1, chestnut burned chicken
Materials: chicken 1/2 side, ginger, scallions, cilantro, chestnuts more than 10, soy sauce, sugar, oil, garlic, soy sauce moderate.
Practice:
1, the chicken to clean and rinse off the internal organs and cut pieces of spare.
2, chestnuts in cold water to boil 1 minute, warm water quickly peeled and spare.
3, garlic peeled, ginger peeled and sliced, cilantro, scallion head cleaned and cut small sections.
4, under the oil hot pan, burst the garlic, pour into the earth chicken pieces of high-flame stir-fry until browned, add the right amount of old soy sauce, sugar evenly colored, add the right amount of water did not exceed the chicken, pour into the chestnuts, ginger slices with the right amount of soy sauce boiled and simmered on medium heat for 30 minutes to chestnut pink glutinous, sprinkle scallions, cilantro, high-flame juice can be.
2, chestnut roast duck
Materials: half of the old duck, raw chestnuts, coarse salt, soy sauce, water, oil moderate.
Practice:
1, duck clean, chopped into squares; chestnut shells, in boiling water for a few minutes so that it is easy to peel off the inner membrane coat.
2, the frying pan is hot, first poured into the duck pieces, stir-frying constantly for about five minutes, until the surface is slightly burnt.
3, in the pot add a large bowl of water, the amount of water to soak through the surface of the duck pieces appropriate, after boiling, change to medium-low heat, cover and simmer for about forty minutes.
4, when the pot of soup is about half left, add chestnuts, as well as the appropriate amount of coarse salt, stir well, continue to simmer over medium heat.
5, when the pot of chestnut duck block soup juice dry, add the appropriate amount of soy sauce color, can be removed from the pot.
3, chestnut roasted cabbage heart
Xiangxi famous dishes, chestnut sweet, cabbage tender.
Materials: 250 grams of chestnut meat, 350 grams of cabbage, cooked lard, chicken essence, refined salt, wet starch, sesame oil, pepper.
Practice:
1, wash the chestnut meat, cut thin slices.
2, frying pan into the cooked lard, burned to 50 percent hot, into the chestnut fried through, was golden brown, out of the oil, into the plate, on the cage steamed for 10 minutes.
3, frying pan into the cooked lard, burn eight mature, into the heart of the vegetables, add salt stir-fry for a short while, then into the chestnuts, chicken essence, slow burn through the flavor, thickened with wet starch, dripping sesame oil, sprinkled with pepper on the plate that is complete.
Tips: Chestnuts must be deep-fried, or easy to rot broken.
4, chestnut sweet potato ribs soup
Materials: 400 grams of chestnuts (shells), sweet potatoes, two ribs, 400 grams of dates, ginger, water.
Practice:
1, spare ribs clean, cut into pieces, boil water and fish for use.
2, chestnut shells to coat; sweet potato peeled, cut large pieces.
3, red dates washed and patted flat to remove the core.
4, boil water, put the ribs, chestnuts, jujubes and ginger, martial arts fire to cook for 20 minutes, turn the fire to cook for 1 hour, put the sweet potato pieces, and then cook for 20 minutes, under the salt seasoning can be eaten.
5, chicken chestnut tonic soup
Materials: 1 chicken, chestnut 200 grams, 15 jujubes, goji berries, ginger 1 small piece.
Practice:
1, the black chicken longitudinal from