1 Wash and dry chestnuts, and cut a knife vertically on each chestnut with a knife (cut through the epidermis).

2. Put the cut chestnuts into a bowl and pour in 1 tablespoon of vegetable oil (general vegetable oil can be used, such as soybean oil and corn oil. Peanut oil and tea oil are better).

3. Stir chestnuts so that the surface of each chestnut is evenly covered with a layer of vegetable oil.

4. Spread the tin foil on the baking tray, spread the chestnuts into the baking tray, and put them into the oven preheated to 200 degrees.

5, white sugar and water are mixed, heated and stirred in water, so that white sugar is completely dissolved in water and becomes sugar water. Bake chestnuts in the oven for about 25 minutes, then take out the baking tray. Brush with sugar water and brush on chestnut surface. (Turn over chestnuts while brushing, paying special attention to brushing at the crack of chestnuts)

6. After brushing the sugar water, continue to put it in the oven and bake for 5 minutes.

Second, the second method

1 Wash raw chestnuts with clear water and control drying, and cut a hole in the chestnut skin with a knife. Longitudinal incision along the grain of chestnut skin makes it easier to preheat and open when heating.

2. Add a little olive oil and mix well. Spread tin foil on the baking tray and put the stirred chestnuts into the baking tray.

3. Put the baking tray in the middle layer of a DMK-45RCLF(45L) oven preheated to 200 degrees. Heat the oven for about 30 minutes.

4. Put the white sugar into a bowl, add hot water to melt the sugar, and make a sugar juice. When it is heated to 20 minutes, take out the baking tray, brush the sugar juice evenly, brush more on the incision, and bake in the furnace again for 10 minute.