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.
Heat expansion and contraction method: use a knife to peel the shell of the chestnut, into the boiling water for 3-5 minutes, immediately after fishing into the cold water soaked 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.
Chestnuts can be eaten in a variety of ways, both fresh, boiled, sugar fried, vegetables, and can be processed into a variety of foods. Southern chestnut as a dish chestnut for the feast dishes, chestnut chicken, chestnut stewed mutton, chestnut fried chicken, chestnut stewed pig's feet and other dishes household names. Northern chestnut sugar fried, it is glutinous, fragrant, sweet, flavorful and delicious. The most special way to eat is to grind the chestnut meat, and glutinous rice together with porridge, fresh flavor, but also the top quality medicinal food, tonic kidney and qi. In addition, there are chestnuts and glutinous rice together to do the custom of sweet wine, brewed out of the sweet wine mellow aroma, relieve fatigue and refreshing, after drinking it makes people feel relaxed. Su Dongpo's poem: "old age since the addition of waist and foot disease, the old good recipe for the Mountain Weng service corn. Guests come here to say that the morning is late, three swallowed Xu received white jade syrup." Lu You, a poet of the Southern Song Dynasty, also wrote: "The root of the teeth floating sighs my decline, mountain chestnut burnt burnt to cure the night hunger
Chestnut chicken
Main ingredients 1 open chicken (about 400 grams), 150 grams of raw chestnuts.
Accounts Onion and ginger***10g
Seasoning Soy sauce 30 grams, 25 grams of sweet soy sauce, 10 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 400 grams of soup, 30 grams of sugar, 20 grams of water starch, 1,000 grams of peanut oil (about 75 grams). The oil of peppercorns is 5 grams.
Cooking process:
1. Chicken picking in the net, chopped into 3 cm square block, put a little soy sauce mix well.
2. Wash the chestnuts, with a knife at the top of the split into a crosshatch cut, into the pot with water to boil through, out of the skin, each split in half, respectively, the chicken and chestnuts over the sugar deep-fried to the red when fish out.
3. frying spoon into a little oil, with onion and ginger stir-fry pan, into the sweet sauce, stir-fry sauce flavor, into the soy sauce, soup, cooking wine, sugar, chicken and chestnuts, cover the pot, move to a small fire simmering to eighty rotten, and then move to the middle of the fire, to be half of the soup baked, the chicken is rotten, add monosodium glutamate, thickening with water starch, dripping with peppercorn oil that is ready.
Flavor characteristics:
Ruby color, mellow juice, sweet and salty taste.
Chestnut stewed lamb
Raw materials: 640 grams of lamb, 320 grams of chestnuts, red and white carrots, cinnamon, star anise, red chili pepper, ginger, soy sauce, oyster sauce, chicken powder, sugar, salt, appropriate amount.
Method:
1, mutton chopped blocks, flying water over cold, drained; red and white radish cut angle shape.
2, first half of the red and white radish in a pot, add water to boil, add the mutton with 15 minutes to cook, remove the mutton after cold, drain the water, radish discarded.
3, sit in a pot on the fire, burst incense ginger, add mutton fried through the wine, that is, the seasoning, cinnamon, star anise and chili pepper into the boil to a slow simmer for about 1 hour.
4, mutton stew after adding radish and chestnuts, and then simmer until the chestnuts are soft, you can add gravy ingredients on the plate.
Yam and chestnut pigtail soup
Effects of Chinese yam and chestnut pigtail soup, function of the spleen, tonifying the kidneys, benefit the essence of the marrow. This soup can be used as a dietary supplement for weak spleen and kidneys, soreness and weakness of waist and knees, frequent urination, and nocturia.
Ingredients: 50 grams of Chinese yam, 250 grams of chestnuts, 1 pig's tail, 2 slices of ginger.
Method of production will be chestnut shells to remove clothing; Chinese yam with water soaked soft; pig tail cut pieces, out of water. Put all the ingredients into the tile pot, add water and cook for 2 hours, seasoning can be even soup with food.