1, 500g chestnuts clean, in the water bubble soak for about 20 minutes;

2, chestnuts out of the water or use kitchen paper to absorb the water;

3, with scissors or a knife in the chestnut on the top or back of the cross-hatch, it is recommended that the use of scissors;

4, frying pan into 300g salt, the chestnuts into the pan, stir fry with medium-low heat;

5, stir fry until the mouth slightly open, did not stick too much salt when pouring sugar continue to keep stirring;

5, the sugar is slightly open, not stick too much salt, and continue to keep stirring. Stir fry with medium-low heat;

5, stir fry until the chestnut mouth slightly open, did not stick too much salt, pour in sugar and continue to stir fry;

6, stir fry until the color of the sugar becomes darker, out of the flavor, turn off the fire, covered with a lid smothered for 5 minutes or so, pouring out of chestnuts with a sieve to sieve out the excess salt can be, sweet and soft.

Second, rice cooker fried chestnuts

1, chestnuts cleaned and soaked, drained, in the top of the chestnuts cut crosses;

2, dealt with chestnuts poured into the rice cooker, add the right amount of water, the amount of water to just diffuse the chestnuts the best, too much water, slow juice, water too little chestnuts cooking is not ripe, and then add icing sugar or sugar, turn off the rice cooker press the cook button;

3, the rice cooker jumped to the top of the screen, and the water was too small. p>3, rice cooker jump light, open the rice cooker, if there is still water, you can press the key again to simmer, halfway can always observe whether there is no juice, if the juice collected not much, you can uncover the lid, press into the heat preservation key, stir-fry until the soup juice collected can be out of the pot.

Three, boiled chestnuts

1, chestnuts soaked and washed, with a knife in the chestnut top open cross small mouth;

2, poured into a pot of cold water to boil, add sugar to continue to cook;

3, cook to the water is almost dry off the medium-low heat juicing and stir-frying to the end of the water, boiled chestnuts so that juicing and stir-frying, the texture of the taste of the same sugar fried chestnut similar to the very sweet and very glutinous, the water can be used as the main source of food.

Fourth

Four, microwave chestnuts

1, fresh chestnuts soaked 2 ~ 5 hours or more, soak and clean with a knife in the chestnut body cut bar-shaped small mouth, this step is very important to prevent the explosion of the microwave oven when heated;

2, cut the chestnuts into the preservation box, cover, into the microwave oven to heat up for 2 minutes;

3, the time is up! Take out the chestnuts, if the chestnuts did not shell did not crack, you can continue to heat for another 1 ~ 2 minutes, if it has been cracked, then add cooking oil and sugar in the plastic box, cover and shake, so that the sugar, cooking oil and chestnuts are fully stirred, and then put into the microwave oven again to heat on high for 3 minutes can be done, so that the chestnuts out of the texture of the fluffy powder sticky.

It should be noted that each microwave oven firepower varies, you can adjust their own time;

five, oven chestnuts

1, fresh chestnuts clean, cut with a knife, add sugar and a little water, stir evenly marinated for more than 60 minutes, halfway can stir to make its sugar more uniform;

2, will be marinated chestnuts with sugar water Pour the marinated chestnuts with the sugar water into the roasting pan, preheat the oven at 200 degrees for 3 minutes;

3, loaded with chestnuts in the roasting pan into the oven at 200 degrees baked 18 minutes.