(1) Boil in salted water

1, wash the chestnuts and cut a slit slightly from the center with a knife.

2. Put them in salted water and cook them on the stove for 5 minutes.

3, remove the shells and skins of the chestnuts while they are still hot.

4, all peeled look, still complete.

(2) rice cooker method

1, chestnuts after cleaning, cut a mouth.

2, put in the rice cooker, without water.

3, press the cooking button, remove to peel the shell and skin.

4, because this is cooked after cooking. So it's easy to peel and break. The color is also not very good.

(3), pressure cooker method

1, chestnuts cleaned, cut a slit with a knife.

2, put in a pressure cooker without water.

3, on the gas, three minutes off the heat. Remove and peel the shells and skins.

4, more difficult to peel, and when to turn off the fire, not too easy.

(4) Sun method (without cutting)

1, Put it directly under the sun.

2, after a day in the sun, less easy to peel.

3, After another day in the sun, it still doesn't peel very well.

(5) sun cut method

1, chestnuts with a knife cut a mouth, put in the sun.

2, a day later, you can peel one.

3, two days later, you can peel, but not too easy.

(6) Microwave method

1, chestnuts with a knife to cut a small opening.

2, put in a bowl and cover.

3, peel them while they are hot.

4, peeled look. Microwave made the color quite beautiful.

(7) cut and soak method

1, chestnut cut in half.

2. Remove the shell.

3, soak in boiling water with a lid for 5 minutes.

4, it is easy to peel.

(8) Salt water soaking method

1, chestnuts directly poured into salt boiling water for 5 minutes.

2, then cut a slit with a knife.

3. Remove the shells and skins while they are still hot.

4, quite complete.

Introduction to eating chestnuts

1, fried chestnuts in oil. Buy back the chestnuts cleaned with water, with a knife one by one in the chestnuts on a knife shallow marks, add the right amount of water in the pot, pour the chestnuts into the pot, according to their own tastes to add the right amount of salt, open the fire to boil, change the fire to cook for 30 minutes, pick up the drained, add a small amount of oil in a frying pan, change the fire to a small fire, the chestnuts poured into the pot, constantly stirring so that it is uniformly heated, to be chestnuts a one are snapped! A crack, you can put the plate to eat.

2, roasted chestnuts. Buy back the chestnuts with water to clean, dry, with a knife one by one in the chestnuts on a knife, into the basin, add a spoonful of vegetable oil, make it mix well, put a tin foil on the baking tray, the chestnuts flat on the tin foil, the sugar and water together and even, with a brush to the sugar water evenly coated in the chestnuts on top of the preheat the oven, the baking tray turned into the oven, set to 200 degrees Celsius, set to 30 minutes, after time is up, the roasting tray, the roasting tray is set to 200 degrees Celsius, set to 30 minutes, after time is up, the roasting tray, the roasting tray is set to 30 minutes. When the time is up, take out the baking sheet and spread another layer of sugar water evenly, bake for another 10 minutes, then plate and serve.

3, chestnut porridge. Add a suitable amount of water in the pot, put the cleaned chestnuts into the pot, open fire and cook, remove the chestnut shells, wash the rice, add a suitable amount of water in the pot, pour the rice into the pot (in order to make the porridge more thick, you can add a few drops of oil), open the high heat to boil, change the medium heat and simmer for 30 minutes, add the chestnuts, open the low heat and simmer for 10 minutes, into a bowl can be eaten.

4, chestnut stewed chicken. Chicken cut into pieces, add the right amount of water in the pot, open fire until boiling, pour the chicken pieces into the pot, cook for about 5 minutes, pick up and drain, remove the shells of chestnuts, wash the ginger with water and shredded, add the right amount of water in the pot, the chestnuts, jujubes, goji berries and ginger into the pot, and then put the chicken into the pot, and then add the right amount of salt, open the fire to simmer for 20 minutes, and then change to a small fire to slowly simmer for 1 hour, into a bowl can be consumed! can be served.