1, chestnuts are soaked in water one night in advance. In this way, the chestnut skin will be relatively soft after soaking for one night, and with the subsequent cooking process, the meat and skin will naturally separate, so that chestnuts are not only easier to peel, but also have less cooking time;

2. Before boiling chestnuts, cut the cross knife from above with a knife. In this way, hot water will enter the interior of chestnut during cooking, and the meat inside chestnut will absorb part of the hot water at the same time and directly float up, break the shell and swell, and the shell and meat will naturally separate, so that chestnut will be softer to eat;

3. Boil chestnuts and add a little salt to the water to increase the concentration. In this way, the water will enhance the thermal conductivity because of the electrolyte in the salt, chestnuts can be boiled soft and faster, and the meat and shells are naturally easier to peel off;

4. After chestnuts have passed, it is the fastest to cook with salt water. After understanding the above principles, if you want to shell the chestnut quickly and instantly, then you should combine the two and add a proper amount of salt to the water after the chestnut is scratched, so that the chestnut can ensure the separation of pulp and peel to the greatest extent, and the effect is the best.