First of all, the materials are prepared, which is very simple, chestnuts and salt, and the ratio of the two is weight1:1,and another spoonful of sugar.

Practice:

1, first wash chestnuts, and then cut chestnuts pp with sharp tools, the depth is about 5mm, and the length is longer than PP. It's very important to pay attention to this. Don't be lazy.

2, the iron pot is dried, the salt is poured in, and the drained chestnuts are poured in at the same time. Be sure to put chestnuts when the salt is cold!

3, stir fry it slowly, pay attention to make the chestnuts heated evenly, otherwise the raw and cooked chestnuts will be inconsistent, and some chestnuts will be burnt.

4. After a few minutes, you can see that the chestnuts are slowly rising, so you speed up the stir-frying frequency, so that the salt particles that were previously stuck on the chestnuts are slowly separated, and the salt color is gradually deepened.

5. At this time, just add a spoonful of sugar, and pay attention to adding it slowly and spreading it evenly.

6. After the sugar is added, the salt particles start to become sticky and gradually turn black. At the same time, the sugar is coking and the burnt fragrance is overflowing. Does it feel like chestnut fried with sugar on the roadside? At this time, it is necessary to stir fry constantly and quickly, and make the shovel insert from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

7. When the salt particles are no longer sticky, turn off the fire, cover them for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.

8. Chestnut shells are easily peeled off (you know why you have to cut such a long knife edge). Chestnut meat is stained with a little salt, but it tastes sweet.

Attention should be paid to when frying millet with sugar;

1, first of all, chestnuts will explode and should be regarded as dangerous goods.

2. Chestnuts must be cut at the thickness of the tail skin, the depth is not less than 5mm, and the length is more than the whole thick skin, which can effectively prevent the explosion and make the chestnut shell easier to peel off.

3. Please soak chestnuts in water for a while before frying, which can effectively prevent water loss and avoid dry and hard meat.

4. Put the chestnuts in the pot when the salt is cold, and gradually heat them. Please stir fry all the time to make the chestnuts heated evenly. Local heating will scorch chestnuts and may cause explosion.

5, sugar can not be put, of course, it will be more fragrant, and it will have the feeling of fried chestnuts with sugar.

6. After the salt is fried and cooled, collect it and save it. It can be reused next time. If it gets wet and caked, add some new salt and heat it to disperse.

7, frying process, the temperature is very high, pay attention to burns.

Stir-fried chestnuts in pressure cooker

First, wash and drain fresh raw chestnuts, cut a knife across the convex surface (to cut through the skin), then put it in a hot pressure cooker, cover it, shake it every 5 minutes without adding a pressure reducing valve, so that chestnuts are heated evenly. It takes about half an hour to get out of the pot. Don't stir-fry too much. The chestnuts fried in this way are hot, fragrant and easy to peel.