Wash the chestnuts first, and then cut the chestnut skin to a depth of about 5 mm with a sharp tool.
Various practices
Various practices (10)
It is important to pay attention to this. Don't be lazy! Then wash it and soak it in water for 10 minutes. Boil the wok, pour in the salt and drain the chestnuts at the same time. When the salt is cold, you must put chestnuts.
Stir-fry slowly, and pay attention to make the chestnuts evenly heated, otherwise the chestnuts will be uncooked and cooked, and some chestnuts will burn.
After a few minutes, you can see chestnuts rising slowly.
Therefore, the frequency of cooking is accelerated, so that the salt particles previously stuck on the chestnut shell are slowly separated and the salt color is gradually deepened.
At this time, add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly.
After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is burnt by coking, which feels like fried chestnuts with sugar on the roadside, doesn't it? At this time, it is necessary to stir fry quickly, let the shovel be inserted from the bottom of the pot, and ensure that the caramel does not stick to the bottom of the pot.
Fried chestnuts with homemade sugar
Fried chestnuts with homemade sugar
When the salt particles are no longer sticky, turn off the fire, cover and stew 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.
Chestnut shells are easy to peel (you know why you have to cut such a long edge). Chestnut meat is stained with a little salt, but it tastes sweet. Perfect with snacks or wine!
The practice of frying chestnuts with sugar (family practice)
1. Wash chestnuts, put them on the chopping block, cut a hole about 5mm deep with a knife with one hand, and cut the chestnut skin.
2. Put all the chestnuts in the microwave oven container, cover it, and open the vent hole on the cover, such as microwave oven for 2 minutes.
3. Open the lid after taking it out. At this time, the chestnuts have already opened. Put a spoonful of cooking oil and a spoonful of sugar, sprinkle some dried osmanthus, cover it 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].
The practice of sugar frying chestnuts (street practice)
1. After washing chestnuts, cut a small mouth with scissors.
2. After all the pieces are cut, put them in a bowl and soak them in water 15 minutes.
3. Dry the water on the surface with a cloth after soaking.
4. After the pot is hot, pour in 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 cooked.
6. Pour in 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, which will gradually dry.
9. Continue to stir fry. The sea salt is getting drier and bigger. It's time to turn off the fire.
10. Cover and stew for 5 minutes, so that chestnuts are ripe. Open the lid, take out the chestnuts and start.
1. Wash chestnuts, and then cut the chestnut skin with a sharp tool, with a depth of about 5mm and a length exceeding the skin. Then wash it and soak it in water for 10 minutes.
2. Dry the wok, pour in fine sand, and at the same time pour in drained chestnuts and stir fry slowly. Pay attention to make chestnuts heated evenly, otherwise chestnuts will be uncooked and cooked inconsistently. After a few minutes, chestnuts will slowly rise.
Special Tang Chao chestnuts
Special sugar fried chestnuts (18)
3. Speed up the frequency of stir-frying, so that the sand grains stuck on the chestnut shell can be separated slowly.
4. Slowly add a spoonful of sugar and sprinkle evenly. After adding sugar, the sugar is burnt and the burnt smell is overflowing. At this time, stir fry quickly and continuously, and insert a 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 and stew 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.