process please keep stirring, so that the chestnuts heat evenly. Localized heat will make the chestnuts burn and may cause an explosion.

5, sugar can not be put, of course, put will be more fragrant, more sugar fried chestnuts feel.

6, salt after frying cooled collected and saved, the next time you can use, if the damp lumps, add some new salt and heat that is dispersed.

7, frying process, the temperature is very high, pay attention to scalding!