How to peel the fried chestnut easily after frying, so as not to let the skin and pulp stick together?

Soak chestnuts in water for an hour before frying, then cut a small hole in the chestnut shell with a knife and soak for another 20 minutes, so that the fried chestnuts can be easily peeled.

roasted chestnu

Introduction:

Chestnut, also known as Li Gan. Produced in Jixian County, it is well-known at home and abroad. Chestnuts fried with sugar are the flavor food in autumn and winter. Its production method is to select high-quality chestnuts and put them in a pot filled with coarse sand and syrup for stir-frying. Chestnuts fried with sugar are dark brown, shiny, crisp and easy to peel, sweet and delicious.

Detailed process of frying chestnuts:

1. Wash the chestnuts, and then cut them with a sharp tool. The depth is about 5mm, and the length exceeds the skin. Then wash it and soak it in water for about 30 minutes.

2. Dry the wok, pour in fine sand, pour in drained chestnuts and stir fry slowly. Pay attention to make chestnuts heated evenly, otherwise chestnuts will be uncooked and cooked inconsistently. After a few minutes, chestnuts will slowly rise.

3. Speed up the frequency of stir-frying, so that the sand grains stuck on the chestnut shell can be separated slowly.

4. Slowly add a spoonful of sugar and sprinkle evenly. After adding sugar, the sugar is burnt and the burnt smell is overflowing. At this time, stir fry quickly and continuously, and insert a shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

5. When the sand is no longer sticky, turn off the fire, cover it and stew for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.