The peeled chestnuts can be kept until the next day, but they are prone to mildew and diarrhea. Therefore, peeled chestnuts should pay special attention to preservation methods:

Take a chestnut, with the thick part facing down, cut a cross at the thin top with scissors, and cut down four times along the cross (at least 2/3 of the height of the chestnut), and peel off the shell with the front end of the scissors like peeling an orange. Don't peel it with your fingers. It's okay to peel a few pounds, but it will hurt. It doesn't matter if there is an inner membrane on the chestnut. Put the shelled chestnut in a fresh-keeping bag and keep it in the refrigerator.

When needed, take out the frozen chestnuts and soak them in hot water of 60-80 degrees for a few minutes, so that the inner membrane can be easily peeled off or rubbed off. My experience is: don't soak too many capsules at a time, it is best to keep the water temperature, and the intima will shrink and stick after soaking for too long or cooling down.