Roasted chestnuts with sugar were once popular in Beijing and Tianjin. It is a unique traditional snack in Beijing and Tianjin. It has a long history. Every autumn, the alluring fragrance of chestnuts floats in the wind on the streets of Beijing. At the same time, chestnuts are not only a delicacy, they can also be used as medicinal materials to treat diseases. Chestnuts are rich in starch, protein, vitamin B and other nutrients necessary for the human body. They have the function of nourishing the human body, nourishing the stomach and strengthening the body. Spleen, kidney, waist and other functions. So everyone needs to know how to make sugar-fried chestnuts so that you can eat delicious chestnuts at home.

1. Prepare the ingredients, chestnuts, salt, the ratio of the two is 1:1 by weight, and another spoonful of sugar.

2. First wash the chestnuts, and then cut the chestnut skin with a sharp tool to a depth of about 5mm. It’s important to note this, don’t be lazy! Then wash it and soak it in water for about 10 minutes. Heat the iron pot, pour in the salt, and pour in the drained chestnuts at the same time. Be sure to add the chestnuts when the salt is cold.

3. Stir-fry slowly, making sure the chestnuts are heated evenly, otherwise the raw and cooked chestnuts will be inconsistent, and some chestnuts will be burnt

4. After a few minutes, you can see The chestnuts slowly bloomed. So the frequency of stir-frying is increased, so that the salt particles that were previously stuck on the chestnut shells slowly break away, and the color of the salt gradually turns darker.

5. Add a spoonful of sugar, be careful to add it slowly and spread it evenly. After the sugar is added, the salt particles begin to become sticky and gradually turn black. At the same time, the sugar caramels and the caramel aroma is overflowing. It feels like roadside sugar-roasted chestnuts, right? At this time, you need to stir-fry quickly and insert the spatula from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot. Fry until the salt grains are no longer sticky, then turn off the heat, cover and simmer for a while to ensure that the chestnuts are cooked and the caramel aroma can penetrate into the chestnuts, then drain the chestnuts with a slotted spoon.