Poached chestnuts

Autumn is a season of harvests, fresh chestnuts are on the market, and all the good stuff about chestnuts is natural. It's made with croquettes today. It's amazing. It's very simple, it's close to cooking, and many of our friends don't know how to skin the chestnuts, share my methods here, and you can try and see if it suits you. Cook

Recipe Recommendations

chestnut appropriate amount
winter melon appropriate amount
carrots appropriate amount
shallots appropriate amount
garlic appropriate amount
salt appropriate amount
soy sauce appropriate amount
cooking oil appropriate amount

salty and fresh
cook
half an hour
simple

Steps for Poached chestnuts

Fresh chestnuts are washed, and a small mouth is fried with scissors where the edge of the chestnuts is clear。

A small fork goes straight into the skin。

A little harder, the skin fell off

The same way you can get rid of the first skin of the chestnut。

More than a dozen chestnuts. They'll be ready soon

Don't worry, let's burn a pot of water and put the chestnuts in the water for a minute。

Crunching out of the pot, with cold water, can easily be removed from the skin。

That's how the perfect chestnut is stripped. Cook congee, beautiful。

Cut the good melon。

Get ready for the ingredients. There's garlic and carrots。

Let's get oiled, garlic and carrots。

Down to the melon。

Because chicks love cucumbers, I put in a lot of cucumbers。

With half a bowl of water, it's best to have soup here. The fire broke open, and a small roast boiled with salt and soy sauce. Just put the little onions on the pot。