material
Ingredients: chestnuts, salt and sugar.
working methods
Wash chestnuts, and then cut chestnuts pp with a sharp tool, the depth is about 5mm, and the length is longer than PP, so pay attention to this. Don't be lazy. Then wash it and soak it in water for 10 minutes.
Boil the wok, pour in the salt and drain the chestnuts at the same time. When the salt is cold, you must put chestnuts.
Stir-fry slowly, and pay attention to make the chestnuts evenly heated, otherwise the chestnuts will be uncooked and cooked, and some chestnuts will burn.
After a few minutes, you can see chestnuts rising slowly.
Therefore, the frequency of cooking is accelerated, so that the salt particles previously stuck on the chestnut shell are slowly separated and the salt color is gradually deepened.
At this time, add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly.
After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is burnt by coking, which feels like fried chestnuts with sugar on the roadside, doesn't it? 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.
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.
This is the finished product.
Tips:
1. First declare that chestnuts will explode and should be regarded as dangerous goods.
2. Chestnuts must be cut at the thickness of the tail skin, the depth is not less than 5mm, and the length is longer than the whole thick skin, which can effectively prevent the explosion and make the chestnut shell easier to peel off.
3. Please soak the chestnuts in clear water for a while before frying, which can effectively prevent water loss and avoid dry meat.
When the salt is cold, put the chestnuts in the pot and heat them slowly. Please stir-fry until the chestnuts are heated evenly. Local heating will scorch chestnuts, which may cause explosion.
5, sugar can not be put, of course, it will be more fragrant, and there will be a feeling of sugar fried chestnuts.
6. After the salt is fried and cooled, put it away and keep it. You can reuse it next time. If it gets wet and caked, add some new salt and heat it to disperse it.
7. During frying, the temperature is very high. Watch out for burns!
Method 2: Stir-fried hairy chestnuts with sugar.
material
Ingredients: chestnuts, salt and sugar.
working methods
Wash chestnuts, and then cut chestnuts pp with a sharp tool, the depth is about 5mm, and the length is longer than PP, so pay attention to this. Don't be lazy. Then wash it and soak it in water for 10 minutes.
Boil the wok, pour in the salt and drain the chestnuts at the same time. When the salt is cold, you must put chestnuts.
Stir-fry slowly, and pay attention to make the chestnuts evenly heated, otherwise the chestnuts will be uncooked and cooked, and some chestnuts will burn.
After a few minutes, you can see chestnuts rising slowly.
Therefore, the frequency of cooking is accelerated, so that the salt particles previously stuck on the chestnut shell are slowly separated and the salt color is gradually deepened.
At this time, add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly.
After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is burnt by coking, which feels like fried chestnuts with sugar on the roadside, doesn't it? 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.
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.