How to make chestnuts with rice cooker

Chestnuts are sweet in flavor and warm in nature; they are attributed to the kidney, spleen and stomach meridians. Each 100 grams of chestnut contains about 25 mg of vitamin C, more than the vitamin C content of tomatoes. In addition, its vitamin B1, B2, carotene content is higher than the general dry fruit. Chestnuts also contain a full range of minerals, much higher than ordinary fruit. Chestnut rich in dietary fiber, per 100 grams of chestnut edible part of an average of 1.4 grams. Rice, noodles and other general food dietary fiber in 0.5 grams or less, chestnut dietary fiber content is no less than fruits and vegetables.

Tools/materials

Raw chestnuts (1000g)

Sugar 100g

Water Several

Methods/Steps

1/5 Step-by-Step Readers

Market chestnuts bought back, wash with water. And make a cut with a knife at any position of the chestnut shell, not too deep, any is good.

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2/5

Put the cleaned chestnuts into a rice cooker and add water until the chestnuts are flush.

3/5

Put in the sugar, stirring slightly to melt the sugar as much as possible. Sugar can be increased or decreased according to personal taste.

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4/5

Press the rice cooker cooking button. Let the rice cooker do the cooking for you, you can take a break or go do something else.

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5/5

Wait for the rice cooker cooking button to jump to the keep warm button state, and then smother it for 5 minutes and then it can be taken out of the pot. Stir the chestnuts in the pan before removing them from the pot and try to coat each chestnut with the syrup.

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Note

The chestnuts will be more flavorful and easier to peel when eating if you make a slit in the shell with a knife.

Not too much water, not more than the height of the chestnut, or even slightly below the height of the chestnut is appropriate.

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