1. Wash the chestnuts, drain the water from the skin, cut a slit in the chestnut shell side with a sharp knife along the chestnut shell grain, deep enough to cut through the shell to reveal the chestnut meat

2. All chestnuts processed, poured into a stainless steel basin, drizzle with the right amount of cooking oil, hand tucked into the basin repeatedly up and down turn upside down, so that each kuey teow chestnuts shells evenly stained with oil

3. Roasting pan pad aluminum platinum paper or parchment paper, lay the chestnuts on the roasting tray

4. Paper, the chestnuts spread on the baking sheet

4. Pre-roasted oven 200 degrees, the chestnuts into the middle of the oven, upper and lower heat 200 degrees baked for 35 minutes

5. Roasted, the sweet taste of fried chestnuts taste wafted out of the sugar, the incisions are bursting open

6. Take the right amount of sugar with a little water, in the fire heating boil a few minutes to the sugar water is thick, take out the roasting pan, the chestnut poured into the pot filled with thick sugar water. Filled with thick sugar water in the pot

up and down, flip, so that each kuey teow chestnut shell evenly coated with thick sugar water

7. Fished out and put back into the roasting pan, and then put back into the oven to roast for 10 minutes on the completion of the

8. Roasted chestnuts, shiny skin, chestnut kernel oily sweet

9. Hand in the cracks of the bursting gently break, the outer shell and the inside of the membrane will fall off The whole thing is completely free of the inner membrane sticking to the chestnuts, very clean

Some of the most important things to remember are that they are not the same as the other ones.