materials

3g of sugar, 1/16th teaspoon of salt and 8g of water.

Practice

1. Wash chestnuts and cut the cross;

2. Put water, sugar, salt and millet in the pot, boil for 15 minutes, turn off the fire and soak for 1 minutes;

3. Take out chestnuts, put them in a baking pan, bake at 185 degrees for 25 minutes;

4. Put the roasted chestnuts in the sugar water of the previous boiled chestnuts and soak for ten minutes;

5. Put chestnuts into the baking tray and bake for another 2 minutes.

chestnut

2 longan chestnut porridge

materials

1g of japonica rice, 2g of chestnuts, 15g of longan meat and 1g of white sugar.

Practice

1. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain it;

2. Peeling chestnuts, soaking them in warm water for 3 hours, and peeling them for later use;

3. Add about 1 ml of cold water into the pot, put the japonica rice and chestnuts in, and boil them with high heat first;

4. Then simmer for 45 minutes;

5. put longan meat and sugar into the pot and mix well, continue to cook for about 1 minutes, until the porridge is thick, then serve.

chestnut

3 Stewed ribs with chestnuts

Materials

5g pork ribs, 2g chestnuts, 6g salt, 3g white sugar, 15g soy sauce and 5g sesame oil.

Practice

1. Chop the ribs into small pieces and marinate them with marinade for 2 hours until they are tasty;

2. Heat the red oil pan, saute the garlic until fragrant, and stir-fry the ribs together;

3. When the ribs are cooked to 5 minutes, add chestnuts and continue to stir fry;

4. finally, add a proper amount of water and stew for 15 minutes until the ribs and chestnuts are cooked and tender, and then serve.

chestnuts

4 roasted chestnuts with mushrooms

materials

chestnuts, mushrooms, green peppers and red peppers.

Practice

1. Peel the chestnuts and steam them in a steamer for 8-1 minutes. Tear mushrooms into pieces, and cut green peppers and red peppers into pieces for later use;

2. Heat the pan, add oil, add ginger slices and saute until fragrant, then add mushrooms and stir-fry until fragrant, then add steamed chestnuts and stir-fry evenly, so as to speed up the cooking.

3. After the water boils, add salt, light soy sauce to taste, cover the pot and simmer for 1 minutes;

4. Open the lid, add green pepper and red pepper, stir-fry over high fire and collect the juice.