Ingredients: 500g fresh chestnuts.
Accessories: 50g of brown sugar (ordinary brown sugar will do), 0 spoon of 65438+ osmanthus.
food
Peel chestnuts first: After the chestnuts are washed, cut a cross on the head with scissors (it is easy to peel).
Put enough water without chestnuts in the pot, add 1 tablespoon salt and bring to a boil.
Add chopped chestnuts and cook for 5 minutes. Turn off the heating.
Holding chestnuts in the left hand, tearing the hard skin from the opening with the right hand.
Chestnuts go bad easily. I found that the bad chestnuts were thrown away immediately when I peeled them. Don't feel bad. I threw them away by almost two-fifths.
Add peeled chestnuts to a saucepan, add more than 65438+ 0-2 fingers of chestnuts, add brown sugar, and simmer for 2 hours.
It is best to choose an airtight pot, otherwise the sugar water will boil easily, and it will not taste good if you add water. It is also not recommended to stew in a pressure cooker. If it is soft, it will definitely fall apart.
Add a tablespoon of osmanthus fragrans 10 minute before turning off the fire.
Put the inexhaustible chestnuts in a clean glass bottle and refrigerate them in the refrigerator for a week. Chestnuts soaked in sugar taste better. You only eat 3-4 chestnuts at a time, and with afternoon tea, you feel that your mouth is better than West Point.