Chestnut

first wash the chestnut, then cut the bottom of the chestnut with a sharp knife, about 5 mm deep. it's important to pay attention to that. don't be lazy。

Wash again, put in water for 15 minutes。

Dry water with clean cloth。

The iron pot is dry, it's in the sea salt。

And when you're in the chest, you must be careful to put chestnuts when the salt is cold. Heated slowly in the fire; sheared it with shovels, so that the chestnuts were evenly heated. You'll see the salt will wrap it on chestnuts, don't worry, keep going。

In a few minutes, you'll see that the mouth of the chestnuts is opening a little bit, and you'll turn it up, and the salt that was previously stuck to the shell will be slowly removed; at this point, when a spoon of sugar goes down, the sugar goes in, the salt starts to stick, the color gets darker, the sugar starts to charred; the scent will come out, it smells like roadside sugar and the chestnuts! At this point, there is a need for a continuous and rapid turn-off and for shovels to be inserted from the bottom of the pot to ensure that caramel does not stick to the bottom of the pot。

When it's full, salt doesn't stick, it's dark coffee colour, it's off fire and it's covered with a lid for five minutes. To ensure that the chestnuts are ripe and that caramel gas penetrates the chestnuts。

Sweet chestnuts。