Ingredients: fresh chestnut and salt.

The first step: first make a hole in the chestnut, so that when it is cooked later, water can enter, expand and contract when heated, and the pulp and peel will separate. Cut a long hole in one head of chestnut with scissors, and cut off all the shells. The hole will be longer.

Step 2: Put water that can submerge chestnuts in a boiling pot, and add about 2 tablespoons of salt. Salt water can soften peels and vegetables (dehydration), which is convenient for later operation.

Step 3: Cook over high fire for 5 minutes. It is not necessary to cook completely, because some chestnuts need secondary processing and heating. If you eat it directly, you can certainly cook it for a while, and it will be completely cooked in about 10 minutes.

Step 4: Take out the cooked chestnuts, and don't use cold water, otherwise the shells will retract immediately, and all previous efforts will be in vain. Keep chestnuts warm. When I use Timmy electric hot pot, the hot water below can keep chestnuts warm with one click. It's perfect to peel chestnuts. You can peel them without scalding them.

Step 5: At this time, the shell is already very soft. Tear the shell easily along the opening, squeeze it hard or tear it completely and buckle it out, and a complete Huang Chengcheng pulp will be peeled off.