Chestnut tastes sweet, and its flavor is very unique. Many people usually like to eat chestnut. The common way to eat chestnut is to stir-fry chestnut with sugar. Especially in autumn and winter, we often smell the fragrance of chestnut with sugar in the street, which is very attractive. Some people like to study food, especially if they want to make chestnut with sugar. How can they stir-fry chestnut with sugar?

how to stir-fry chestnut with sugar?

1. raw material selection: small chestnuts with fine meat and less water should be selected.

2. grading: if the large and small grains are fried together, the phenomenon that small grains are cooked, big grains are raw or big grains are cooked and small grains are scorched often occurs, so before frying, rotten fruits, open fruits or moth-eaten fruits should be removed, and after grading according to the shape and size of the fruits, they should be fried separately.

3. Sand preparation: select clean and uniform fine sand (clean the fine sand with clear water, uniformly sieve and dry it, and stir-fry it with caramel and tea oil into "cooked sand" for later use). Professional management generally adopts the special "stir-fried sand for roasted seeds and nuts with round particles" for frying chestnuts, which has high thermal insulation performance, is not fragile, stir-fried evenly and is easy to sieve and leak.

4. fuel: wood or coal. Charcoal has the advantages of fast ignition, strong firepower, convenient fire reduction and fire coming, and easy to master the temperature.

5. Cookware: there are two kinds: drum and iron pot. It is labor-saving to use rollers, but the quality of frying is not as good as that of frying in iron pan.

6. Ingredients: the ratio of chestnut, sand, sugar and oil is: the ratio of chestnut to sand is 1: 1, 4-5 kg of caramel and 2-25 g of tea oil are used for every 1 kg of chestnut.

7. stir-frying: stir-fry the sand in advance until it is hot, then pour in chestnuts, add proper amount of maltose and tea oil in proportion, and stir-fry continuously. By the sultry effect of dry sand, it can be fried in about 2 ~ 3 minutes. After the sand is removed with a sieve, it is placed in a heat preservation barrel and can be eaten while it is hot.

The purpose of adding maltose and tea oil to stir-fry chestnuts is to moisten sand grains, reduce the sand adhesion of fruits, facilitate stir-frying, and make chestnuts moist, bright and fragrant.

detailed process of frying chestnuts

1. Wash chestnuts, and then cut the chestnut skin with a sharp tool, with a depth of about 5mm and a length longer than the skin. Then wash it and soak it in water for about 1 minutes.

2. When the wok is dry, pour in the fine sand, and at the same time pour in the drained chestnuts and stir fry slowly. Pay attention to make the chestnuts heated evenly, otherwise the raw and cooked chestnuts will be inconsistent, and after a few minutes, the chestnuts will slowly rise.

3. Speed up the stir-frying frequency, so that the sand grains previously stuck on the chestnut shell can be slowly separated.

4. slowly add a spoonful of sugar and sprinkle it evenly. After the sugar is added, the sugar is coked and the burnt fragrance is overflowing. At this time, stir fry quickly and continuously, and insert the shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

5. When the sand is no longer sticky, turn off the fire, cover it for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.

The method of sugar frying chestnut

1. Wash the chestnut, put it on the chopping board, cut a hole about 5mm deep with a knife with one hand, and cut the chestnut skin.

2. Put all the chestnuts with good openings into a microwave oven container, cover it, and open the vent hole on the cover, such as microwave oven for 2 minutes.

3. Take out and open the lid. At this time, the chestnuts have already opened.