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How to peel chestnut well and quickly?

How to peel raw chestnuts?

Before the raw chestnuts are cooked, cut a knife across the back of the chestnuts. Then pour the chestnuts into hot water and scald them for a few minutes, so that the raw chestnuts can be peeled quickly.

If you think that it is not easy to peel off the inner layer of chestnuts from chestnut meat by hot water alone, then you can choose to put chestnuts in light salt water, cook them on high fire and stew them for another minute to peel off the chestnuts. Light salt water just can't cover chestnuts.

How to peel cooked chestnuts?

You can find out how to peel ripe chestnuts quickly on the outer packaging of many chestnuts, but the key factor to peel ripe chestnuts well and quickly is that chestnuts must be freshly baked and peeled while they are hot, so that the inner layer will not stick to chestnuts, and all peeled chestnuts are intact and clean.

What if the cooked chestnuts get cold? Try to heat chestnuts, preferably by steaming or boiling them, or soak them in warm salt water for a while, then take them out and cut them with a knife. In this way, chestnuts can be peeled off from the shell and skin quickly.

Don't buy chestnuts that have been kept in the incubator for a long time. If it is such a chestnut, any skills on it are useless, and you will peel it into potholes.

Where is the best chestnut in China?

Chestnuts in Qianxi, Hebei Province are definitely the most suitable for sugar-fried chestnuts. The chestnuts here are not big, and their shells are mostly dark brown. Because they are taken after falling from the fruit trees when they are fully mature, they have high sugar content and little water, and they taste sweet and glutinous, which is most suitable for sugar frying.

Chestnuts in Huairou, Beijing are also famous, but they were once served to Empress Dowager Cixi. It is said that Empress Dowager Cixi especially likes to eat steamed buns made of Huairou chestnuts, which are delicate in meat and sweet in taste. It is used for deep processing and leaves fragrance after being made into cakes.

Chestnut in Luotian, Hubei Province is big, with high starch content and waxy taste. There is a variety called "osmanthus fragrance", which tastes sweet. This kind of chestnut is suitable for long-term stewing, such as roast chicken, and it is quite delicious to add Luotian chestnut to the meat.

Castanea henryi in Jian 'ou, Fujian Province, looks pretty, because its head is very sharp and conical when viewed from the side. Castanea henryi is more brittle than chestnut, and its teeth feel slightly elastic after biting. The common practice is to make chestnut sauce or candied fruit.