Autumn is coming, the fragrance of sugar-fried chestnuts begins to fill the capital. Holding hot and freshly baked sugar-fried chestnuts in your hands in the rustling autumn wind, you will feel an unconscious warmth in your heart. The chestnut shop close to home is Di 'anmen, which is most famous for its autumn chestnut fragrance. Long queues have begun to form when passing by a few days ago. The chestnuts in this store are plump, thin and easy to peel, and sweet and soft at the entrance. I remember standing in line with a friend for nearly 40 minutes in the cold wind just to eat a bite of his chestnuts. Now I seem to have lost so much energy. I don't know if I'm getting old or lazy.
I love chestnuts.
Lazy version of sugar-fried chestnuts
By EliCassin
Recipe Recommendations
- edible oil 1-2 spoon
- sugar A porcelain spoon
Steps for Lazy version of sugar-fried chestnuts
1
Wash raw chestnuts. A knife must be drawn deeply on each chestnut. Depending on the amount of chestnuts, add one to two tablespoons of cooking oil as appropriate. Stir well, making every chestnut as oily as possible.2
Oven. Raise the heat to 200 degrees and preheat for 10 minutes. Spread tin foil on a baking sheet. Lay the chestnuts. Pour into oven at 220 degrees for 15-20 minutes.3
While roasting chestnuts, use white sugar or sugar and water to turn into sugar water. Spread sugar water on the breach. Continue to heat in the oven for 10-15 minutes.
4
When taking out chestnuts and slicing them, you must pay attention to safety.