1, if it is already cooked chestnuts, peeling is very difficult, you can so to peel. With the mouth of the wider end of the chestnut to open a little, and then with the hand down a little bit of peeling on the line, peel off the outside of the hard skin, and then peel the inside of the thin skin.

2, you can also use the buckle vertical to the narrower end of the chestnut, remember to "vertical" bite, that is good peeling.

3, if you ensure that chestnuts good peeling, you can think of ways to cook beforehand. Use a knife to chop two petals, or cut a mouth, and then put in the water to cook. After cooked, it will be good to peel the skin.

4, you can also chop two petals, placed on the grate steamed, this way the cooked chestnuts are sweeter, better peeling.

5, you can also chop the chestnuts open a small mouth, and then not cooking, but frying, fried, the mouth will naturally crack a little bigger, very good peeling.

Other methods

1, heat expansion and contraction method: chestnuts cooked, cut a small opening in its body, into the boiling water soaked for about a minute, peeled from the incision. Principle: after high temperature expansion, nuts and skin easy to separate, and boiled eggs quickly put in cold water good peeling a reason.

2, refrigerator freezing method: chestnuts cooked, will be cooled, placed in the refrigerator for two hours, can make the shell meat separation. This chestnut coat peeled up both fast, chestnut meat and complete.