Chestnut, a household name, has the functions of nourishing stomach and strengthening spleen, tonifying kidney and strengthening tendons, promoting blood circulation and stopping bleeding. Contain riboflavin, and can be used for treat oral ulcers in children and adults. It is a health care drug for dietotherapy, and the elderly, infirm, young children and pregnant women should eat more. There are many ways to make chestnuts, and the stuffing of chestnuts is the basis of making desserts.

First, cut a fresh chestnut with a knife and cook it in hot water for a minute or two. The skin peels easily.

Secondly, chestnuts are cooked in a pressure cooker, mashed with a cooking machine, or mashed directly with a wall-breaking machine.

Third, put the mashed chestnuts into the pot and heat them on low heat. This process takes a long time, but you must be patient and have a small fire, otherwise it is easy to burn. Add the right amount of sugar (optional), add the right amount of corn oil, stir well while frying. You'd better use a pan when frying. The pot is heated evenly, and the filling is easier to make.

If you like more flavors, you can add some cream or milk powder.

Fifth, if you like more flavors, you can add some cream or milk powder. Pay attention to sticking to the pot when frying to this extent. When the filling is almost dry, add a spoonful of lard and stir. Soon the filling will not stick to the pan, and it is very sticky.

In this way, the chestnut stuffing is ready, not sticky at all, and easy to rub.