400 grams of raw water chestnuts, 100 grams of flour, 1 egg, 25 grams of wet starch, 500 grams of vegetable oil, 100 grams of white sugar, 25 grams of sugar-osmanthus brine, and 25 grams of sesame oil.

1) Wash the raw water chestnuts, peel them, cut them in half and soak them in cold water. Take a large bowl, add flour, beat in the eggs, then add 25 grams of sugar, mix well with water to form a complete egg paste.

2) Place the frying spoon on a high fire, pour in the oil, and heat until it is 80% hot. Take out the water chestnuts, wipe off the water with a clean rag, add them to the egg batter, mix well, and add them one by one. Pour into the oil and when it turns golden brown pour in a colander to drain the oil. Put the original frying spoon on the fire, pour 100 grams of water, add sugar, wait until the water boils and thicken the gravy with wet starch. When the gravy is cooked, pour in the water chestnuts, top with the osmanthus brine and sesame oil, and stir to hang the juice. Take out the frying spoon and put it on the plate.

40 water chestnuts (about 100 grams), appropriate amounts of gold cake, green plum, longan meat, starch osmanthus, and white sugar.

First cut the golden cake and green plum and longan meat into small pieces; then peel the water chestnuts, cut them into small pieces and put them in a boiling water pot; then put water, water chestnut slices and white sugar in the pot and bring to a boil, then add Thicken the sweet-scented osmanthus, gold cake pieces, green plum pieces, and longan meat pieces, and put them into a soup basin.

70 kilograms of fresh water chestnuts, 25 kilograms of white sugar, 1.5 kilograms of white sugar powder, appropriate amount of citric acid

Process flow

Select ingredients → wash → peel → burn Boil → Rinse → Slice → Rinse again → Candied → Cook → Mix with powdered sugar → Dry → Packaging → Finished product

Preparation method

1. Selection of materials: Suzhou and Hangzhou For large water chestnuts (horse hoofs) with old and knotty texture, remove those that are damaged, damaged by diseases and insect pests, shriveled and deformed, and whose transverse diameter is less than 30 mm.

2. Cleaning: First pour the water chestnuts into clean water and soak them for 20 to 30 minutes, then wash off the mud attached to the fruit, and then rinse them with clean water.

3. Peel: Use a knife to peel off both ends of the water chestnuts until all the buds and roots are removed, and then peel off the skin all over the body. The cutting surface should be flat and smooth. Or use a peeling machine to rub and peel it (if it cannot be pre-cooked in time after peeling, temporarily immerse it in clean water).

4. Boil: Pour water into the pot, add water chestnuts and boil for about 20 minutes. The ratio of water chestnuts to water is 1:1 (a little citric acid can be added to the water).

5. Slicing: Remove the water chestnuts from the boiling water, rinse them in clean water for 1 to 2 hours, then cut them into two pieces, rinse them with clean water, remove the gum, and then put them into a pot and boil them.

6. Cooking: Put the water chestnut slices into a vat and soak them in syrup, then pour them into a pot together and heat to boil. Then add dry sugar into the vat for candiing. Repeat this 6 times, and the sugar solution concentration will be in order. Increase so that the water chestnut slices can fully absorb the sugar liquid. Finally, put the sugar liquid into the pot, cook over a slow fire, and stir with a shovel constantly until the sugar liquid becomes thick. When the string is pulled up, take it out of the pot and drain off the remaining sugar liquid.

7. Mix powdered sugar: spread the white sugar in the bamboo basket in advance, pour the cooked water chestnut slices into the basket while hot and mix evenly. After cooling, the finished product is ready.