Hello, there are many kinds of dishes that can be made from chestnuts. Here are some more homely and delicious dishes for you ~~

1. Chestnut chicken

Ingredients:

3g of chicken legs, 1g of chestnuts, 2 shallots, 1 small piece of ginger, 1/2 tablespoon of soy sauce, 1 tsp of salt, 1 tsp of sugar and cooking wine.

Practice:

1. Deal with chestnuts first, and put them in a cool, ventilated and dry place for a few days, which is conducive to preservation and peeling. When using, wash some chestnuts, cut a small mouth on each chestnut with a knife, take a small soup pot, inject appropriate amount of water to boil, add a little salt, then pour chestnuts, cover the pot and stew for more than 5 minutes (when stewing, the fire is off), and then peel them. Take them out of the soup pot one by one, and don't peel them all or wait until the water is cold, as it will become difficult to peel them again. Find the small mouth that we cut with a knife just now.

2. After the chestnuts are processed, the chicken legs should be processed. Wash the chicken legs and cut into pieces, or directly remove the bones, take the meat and cut into pieces. Put the chicken pieces in a container, add a little salt and water, mix well, just a little water, and then steam them in a steamer. Take out the chicken pieces after steaming, and keep the steamed chicken juice for later use.

If you remove the bones first and then cut the chicken pieces, you can put the chicken bones in and steam them together when steaming ~

3. You can fry them now. Add oil to the wok, heat it, add ginger slices and chicken pieces, cook the cooking wine, fry for a few times, then add chestnuts, add soy sauce and white sugar, stir-fry evenly and then pour the chicken juice. If you think the chicken juice is not enough,

2. Braised pork with chestnuts

Ingredients:

5g of pork belly, 2 chestnuts, 3ml of soy sauce, 1g of brown sugar, 1 star anise, 1 segment of cinnamon, 8g of salt, 5 segments of onion, 3 slices of ginger and 4 dried peppers.

Practice:

1. Heat the wok to 3%, do not add oil to keep it dry, add pork belly, and slowly fry it with medium and small fire until both sides of pork belly are colored and slightly browned;

2. Add seasonings such as soy sauce, brown sugar, onion, ginger, star anise, cinnamon, dried chili and stir-fry together for fragrance;

3. After the pork belly is colored, add boiling water until the amount of water is less than 1/2 of the meat, then add a lid and boil it with high fire;

4. After the soup is boiled, turn it into a medium-low fire, then add the peeled chestnuts, continue to cover and stew for about half an hour to forty minutes, until the chestnuts and pork belly are cooked thoroughly, turn on the fire, and drain the remaining soup and just wrap it on the meat.

Third, chestnut porridge

Ingredients:

1 grams of glutinous rice or rice (you can also put some of both rice and glutinous rice), 1 chestnuts (about 15 grams is enough), sweet osmanthus or sugar (it is delicious without these seasonings).

Practice:

1. The practice is very simple. Wash chestnuts, cook them in a boiling water pot, then take them out and peel them, and then grind them into powder with a blender. The method of peeling chestnuts has detailed steps in the post of chestnut chicken:

2. Wash glutinous rice or rice. If glutinous rice is used, soak it in clear water until the rice grains fully absorb water and swell, then put it in a pot with appropriate amount of clear water, and then turn to low heat for about 3 minutes.

if you like to add whole chestnuts or diced chestnuts, you should add them and cook them with porridge now ~

after 3 or 3 minutes, add chestnut powder, continue cooking for about 2 minutes until the rice porridge is thick, and finally sprinkle with sweet osmanthus or white sugar to taste.

Fourth, chestnut chicken ball soup

Ingredients:

2 chicken legs, 5g chestnuts, 1g lettuce, 5g carrots, 1g medlar, 5g ginger slices, 1g white pepper, a little salt and a little cooking wine.

Practice:

1. The practice is very simple. Wash the chicken legs, debone them with a knife and kitchen scissors, cut them into small pieces, put them in a container, add appropriate amount of salt, white pepper and cooking wine, stir well, and set aside for about 1 minutes. If you are afraid of high calories, you can remove the chicken skin and cut it into pieces.

2. Wash chestnuts, cook them and peel them. The method of peeling chestnuts can refer to the method of chestnut chicken, which has detailed steps:

3. You also need to prepare some lettuce and carrots, wash and peel the lettuce and carrots respectively, cut them into rhombic pieces, and then prepare some ginger slices. If you have Lycium barbarum at home, take some and wash it for later use.

4. Take a small soup pot, put all the ingredients just prepared, such as chicken, chestnuts, lettuce, carrots, medlar and ginger slices, then pour a little water and add a little salt to taste.

5. Take a steamer, inject a proper amount of water to boil, put it in a small soup pot filled with delicious food, and steam for about 4-5 minutes on low heat.

v. Chinese yam and chestnut pork tripe pot

Ingredients:

fresh Chinese yam, chestnuts and pork tripe.

seasoning:

ginger, onion, garlic, star anise, pepper, fennel, cooking wine and salt.

Practice:

1. Wash the pork belly with salt and vinegar, rinse with a little flour, blanch and pour off the water, add the fresh water, onion, ginger slices, garlic, pepper, star anise and cumin cooking wine, and then simmer for 1 hour until the pork belly is soft and cooked.

2. Put on gloves, peel the yam and cut it into elephant-eye pieces, bake the chestnuts in a pressure cooker and peel them while they are hot, and cut the red pepper into pieces.

3. Cool the pork belly and cut it into strips for later use.

4. Add pork tripe, chestnuts, Chinese yam slices, red pepper, salt and pepper to the original soup and cook for a while.

The above home cooking refers to the gourmet world ~ ~ ~ You can also visit the website of Gourmet Jie more often! I hope I can help you ~ ~