Then the pot of boiling water, the chestnuts blanch, do not wait for the water to boil before the pot, but the pot side of the bubbles on the pot, add a little salt, so that the chestnuts continue to stir, evenly heated, because we put the chestnuts at the top of a mouth, so the hot water will enter the inner skin of the chestnuts, do not cook for too long, the water boiled on the fish out.
After fishing with cold water, the role of thermal expansion and contraction of the chestnut shell and inner skin will be quickly separated from the flesh, so that peeling is much easier, and the shell of the chestnut after blanching has become very soft, gently peeled off, will not hurt the hand.
And the inner skin is also the same as the peanut shell, because it is moist, so a peel down, too practical, so shelling a moment to peel a large pot, very convenient, buy chestnuts, pay attention to don't buy to the outer skin of the soft, the chestnut inside may have been bad, to buy fresh seasonal chestnuts.
On how to shell raw chestnuts tips are shared here, very practical