French sugar chestnuts
By VicentaLakin
Chestnuts are made in French and Japanese. Japanese production is relatively common, with reference to the Japanese food movie Small Forest. I'm using a French-style production method today, which is a little more complicated with material and production, but with a taste of vanilla sweetness and a micro-sweet of rum。
Recipe Recommendations
- Chestnut in shell 2 pounds
- white granulated sugar 500 grams
- vanilla pod 1 piece
- rum 30 ml
- sweetening
- cook
- several days
- simple
Steps for French sugar chestnuts
1
Fresh chestnuts are washed at one end with scissors to cut a mouth, and a little salt is added to the pot for three minutes before the shell is removed. It's recommended that a chestnut scissors be purchased online. Oh, my God. I'm gonna break my chestnut fingernails with my bare hands。
2
Then the chestnut meat is fed into the filtered tea bag, which must be filled with mouths. Since chestnuts are easily broken in the course of cooking, the tea bags are used to prevent chestnuts from coming out and coming out. (Recommends stronger tea bags with gauze material)。
3
Put chestnut meat in the pot with no chestnut surface and 200 grams of sugar。
4
Add another vanilla。
5
After the fire opened, the small fire boiled for 20 minutes (see the black vanilla seeds in the pot (silver)) and the fire shut the chestnuts down until the next day in sugar water。
6
The next day, 10 minutes of cooking with 100 grams of sugar, then the chestnuts continue to be immersed in sugar. On the third day, 10 minutes of a small fire of 100 grams of sugar was boiled and continued to be soaked for the fourth day. (It was found in the cooking process that the water was lower than the chestnut's surface, which required water over the chestnut's surface。
7
Plus 100 grams of sugar on the fourth day。
8
And 30 milligrams of rum, and then 10 minutes after the little fire boiled chestnuts, the fire shuts down。
9
The chestnuts are cold, and the sterilised food boxes are frozen for use。