1: hot water immersion method: raw chestnut washed into the basin, add a little salt, with boiling water submerged, cover the lid. 5 minutes, remove the chestnut cut, chestnut skin with chestnut shells together, this method of removing the chestnut skin time-saving, labor-saving.

2: chopsticks stirring method: will be a chestnut all two petals, shells into the basin, add boiling water after soaking for a while, with chopsticks stirring, chestnut skin will be detached from the chestnut meat. Soaking time can not be too long, otherwise it will affect the nutrients of the chestnut.

3:refrigerator freezing method: chestnuts cooked, will be cooled, put into the refrigerator freezing two hours, can make the shell meat separation. This way the chestnut coat is peeled up both fast, chestnut meat and complete.

4: microwave heating method: will buy raw chestnuts, with scissors to cut the shell, placed in the microwave oven in high temperature heating for 30 seconds, inside a layer of clothing and meat that will automatically detach. With this method to chestnut coat before, be sure to cut its shell, otherwise it may cause microwave failure.

5: heat expansion and contraction method: use a knife to remove the shell of chestnuts, into the boiling water for 3-5 minutes, immediately after fishing into the cold water soaked in 3-5 minutes, it is easy to peel off the chestnut coat, and the flavor remains unchanged.

Sun exposure method: to eat raw chestnuts placed in the sun for a day, the chestnut shell will crack.

6: pressure cooker cooking chestnuts: the chestnuts with water to wash, and then wet into the pressure cooker, remember, do not add another water, so good, and then open the fire, with a small fire (the whole circle of fire adjusted to a small), so that the bottom of the pot to heat evenly, the pressure cooker put on the heating, heating for a while, about three minutes, it, the pot up to shake shaking, which is also in order to make the inside of the chestnut! Heating evenly. Waiting for the pressure cooker gas waiting, often to pot up and shake, because this time has been very hot, about ten minutes, you will hear the sound of chestnuts bursting in the pot, so that the side of the heating side of the shake, to fifteen minutes or so like it, you can turn off the fire, and then simmer for five minutes, open the pot, cool it down.

To be faster, only swallowed. It's also delicious raw.

I've heard that chestnuts are better in the north. I think so too.