Cracker chestnuts
By VicentaLakin
Chestnut has always been my favorite, especially during pregnancy, because it contains a lot of folic acid, a very good snack for pregnant women, most of whom buy food, sell about 18 pounds of it, and spend more than four bucks a pound of it, so it's better to go home and eat well。
Recipe Recommendations
- chestnut
- water appropriate amount
Steps for Cracker chestnuts
1
Prepare food: Chestnut and a casserole2
First of all, clean up the water3
Washed chestnuts dry their surfaces with kitchen paper and dry water4
Put the side of the chestnuts up on the plate, and a little bit of the knife's back will open a gap5
Then we'll wipe the new Quinbo Black pan with dry wet towels or cooking paper6
It's not convenient to have a pan on the stove, to lay one layer on the chestnuts that you've been working on, not to be greedy, or to get the heat, not to need a tin sheet pad or oil7
We'll put on a pan, and we'll shake the pot every two or three minutes, and we'll even it8
There'll be water vapour in the oven, so you can open the top of the pan and release it, and then you can continue to cover it9
In about 10 minutes, a fragrance of chestnuts was cooked。Cracker chestnuts Make Tips
The usual casserole can't be baked like this, it'll probably break as soon as it's baked. I'm using a dry, cold black casserole, so it's fine。