Brain supplementation is never just for children. As a person ages, aging begins in the brain, with memory gradually declining and reactions slowing down. Therefore, brain replenishment should also start from usual times. Many people think that the most brain-boosting ingredient is walnuts, but this is not the case! It is better for brain health than walnuts and is the cheapest in winter. Keep an eye out, out-of-season prices double! Nutritionist Da Qiao told us that chestnuts are rich in unsaturated fatty acids, vitamins and minerals. Some fatty acids in chestnuts, especially polyunsaturated fatty acids and monounsaturated fatty acids, are more abundant than those in walnuts. They have obvious effects on the structure of brain cells and the metabolic regulation of nerves, and have many benefits for intellectual development. The editor below will share with you how to roast chestnuts.
;Simple version of roasted chestnuts
Ingredients:
1 catty of chestnuts, a little sugar, a little cooking oil.
Cooking steps:
1. Prepare ingredients: chestnuts, sugar.
2. Wash the chestnuts repeatedly and drain them.
3. Cut the chestnuts with a knife.
4. Cut the chestnuts and put them in a bowl, add a little cooking oil.
5. Stir the sugar and water, and pour a little sugar water into the chestnuts.
6. Stir evenly with a spoon.
7. Line a baking sheet with tin foil and place chestnuts on the tray.
8.200 degree baking plate, heat it in the morning and preheat for 5 minutes.
9. Bake for another 30-40 minutes.
Cooking skills:
1. Color: The shell is bright red, brown, purple, ocher and other colors. The ones with shiny particles are generally of better quality. If the shell is discolored, dull, or black, the fruit has been eaten by insects or spoiled by heat. 2. Pinch the fruit: You can pinch the chestnuts with your hands, and they will look like solid particles. Generally, the flesh is full; if the particles are empty, it means that the flesh has dried, or the flesh has become tender after being sultry. 3. Hand shake: Put a handful of chestnuts in your hand and shake it. If there is a shelling sound, it means the pulp is dry and hard. Maybe the chestnuts pass off as fresh chestnuts every other year. 4. Taste: Good chestnut kernels are light yellow, solid, delicate in texture, low in water, high in sweetness, full of glutinous texture, and rich in flavor; on the contrary, they are hard, tasteless, and have a poor taste. 5. Granulation: The bigger the chestnut particles are, the better. Chinese chestnuts are divided into southern chestnuts and northern chestnuts. Generally, chestnut particles are small, about 70 to 80 per 500 grams, oblate and round, with thin skin, easy to peel after frying, uniform particles, and good quality. Do you like this dish?