Chestnuts can be dried and preserved. However, if it is not handled properly, it will easily affect the edible taste of chestnut. If you want to preserve chestnut, you can wait until the chestnut is completely cooked and all the fruits inside turn yellow and black, take it out of the shell, air dry it a little, and then put it in a ventilated and dry place with a drying container such as a ceramic container.

Dry chestnut kernels will be dried and dehydrated, and the sugar will gather, and the taste will be slightly dry and sweet. The crispness is not as high as that of fresh chestnut, but it will be malleable and sweet.

If chestnuts are too dry, you can soak them in water for a while before you want to eat them. Then, make a small hole in the soaked chestnuts, put them in a pot, and add some sugar to boil them. It tastes good, too.

The storage time of dried chestnuts is also long, and they can be eaten without mildew or decay, but the longer the storage time, the worse the edible value will be, and attention should be paid to the storage time of dried chestnuts.

Chestnut, first seen in the ancient book The Book of Songs, shows that the cultivation history of chestnut has at least 2500 years in China. ?

Chestnut originated in China, which is one of the earliest famous nuts in China, and its annual output ranks first in the world. Chestnuts in China are of the best quality and rich in nutrition in the world. After frying, its meat is delicate, sweet and delicious, and it is very popular.

Hebei chestnut is rich in resources, and its export volume ranks first in the country. Yanshan Mountains, such as Qianxi, Zunhua and Xinglong, are important export bases of chestnut in China, and their products are well-known at home and abroad, especially in Japan, which is known as the "Li Gan of Tenshindon" for a long time and is deeply loved by the Japanese people.

The height of the tree can reach 20 meters, the diameter at breast height is 80 cm, the winter buds are about 5 mm long, the branchlets are grayish brown, the stipules are oblong, the length is 10- 15 mm, and the hairs are sparse and scaly. The leaves are ovoid to oblong, with a length of11-17cm and a width of 7cm. The top is as short as a cone, the base is nearly truncated or round, or both sides are slightly bent inward to form an earlobe, and one side is often skewed and asymmetrical. The base of new leaves is usually narrow and symmetrical on both sides.