Chestnut roast
By VicentaLakin
Recipe Recommendations
- chestnut appropriate amount
- pork belly appropriate amount
- glutinous rice appropriate amount
- rock sugar appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- huadiao wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- Taro appropriate amount
- salty and sweet
- burn
- ten minutes
- simple
Steps for Chestnut roast
1
Fresh chestnuts, drawing a cross with a knife on their skin, pouring into a glass bowl with a cap, pouring into a scalding water, covering the bowl, for five minutes. After boiling water, the skins and internal membranes are easily stripped off。
2
Five flowers of meat, cut into strips, then cut into larger pieces of meat. The boiler heats, pours into five flowers, adds an appropriate amount of water, flattens the amount of water to the meat, and then covers the pan. The fire will dry until the water is dried, and the cooked meat will be more likely to boil. Opens the caps and drys the water completely, then adds a proper amount of salad to the fire, and every time it feels like the meat is not working, it's going to boil with a proper amount of water, and it's going to turn into a different amount of meat, and it's going to start producing oil, and then it's going to boil with a suitable amount of ice sugar, until the ice is fried and the sugar is stuck on the five flowers。
3
We're going to have eight centipedes, guacamole, dry peppers and fried. Eight horns, guacamole, dry peppers, and scaffolded with cedars, and a proper bouquet for 15 seconds. In 15 seconds, the pan covers will be opened, water will be filled once, meat and chestnuts will be flooded, a proper amount of salt and an old pump will be added, the pan covers will burn in flames, a 10-minute fire will take place and a 45-minute turn of fire will turn. After 45 minutes, open the pan, turn the fire and gather the juice, and when the soup is right, add a proper amount of chicken concentrate and turn off the fire。
4
One of the taro, cut open from the middle, cut off the skin, cut into the right size taro, and used the plate. After four hours of immersion with water, the water is filtered into the bowl, the tarp is poured into the bowl, and a proper amount of salt and pig oil is added and mixed. The steam pan is in the atmosphere, the rice and taro beaks are in the balance, the lids are covered, the fire is evaporated in five minutes, and the chopsticks are drawn in order to breathe, and the fire is shut down in 15 minutes。
5
Take a bowl, draw an even layer of oil in the bowl, pump the chestnuts out of the bowl, then pour the rice into the bowl, fill it with rice and press on it, then roll it over, then take it out and put the red meat in the plate. Pour out the spices, pour in a proper amount of powdered water, and pour it on red roasted meat and rice, then decorate it with cucumbers and carts, in the middle, onioned, delicious。
6
Completed Chart