Wash the chestnuts, and then use a sharp tool to cut the chestnuts pp, depth of about 5mm, the length should be more than pp. Note that this is very important oh, do not be lazy!
Then wash and put in water to soak for about 10 minutes. Iron skillet dry, pour the salt, while pouring the chestnuts have been drained, pay attention to the salt cold when the chestnuts, slowly stir fry, pay attention to make the chestnuts evenly heated, otherwise raw and cooked will be inconsistent, some chestnuts will also be scorched. After a few minutes, you can see the chestnuts slowly rise to open, so speed up the frequency of stir-frying, so that the salt particles previously glued to the chestnut shells slowly detached, while the salt gradually turned darker, at this time, add a spoonful of sugar to go down, pay attention to slowly add, to sprinkle evenly, sugar added to enter the aftermath of the salt particles began to stick, gradually turned black, while the sugar caramelized, burnt incense overflowing, very much the feeling of the roadside fried chestnuts with sugar, right? The flavor of the caramelization is very similar to the feeling of roadside fried chestnuts, right? At this time, you need to keep stirring quickly, and make the spatula inserted from the bottom of the pan pan to ensure that the caramel does not stick to the bottom of the pan. To stir-fry until the salt grains are no longer sticky, that is, turn off the heat, cover and smother for a while to ensure that the chestnuts are cooked through and to make the caramel aroma.
Note
1, first of all, declare that the chestnuts will explode, should also be considered dangerous goods.
2, chestnuts must be cut at the end of the thick skin, the depth of not less than 5mm, the length of the entire thick skin, which can effectively prevent the explosion, and can make the chestnut shell easier to peel.
3, chestnuts before frying, please soak in water for a while, which can effectively prevent the loss of water, to avoid the meat dry and hard.
4, chestnuts in the salt cold pot, gradually heating, the whole process please keep stirring, so that the chestnuts heat evenly. Localized heat will make the chestnuts burn and may cause an explosion.
5, sugar can not be put, of course, put will be more fragrant, more sugar fried chestnuts feel.
6, salt after frying cooled collected and saved, the next time you can use, if the damp lumps, add some new salt and heat that is dispersed.
7, frying process, the temperature is very high, pay attention to scalding! Seep into the chestnuts, and then use a slotted spoon to drain out the chestnuts can be.