It is the season to eat chestnuts. When you stew duck soup with corn and chestnuts, chestnuts absorb the delicious taste of duck soup, which is soft and waxy, and duck meat absorbs the fragrance of corn, which makes it more delicious, not fishy but not greasy. The meat is fresh and tender, and the soup is clear and fragrant.

Ingredients: 2 duck legs, 1 fruit corn, 4g chestnuts

Accessories: 1 pieces of salt, ginger, cooking wine and pepper

Practice: 1. Wash the duck legs and cut them into pieces of the same size, not too big, slice the ginger, and put the duck legs into the pot with cold water. Add white wine to boil, scoop it up, and wash off the blood foam

2. Wash and cut the fruit and corn, and shell the chestnuts (shelling method: expose the raw chestnuts in the sun for one day, and the chestnuts will crack automatically. When raw chestnuts are dried in a ventilated and dry place for a few days, the chestnuts are easily peeled off. Add a proper amount of salt to the boiled hot water, put the raw chestnut directly in and cook for about five minutes, and then take it out to remove the skin easily. This method may be used more by everyone. )

3. Add the duck leg meat, chestnuts and corn into the rice cooker pressure cooker

4. Add ginger slices and pepper granules to remove the smell of several fragrant leaves (optional)

6. Add clean water, not too much, just cover the ingredients, so that the soup is rich and delicious, and more soup can be stewed and soaked in rice. The pressure cooker can be powered by its own time, which is the first intelligent identification double order in the industry.

8. When the time comes, you can add salt and stir it evenly, and then stew it for a while.

9. Sprinkle chopped green onion to add flavor when you are out of the pot. Duck meat is fragrant and delicious, chestnuts are soft and glutinous, and the soup has the fragrance of corn. It's really comfortable to drink a bowl of steaming duck soup in first frost in late autumn. Office workers, in particular, can make an appointment in advance and enjoy themselves when they get home from work.

The collocation of chestnuts and ribs in the second course "Roasted ribs with chestnuts" can better strengthen the spleen, strengthen bones and muscles, and so on.

main ingredients: chestnuts and spareribs

auxiliary materials: vegetable oil, salt, star anise, cinnamon, prickly ash, tsaoko, chives, ginger, rock sugar, soy sauce, soy sauce and cooking wine

Practice: 1. Wash the spareribs and cut the onion and ginger into pieces

2. Draw a mark on the washed chestnuts with a knife. Stir-fry the ribs until the skin is slightly browned, turn to low heat, pour in light soy sauce and dark soy sauce, stir-fry the cooking wine and color

4. Pour in hot water until the ribs are brown, add all the auxiliary materials at the same time, cover and boil over high heat and turn to low heat for about 2 minutes. 5. Add peeled chestnuts, continue to cover and simmer over low heat until the ribs are cooked, add salt and stir-fry evenly, turn to high heat to collect juice, and sprinkle with chopped chives.

The third "Stewed Pig's Feet with Chestnut" has a lot of collagen in trotters, and chestnut is soft and waxy. The combination of the two is delicious and not greasy.

main ingredients: chestnuts and pig's trotters

auxiliary materials: ginger, salt, cooking wine, medlar and nutmeg

Practice: 1. Boil chestnuts in boiling water for about 5 minutes, supercool them with cold water, peel them, slice ginger and wash them with medlar bubbles

2. Cut the pig's trotters into pieces, add cooking wine and boiling water until the pig's trotters swell, and then take them out.