The iron ore for frying chestnuts is quartz sand. Chestnuts are round and big. If you put it in the pot alone, there will be a lot of air, which is easy to cause uneven heating. Put some sand in the pot, let the chestnuts bury in the sand, and then keep stirring. Hot sand can put hot charcoal into chestnuts. Every chestnut is heated evenly, not only will it not be burnt, but also it will be cooked inside.

To choose larger particles, after repeated stir-frying, the sand will be polished smoothly without edges and corners. Generally, people who fry chestnuts often need to "cultivate" the sand in order to make the fried chestnuts taste delicious. In the process of cooking, maltose, honey, vegetable oil and the attachments on chestnuts are simultaneously added to the sand. After high temperature heating, the sand gradually turns black.

Homemade sugar-fried chestnuts: sugar-fried chestnuts are very fragrant, but the price is a bit expensive. Besides, those chestnuts sold in the street look shiny. I don't know what's in it. Some chestnuts are not fried well, and even sweaters cannot be peeled off.

Today, I will teach you how to fry chestnuts at home, so that you can eat delicious and fresh chestnuts and enjoy the fun of making chestnuts. The ingredients are ready, very simple, chestnuts and salt, the ratio of them is 1: 1, and a spoonful of sugar. Wash the chestnuts first, then cut the chestnuts pp with a sharp tool. The depth is about 5mm, and the length is longer than PP .. It is important to pay attention to this. Don't be lazy!

Then wash it and soak it in water for 10 minutes. Boil the wok, pour in the salt and drain the chestnuts at the same time. When the salt is cold, you must put chestnuts. Stir-fry slowly, and pay attention to make the chestnuts evenly heated, otherwise the chestnuts will be uncooked and cooked, and some chestnuts will burn.

After a few minutes, you can see chestnuts rising slowly. Therefore, the frequency of cooking is accelerated, so that the salt particles previously stuck on the chestnut shell are slowly separated and the salt color is gradually deepened. At this time, add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly. After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is burnt by coking, which feels like fried chestnuts with sugar on the roadside, doesn't it? At this time, it is necessary to stir fry quickly, let the shovel be inserted from the bottom of the pot, and ensure that the caramel does not stick to the bottom of the pot.

When the salt particles are no longer sticky, turn off the fire, cover and stew for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander. Chestnut shells are easy to peel (you know why you have to cut such a long edge). Chestnut meat is stained with a little salt, but it tastes sweet. Perfect with snacks or wine!