The first trick is the "drying method". The chestnuts we just bought home must be full and fresh, so we can put them in a ventilated place for about 2-3 days, then cook them or fry them slowly, and then peel them. Some people may wonder: hey, can chestnut still be delicious after a few days? Don't worry, chestnuts stored for two or three days will be more delicious! Because after drying, the moisture of chestnut will decrease, the pulp will shrink slightly, and the peel will wrinkle, so there will be a gap between the peel and the pulp, and the sugar will be concentrated together after drying, and the taste is particularly sweet! Therefore, after drying, after steaming or frying, the chestnut skin becomes brittle, so it is easy to peel off the whole chestnut!
The second trick is the "hot method". We all know that there is a thin layer of gray fine velvet soft skin attached to chestnut pulp, which is super difficult to peel! So the second trick is to teach you how to peel chestnut quickly, easily and conveniently. First of all, let's cut off the gray lid of the chestnut head with a knife. At this time, we can burn a pot of boiling water at the same time. After all the chestnut heads are removed, the water will just boil. Secondly, we put the processed chestnut into boiling water, and pay attention to the fact that the water must just soak the chestnut!
Finally, after the fire boils, turn off the fire, cover the pot and stew for about 5 minutes. Take out the chestnuts and peel them in the hot air, one by one! After heating chestnut, the inner soft skin can be easily removed. If the chestnut gets cold, you can add appropriate boiling water to scald it. Peeling while it is hot is the essence of this little skill!
Chestnut has been completely stripped of its "coat", so what are the classic foods related to chestnut? When I come down, I will give you a "chestnut" and see how to cook delicious chestnut braised chicken!
Ingredients needed: about 0/5 chestnuts/kloc-,2 drumsticks, 8 dried mushrooms, onion ginger, light soy sauce, dark soy sauce, cooking wine, oyster sauce, rock sugar, white pepper and other seasonings.
Step 1: Wash the chicken legs and cut them into pieces, add half a teaspoon of white pepper, 1 teaspoon of soy sauce, stir well and marinate for 15 minutes; At this time, you can also soak dried mushrooms, cut onions and slice ginger for later use;
Step 2: add oil to the pot and heat it, add onion slices and ginger slices to saute until fragrant, then add marinated chicken legs and stir-fry until it changes color;
Step 3: Add chestnuts and shiitake mushrooms, stir-fry for about two minutes, then add fresh water without ingredients into the pot, add 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of cooking wine, 15g of rock sugar, and boil over high fire.
Step 4: Simmer on low heat for 20 minutes, then collect the juice on high heat and make it delicious ~
Tip: Chestnut skin is slippery and hard. Be careful when cutting the skin with a knife. Don't hurt your hand! There is also much more labor-saving after cooking chestnut skin than directly opening it!