1. After washing 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 clear water for 15 minutes, and then use a clean cloth to absorb water;

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

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

5. After a few minutes, you will see chestnut's mouth slightly open. Speed up the stir-frying to slowly separate the salt particles previously stuck on the shell;

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

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

8. When the chestnuts are fried, the salt is no longer sticky and the color is dark brown. Turn off the fire, cover the pot and stew for 5 minutes. When the chestnuts are completely cooked, they can be picked up and sieved for eating.

1. Selection of raw materials: small chestnuts with delicate meat and little water should be selected.

2. Grading: If the big and small grains are fried together, there will often be a phenomenon that the small grains are cooked, the big grains are raw or the big grains are cooked and the small grains are paste. Therefore, before frying, rotten fruit, open fruit or moth-eaten fruit should be removed, and then fried according to the size of the fruit.

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

4. Fuel: wood or coal. The advantages of charcoal are fast ignition, strong firepower, convenient fire reduction and ignition, and easy control of temperature.

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

6. Ingredients: the ratio of chestnut, sand, sugar and oil is 1: 1, 4-5kg caramel for every100kg chestnut and 200-250g tea oil.

7. Stir-fry: stir-fry the sand in advance, divide it with hot hands, then pour in chestnuts, add proper amount of maltose and tea oil in proportion, and stir-fry constantly. By the sultry effect of dry sand, it can be cooked in about 20 ~ 30 minutes. After sifting the sand with a sieve, put it in a heat preservation bucket and eat it while it is hot.

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