2. After cutting all of them, put them in a bowl and soak them in water for 15 minutes.

3. After soaking, wipe the surface with a cloth.

4. Heat a wok over medium heat, pour in the sea salt and chestnuts, and start stir-frying.

5. Continue to stir-fry, soon the salt on the chestnuts will come off, and keep stir-frying until the chestnuts fry open.

6. Pour in the sugar.

7. This time the sugar will melt away, a lot of smoke, quickly from the bottom to the top stir fry, so as not to paste the pan.

8. Sugar is slowly absorbed by the sea salt, which becomes darker and drier.

9. Continue to stir-fry, the sea salt is getting dry, granular, this time you can turn off the heat.

10. Cover and simmer for 5 minutes to cook the chestnuts, open the lid and take out the chestnuts can be opened.

1. chestnuts clean, put on the cutting board, one-handed knife to chop a about 5mm deep mouth, the chestnut skin cut

2. all more good mouth chestnuts into a microwave oven container, cover the lid, the lid on the ventilation holes to open, such as microwave oven on high heat ding 2 minutes

3. take out the open the lid, then chestnuts have been open. Put a small spoon of cooking oil and a small spoon of sugar, and then sprinkle some dry cinnamon, cover the lid up and down shaking, so that the cooking oil and sugar can be evenly wrapped in the surface of the chestnuts

4. lid on the ventilation holes to open, and then put into the microwave oven on high for two minutes or so

1. chestnuts washed, and then with a sharp tool to cut the chestnut skin, depth of roughly 5mm, the length of the skin to exceed. Then wash and put in the water to soak for about 10 minutes.

2. Iron pot dry, pour the fine sand, while pouring into the chestnuts have been drained slowly stir fry, pay attention to make the chestnuts heat evenly, otherwise raw and cooked will be inconsistent, a few minutes later, the chestnuts will slowly rise.

3. Accelerate the frequency of stir-frying, so that the previous stick in the chestnut shell on the sand slowly detached.

4. Slowly add a spoonful of sugar, to sprinkle evenly. Sugar added into the later, sugar caramelization, caramelized aroma, at this time to constantly and quickly stir fry, and make the spatula from the bottom of the pan inserted into the pan to ensure that the caramel does not stick to the bottom of the pan.

5. to be fried to the sand no longer sticky, that is, turn off the fire, cover the lid smothered for a while to ensure that the chestnuts are cooked through and so that the caramelized sugar aroma seeped into the chestnuts, and then with a leaky spoon will be drained out of the chestnuts can be.

1, will buy the chestnuts clean, with scissors cut a mouth, the length of the mouth at least 1CM long, 2mm deep;

2, will cut the mouth of the chestnuts in the water soaked for 15 minutes, and then with a clean cloth to absorb the water;

3, in a clean pot pour sea salt, pour the chestnuts, heat slowly over a medium flame; with a spatula while stir frying, stir frying is in order to so that the chestnuts are heated evenly;

4, and then continue to stir-fry, you will see the salt particles will be wrapped in the chestnuts, do not worry, continue to stir-fry;

5, a few minutes later, you will see the chestnut's mouth a little open, speed up the stir-fry, so that the salt particles previously glued in the shells slowly detached;

6, at this time, sprinkle a spoonful of sugar to go down, and will add to the speed of stir-frying, otherwise the bottom of the pot easy to paste;

7, sugar added into the later, the salt will begin to stick, the color gradually become darker, the sugar began to caramelize; at this time you need to stir-fry quickly, and spatula inserted from the bottom of the pan pan to ensure that the caramel does not stick to the bottom of the pan.

8, wait until the chestnut mouth wide open, the salt is no longer sticky, the color is dark brown, turn off the fire, cover and simmer for 5 minutes, suitable for its chestnuts inside fully cooked, you can pick up the sieve to eat.