I'm not sure
By VicentaLakin
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。
Recipe Recommendations
- chestnuts 1000 grams
Steps for I'm not sure
1
Ready chestnuts。
2
With a small knife, a knife is drawn horizontally on the chestnut shell, and the chestnut skin is cut, and it's done in turn。
3
Clean it with water.
4
The pot boils the proper amount of water and goes down to chestnuts. (Burn first)
5
Put on a lid and cook it for about three minutes, turn off the fire, and open it for two minutes。
6
Cooked particles open their mouths at scratches and don't burn their hands. If you're in a hurry, just put a little cold water in it, not too much
7
Take a chestnut, take it easy, the chestnut comes out. Take it out of the pot one by one, don't pour the water, or the chestnuts will be killed, and it won't be easy
8
The chestnuts will be intact。
9
And chestnut shells are intact。
10
These chestnuts, whether they eat directly or make dishes, are beautiful。