Black casserole
By VicentaLakin
Chestnut tastes cold, blood, spleen-breeding, strong kidneys, sweet, sweet, delicious. Every time I smell a sweet, scrumptious fragrance in the street, I can't move my legs, but I'm not comfortable with it, so I usually buy it home and make it myself。
Recipe Recommendations
- chestnut appropriate amount
Steps for Black casserole
1
Get ready to dry a cold black casserole。2
Wipe the dust with a rag。3
A tin paper is taken and placed in a sandpot, another tin paper cross-places, a circle is placed in the pan wall, wrapped around the pan's neck, which is conducive to steam volatilization。4
Chestnut traders bought in the market have been cleared。5
Pour chestnuts into the casserole。6
Small fire roasting in the lid (in the middle, shake the pot a few times to prevent a roast)。7
The fire will be shut down in about 20 minutes, and the use of the casseroles will be ready to start eating。8
The finished product。9
The finished product。Black casserole Make Tips
1. Chestnuts can only be roasted at 800 degrees high and dry and cold, generally not at high temperatures, and may not be boiled for long periods of time, and the casserole may not be boiled until the casserole is brackish, and must be fully dry before cooking again. 3. The casserole shall be light, purified and re-stuffed and placed in a dry and ventilated place。