2. After all the pieces are cut, put them in a bowl and soak them in water 15 minutes.

3. Dry the water on the surface with a cloth after soaking.

4. After the pot is hot, pour in sea salt and chestnuts and start to stir fry.

5. Continue to stir fry, and soon the salt on the chestnuts will fall off and stir fry until the chestnuts are cooked.

6. Pour in sugar.

7. At this time, the sugar will melt and there will be a lot of smoke. Stir fry quickly from the bottom to avoid burning the pot.

8. Sugar is slowly absorbed by sea salt, and the color of sea salt is getting darker and darker, which will gradually dry.

9. Continue to stir fry. The sea salt is getting drier and bigger. It's time to turn off the fire.

10. Cover and stew for 5 minutes, so that chestnuts are ripe. Open the lid, take out the chestnuts and start.

1. Wash chestnuts, put them on the chopping block, cut a hole about 5mm deep with a knife with one hand, and cut the chestnut skin.

2. Put all the chestnuts in the microwave oven container, cover it, and open the vent hole on the cover, such as microwave oven for 2 minutes.

3. Open the lid after taking it out. At this time, the chestnuts have already opened. Put a spoonful of cooking oil and a spoonful of sugar,

Sprinkle some dried osmanthus, cover it and shake it up and down, so that cooking oil and sugar can be evenly wrapped on the surface of chestnuts.

4. Open the vent hole on the cover and put it in the microwave oven for about two minutes.

1. Wash chestnuts, and then cut the chestnut skin with a sharp tool, with a depth of about 5mm and a length exceeding the skin. Then wash it and soak it in water for 10 minutes.

2. Boil the wok, pour in fine sand, pour in drained chestnuts at the same time, and stir fry slowly.

Pay attention to make chestnuts heated evenly, otherwise chestnuts will be uncooked and cooked inconsistently. After a few minutes, chestnuts will slowly rise.

3. Speed up the frequency of stir-frying, so that the sand grains stuck on the chestnut shell can be separated slowly.

4. Slowly add a spoonful of sugar and sprinkle evenly. After adding sugar, the sugar is burnt.

At this time, stir fry quickly and continuously, so that the shovel can be inserted from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

When the sand is no longer sticky, turn off the fire and cover it for a while.

So as to ensure that the chestnuts are thoroughly cooked, the caramel flavor penetrates into the chestnuts, and then the chestnuts are drained by a colander.

1. After washing chestnuts, cut a hole with scissors, the length of the hole is at least 1CM long and 2 mm deep;

2. Soak the cut chestnuts in clear water for 15 minutes, and then use a clean cloth to absorb water;

3. Pour the sea salt into a clean pot, pour the chestnuts, and slowly heat over medium heat; Stir-fry with a shovel to heat chestnuts evenly;

4, continue to stir fry, you will see that the salt particles will wrap the chestnuts, don't worry, continue to stir fry;

5. After a few minutes, you will see chestnut's mouth slightly open. Speed up the stir-frying to slowly separate the salt particles previously stuck on the shell;

6. Sprinkle a spoonful of sugar at this time, which will increase the speed of stir-frying, otherwise the bottom of the pot will be easy to paste;

7. After adding sugar, the salt will start to be sticky, the color will gradually become darker, and the sugar will start to burn;

At this time, stir fry quickly and insert a shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

8. When the chestnuts are fried until the mouth is wide open, the salt is no longer sticky and the color is dark brown. Turn off the fire.

Cover and stew for 5 minutes. When the chestnuts are completely cooked inside, they can be picked up and sieved for eating.