2. grading: if the size of the particles together with the frying, often small grains cooked, large grains raw or large grains cooked small grains of the phenomenon of scorched, so before frying, should be removed from the rotting fruit, open fruit or insect-infested fruits, and according to the size of the fruit size grading, respectively, frying.
3. Preparation of sand: choose clean and uniform particles of fine sand (fine sand with water to wash the soil, unified sieve, sun-dried, with caramel, tea oil mixed fried into "cooked sand" spare). Professionals generally use fried chestnuts special "round particles of fried special fried sand" high insulation performance, not fragile, stir-fry evenly, easy to sieve easy to leak
4. Fuel: wood or coal. Charcoal fire fast, strong fire, reduce the fire and come to the fire is convenient, easy to grasp the fire.
Sugar fried chestnuts
Sugar fried chestnuts (19)
5. pots and pans: roller and iron pots and pans. The use of roller more labor-saving, but the quality of frying is not as good as iron pan frying.
6. ingredients: chestnut, sand, sugar, oil ratio is: chestnut and the number of sand ratio of 1:1, per 100 kilograms of chestnuts with caramel sugar 4 to 5 kilograms, 200 to 250 grams of tea oil.
7. Frying: pre-sand frying hot, to scalding degrees, and then poured into the chestnuts, in proportion to the amount of caramel, tea oil, continuous stir-frying. By the role of dry sand grains of smothering, about 20 to 30 minutes will be able to fry hot. With a sieve to remove the sand, placed in a thermos bucket, you can eat while hot.
Fried chestnuts when adding caramel and tea oil is designed to moisturize the grains, reduce the fruit sticky sand, easy to stir-fry, and make the chestnut fruit moist and shiny, pleasant aroma.
Detailed process of chestnut frying
1. chestnuts washed, and then cut the chestnut skin with a sharp instrument, the depth of about 5mm, the length of the skin to exceed. Then wash them and put them in water for about 10 minutes.
2. Iron pot dry, pour the fine sand, while pouring into the chestnuts have been drained slowly stir-fry, pay attention to make the chestnuts evenly heated, otherwise raw and cooked will be inconsistent, a few minutes later, the chestnuts will slowly rise.
Specialty sugar fried chestnuts
Specialty sugar fried chestnuts (18)
3. speed up the frequency of stir-frying, so that the previous stick in the chestnut shell on the sand slowly detached.
4. Slowly add a spoonful of sugar, to sprinkle evenly. Sugar added into the later, sugar caramelization, caramelized aroma, at this time to constantly and quickly stir fry, and make the spatula from the bottom of the pan inserted into the pan to ensure that the caramel does not stick to the bottom of the pan.
5. to be fried to the sand no longer sticky, that is, turn off the fire, cover the lid smothered for a while to ensure that the chestnuts are cooked through and so that the caramelized sugar aroma seeped into the chestnuts, and then with a leaky spoon will be drained out of the chestnuts can be.
Sugar fried chestnut practice (home practice)
1. chestnuts clean, put on the cutting board, one-handed knife chopped about 5mm deep mouth, the chestnut skin cut through.
2. All more good mouth chestnuts into a microwave container, cover the lid, open the ventilation holes in the lid, such as microwave oven on high heat ding 2 minutes.
3. Remove and open the lid, this time the chestnuts have opened. Put a small spoon of cooking oil and a small spoon of sugar, and sprinkle some dry cinnamon, cover the lid and shake up and down, so that cooking oil and sugar can be evenly wrapped in the surface of the chestnuts.
4. Open the air holes in the lid and put it in the microwave oven for about two minutes on high.
First of all, wash the chestnuts, and then use a sharp tool to cut the chestnut skin, the depth of about 5mm.
Various practices
Various practices (10)
Note that this point is very important, oh, do not be lazy! Then wash it and put it in water to soak for about 10 minutes. Iron pot boil dry, pour the salt, at the same time pour the chestnuts that have been drained, always pay attention to the salt cold when the chestnuts.
Slowly stir-fry the chestnuts, pay attention to make the chestnuts heat evenly, otherwise the raw and cooked will not be consistent, 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 stuck on the shells of chestnuts slowly detached, while the salt color gradually turned 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.
Homemade Sugar Stir-Fry Chestnuts
Homemade Sugar Stir-Fry Chestnuts
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 make the caramelized sugar aroma penetrate into the chestnuts, and then use the leaky spoon to drain out the chestnuts can be.
The shells of the chestnuts are easy to peel off (know why you have to cut such a long knife edge), the chestnut meat is stained with a little bit of salt, eaten instead of feeling sweet, used for snacks or wine are good!