How to make chestnuts?

Chestnut has high nutritional value. Eating chestnut can not only satisfy our tastes, but also be good for our own health problems. So how to eat chestnut well?

Boiled chestnuts

Chestnuts have high nutritional value. Eating chestnuts can not only satisfy our tastes, but also make us have a good figure. Chestnuts can effectively improve our immunity.

1, prepare a plate of fresh chestnuts carefully selected by yourself, and gently cut one knife/two knives/three knives on the cone of chestnuts with a knife. (Different trimmings make chestnuts ripe and cracked, and their shapes are different!

2. Add more water to the chestnut noodles and cook for about 20 minutes, then you can take them out and eat them. Water must keep chestnuts ripe or do not cover chestnuts, otherwise it will not be easy to peel, or the texture may not look good.

Chestnut manna boiling

This method is very good. This method of cooking chestnuts can improve the taste of chestnuts, make us like chestnuts very much, and leave the fragrance of chestnuts in our mouths with endless aftertaste.

Mana cuisine is a kind of Japanese cuisine, which is mainly cooked with sugar. Among them, the nectar cooking of chestnuts is very famous in Japan, and the finished products can be bought in Japanese supermarkets. Of course, if we can't buy it, we can do it ourselves at home. The chestnuts are golden yellow, very beautiful and sweet, and can be used in some desserts.

Cooking method of chestnut juice

Materials: chestnut 1 kg, dried alum 1 teaspoon, 2 gardenias; Honey juice: sugar 750g, water1.5l.

1. Peel chestnuts, boil them in water for about 2 minutes, then take them out and cool them in cold water. Control the drying of water vapor.

2. This method is very good. As can be seen from the above methods, the cooking method of chestnuts is very superb, which makes the taste of chestnuts more delicious.

3. Mash the gardenia, wrap it in gauze, put it in a pot, add 1.5 liters of water and 2 to cook for 40 minutes, then turn off the fire and let it cool.

4. Take out chestnuts and soak them in clear water for 20 minutes to remove odor and noise. Then put it in the water and take it out.

5. Put the water for honey juice and 65,438+0 sugar together with 4 into the pot, cover the pot and cook over high heat.

6. Keep the temperature at 85-90, stir the remaining sugar and put it in. Cook for about an hour. After the honey juice is wrapped on chestnuts, turn off the fire and let it cool. Tips for cooking chestnuts: put chestnuts in sterilized bottles, seal them and refrigerate them. After three weeks, take it out and cook it, then cool and seal it. After this treatment, it can be stored for about 2 months.

Exercise 1

Light taste: Wash the chestnuts first, then put them in water and cook them directly (about half an hour). Such chestnuts taste sweet.

Exercise 2

Spiced: Wash chestnuts first, then cut a thin slice on the surface of chestnuts with a knife, and then put the spiced materials into the water boiled by chestnuts to cook together. Such chestnuts are rich in flavor.

Cut a hole in the back with a knife and steam it. It's good to peel skin like this without losing its original flavor.

The easiest way is to boil the water and put it in the pot. Depending on the size, it usually takes about 40 minutes to cook, and the pot is just an ordinary pot.

I don't know which method is the most effective, but I need to practice.

1. First cut open the chestnut shell with a knife, then boil it in boiling water for 3-5 minutes, then take it out and soak it in cold water for 3-5 minutes. At this time, it is easy to peel off the skin with a fingernail or a knife.

2. Soak chestnuts in boiling water, shell all chestnuts, put them in a pot, soak them in boiling water, stir them with chopsticks, and the chestnut film will be removed.

3. Put chestnuts in plastic bags and put them in the refrigerator. Freezing for 3 days, taking out and thawing. 1 hour later, the chestnut was cut with a kitchen knife (only 1 knife), and the fur attached to the chestnut was slightly torn off.

Nowadays, the stalls selling chestnuts in the vegetable market are booming. There are all kinds of shells, cracked shells and hard shells.

Chestnut is not only sweet and palatable, but also has the effects of nourishing stomach and strengthening spleen, tonifying kidney and strengthening tendons, promoting blood circulation and stopping bleeding. Therefore, Su Zhe, a poet in the Song Dynasty, wrote, "Serving chestnuts will add to the waist and foot disease when you are old, and Shan Weng will pass on chestnuts when you are old." Chanting sound In addition to traditional home-cooked snacks such as sugar-fried chestnuts, osmanthus chestnut soup, chestnut cake, chestnut chicken, braised pork with chestnuts and fried chestnuts with green onions, chestnuts can also cook the following foods.

Steamed meat with chestnuts

This is a famous traditional dish in Hangzhou. Pork streaky pork is marinated in soy sauce, sugar and wine for two hours. There is half a card-sized streaky pork, which is wrapped in fried rice flour mixed with pepper powder, and then neatly arranged on the peeled, torn and boiled chestnut meat until it is soft, and the chestnuts can be turned into mud with a slight touch, so that they can be eaten out of the pot. This dish is golden and bright in color, fat but not greasy in mouth, and sweet in chestnut mud.

Chestnuts with scallion oil

This is a simple and delicious home-cooked dish. Shell and peel chestnuts, cook until soft but not broken, pour them into a wok, stir fry quickly, then pour in the marinade of starch, salt and monosodium glutamate mixed in advance, continue to stir fry until the marinade becomes thick, sprinkle with chopped green onion, and take a seat. This dish is chestnut brown and green, sweet, salty, soft and delicious.

chestnut paste

This is beet. Boil chestnuts until crisp, press them into mud, stir-fry them in a clear oil pan, and pour in a little clear oil and sugar with a thumb-sized spoon while frying until the chestnut mud is moist and sweet, and serve. Chestnut mud is yellow, brown, shiny, sweet but not greasy, and has the charm of chestnut cake.

Braised pork with chestnuts

Ingredients: ginger, garlic, pepper, star anise pork belly and chestnut.

working methods

1. Add oil to the wok and stir-fry several ingredients in the picture.

2. Put the meat in the pot and stir fry a few times, then add cooking wine and continue to stir fry. Stir-fry with soy sauce and salt, and then add water to simmer.

3. When the meat is rotten, put the chestnuts in the pot and simmer. When it's all cooked, collect the juice over high fire, add chicken essence and sugar and take it out of the pot.