Cooking chestnuts
By VicentaLakin
Autumn's late, and it's the chestnut season! The 13th Aunt likes chicken with twigs, and she cooks a couple of times at home in the autumn and winters with ice sugar to burn, tastes good and chimpanzees good for her temper, makes up for the strength of her kidneys and often eats for her health. My favorite one was Sichuan Chestnut, who was working in Nanjing in '89 and first saw it in Nanjing. Ten bucks a bag, and the price is so great. We don't have enough at home, we can't fire, we want to eat
Recipe Recommendations
- sweetening
- cook
- half an hour
- simple
Steps for Cooking chestnuts
1
Yunnan oil sheet is not big enough to wash it with salt and water。
2
The water washed was dirty and then washed and washed several times until the water was clear。
3
Chestnut put it on the plate and opened it with a knife。
4
Open up, release into the pot, and a large spoon of sugar。
5
I don't think I've had enough of this。
6
The fire turned on the fire for about 20 minutes, when the water started burning, the chestnuts began to open their mouths。
7
After 20 minutes of cooking, the water was almost dry, and all the mouths were open。
8
Skinned until it's hot, light and loose。
9
Let's do itCooking chestnuts Make Tips
1. A bottle of mineral water was intended to open its mouth, whether it was not useful, inconvenient, or directly using a knife, to buy it as flat as possible, without having to help it on the plate and with a knife. If you like sweets, put more sugar, and if you don't like sweets, you don't. 3. I cooked it all once, and it was frozen in the fridge, with a little rice paste in the back or a little rice. The skin is soft when it's hot, it's soft, it's cold, it's hard, it's hard to peel, so it's fast。