2. Gently cut one knife/two knives/three knives on the chestnut cone with a knife.
3. Different cutting edges make chestnuts ripe and cracked, and their shapes are different!
4. add more water to chestnut noodles, cook for about 20 minutes, and then take it out to eat.
5. Water must keep chestnuts ripe or not covered by chestnuts, otherwise it is not guaranteed to peel off easily, or the texture may not look good.
1. It is suggested to air-dry the chestnuts bought in a ventilated place for a few days, which is not only easy to peel, but also very sweet.
2. Wash the dried chestnuts a little.
3. Pour water into the pot, there are almost no chestnuts. I use electric pressure cooker, rice mode.
4. After the pot tip can be opened, open the lid, boil, dry the water before eating.
1, chestnuts into the pot, pour cold water, the amount of cold water can not exceed chestnuts, and open fire to cook. (Less cold water, soak in 1/4 or so, and boil dry)
2. Cook the chestnuts until they are cooked, and turn off the fire and stew for a while.
1 Pour chestnuts into the basin.
2 Wash chestnuts with clear water
3 Pour chestnuts into the pressure cooker.
4 put sugar in it
5 Cover the pressure cooker and cook for 15 minutes.
1. Peel chestnuts.
2. It is not easy to peel chestnuts prematurely, and the peeled chestnuts are easy to oxidize and turn black. On the right are chestnuts dialed overnight, black. Dial left on the spot. If you use the method of 1, it will be easy and quick ~ ~
3. Boil the shelled chestnut water.
4. Add fine sugar and vanilla pods (I use ready-made vanilla pods in vanilla sugar), gently stir with a wooden spoon and bring to a boil.
5. After boiling, turn off the fire and cool 1 hour. Repeat this operation 3 times. (Don't stir during this period, so as to avoid the incompleteness and decay of sugar-boiled chestnuts)
6. Take out chestnuts and vanilla pods.
7. Boil the syrup and evaporate about 1/3.
8. Put the chestnuts and vanilla pods taken out in 6 into the pot and continue to cook.
9. After cooling, pour it into a bowl with the juice and save it.
10. If it is stored in cold storage, it is best to keep the juice of chestnuts, so that chestnuts cooked with sugar will not dry easily. (It can be kept longer if it is frozen)