[Homemade Gourmet Fried Chestnut]_How to do_How to do
Sugar-fried chestnut once prevailed in Beijing-Tianjin area. It is a unique traditional snack in Beijing-Tianjin area. It has a long history. Every autumn, the attractive flavor of chestnut is fluttering in the wind on Beijing Street.
At the same time, chestnut can double as a gourmet. It can also be used as a medicinal material to treat diseases. Chestnut is rich in starch, protein and vitamin B and other essential nutrients for the human body., Kidney, waist and other functions.
So everyone needs to know how to sauté chestnuts, and you can eat delicious chestnuts at home.
The ingredients are ready, chestnuts, salt, the ratio of which is 1: 1 by weight, and another spoonful of sugar.
First wash the chestnuts, then cut the chestnut skin with a sharp tool, the depth is about 5mm.
It’s important to note this, don’t be lazy!
Then wash and soak in water for about 10 minutes.
Dry the wok, pour the salt in, and at the same time drain the chestnuts. Be careful to put the chestnuts when the salt is cold.
Stir fry slowly, pay attention to make the chestnuts heat evenly, otherwise raw and cooked will be adjacent, some chestnuts will soon be burnt 4.
After a few minutes, you can see the chestnuts rising slowly.
Therefore, the frequency of frying is accelerated, so that the salt particles that were previously stuck to the chestnut shell are slowly detached, and the salt color gradually becomes darker.
Add a spoonful of white sugar, pay attention to adding slowly, and sprinkle evenly.
After the sugar is added, the salt particles start to become sticky and gradually become black. At the same time, the sugar is burnt, and the burnt is overflowing. It feels like a roadside fried sugar chestnut?
At this time, it is necessary to continuously stir and stir quickly, and insert a shovel from the bottom of the pan to rise to ensure that the caramel does not stick to the bottom of the pan.
After frying until the salt is no longer sticky, turn off the heat and cover it with a crushing and stuffing for a while to ensure that the chestnuts are fully cooked and the caramel aroma penetrates into the chestnuts, then drain the chestnuts with a colander.