How to stir-fry chestnuts with sugar?

1, the practice of sugar frying chestnuts: prepare raw materials, chestnuts, sugar and salt, where the ratio of chestnuts to salt is 1: 1.

2. Wash chestnuts, and then cut the thick skin at the tail with a knife, the depth is not less than 5 mm, and the length exceeds the whole thick skin, so as to prevent explosion and make the chestnut shell easier to peel off.

3. Soak in water for about 65,438+00 minutes, which can prevent water loss and prevent the meat from being hard.

4. Boil the wok, pour the salt and the drained chestnuts at the same time, and slowly stir until the chestnuts are evenly heated. After a few minutes, the chestnuts are slowly opened, and the frequency of stirring is accelerated, so that the salt particles previously stuck on the chestnuts are slowly separated.

5. After the color of the salt darkens, add a spoonful of white sugar and sprinkle evenly.

6. After sugar was added, the salt particles began to become sticky and gradually turned black, and the sugar was coked. At this time, it is necessary to stir fry quickly and continuously, and insert a shovel from the bottom of the pot to ensure that caramel will not stick to the bottom of the pot.

7. When the salt particles are no longer sticky, turn off the fire and cover them for a while to ensure that the chestnuts are ripe and the caramel flavor penetrates into the chestnuts, and then take them out with a colander.