Chestnut

1

Washing the chestnuts with water and washing off a flair on the crust。

2

Pick a smooth skin and buy two pounds。

3

Pick a smooth skin and buy two pounds。

4

In the water。

5

Washing the chestnuts with water and washing off a flair on the crust。

6

One of them opens a long mouth on the PP, about five millimeters deep, wide as a chestnut。

7

In the water。

8

it is important to find the right tools, to hold the chestnuts, to hold them on the board, to cut them, not to try to cut them with their hands, or to cut them with the other hand, or i'll get hurt. after three cuts, the fourth cut my hand, changed the tools, and it's not easy to eat the chestnuts i made。

9

One of them opens a long mouth on the PP, about five millimeters deep, wide as a chestnut。

10

They're all cut and bubbling in water for about 10 minutes。

11

it is important to find the right tools, to hold the chestnuts, to hold them on the board, to cut them, not to try to cut them with their hands, or to cut them with the other hand, or i'll get hurt. after three cuts, the fourth cut my hand, changed the tools, and it's not easy to eat the chestnuts i made。

12

Scrambled chestnuts, cleaned up the water, dried up the chestnuts because of their husks, boiled the frying pans, salinized the salt, and quickly poured into the chestnuts。

13

Tools, necessary。

14

They're all cut and bubbling in water for about 10 minutes。

15

Scrambled chestnuts, cleaned up the water, dried up the chestnuts because of their husks, boiled the frying pans, salinized the salt, and quickly poured into the chestnuts。

16

Keep flipping。

17

White salt and brown chestnuts iron each other in hot pots

18

Chestnut's cut is getting bigger。

19

After about 15 minutes of fire, salt was no longer glued to the chestnuts, which began to fall off the chestnuts slowly and returned to the radiance。

20

The opening is growing。

21

The salt began to turn yellow。

22

Add a spoonful of sugar, evenly spilled in the pot, and quickly continue to get fried。

23

There was smoke in the pot, and the smell of the sugar-cooked chestnuts, like the one on the streets of Kim Autumnking, with joy。

24

Go on for about 15 minutes, hit by fire。

25

It's a really tired process, but it smells like the sweet smell of chestnuts and everything should be worth it。

26

Fire, 2-3 minutes, pot, show。

27

Show me another one。

28

Open your mouth like on the street。

29

Look at this。

30

Do it。

31

Ready to eat。

I made it by looking at the gourmets 'posts, and it was considered a success.
Comments:
1. Be careful when opening a chestnut. It is best to use a tool to fix it before using the knife. Keep your hands away from the blade. I watched the gourmand hold the chestnut directly in his hand and operate with his right hand. As a result, the force was too strong, the chestnut slipped in his hand, and the fingers were cut.
2. The chestnut taste is a bit dry. Next time, you can extend the soaking time and shorten the frying time to try again.
3. Salt can be collected and used next time.
4. As long as you have patience, you can definitely eat the home version of stir-fried chestnuts with sugar. Personally, it is best to use medium heat to avoid excessive smoke after adding sugar. Secondly, it should reduce the evaporation of chestnut water and not be too dry.
Riding the golden autumn, go home and fry chestnuts.