In autumn, fresh chestnuts are ripe, and they can be eaten fresh. If you want to know how to make chestnuts delicious, most people like to eat fried chestnuts with sugar. The fried chestnuts with sugar taste sweet and soft, and they can be seen and sold in many places. However, most of the time, the fried chestnuts we buy are either not fresh or have many bad fruits. 10 yuan a catty of chestnuts, sometimes there is not much left to eat.

Fresh chestnuts are ripe in September. We can buy some fresh chestnuts to go home and make our own sugar-fried chestnuts. They are soft, glutinous, sweet and fresh. Today, I will bring together five methods of sugar-fried chestnuts for you. They all bloom, and they are easy to peel off. It is easy to learn and convenient. Friends who like chestnuts can collect them and try them ~

First, stir-fried chestnut with sugar

1, 500g chestnut clean, soaked in water for about 20 minutes;

2. Take out the chestnuts and drain the water or use kitchen paper to absorb the water;

3. Cross the top or back of chestnut with scissors or a knife. It is recommended to use scissors.

4. Pour 300g of salt into the wok, pour the chestnut into the wok, and stir fry with medium and small fire;

5. Stir-fry until the chestnut mouth is slightly open and there is not too much salt. Pour in sugar and continue to stir fry;

6. Stir-fry until the color of white sugar turns dark, giving off the fragrance, turning off the fire, covering it for about 5 minutes, pouring out the chestnuts and sifting out the excess salt with a sieve, which is sweet and soft.

Second, stir-fry chestnuts in rice cookers

1, clean and soak chestnut, drain water, and cut a cross at the top of chestnut;

2. Pour the processed chestnuts into the rice cooker, and add a proper amount of water. The amount of water just overflows the chestnuts is the best. If there is too much water, the juice will be collected slowly, and if there is too little water, the chestnuts are not cooked well. Then add rock sugar or white sugar, close the rice cooker and press the cooking button.

3. Turn on the rice cooker after the lamp jumps. If there is still water, you can press the button for stewing again. You can observe whether there is juice collected at any time. If there is not much juice collected, you can uncover the lid and press the heat preservation button. Stir-fry until the soup is collected.

Third, boiled chestnut

1, soak and wash the chestnut, and cut a small cross at the top of the chestnut with a knife;

2. Pour it into a cold water pot to boil, and add sugar to continue cooking;

3. When the water is almost dry, turn off the low heat to collect the juice and stir-fry until the water vapor is exhausted. After the boiled chestnut is so collected and stir-fried, it tastes similar to the sugar-fried chestnut, which is very fragrant and glutinous.

Fourth, microwave oven chestnut

1, soak fresh chestnuts for more than 2~5 hours, clean them after soaking, and cut strip-shaped small mouths on chestnuts with a knife. This step is very important to prevent them from exploding when heated in the microwave oven;

2. Put the cut chestnuts into a fresh-keeping box, cover them, and heat them in a microwave oven for 2 minutes;

3. When the time is up, take out the chestnut. If the chestnut has no shell or crack, you can continue to heat it for 1~2 minutes. If it has cracked, add edible oil and white sugar into the fresh-keeping box, cover it and shake it, so that the white sugar, edible oil and chestnut are fully stirred evenly, and then put it in the microwave oven for 3 minutes on high heat. The chestnut thus made tastes fluffy and sticky.

It should be noted that the firepower of each microwave oven is different, and everyone can adjust the time by themselves;

Five, oven chestnut

1, clean the fresh chestnuts, cut with a knife, add some white sugar and water, stir evenly and marinate for more than 60 minutes, and stir halfway to make the sugar more uniform;

2. Pour the pickled chestnuts into the baking tray with sugar water, and preheat the oven at 200 degrees for 3 minutes;

3. Bake the chestnuts in the oven at 200 degrees 18 minutes.

Before making chestnuts, we must remember to open the chestnuts first, so that the cooked chestnuts will not burst during the making process, and all of them will be opened, and the shells can be easily removed when eating.

Now Luotian chestnut from Hubei is mature. Luotian chestnut has a long history. It was planted artificially before the Spring and Autumn Period and the Warring States Period. The chestnut here is naturally mature in the pollution-free and pollution-free forest, with original ecology, excellent quality, big fullness, sweet and soft taste, and the total amount of various amino acids contained is better than that of other producing areas. It is also a national geographical indication protection product.

Now this Luotian chestnut, the merchant is doing a spike activity: 5 kg only costs 34.8 yuan, freshly picked, delivered to home, recommended to everyone, and friends who need it can click on the commodity card below to place an order:

I am Guo 'er, a mother who likes gourmet cooking. I share interesting and informative delicious food and cooking tips with you every day!

If you think this article is helpful to you, please like, comment, forward and collect it!

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