Pans, chestnuts

1

Clean the chestnuts and open three mouths with a knife

2

The pans keep dry and coated with peanut oil (about a spoonful of peanut oil, which is not much) and then put two to three layers of tin paper in the pans。

3

Put about a spoonful of peanut oil on tin paper, and then put the chestnuts in and put some white sugar on the chestnuts, about two spoons。

4

And then wrap it up (all sealed) and put a cap on it and burn it for about 30 minutes. In the process, the whole chestnut wrapped up in it has to go through it several times in the middle to make sure it's all ripe. After the fire's off, the lid will open in about ten minutes。

5

In 10 minutes, open the tin paper and take the chestnuts and eat them。

6

Chestnut's mouth needs to be opened up, so it's better to break up。

7

If you can't open it, cut it with a knife or bite it with your teeth

One buys a hammer, and some traders can't sell it for a long time, and they'll just cut the price, once most of the chestnuts are long bugs. Whether it's roasting chestnuts or cooking chestnuts, the chestnuts' mouths must be opened. Since the chestnuts were baked with peanut oil, it was not easy to drive, or without peanut oil. The good thing about chestnuts is they're sweeter, and the bad thing is they're hard to talk about. It's like you like it. It can be sugar or not salty. I have less sugar this time, but if you want to smell sugar, it's better to wash up with white sugar. Don't eat chestnuts when you're six constipated。