roasted chestnuts
By SybleJerde
I am definitely a chestnut lover. The big, small, flat and round ones just can't refuse the carbohydrates of chestnut. This method of making chestnuts has almost no technical content. While squatting in front of the oven and roasting my face, I fantasized about raking the leaves in the yard into a pile in late autumn, burying them in the chestnuts and lighting it on fire, roasting my hands listening to the beep of the dead leaves. The peeling sound, and finally, when I was in a trance, I was scared out of my mind by the explosion of chestnuts. This is a dream about chestnut. By the way, my dream about sweet potatoes is to eat Japanese stone-baked sweet potatoes.
Recipe Recommendations
- chestnut appropriate amount
Steps for roasted chestnuts
1
Wash and dry raw chestnuts.
2
Cross each chestnut. A knife with a shorter blade will be easier to handle, but the shell of this chestnut is really hard, which is why you don't roast it more every time.
3
Place it on the grill, place it in the middle layer of the oven, and heat it up and down, usually for about 25 minutes. The main thing is to see the opening where the chestnut is scratched, and the inside turns into a bright golden yellow. It will be very hot just baked, so be careful.