2. After all the scissors are cut, put them in a bowl and soak them in water 15 minutes.

3. Wipe the water on the surface with a cloth after soaking.

4. After the fire in the pot is hot, pour in the sea salt and chestnuts and start to stir fry.

5. Continue to stir fry, and soon the salt on the chestnuts will fall off and stir fry until the chestnuts are fried.

6. Pour in white sugar.

7. At this time, the sugar will melt, and there will be a lot of smoke. Stir fry quickly from the bottom to avoid burning the pot.

8. Sugar is slowly absorbed by sea salt, and the color of sea salt is getting darker and darker, and it will gradually become dry.

9. Continue to stir fry, sea salt is getting drier and granular, and you can turn off the fire at this time.

10. Cover and stew for 5 minutes to make the chestnuts ripe. Open the cover and take out the chestnuts to start.

1. Wash the chestnuts, put them on the chopping board, cut a hole about 5mm deep with a knife with one hand, and cut the chestnuts into pieces.

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. Put a spoonful of cooking oil and a spoonful of sugar, sprinkle some dried osmanthus, cover and shake it up and down so that the cooking oil and sugar can be evenly wrapped on the surface of chestnuts.

4. Open the vent hole on the cover and put it in the microwave oven for about two minutes.

1. Wash chestnuts, and then cut the chestnut skin with a sharp tool, the depth is about 5mm, and the length is longer than the skin. Then wash and soak in water for 10 minutes.

2. Dry the wok, 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. After a few minutes, the chestnuts will slowly rise.

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

4. Add a spoonful of sugar slowly 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.

1, after washing the chestnuts, cut a hole with scissors, the length of the hole is at least 1CM long and 2 mm deep;

2. Soak the cut chestnuts in clean water for 15 minutes, and then use a clean cloth to absorb water;

3. Pour sea salt into a clean pot, pour chestnuts, and slowly heat over medium heat; Stir-fry with a shovel to make chestnuts evenly heated;

4, continue to stir fry, you will see that the salt particles will be wrapped in chestnuts, don't worry, continue to stir fry;

5. After a few minutes, you will see that the mouth of the chestnut is a little open. Accelerate the stir-frying so that the salt particles that were previously stuck on the shell are slowly separated;

6. At this time, sprinkle a spoonful of sugar, which will increase the speed of stir-frying, otherwise the bottom of the pot will be easy to paste;

7. After the sugar is added, the salt will start to be sticky, the color will gradually become darker, and the sugar will start to coke; At this time, it is necessary to stir fry quickly and insert the shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

8. Wait until the chestnuts are fried wide open, the salt is no longer sticky, and the color is dark brown. Turn off the fire, cover and simmer for 5 minutes. When the chestnuts are completely cooked, you can pick them up and sieve them for eating.