The method of shelling chestnuts is as follows: soaking in hot water: clean raw chestnuts, put them in a vessel, add a little refined salt, soak them in boiling water, and cover the pot. After 5 minutes, the chestnuts are taken out and cut, and the chestnuts are peeled off together with the chestnuts shells. This method saves time and effort when removing chestnut skin. Chopsticks stirring method: all chestnuts are shelled, put into a pot, soaked in boiling water for a while, and stirred with chopsticks, so that the skin of chestnuts will be separated from the meat of chestnuts. The soaking time should not be too long, otherwise it will affect the nutritional composition of chestnuts. Refrigerator freezing method: after the chestnuts are cooked, they are cooled and put in the refrigerator for two hours to separate the shell and meat. In this way, the chestnut skin can be peeled off quickly and the chestnut meat is complete. Microwave heating method: cut the shell of the bought raw chestnuts with scissors and put them in a microwave oven for 30 seconds, and the clothes and meat in the inner layer will automatically separate. Before removing the chestnut coat in this way, the shell must be cut open, otherwise the microwave oven may break down. Expansion due to heat and contraction due to cold: peel off chestnuts with a knife, boil them in boiling water for 3-5 minutes, and immediately soak them in cold water for 3-5 minutes. Chestnut skin is easy to peel off, and the taste remains unchanged. Sun exposure method: expose the raw chestnuts to the sun for a day, and the chestnuts will crack.