A couple of days ago, a group of 10 pounds of chestnuts arrived yesterday, and today we started looking for a way to fire chestnuts online. Wow, there's a lot of ways, there's a toast, there's a pan, there's a pan, there's a pan, it's easy, 20 minutes, two times more; the pan's gonna have to be there, there's a fire, back and forth, talking, too tired. (On the Internet, there's an adhesive on the home pan, followed by a smile. The owner says, "Why don't you try and buy it outside, because it's done 10 times, the pot leaks!" It's too expensive!) After I try, the pan's, the time is out, it's dry, it's dry; the table's got sea salt (that's rough salt) to pick up the baby, and it doesn't go to the supermarket and eat salt, it's too small, it's salt in the chest, it affects the taste. On the main point, my convenience is simple: the electric oven, 210 degrees, 20 minutes, can be eaten. My secret weapon, the oven, with a small package for baked goods
Being a cooker, three meals a day in the kitchen, the happiest thing to do is to eat all the food on the table. A basic “work” is better than a good dish, with a mastery of cooking skills and kitchen know-how, which can not only do more than half the work, but also make the dishes more delicious and more marketable. What was shared today is a method of peeling chestnuts, which is not known this year, but which has never been recorded. One day, I went shopping with a friend and saw the water on the side of the road boil, and she said she'd buy a bag for the kids. He knew that he would not peel chestnuts, said he cooked them directly in the water every time, then bit them off with his teeth, which was always very hard to eat, and that chestnut meat was always stuck to the shell and could not be eaten. So I decided to make a detailed decomposition. It's actually quite simple, and I'm sure many of them will, and I'd like to give them a reference。
