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How to store chestnuts after shelling

1. Spread out the fresh chestnuts in a cool and ventilated place. As long as they are not piled up and have good ventilation, they will never deteriorate after two months of storage.

2. Sand storage method: Cover the bottom of the container for storing raw chestnuts with yellow sand, and put chestnuts on top, so that there is one layer of yellow sand and one layer of chestnuts, and more yellow sand should be placed on the top layer.

If you don't want the chestnuts to dry out, you can spray some water every once in a while, but don't spray too much, otherwise they will rot.

3. Air-drying method: The air-drying method can preserve chestnuts for the longest time, and the method is not difficult.

That is to first soak the fresh chestnuts in cold water for 7 to 10 days, take them out, put them in a basket, hang them in a cool and ventilated place, and let them dry naturally.

Extended information: Stir-fried chestnuts with sugar. Wang Anshi, the Prime Minister of the Song Dynasty, wrote a poem to his grandson Wu Dong. There is a beautiful line: "Since he was young, he loved pears and chestnuts, and when he grew up, he had to read five carts of books."

In the Qing Dynasty, people called the sugar-roasted chestnuts with unique flavor "xiangtang". There is still a poem about sugar-roasted chestnuts circulating in Beijing: "Piles of chestnuts are fried deep yellow, and guests come to talk for a long time and ask for wine."

Taste, the cold fire is half-burned in the middle of the night, and the people shouting at the door: "Fill the fragrant sugar".

The appearance of sugar-roasted chestnuts tends to be darker and brighter, thanks to the sugar, and they also look more appetizing.

Moreover, sugar itself has a certain viscosity. When placed in the pot, it can stick to the ash after the frying sand is worn and impurities on the chestnut shell, making the surface of the chestnuts cleaner.

Regular sugar-fried chestnuts should be fried with maltose, honey and refined vegetable oil, or directly stir-fried with prepared sugar.

When some vendors fry chestnuts, they may add sweeteners such as industrial paraffin and sodium saccharin for frying. The black stuff is made of round sand poured with maltose and refined vegetable oil or sweeteners such as industrial paraffin and sodium saccharin.

If you are making candied roasted chestnuts to increase the sweetness, you may add saccharin at will, which may lead to excessive amounts. Therefore, it is best not to buy chestnuts that are particularly sweet or even sweet enough to be a bit bitter.

In addition, it is recommended to bring a paper towel to wipe the shell of the chestnuts when purchasing. Try not to buy those with oil stains.

In addition, try to choose closed mouth ones, which are cleaner and safer.