Question 2: How to cook chestnuts? Introduce a simple and delicious method:
Wash the raw chestnuts, drain the water, and cut a small mouth for each chestnut. Put it in a microwave oven (preferably no more than 1/2), leave the lid (plastic) unlocked, heat it for 2 minutes and 2 minutes, and the second chestnut will pop out. It smells good! Chestnuts are a little scary when fried, but don't be afraid, there is no danger.
There are many ways to make chestnuts. The simplest way is to throw them directly into the water and splash them for half an hour.
If you accidentally eat chestnut with a little burnt flavor, you must have burnt the pot.
At this time, a small black crack appeared on the chestnut shell. Take a bite, and the light yellow chestnut meat is exposed, but it is the best.
In fact, the practice of chestnuts is very simple, and there are two ways:
Light taste: wash chestnuts first, and then cook them directly in water (about half an hour). Such chestnuts taste sweet.
Make it look like twenty-five spices: wash the chestnuts first, then cut a thin slice on the surface of the chestnuts with a knife, and then put the five spices in the water cooked with the chestnuts. Such chestnuts are rich in flavor.
Question 3: How to cook chestnuts? Compared with sugar-fried chestnuts, boiled chestnuts have low calories and less nutrient loss, which is the best way to eat chestnuts.
How do chestnuts cook delicious boiled chestnuts?
1, prepare a plate of fresh chestnuts carefully selected by yourself, and gently cut one knife/two knives/three knives on the cone of chestnuts with a knife. (Different trimmings make chestnuts ripe and cracked, and their shapes are different!
2. Add more water to the chestnut noodles and cook for about 20 minutes, then you can take them out and eat them. Water must keep chestnuts ripe or do not cover chestnuts, otherwise it will not be easy to peel, or the texture may not look good.
How to cook chestnuts? Delicious chestnuts are cooked with manna.
Mana cuisine is a kind of Japanese cuisine, which is mainly cooked with sugar. Among them, the nectar cooking of chestnuts is very famous in Japan, and the finished products can be bought in Japanese supermarkets. Of course, if we can't buy it, we can do it ourselves at home. The chestnuts are golden yellow, very beautiful and sweet, and can be used in some desserts.
Cooking method of chestnut juice
Materials: chestnut 1 kg, dried alum 1 teaspoon, 2 gardenias; Honey juice: sugar 750g, water1.5l.
1. Peel chestnuts, boil them in water for about 2 minutes, then take them out and cool them in cold water. Control the drying of water vapor.
2. To prevent boiling and foaming, add burnt alum to 1 liter of water, add chestnuts after 15-20 minutes, and take out the water to control drying.
3. Mash the gardenia, wrap it in gauze, put it in a pot, add 1.5 liters of water and 2 to cook for 40 minutes, then turn off the fire and let it cool.
4. Take out chestnuts and soak them in clear water for 20 minutes to remove odor and noise. Then put it in the water and take it out.
5. Put the water for honey juice and 65,438+0 sugar together with 4 into the pot, cover the pot and cook over high heat.
6. Keep the temperature at 85-90, stir the remaining sugar and put it in. Cook for about an hour. After the honey juice is wrapped on chestnuts, turn off the fire and let it cool.
Tips for cooking chestnuts: put chestnuts in sterilized bottles, seal them and refrigerate them. After three weeks, take it out and cook it, then cool and seal it. After this treatment, it can be stored for about 2 months.
Question 4: How to cook chestnuts? Introduce a simple and delicious method:
Wash the raw chestnuts, drain the water, and cut a small mouth for each chestnut. Put it in a microwave oven (preferably no more than 1/2), leave the lid (plastic) unlocked, heat it for 2 minutes and 2 minutes, and the second chestnut will pop out. It smells good! Chestnuts are a little scary when fried, but don't be afraid, there is no danger.
There are many ways to make chestnuts. The simplest way is to throw them directly into the water and splash them for half an hour.
If you accidentally eat chestnut with a little burnt flavor, you must have burnt the pot.
At this time, a small black crack appeared on the chestnut shell. Take a bite, and the light yellow chestnut meat is exposed, but it is the best.
In fact, the practice of chestnuts is very simple, and there are two ways:
Light taste: wash chestnuts first, and then cook them directly in water (about half an hour). Such chestnuts taste sweet.
Make it look like twenty-five spices: wash the chestnuts first, then cut a thin slice on the surface of the chestnuts with a knife, and then put the five spices in the water cooked with the chestnuts. Such chestnuts are rich in flavor.
Question 5: How to cook chestnuts delicious? 1 Of course, the first kind is the most convenient and quick way to fry chestnuts, which is also the basic way to eat them, because they are not shelled, haha. My lazy way is to wash chestnuts, cut one or two holes in them, then put them in a pressure cooker, add some water and cover them. After SAIC, turn down the fire and stew for more than ten minutes. In fact, it is necessary to shake the pressure cooker frequently to avoid burns. A little water is enough ~ after ten minutes, open it and toss it a few times, and the chestnuts with big mouths will be fried.
2. There are chestnuts to cook porridge, rice to cook until it is thick. So rice porridge brings the sweetness of chestnuts.
You can also use chestnut as dessert, which is very common in Taizhou. You can only add water to chestnut, or you can add Lycium barbarum and osmanthus fragrans, and the taste will be richer.
Chestnuts can also be cooked with salty soup, bone soup or chicken soup. With sweet chestnuts, you will be looking forward to it.
Question 6: How to cook raw chestnuts? Exercise:
1. First, cut the raw chestnut shell with a knife. This is really a process of testing hand strength and endurance, which requires great patience and professionalism.
2. Then throw the cut chestnuts into cold water. After the water is boiled, it only takes ten minutes for the fragrant chestnuts to be cooked.
3. Immediately control the chestnut water to dryness and put it into the plate. Chestnuts will rot and soften if they are soaked in water all the time.
4. It is best to peel chestnuts while they are hot, and peel them along the cut small mouth. When peeling off the hard skin on the outer layer and the tightly wrapped brown film on the inner layer, it's like taking something out of a bag.
Question 7: How to make the ingredient list of boiled raw chestnuts?
400g chestnuts
Proper amount of sugar
sweet taste
culinary skill
Twenty minutes takes time.
Simple difficulties
Steps of boiling chestnuts in water
1
Wash chestnuts.
2
Make a small cross on the chestnut tip with a knife.
three
Put cold water in the pot and start boiling for 20 minutes.
four
Put cold water in the pot and start cooking.
five
After the water in the pot is boiled, add some sugar and continue to cook for 20 minutes, then turn off the fire and stew for 10 minutes.
six
Cooked chestnuts
seven
Chestnuts are open, like petals, easy to peel and delicious in powder.
Question 8: How can chestnuts be cooked to be delicious? Peel and simmer.
Question 9: How long does it take to cook chestnuts?
It takes different time to cook chestnuts in different pots. Let's see how long it takes to cook chestnuts.
Ordinary cooking method: put chestnuts in cold water and cook with high fire, after about 15 minutes, change to low fire and cook with minimum fire 15 minutes. Delicious and rotten. Face to face, delicious.
Cooking in pressure cooker: put chestnuts in pressure cooker, not too much, just put a little water, and slow down 10 minutes or more. It is not delicious to use directly in water, and the nutrients of chestnuts are easy to lose when soaked in water, and the original sweetness will also be lost. Another method is steaming, which is not as delicious as the first method. Try it anyway.
Note that there are two ways to peel chestnuts quickly when cooking: 1. Cross with a knife before boiling. Be careful with the knife. Chestnuts swell when cooked and peel easily. 2. After boiling in water, pour it into cold water while it is hot. Don't take too long. Pick it up at 10 for a few 20 seconds, and the chestnut skin will shrink and peel easily. Similarly, you can put it in the refrigerator after boiling, and it will have another taste after freezing.
How to choose good chestnuts?
To cook chestnuts delicious, we must first work hard at the source-choose good chestnuts. If you want to choose good quality chestnuts, try the following methods:
1, look at the color. Chestnut shells should be shiny and ruddy. If it is dull or the color is too dark, it means that the interior has deteriorated, which may be old chestnut.
2. Look at these fluff. Fresh chestnut has more fluff at the tail, while old chestnut has smooth skin and less fluff.
3. Pinch by hand. If it feels hard to pinch, it means that the pulp in chestnuts is full. If the chestnut shell can be easily squashed, it may have gone bad inside.
4. smell it. Good chestnuts smell fresh, and bad chestnuts have obvious rotten taste.
5. Look at the shape. People who like to eat sweet chestnuts can choose chestnuts that are flat and round. If they need chestnuts that are not so sweet, they can choose chestnuts that are flat on both sides.
How to bake chestnuts in the oven?
Roasting chestnuts in the oven is clean, fast and convenient. It tastes good, too. This is what lazy people do. Let's tell you how to bake chestnuts in the oven.
Ingredients: 500g chestnut, 1 tbsp vegetable oil (15ml), 25g sugar, and10g water.
Baking: in the middle layer of the oven, fire up and down at 200 degrees for about 30 minutes. Bake for 25 minutes, take out and brush with sugar water.
Exercise:
1. Wash and dry chestnuts, and cut a knife vertically on each chestnut (cut through the skin). Put the cut chestnuts into a bowl, and pour in 1 tbsp vegetable oil (common vegetable oil, such as soybean oil and corn oil). Peanut oil and tea oil are better).
2. Stir chestnuts so that the surface of each chestnut is evenly covered with a layer of vegetable oil. Spread tin foil on the baking tray, put chestnuts in the baking tray and put them in the oven preheated to 200 degrees.
Question 10: How to prepare fresh chestnuts? Eating chestnuts and stewed chicken feet in Hu Aishan.
Efficacy: This soup can strengthen bones and muscles and replenish feet. Raw materials: 240 grams of fresh chestnut meat from Hu Aishan.
About 40 grams, 8 chicken feet, 320 grams of ribs and 2 slices of ginger.
Methods: 1. Cook chestnut meat in boiling water and slice it.
Carve, take out and tear off the coat. 2. Soak Hu Aishan 1 hour with clear water. 3. Put chicken feet and ribs into boiling water to make them fly. 4. Boil 12 cup of water, add all the ingredients, simmer for 10 minute, simmer for 2.5 hours, and season with salt.
Chestnut strips
Ingredients: 250 grams of sugar-fried chestnuts and 300 grams of lettuce.
Seasoning: Jiang Mo10g, lard 30g, yellow rice wine 20g, salt, pepper10g, chicken soup10g, and chicken powder 3g. Chestnuts are shelled and broken into two petals. Wash the lettuce, peel and remove the leaves. Only use the lettuce heart, and cut the lettuce heart into strips 4 cm long and half cm square. Add 1 000g of water to a boiling pot, add yellow wine, pepper and a spoonful of salt, boil over high fire, add lettuce strips, take out after1min, rinse with cold water, and cool quickly (this will make lettuce more brittle and keep its green). Put the wok on the stove, simmer for 1 min, add lard to melt, add Jiang Mo to stir fry, add lettuce strips and chestnut slices to stir fry for 1 min, add chicken soup, chicken powder and 2g of salt, and continue to cook for about 5 minutes, until the soup is less.
Description: Generally, chestnuts are cooked with raw chestnuts. Once I accidentally cooked chestnuts once, I found that the taste was much better: sweeter and more glutinous. It is much easier to peel ripe chestnuts than raw chestnuts, hehe.
Braised mutton with chestnuts
Ingredients: 640 grams of mutton, 320 grams of chestnuts, cinnamon 1 piece, 3 pieces of star anise, 2 red peppers, ginger 1 teaspoon, red and white radish 1 piece.
Seasoning: 2 tbsps of soy sauce and oyster sauce, 0/teaspoon of chicken powder and sugar tablets, 0/2 teaspoons of salt and 5 cups of water.
Sauce: 2 teaspoons of corn starch and 4 tablespoons of water.
Practice: chop mutton, fly water to cool the river, and drain the water; Red and white radish cut corners; First, put half of carrot and half of white radish into the pot, add water to boil, add mutton to boil for 15 minutes, take out mutton and supercool, drain the water, and discard the radish; Heat a wok, add oil, saute ginger, add mutton, stir fry, add wine, that is, add seasoning, cinnamon, star anise and pepper, and simmer for about 1 hour after boiling. Try to hold mutton with chopsticks. If it can pass, add the remaining radish and chestnuts, and then stew until the chestnuts are soft and rotten and the juice is moderate. Then add the sauce and serve.
Roasted chicken with chestnuts
Ingredients: half a chicken (about 500g), 250g chestnuts, oil, refined salt, ginger, onion and soy sauce.
Appropriate amount of sugar and spiced powder.
Production: Cut the chicken into pieces, slice the ginger and chop the onion.
Put a little oil in the pot, the oil is hot, add the onion and makeup and stir-fry, then add the chicken pieces and chestnuts and stir-fry, add a proper amount of soy sauce, salt, allspice powder, sugar and water, bring to a boil with high fire and simmer thoroughly with low fire.
Key points: Stir-fry chicken pieces and chestnuts in a pot and start to use medium heat. Sauce, salt and other seasonings are put into the pot, boiled with high fire, and then stewed thoroughly with low fire.
Braised pork with chestnuts
Cut the meat into small pieces, first fry the fat in a hot pot, and be careful not to fry the lean meat too hard. Pour out the excess oil (leave a proper amount) and cook it in cooking wine, soy sauce, sugar and chicken essence, then add water and salt. Add chestnuts (peeled) and simmer until chestnuts are crisp and rotten.
Gillette chestnut rolls:
Ingredients: 300g fresh chestnut meat, 50g peanut kernel, 50g walnut kernel, wafer paper 12 wafer, egg 1, and 75g bread crumbs.
Seasoning: salt and pepper.
Method:
(1) Wash fresh chestnut meat, put it in a cage, cook it with strong fire, and press it into velvet. Peeled peanuts and walnuts are baked in the oven and cooked into mung bean granules.
(2) Add a proper amount of salt and pepper into the fresh minced chestnut and mix well, then add the processed peanuts and walnuts and mix well to make the stuffing. Divide it into 12 portions, roll it into a tube, wrap it with wafer paper, wrap the upper egg liquid with the upper bread crumbs, and make chestnut rolls for later use.
(3) Heat the oil pan to 50% heat, add chestnut rolls and fry until the surface is crisp and light yellow.
Features: light yellow in color, delicious, fresh and sweet, crisp and soft in quality.
Production key: chestnut meat should be tender and delicate, steamed and mashed; Wrap the roll firmly, put it in egg liquid and evenly wrap it with bran; The temperature of frying oil should be moderate. ...& gt& gt