There are many ways to bake chestnuts online, all of which are to brush chestnuts with sugar water halfway. Chestnuts have opened their mouths, and they are well peeled after roasting. You don't need to bite them with your teeth. Isn't the sugar water brushed on chestnut shells a waste of effort? If it's baked for friends and relatives, you may have to worry about whether they will grope around your house with their sweet hands that have eaten chestnuts. . . Lazy people always find many excuses for doing less.

It is best to roast chestnuts in Liangxiang, Tianjin. This kind of Guilin Castanea henryi roasted meat and roast chicken is good, but it is not sweet enough for roasting. In order to add some sweetness to unsweetened chestnuts and make them dry after roasting, you can soak chestnuts in sugar water before roasting, so the biggest advantage of roasting chestnuts is that it is convenient and not too dirty.

material

Raw chestnuts 1 kg, 2 spoons of sugar, 200ml of water.

method of work

1. Chestnuts are placed on a wet towel, with one hand holding the chestnuts down with the wet towel, and with the other hand making a cut on each chestnut in the sharp direction with a knife.

2. Put the cut chestnuts in sugar water (every 200ML+2 spoonfuls of sugar) and soak them for 1-2 hours (which can not only prevent chestnuts from being baked too dry, but also add some sweetness to chestnuts that are not too sweet).

3. Put the soaked chestnuts on a baking tray lined with tin foil, put them in a preheated oven and bake at 200 degrees for about 25 minutes.

Tips

Be careful when opening chestnuts! Different temperature and time settings of the oven should be different.

Mao chestnuts roast chicken

material

Chestnuts, chicken, a little soy sauce, cooking wine, two small pieces of ginger, salt, sugar and chopped green onion.

method of work

1, the pot is hot, put a little cold oil, when it is 70-80% hot, put chicken pieces, stir-fry until it changes color, put a little soy sauce and cooking wine, pat two small pieces of ginger in, and stir-fry until it is evenly colored.

2, add water to drown the chicken pieces, put chestnuts, and put a little salt and sugar.

3. After the fire boils, turn to a small fire. When the juice thickens and dries up, sprinkle with chopped green onion and serve.

Braised pork with hairy chestnuts

material

Chestnut, three layers of meat, fragrant leaves, star anise and rock sugar.

method of work

1. Cut the three layers of meat into large pieces and soak them in boiling water.

2. Pour cold water without meat into the casserole, add star anise and fragrant leaves, and bring to a boil.

3. Turn down the fire and keep it stuffy for 20 minutes.

4. Turn on the fire, pour in the soy sauce, stir fry a little, color it, and then add 4 or 5 pieces of rock sugar.

5. Pour in chestnuts, stir-fry until chestnuts are evenly colored.

6. Cover the chestnuts until they are cooked.

Tips

After the chestnut is put into the pot, try to move as little as possible, otherwise, the good chestnut will be rotten and scattered, which is inconvenient to eat and ugly. When buying chestnuts, you should pay attention to whether chestnuts are fresh or not. I have bought frozen chestnuts, which are also delicious. They are big chestnuts.

The method of stuffing chicken with chestnuts

material

Ingredients: fat hen 1 hen, 200g chestnut kernel.

Accessories: almond10g, 5 red dates, a little shredded ginger and scallion, 20g walnut kernel, cooking wine, monosodium glutamate, salt, sesame paste, sugar, lard, sesame oil and soybean powder.

method of work

1. Put walnuts and almonds in a bowl, blanch them with boiling water, peel them, take them out and drain them, then put them in a medium-mature oil pan, turn them up and down with a colander, fry them until they are golden yellow, with few oil bubbles and most of them dehydrated, then spread them out in a dish, roll them with a wooden stick when they are cold and crisp, and grind them into powder for later use.

2. Cut the chestnuts in half with a knife, put them in a boiling water pot and cook them until the shells and clothes can be peeled off, then take them out and peel them off for later use.

3. Clean the chicken, chop it into pieces, heat it in a wok, slide it in plain oil, add 25g of lard, stir-fry until it is six-cooked, throw in the chicken pieces, stir-fry until the skin turns yellow, add cooking wine, shredded ginger, white sugar and soy sauce, stir-fry until it turns yellow, add white soup, red dates and walnuts, bring to a boil, switch to low heat, cover and simmer for about an hour.

4. Put the brine in the pot and boil it on a strong fire, put sesame sauce and mix it, pour a little wet bean powder on it, mix well, thicken it thinly, add 50 grams of eight-ripe lard, stir it repeatedly with a spoon to make the fat swell, put sesame oil and mix it slightly, pour it on the chicken noodles, and sprinkle with minced almonds.

Features: golden color, sesame and refreshing.

Tips: This dish has the effects of warming the middle warmer, benefiting qi, replenishing essence and marrow, and is suitable for stomach deficiency, anorexia, deficiency of qi, blood and body fluid.

Homemade chestnut puree

material

500g of chestnuts, 50g of butter and 0/00g of white sugar/kloc.

method of work

1. Wash chestnuts with clear water, boil them in a pot for 5 minutes, and turn off the heat.

2. Put the wrapped chestnut kernels in a small pot, add clear water, and it is advisable to cook them in clear water for about 30 minutes.

3. Cool the cooked chestnuts in the air, then put them in a blender and try to add a little water, so that the blender can stir smoothly.

4. Pour the stirred chestnut paste into a pan and stir fry over low heat.

5. Stir-fry some water, add butter and white sugar, and continue to stir-fry.

6. Stir-fry the excess water. Cooling will be drier than just frying, so please control the heat and time.

Binfen chestnut ball

material

Peeled chestnuts 10, coconut powder 1 tablespoon, nut chocolate 1 piece, a little cooked oatmeal, and a little dried osmanthus.

method of work

1. Steamed chestnuts, cooled, covered with fresh-keeping bags, and rolled into chestnut paste.

2. Blend coconut powder with warm water, add chestnut paste and stir well.

3. Put a fresh-keeping bag on your hand and knead the chestnut paste into chestnut balls of appropriate size.

4. The chocolate is separated from water, and chestnut balls are inserted with bamboo sticks and rolled in the chocolate liquid for a circle, so that the surface of the chestnut balls is evenly coated with a layer of chocolate liquid.

5. Roll the chestnut balls covered with chocolate in oatmeal or dried osmanthus, so that the surface of chocolate is evenly covered with oatmeal or dried osmanthus.

6. Eat when the chocolate liquid is solidified.

Lizizhou

Because chestnuts have good functions of nourishing stomach, strengthening spleen, tonifying kidney, strengthening tendons, promoting blood circulation and stopping bleeding, they are especially suitable for soreness of waist and legs and joint pain of the elderly. Chestnut meat cooked with japonica rice has the functions of tonifying kidney, strengthening tendons, strengthening spleen and nourishing stomach.

material

50 grams of chestnuts, m100g.

method of work

1, chestnuts and rice are washed and poured into the cooking pot;

2. Add water and cook it into porridge.

Liziji

material

Chicken leg 300g chestnuts 1 00g shallots, 2 ginger 1 small pieces of starch. Note: 30g soy sauce, tablespoons refined salt 1 tsp sugar1tsp can be added as appropriate.

method of work

1. Soak chestnuts in water for 2 hours, remove and drain; Wash chicken legs and cut into pieces; Clean onion, cutting into section, peeling ginger and slicing;

2. Put the chicken pieces into a bowl, add salt and appropriate amount of water to marinate and mix, then put them in a steamer to steam, take out the chicken pieces, and keep the chicken juice for later use;

3. Heat the oil in the pot, stir-fry the chicken pieces for a few times, add chestnuts and chicken juice, add soy sauce and sugar, cover the pot and simmer for one and a half hours, and finally add water and starch to thicken.

pay attention to

Chestnut-flavored chicken is tender and delicious. When stewing chicken, the fire must be small to prevent chestnuts from breaking into powder.

Chestnut yuba pot

material

Chestnut, yuba, Lentinus edodes, green pepper, red pepper, celery, ginger, salt, mushroom powder, soy sauce, pepper and sesame oil.

method of work

1, first put chestnuts in boiling water for a while, take them out while they are hot, peel them and wash them, steam them in a steamer and take them out for later use.

2. Soak the yuba in warm water for half an hour, then cut it into sections, control the moisture, fry it in oil until golden brown, remove it, and then put it in a pot to fly water for later use.

3. Add a little oil to the clean pot, add ginger slices, mushrooms, green pepper pieces, red pepper pieces and parsley pieces, stir-fry until fragrant, and then add yuba flying over the water.

4, add water, add steamed chestnuts, then add salt, mushroom powder, soy sauce, pepper, adjust the taste, and pour a few drops of sesame oil.

5, pour the pot into the pot, then put the pot into a small stove to boil, hook a little sauce. Put some coriander on the dish.

Chestnut puffs

material

200 grams of peeled chestnuts, 40 grams of butter, 50 grams of sugar and a little water.

method of work

1. Peel chestnuts, put them in a blender and add appropriate amount of water.

2. Stir into mud

3. Then pour it into a pan (don't use an iron pan, it will turn black)

4. Add the right amount of sugar (sugar according to personal taste. Appropriate addition)

Step 5 add butter

6. Stir-fry with medium and small fire until it is almost dry.