It is important to pay attention to this. Don't be lazy! Then wash it and soak it in water for 10 minutes.
2
When the wok is dry, pour in the salt and the drained chestnuts. When the salt is cold, you must put chestnuts and stir fry slowly. Pay attention to make chestnuts evenly heated, otherwise chestnuts will be uncooked and cooked, and some chestnuts will burn. After a few minutes, you can see that chestnuts are slowly rising, so speed up the stir-frying frequency, so that the salt particles that were previously stuck on chestnuts gradually separate and the color of the salt gradually darkens.
three
At this time, just add a spoonful of sugar, and pay attention to adding it slowly and spreading it evenly. After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, the sugar is coking, and the fragrance is overflowing, which is very similar to the feeling of fried chestnuts with sugar on the roadside, right? At this time, it is necessary to stir fry quickly, let the shovel be inserted from the bottom of the pot, and ensure that the caramel does not stick to the bottom of the pot.
four
When the salt particles are no longer sticky, turn off the fire, cover and stew 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.