Chestnut roasted chicken

Ingredients:

Chicken legs, chestnuts, green onions, ginger, cooking wine, soy sauce, salt, sugar.

Method:

1. Boil the shelled chestnuts in a pot for about 4 minutes, remove and drain the water.

2. Put oil in the pot, the amount of oil can be a little more, add chestnuts and fry until the surface changes color, then take it out.

3. Heat the remaining oil again, add the onion and ginger slices and sauté until fragrant, add the chicken pieces and stir-fry.

4. When the surface of the chicken pieces is slightly yellow, add cooking wine, soy sauce, salt, a little sugar and add chestnuts.

5. Pour in boiling water, bring to a boil over high heat, then turn to low heat and cover, and cook for about 20 minutes.

6. Turn on high heat to drain the water, then sprinkle in green onions.

Chestnut braised mushrooms

Ingredients:

Chestnuts, mushrooms. Appropriate amounts of oil, salt, light soy sauce, cooking wine, mushroom extract, and white sugar.

Method:

1. Peel the chestnuts and set aside.

2. Soak the mushrooms in water and wash them.

3. Heat the oil pan and fry the chestnuts and mushrooms for a while.

4. Add appropriate amount of water, light soy sauce, cooking wine, salt and sugar and cook for 20 minutes.

5. After the chestnuts are cooked, add some mushroom essence for seasoning, reduce the juice over high heat and serve on the plate.

Roasted chestnuts

Methods:

1. Wash and dry the chestnuts;

2. Use scissors to cut each chestnut vertically Make a slash;

3. Put the chopped chestnuts into a bowl, pour 1 tablespoon of corn oil about 10ML, stir the chestnuts with your hands, so that the surface of each chestnut is evenly coated with a layer of vegetable oil;

4. Cover a baking sheet with tin foil, spread the chestnuts into the baking sheet, and put it into a preheated 185-degree oven;

5. Mix white sugar and water and heat over water Stir until the white sugar dissolves in the water and becomes sugar water;

6. After the chestnuts are baked in the oven for about 25 minutes, take out the baking sheet, dip a soft brush in sugar water, and brush it on the surface of the chestnuts;

7. After brushing with sugar water, continue to put it in the oven and bake for 5 minutes.

Chestnut roasted yam

Ingredients:

12 chestnuts, 300g yam, oil, green onion, ginger, 5ml dark soy sauce, 20ml light soy sauce, 3g sugar, Water starch, 2 garlic sprouts, 10ml oyster sauce, 10ml scallion oil.

Method:

1. Prepare all the ingredients, peel and cut the yam into pieces and soak in water for later use.

2. Pour oil into the wok and sauté the onions and ginger until fragrant. Pour in the chestnuts and stir-fry.

3. Add appropriate amount of water, then add dark soy sauce and light soy sauce.

4. Add sugar and cook over high heat for 15 minutes, then add yam cubes and continue cooking.

5. When the chestnuts are cooked and the soup is half dry, add oyster sauce and continue cooking for 5 minutes.

6. Pour a spoonful of scallion oil into the thick soup.

7. Add the garlic sprouts and stir-fry evenly and turn off the heat.

Baby Cabbage and Chestnut Rolls

Method:

1. Pour oil into the pot, heat it up, add washed soybean sprouts and blanch them briefly.

2. Then add enough boiling water and cook over high heat for half an hour and set aside.

3. Boil and peel the chestnuts and set aside.

4. Blanch a single baby cabbage leaf in boiling water or stock until soft.

5. Depending on the size of each baby cabbage leaf, wrap a whole chestnut or some broken chestnuts.

6. Roll up the vegetable leaves and stuff both ends and set aside.

7. After rolling all the chestnut and baby vegetable rolls in sequence, tie the rolls with soft blanched green onions.

8. Throw the rolled chestnut baby vegetable rolls, unused chestnuts and vegetable leaves into the vegetarian broth and stew. Add a little salt to taste. The vegetables will be cooked. The stewing time can be It can be long or short. It takes 10-20 minutes to get the flavor and it's almost ready to be plated. You can garnish it with a little chopped green onion when it's done.

Wolfberry, Chestnut and Tremella Soup

Ingredients:

15g Tremella, 30g chestnuts, 10g wolfberry, 40g rock sugar.

Method:

1. Prepare white fungus, chestnuts, wolfberry and rock sugar.

2. Soak the white fungus in advance, wash it, tear it into small pieces and set aside.

3. Blanch the chestnuts with boiling water, remove the inner membrane and set aside.

4. Pour the white fungus into the clay pot, add an appropriate amount of cold water, bring to a boil over high heat, and simmer over low heat for 20 minutes.

5. Pour in the chestnuts and continue simmering for 30 minutes.

6. Add rock sugar and simmer for 5 minutes.

7. Add wolfberry and simmer for 5 minutes.

Chestnut and Sweet Potato Pork Rib Soup

Ingredients:

Chestnuts, sweet potatoes, two ribs, red dates, ginger, and water.

Method:

1. Wash the ribs, cut into pieces, boil in water and set aside;

2. Peel and coat the chestnuts; peel the sweet potatoes , cut into large pieces;

3. Wash the red dates, flatten and remove the core;

4. Boil water, add ribs, chestnuts, red dates and ginger slices, simmer for 20 minutes on high heat. Turn to low heat and simmer for 1 hour, add sweet potato cubes and cook until cooked.

Cola Chestnut Spare Ribs

Ingredients:

Chestnut, pork ribs, carrots, ginger, garlic, light soy sauce, dark soy sauce, cola.

Method:

1. Peel chestnuts, blanch pork chops, peel carrots and cut into hob pieces, peel and slice garlic, slice ginger and set aside; add to wok Add 1 tablespoon vegetable oil, add garlic slices and ginger slices and sauté until fragrant, then add pork short ribs and sauté until both sides of the ribs are golden brown.

2. Add an appropriate amount of salt, dark soy sauce, and light soy sauce, stir-fry evenly, then pour a bottle of cola to completely cover the ribs; then add half a spoonful of white vinegar, bring to a boil over high heat and then reduce to low heat. Simmer for 20 minutes. After 20 minutes, add carrots.

3. Add chestnuts, simmer over low heat for 20 minutes, until the soup thickens, and it’s ready to serve!

Chestnut Braised Pork

Ingredients:

Pork belly, chestnut, rock sugar, cooking wine, ginger, garlic, spices.

Method:

1. Boil the pork belly in cold water until the water boils for 5 minutes, remove, wash and cut into cubes.

2. Put rock sugar in cold oil and turn on low heat. Use a spatula to make small circles until the rock sugar turns brown.

3. After the sugar color is cooked, stir-fry the pork belly quickly until it turns color, pour in cooking wine and stir-fry.

4. Add ginger, garlic, and spices and stir-fry until fragrant. Put the pork belly and chestnuts into the rice cooker. Pour in boiling water to cover the meat. Turn on the rice setting and simmer for 60 minutes.

Corn, chestnut and pork ribs soup

Method:

1. 400 grams of pork ribs, more than 10 chestnuts, 1 sweet corn, wolfberry, cooking wine, salt and Appropriate amount of ginger slices.

2. Cut the corn into pieces and peel the chestnuts.

3. Pour half a pot of water, add the washed ribs, and bring to a boil over high heat. At this time, a layer of foam will appear on the soup surface, which is the boiled blood water. Turn off the heat and take out the ribs. Wash.

4. Put an appropriate amount of water in the casserole and bring to a boil (put enough at one time, no more water is added halfway), add the ribs, corn nuggets, chestnuts, ginger and cooking wine together, bring to a boil over high heat and then turn down to low heat.

5. Simmer over low heat for two hours, add wolfberry and salt to taste.

Sesame and chestnut glutinous rice dumplings

Ingredients:

300g glutinous rice flour, 200g cooked chestnuts, oil, 50g white sugar powder, milk.

Method:

1. Heat the milk to about 70° in the microwave.

2. Add glutinous rice flour to milk and mix into a smooth dough.

3. Shell the cooked chestnuts, press the chestnuts into chestnut puree with the back of a knife, add a little powdered sugar and mix evenly.

5. Take a small piece and roll it into a round shape with your hands, then press it into a small cake shape and wrap it with chestnut puree.

6. Shape into small balls.

7. Add water to the steamer, brush a layer of vegetable oil on the steamer, add glutinous rice dough, bring to a boil and steam for 10 minutes.

8. Heat the white sesame seeds in the pan, stir-fry the sesame seeds over low heat, and sprinkle the fried white sesame seeds on the glutinous rice balls.

Braised chestnut chicken wings

Ingredients:

Chicken wings, chestnuts, refined salt, light soy sauce, shredded ginger, scallions, corn oil, chicken essence, starch, Appropriate amount of water.

Method:

Prepare the required materials. Boil the chestnuts in water first, remove the skin and peel them into small pieces. Shred the ginger, cut the green onion into sections and set aside. Wash and drain the chicken wings. Use a knife to make two small slits on the back. Add water to the pot and bring to a boil. Pour in the chicken wings and shredded ginger. Blanch until they change color. Remove and remove the water.

Heat the oil, add the blanched chicken wings, and fry them face down. Turn the chicken wings over halfway through and continue frying.

Pour in chopped chestnuts. Stir-fry for a while and add refined salt and chicken essence. Stir-fry evenly and then add an appropriate amount of light soy sauce for color. Mix water and starch to make an appropriate amount of water starch, and add it to the chicken wings. When simmering until the juice is reduced, add green onions and stir-fry evenly before serving.