Chestnut

1

Chestnuts washed clean, dry water controlled; dry or dry with kitchen paper towels)

2

One hand, one hand, one hand, one knife, one mouth on the chest

3

(a) Put the cut chestnuts into the tub, pouring into a spoon of corn oil, and shaking so that every chestnut's surface is evenly covered with oil

4

Toasters with tin paper, chestnuts down, preheated to 200 degrees, first baked for 25 minutes

5

(b) The temperature on the surface of the oven is high, a hot, hot bowl is taken, white sugar and fresh water are poured into the oven and placed on the oven to melt it with chopsticks

6

Scrambled sugar water in 25 minutes, brushed it back and forth, and then baked it for 5 minutes

*Scoring the chestnuts is quite time-consuming, but it goes much faster if the whole family pitches in;* *Be careful when using a knife so you don't cut yourself; it's not difficult to do;* *When making the sugar syrup, you can melt it in a pot over a water bath; placing it on top of the oven is definitely a thrifty way to save gas...* *Roasting with white sugar makes them crispy. Don't substitute honey or fine white sugar, or it will get very sticky and become candied chestnuts, haha;* *You can also skip the white sugar. Chestnuts are naturally sweet and fragrant, and your hands will stay clean when eating them ^^*