1, chestnuts washed, dry moisture with a dry cloth.

2, use a knife to cut cross flower knife.

3, put the cut chestnuts into a bowl, add a spoonful of oil, a spoonful of sugar, mix well.

4, into the preheated electric cake pan, heating, red light off, open the electric cake pan, flip a, heating again, red light off, and then flip a.

Sugar fried chestnuts practice two,

Materials

Main ingredient: chestnuts 300g

Accessories: oil, sugar

Practice

1, chestnuts clean, dripping dry.

2, with a knife or scissors in the chestnut cut a mouth. Cut them all in turn. I am using scissors to cut, chestnut shell is relatively hard, and more slippery, cut with a knife tends to make me scared, or scissors safer. In order to cut good.

3, heating electric cake pan, put a little oil, put chestnuts and sugar, stir fry for a while.

4, cover the lid, upper and lower heat together oh (I use the frying gear)

5, 6-7 minutes later, lift the lid, stir fry chestnuts, sugar has all melted, and then cover the lid, continue to heat for about 5 minutes after the can.

Sugar fried chestnuts practice three,

Materials

Chestnuts half a catty, sugar moderate

Practice

1. Chestnuts washed, with a knife cross, put the pot. Fill with water, put in sugar, boil over high heat and then fish out.

2. Cooked chestnuts put in a frying pan, stir fry on low heat until the chestnut moisture dry, dark color, strong flavor can be.

Sugar fried chestnuts practice four

Materials

Main ingredients: chestnuts, salt, sugar.

Practice

Wash the chestnuts, and then use a sharp knife to cut the chestnut pp, the depth of about 5mm, the length of more than pp. Note that this is very important oh, do not be lazy. Then wash and put in the water to soak for about 10 minutes.

The iron pot boil dry, pour the salt into it, at the same time pour has been drained chestnuts, never pay attention to the salt cold when you put chestnuts.

Steam the chestnuts slowly, pay attention to make the chestnuts evenly heated, otherwise the raw and cooked will be inconsistent, some chestnuts will also burnt.

After a few minutes, you can see the chestnuts slowly rise.

Speeding up the frequency of stir-frying, so that the salt grains previously sticking to the shells of chestnuts slowly detach, while the salt color gradually turns darker.

This time, add a spoonful of sugar down, pay attention to add slowly, to spread evenly.

After the sugar is added, the salt grains start to stick and gradually turn black, while the sugar is caramelized and the aroma of caramel is overflowing, very much like the feeling of fried chestnuts on the roadside, right? At this time, you need to keep stirring quickly and make the spatula inserted from the bottom of the pan pan pan, to ensure that the caramel does not stick to the bottom of the pan.

To stir-fry until the salt grains are no longer sticky, that is, turn off the heat, cover and smother for a while to ensure that the chestnuts are cooked through and so that the caramelized sugar aroma seeps into the chestnuts, and then drain the chestnuts with a slotted spoon.