Fry at home

1. First wash the chestnuts, and then cut the chestnut shells 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.

2. Boil the iron pot, pour in the salt, and pour in the drained chestnuts at the same time. Be sure to put the chestnuts in when the salt is cold

3. Turn slowly When frying, pay attention to make the chestnuts heat 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 swelling.

5. Then increase the frequency of stir-frying, so that the salt particles that were previously stuck to the chestnut shells will slowly break away, and the color of the salt will gradually turn darker.

6. At this time, add a spoonful of sugar. Be careful to add it slowly and spread it evenly.

7. 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 roasting chestnuts with sugar on the roadside, 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.

8. After frying until the salt grains are no longer sticky, turn off the heat, cover the lid 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. Just go out.

Tips:

1. First of all, let me state that chestnuts can explode and should be considered dangerous goods.

2. Chestnuts must be cut at the thick end of the skin, with a depth of not less than 5mm and a length that exceeds the entire thick skin. This can effectively prevent explosions and make the chestnut shell easier to peel.

3. Please soak chestnuts in water for a while before frying. This can effectively prevent water loss and avoid dry and hard meat.

4. Put the chestnuts in the pot when the salt is cold and gradually heat them. Please stir-fry during the whole process so that the chestnuts are heated evenly. Localized heat will char the chestnuts and may cause them to explode.

5. You don’t need to add sugar. Of course, if you add it, it will be more fragrant and have the feeling of roasted chestnuts with sugar.

6. After the salt is fried and cooled, collect it and save it. It can be used again next time. If it gets damp and clumps, add some new salt and heat it to disperse.

7. During the frying process, the temperature is very high, so be careful of burns!