How to fry chestnuts yourself_Tips for frying chestnuts

Autumn and winter are the seasons for eating chestnuts. Chestnuts can be fried with sugar, boiled in water, or spiced. There are many ways to eat chestnuts, but as we all know, the sanitary conditions of chestnuts bought outside are usually worrying. But if you fry chestnuts yourself, if you don't master the method, it is easy to cause the chestnuts to burn, and the taste will not be good, and they may not be cooked through.

What are the tips for stir-frying chestnuts?

1. Wash the chestnuts and make a cross-shaped cut on them with a knife, the cut can be slightly deeper. Then soak the processed chestnuts in clean water for 10 minutes, put the soaked chestnuts into a fresh-keeping box, and turn over the micro-holes on it.

2. Then put the fresh-keeping box into the microwave oven on high heat for 3 minutes. When you take out the fresh-keeping box, you can see that the chestnuts have been fried. Add honey.

3. Add sugar, oil, and a little water, cover the lid and shake the container vigorously to evenly fill the chestnuts with the seasoning.

4. Open the micro-hole of the fresh-keeping box, put it into the microwave on high heat for 3-5 minutes, take it out and eat it.

Tips

The skin of the chestnuts must be cut and the microwave hole on the fresh-keeping box must be opened to avoid the risk of explosion when putting them in the microwave.

Soaking the cut chestnuts in clean water is to allow the chestnuts to absorb some moisture so that the chestnut meat will not dry out when microwaved.

After adding seasoning to the chestnuts for the second time, add two spoons of water as well, so that the chestnut meat will be easier to peel and will not become dry.

Tips for making authentic sugar-fried chestnuts

1. Screening

Screening is divided into the selection of chestnuts and the selection of sand. This step is an important part of the frying process and directly affects the appearance and quality of sugar-fried chestnuts.

When choosing chestnuts, you should select high-quality chestnuts with regular shape, uniform size, full seeds, and no diseases or insect pests. It should be noted that the size of the chestnuts must be uniform, otherwise it will affect the progress of heating and ripening during sugar frying, and thus affect the appearance and taste of the finished product.

Choose clean water sand, and the diameter of the sand should be 2-4 cm. Sand that is too big or too small will affect the frying work.

2. Cleaning

Wash the selected chestnuts and sand, dry them and set aside. It should be noted that the washed chestnuts should be dried for half a day before putting them into the pot to remove excess moisture for easier frying.

3. Pre-fry

Pre-frying is to preliminarily heat the sand and chestnuts, and then further process them after the chestnuts are evenly heated.

Method: Pour the processed sand into the pot, add fire to heat up the sand until it starts to feel hot when held by hand. At this time, the temperature is roughly around 50 degrees Celsius. Then pour the dried chestnuts into the pot. The ratio of chestnuts to sand should be 1:2. After the chestnuts are put into the pot, they should be turned over constantly so that they are heated evenly to avoid partial fruitiness or burntness.

4. Add sugar

Adding sugar means adding syrup to the pre-fried chestnuts. Pre-fry for about ten minutes. When the chestnuts are about 70% cooked, add the syrup. Add the syrup in 2 to 3 times. The ratio of syrup to chestnut is 1:60.

5. Remove from heat

Wait until a layer of transparent sugar film forms on the surface of the chestnuts and the aroma of caramel is everywhere. At this time, the chestnut meat is separated from the inner skin and gradually becomes soft. Then it can be removed from the pot. After separating the chestnuts from the sand, the sand can be poured back into the pot for reuse.