Chestnuts have been on the market since about 10, and large iron pots for frying chestnuts have also been set up in the streets. The master waved a spatula the size of a spade to mix chestnuts and black sand evenly. When the heat is right, they fill it with an iron sieve, and the black sand is screened away and sold while it is hot. Chestnuts fresh out of the pot are the sweetest. In cold weather, your fingers crack with a bang, and the fragrance is emitted with a hot air. You throw one into your mouth, and the thick sweetness is wrapped in the sweet taste of waxy. Don't wait a year.
Gan Long is a famous chestnut powder. After eating countless chestnuts, I found that chestnuts in Liangxiang were small and moist, and they were eaten raw. It is better to make chestnut soup, chestnut cake and chestnut noodles. Fried chestnuts need Miyun chestnuts, and the key to fried Miyun chestnuts is summed up as follows:' Small ripe chestnuts are raw and large ripe chestnuts are burnt. All sizes are ripe, wait for the time to adjust. This means that these two kinds of chestnuts can't be mixed together, and the choice of making snacks or cooking is quite serious.
It is more convenient to use microwave oven at home. First, carve a cross with a knife, bake it in the microwave for 3-4 minutes, and the cross will open. Sprinkle with coarse sugar, pour in cooking oil and put it in the microwave oven for the same time. The rest is waiting for the sugar chestnuts to come out.
Chestnuts are almost eaten by one person. No matter how you eat it, you can keep your own fragrance without robbing the taste of other ingredients, which is one of the reasons why everyone loves it.