Small forest sugared chestnuts back
By VicentaLakin
In autumn, when the harvest season is over, there'll be lots of chestnuts in the mountains, and it'll be time to take some home, but it's too much to eat at home, try to study new foods, and don't worry about what's going to happen at home because there's too much to eat
Recipe Recommendations
- Fresh chestnut appropriate amount
- white sugar appropriate amount
- baking soda three scoops
- red wine appropriate amount
- sweetening
- cook
- a day
- ordinary
Steps for Small forest sugared chestnuts back
1
Choose some fresh chestnuts to skin with a knife, which can start with the round above, which will guarantee the integrity of the chestnuts。
2
Take the chestnuts like this and be careful when they're peeled
3
Put the peeled chestnuts in the jar with a little soda for one night
4
When you're done with the chestnuts, you pour them straight into the pot, and they boil
5
It's the first chestnut to boil. The water is dark, the hair on the film outside the chestnuts starts to fall off. The water pours out the black wire on the chestnuts. Drop it
6
When you get out of the black wire, you change the water and cook it
7
Finally put in a proper amount of white sugar, red wine, and in 20 minutes it'll be cooled and stored in a jar. EatSmall forest sugared chestnuts back Make Tips
It is easier to strip chestnuts when they are skinned than at the end of the circle。