Chestnut is the kernel of Castanea in Fagaceae, which is also called chestnut, chestnut, chestnut, chess piece, chestnut wedge, chestnut and so on. Chestnuts taste warm and sweet. Enter the spleen, stomach and kidney meridians.
Chestnut is rich in starch, carbohydrate, protein, fat, vitamin B 1, vitamin B2, vitamin C, dietary fiber, tannic acid, carotene, phosphorus, calcium, potassium, iron and other nutrients.
Chestnut is a specialty of China, which is called? King of dried fruits? In foreign countries, also known as? Ginseng fruit? .
Chinese medicine believes that chestnut has the effects of tonifying kidney and strengthening spleen, strengthening body and bones, benefiting stomach and calming liver, so chestnut has it again? The fruit of kidney? Good name.
Chestnut fruit is mainly composed of two parts, one is chestnut shell, the main component is cellulose, and the other is chestnut pulp, the main component is starch.
When chestnuts are fried in a pot, they are thinner because the skin of chestnuts is on the outermost layer. It can directly contact the heat in the pot, and it will quickly heat up with the heat in the pot, thus changing from wet to dry. If heating is continued, it will change from drying to zooming or even turning black.
However, at this time, although the chestnut skin has become black and burnt, due to the problem of heat transfer and the structural composition of chestnut kernel, chestnut kernel may just feel the baking of heat and is not yet mature.
The chestnuts fried directly with chestnuts in this way have turned black, but the chestnuts are still immature.
If you add pebbles to the pot when frying chestnuts, fry them with chestnuts. The effect will be completely different.
Small stones are slow to heat, and small stones have strong heat absorption ability. When the temperature in the pot rises, the chestnut skin absorbs heat, but because it is wrapped by pebbles, pebbles will absorb part of the heat of the chestnut skin, so that the chestnut skin will not be heated too fast, but it can feel the baking of heat. When the temperature of small stones becomes higher, it will in turn transfer heat to chestnuts. Chestnuts ripen faster under the heat of pebbles and pots. Therefore, the epidermis will not be enlarged because of the high heat, and chestnut kernels will not be unfamiliar because of the low heat.
Put pebbles in the pot of sugar-fried chestnuts, so that they can be heated evenly and ripened at a constant speed during the process of frying chestnuts, and also avoid chestnuts from suddenly coming out of the pot because of excessive temperature.