1, air-dried and stored.

If the temperature is not high and the cooked chestnuts can't be eaten, you can spread the chestnuts one by one in a ventilated place and let the wind take away part of the water in the chestnuts, so that the cooked chestnuts can be preserved for a period of time. But it is generally best to eat it in two or three days.

2, refrigerator preservation

If the temperature is high, it can't be stored at room temperature. You can peel off the shell and inner membrane of chestnut, dry the water on the surface, then wrap it with plastic wrap, and put it in the freezer directly. If the quantity of chestnut is large, it can't be eaten in about three days, and it can be kept in the freezer for one month.

Note: No matter which preservation method is adopted, it is best to eat it within one week. After a long time, it not only tastes bad, but also goes bad. It should also be noted that if chestnut is found to be spoiled, do not eat it again, which will lead to poisoning.

Extended data:

Nutritional components and value of chestnut

Chestnuts are rich in nutrients, including sugar, protein, fat, multivitamins and inorganic salts. Every 100g of chestnuts contains 62-70g of sugar and starch, 5. 1- 10.7g of protein, 2-7.4g of fat and 40-45g of carbohydrate.

The vitamin content of raw chestnuts can be as high as 40 ~ 60 mg, and that of cooked chestnuts is about 25 mg. Chestnuts also contain inorganic salts such as calcium, phosphorus, iron and potassium, as well as carotene, B vitamins and other ingredients.

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