The raw materials are half a chicken (about 500 grams), 500 grams of fresh chestnut meat, 30 grams of mushrooms and 2 slices of ginger.

Method: blanch fresh chestnut meat with boiling water, soak it a little, and then peel off the coat. Soak mushrooms in water until soft, and wash them with pedicels; Wash the chicken and cut into pieces. Put chicken, chestnuts and ginger slices into a pot, add appropriate amount of water, boil with strong fire, slow fire 1 hour, and add mushrooms for 20 minutes to taste.

Efficacy: spleen and stomach, qi and blood.

Braised pork with chestnuts

Raw materials: 750g pork belly with skin, 300g chestnut and 25g wet starch.

Cooking method: cut the pork into pieces, marinate it evenly with sugar, fry it in oil pan, and then take it out. Stir-fry onion and ginger in a pan and pour in.

Add wine, soy sauce and chicken soup, then add pork, refined salt, monosodium glutamate, star anise and cinnamon in turn and cook.

Turn it on and turn it to low heat. Stir-fry chestnuts in warm oil, and then put them in the pot until the meat is rotten.

Add wet starch.

Chestnut rock sugar porridge

Raw materials: 50 grams of chestnut kernel, 0/00 grams of japonica rice/kloc, and appropriate amount of rock sugar.

Production method: First, chop the chestnut kernels and put them into the pot together with japonica rice, add appropriate amount of water to make porridge, and add rock sugar to taste when the porridge is thick.

Medicinal value: This porridge has the functions of nourishing stomach and strengthening spleen, tonifying kidney and strengthening tendons, promoting blood circulation and stopping bleeding, and is suitable for anorexia, spleen and stomach deficiency, soreness of waist and knees, weakness of limbs, dreaminess, insomnia and nocturia. Middle-aged and elderly people often eat this kind of porridge, which has the effects of anti-aging, beauty beauty and prolonging life.

Chestnut cabbage

Raw chestnut100g, Chinese cabbage 300g.

Accessories: 25g lard, soy sauce 10g, 2g refined salt, 5g cooking wine, 2g monosodium glutamate, 5g sugar, 2g water starch 10g chopped green onion, a little Jiang Shui, 50g vegetable oil (actual consumption).

Production: 1) Remove the roots of Chinese cabbage, cut in half, and cut into 7 cm long and 1 cm wide Chinese cabbage strips (cut the roots of Chinese cabbage vertically several times to connect the whole Chinese cabbage). Cut a small cross on each chestnut with scissors and cook it in a pot.

2) take out chestnuts and peel them in half;

3) put vegetable oil in the pot, heat it, add Chinese cabbage, stir-fry it a little, remove it, and control the oil;

4) Put lard into a pot, heat it, add chopped green onion, broth, soy sauce, cooking wine, monosodium glutamate, white sugar, refined salt, Chinese cabbage and chestnuts, bring to a boil, simmer for 2-3 minutes, remove part of the soup to make chestnuts stew, thicken with water starch, and sprinkle with bright oil.

Chestnut Cake

raw material

250g raw chestnuts, 0/50g sugar/kloc-0, 5g osmanthus sauce.

Making and eating process

1. Cut the raw chestnuts with a knife, put them in a copper pot, inject clean water, cook them thoroughly with high fire (10 minutes or so), and take them out. After cooling, peel off the inner and outer skins and rinse them with clear water.

2. Pour clear water into the copper pot, add peeled chestnuts, cook for about 30 minutes on high fire, and take out the clear water.

3. Brush the chestnuts with a thin thread, then knead them into mud, let them cool, put them in a clean cloth, add 50g of white sugar and osmanthus sauce through the cloth, knead them into chestnut noodles, put them on a table, press them into four thick rectangular pieces with a knife, spread a layer of white sugar on the surface and flatten them, cut them evenly on all sides, and then put them on a plate and cut them into square pieces.

Roasted chicken with chestnuts

Ingredients: 8 Liang chicken (about 320g), 20 chestnuts, 2 Liang mung beans (about 80g), 2 slices of ginger, 3 tablespoons of oil, 1/2 tablespoons of water-soluble millet flour.

Ingredients: Marinade: 2 tbsp wine, 65438+ 0 tbsp light soy sauce. Seasoning: 2 tbsp water, 1 tbsp sugar, 1 tbsp wine, a little pepper.

Methods: 1. Wash and chop chicken, add marinade, mix well and marinate for a while. 2. Blanch chestnuts with boiling water for 5-6 minutes, and remove shells and clothes. 3. Cut the green beans into 5 cm long segments. 4. Boil the oil, fry the chicken pieces until they are slightly yellow, and take them out. When the oil burns at high temperature again, stir-fry the chicken pieces, add chestnuts and stir-fry, turn off the fire and take out the chicken and chestnuts. 5, green beans soaked in oil, spare. 6. Heat 3/2 tbsp oil in another wok, stir-fry ginger slices, add chicken pieces, chestnuts and seasonings, bring to a boil, cover with aluminum foil and heat over medium heat until the juice is dry. Finally, add 2 tablespoons of oil and mung beans and thicken with water-soluble corn flour.

Braised mutton with chestnuts

[Raw material/seasoning]

500g of mutton, 300g of chestnuts, red and white radish 1 small pieces, cinnamon 1 small pieces, octagonal 3 small pieces, sugar 1/4 teaspoons, soy sauce 1 teaspoon, rice wine 1 teaspoon, 2 peppers, onion and ginger.

[production process]

① Cut carrots and white radishes into 4 small pieces, and slice peppers obliquely. Remove wool and impurities from mutton, cut into 5×4 cm thick slices, blanch in boiling water for about 65438 0 minutes, take out, wash and drain.

(2) Heat the oil pan, add onion, ginger and pepper to stir fry, then add mutton to stir fry, add carrot, white radish, cinnamon, star anise, sugar, monosodium glutamate, soy sauce and rice wine, add water, simmer for about 1 hour for 30 minutes, and try to insert mutton with chopsticks. If it can penetrate, it means that the mutton is cooked, and the carrot, white radish and octagonal are removed.

Braised chicken with chestnuts

Ingredients: 750g of tender chicken, 500g of chestnut, 5g of onion and Jiang Mo, 5g of Shaoxing wine 1 5g, 5g of soy sauce15g, 5g of refined salt, 5g of sugar, 50g of umami king1g, a little sesame oil and about 75g of cooked clear oil.

Production method: 1, cut chestnuts into pieces, cook them in a water pot, take them out and peel off their shells and clothes while they are hot for use; Cut the chicken into cubes.

2. Put the wok on the fire, boil about 50g of clear oil and heat it. Stir-fry the onion and ginger first, then stir-fry the chicken pieces until the meat shrinks, add about 200g of Shaoxing wine, soy sauce, sugar and boiled water, bring to a boil, switch to medium-low heat, cover the pot and stew for about 10 minute.

Features: Chicken nuggets are crisp and tender, and chestnuts are delicious.

Stewed pork with chestnuts

Ingredients: six liang of chestnut meat, one catty of pork, four slices of garlic, four slices of ginger, one spoonful of sugar and two slices of onion.

Seasoning: two spoonfuls of wine, light soy sauce and light soy sauce, and one and a half cups of water.

Methods: 1. Boil pork in boiling water for 15 minutes, take it out, wash it and cut it into thick slices. 2. Out of the oil pan, stir-fry chestnuts for a while and scoop them up. 3. Take the oil pan, add pork, garlic and ginger to saute, add seasoning and chestnuts to boil. Simmer until cooked, soak the sugar evenly, simmer for a while, soak the onion evenly, and serve.

Efficacy: tonify kidney, strengthen tendons, strengthen spleen and replenish qi.