Cracker chestnuts
By VicentaLakin
Chestnuts are rich in many varieties and nutritionally valuable, containing unsaturated fatty acids and various vitamins, which are resistant to hypertension, coronary heart disease, osteoporosis and artery sclerosis and are complementary to ageing and longevity. Chestnuts have a lot of cooking methods, ovens, bakers, but these cooking methods have a bad taste. For the first time, I tried to bake chestnuts with a black-coloured casserole, which is fast, easy to operate, and the key roasted chestnuts are sweet, and I don't have to buy baked chestnuts from the market anymore, and I can eat them at home。
Recipe Recommendations
- chestnut 500G
- corn oil 5g
- fine sugar 8g
- water 10g
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Cracker chestnuts
1
Clean up the chestnuts, dry the water, or use the kitchen paper to drain the extra water on the chestnuts2
Draw a mouth on the top of Chestnuts with scissors or knives3
The chestnuts that cut out were even with a few shavings of corn oil4
Put tin paper in the casserole and pour oiled chestnuts into the casserole5
Slurp sugar into the water6
Cover the casserole. Ten minutes in the fire7
Open the lid and fire it. Sugar water is evenly brushed on the chestnuts8
Sweet chestnuts baked with platesCracker chestnuts Make Tips
One, ordinary casseroles can't dry, they can break; black casseroles can't dry, they're cold, they don't like sweets, they can't refuel, sugar, water, they can roast directly, remember to turn over so they don't burn