Chestnuts

1

Chestnuts are open in the fridge for half a month, so the starch slowly turns into sugar and the taste gets sweeter. Chestnuts wash up and take off the top。

2

Free, cut, and sharper when you have a round knife。

3

Cutting a good chestnut in the pot, with proper water, without the bottom chestnut, then sugar。

4

Cover the pan, boil the water from the middle of the fire until the water is dried up, the cover is opened, the fire is changed, and the shovels continue to boil。

5

It's good to have caramel

6

The finished product. Look at this in the middle. You don't have to peel it, you can eat it。

1. When cutting chestnuts, don't hold them down with your hand; there is a round part to them. I held one down to cut, and it rolled, slicing my fingernail open. That was a painful lesson. 2. The large chestnuts found in supermarkets are not suitable for stir-frying; those hybrid varieties are only suitable for stewing chicken or making other dishes. You should buy smaller chestnuts, and if you can find cone chestnuts (Castanea henryi), those are even better. 3. It is best to store bought chestnuts in a plate in the refrigerator for half a month or more; this will make them sweeter and tastier. 4. When you reach step four and the water has basically boiled dry, you can turn off the heat and take one out to taste. If it feels undercooked, you can add an appropriate amount of water and continue boiling.