Among chestnuts, the best hometown chestnut has reddish-brown skin and fresh and sweet taste; Laiyang red chestnut has large fruit, dark brown skin, bright color, good quality and sweet noodles.
Chestnut, whose real name is chestnut Bl. There are abundant species in China, which can be roughly divided into two categories according to their shapes. One is Castanea henryi, which is mainly produced in the mountainous area of northern Fujian. Chestnut is mainly produced in many provinces in northern China. Shell bucket is big, spherical and prickly, with 2 ~ 3 nuts. Born in shell bucket, it is commonly known as chestnut, which is a specialty of our country and is called "king of dried fruit" and "ginseng fruit" abroad. Distributed in Liaoning, Beijing, Hebei, Shandong, Henan, Huanglong County, Shaanxi and other places.
How to peel chestnuts:
In the center of the concave surface of the chestnut, pinch it horizontally with your thumb, and there will be a small mouth on it. Press your hands up and down on both sides of your mouth, and the shell will open a little. When the shell is gone, it's time to remove the hard skin inside. Put the shelled chestnuts into a bowl, pour in boiling water and salt, cover and stew for 5 minutes, and peel them after opening. The principle is that there is a fiber connection between the nut and the peel of chestnut, and the gap between them is very small, only ionic substances can enter and separate. However, there are few ionic substances in clean water, while salt can be completely dissolved in water, and its components, sodium ions and chloride ions, can enter between nuts and pulp to separate them.