The sweet and delicious skin of chestnuts is difficult to peel, master a small trick, open them one by one, and gently pinch the skin to fall

Today I will share with you the lazy practice of frying chestnuts at home, without adding oil and sugar, as long as you master a little trick, the fried chestnuts are fragrant, sweet and easy to peel, and friends who love chestnuts together!                      

【Stir-fried chestnut】

Ingredients: chestnuts, electric baking pan

Steps:

1. Buy the chestnuts at home, pick out the ones with insect eyes and those that are broken, and then take out the amount to be fried. Place in a large basin and rinse with clean water two to three times until the outside is washed of dust and impurities.

2. Control the moisture, then put the relatively flat side of the chestnut down on the board, and use a knife to cut a "one" word vertically on the chestnut, in fact, this is on the line, and the skin can be peeled off easily after frying.

3. If you want to make the chestnut skin easier to peel, then continue to cut it horizontally with a knife to become a "ten". The texture of chestnuts is relatively hard and smooth, and for novices who are not good at knife work, they should be held by hand and not cut into their hands. I am an old "chef" with decades of experience, so I don't need to hold it by hand at all, and I can chop it directly with a knife. But be careful not to use too much force when chopping, otherwise the chestnut will be chopped in half.

4. Turn on the electric baking pan without preheating. Put in the chestnuts cut into the shape of "ten" directly, spread them flat in the pot, cover with a lid, and roast them on top and bottom heat.

5. When it was about five minutes, you could hear a crackling sound in the pot, and when you opened the lid, the skin of the chestnut had cracked. Turn off the power, continue to bake with residual heat, wait until the electric baking pan has no temperature, open the lid, take the chestnut in your hand, and the skin will be opened with a gentle pinch, sweet and soft, the key is that your hands are very clean. If you like to eat softer and waxier chestnuts, open the lid for about five minutes, add a little water, and wait until the water is dry.

Tips:

If there are too many chestnuts to eat at home, we will first pick out the bad and insect-eyed fruits and throw them away. Take a piece of cardboard and put it in a ventilated place on the balcony, lay the chestnuts flat and dry them for two to three days, then put them in a plastic bag and put them in the refrigerator for storage. This can keep the chestnuts fresh and not spoiled for a month.