Autumn has come, and a large number of chestnuts have sprung up in the market. Chestnut, as a small chestnut, has a great effect on us. Eating some chestnuts properly is good for our health, because chestnuts are rich in carotene, iron, calcium and trace elements, which can nourish the stomach and strengthen the spleen, and prevent and treat hypertension, coronary heart disease and beauty beauty.
However, as soon as chestnuts are bought home, the work of peeling chestnuts must have stumped many people, right? Don't worry, I'll introduce you to two convenient and quick tips for peeling chestnuts, peeling off the whole chestnuts and making delicious roasted chestnuts!
The first trick is the "drying method". Chestnuts you just bought home must be full and fresh. You can put them in a ventilated place for about 2-3 days, then cook them or stir-fry them with slow fire, and then peel them. Some people may wonder: hey, can chestnuts be delicious in a few days? Don't worry, chestnuts stored for two or three days will taste better! Because the moisture of chestnut will be reduced after drying, the pulp will shrink slightly and the peel will wrinkle, so there will be a gap between the peel and the pulp. After drying, the sugar will be concentrated together and the taste will be particularly sweet! So after drying, steaming or frying, the chestnut skin becomes brittle, and it is easy to peel off the whole chestnut!
The second trick is "hot method". We all know that chestnut pulp has a thin layer of gray fine velvet soft skin, which is super difficult to peel! So the second trick is to teach you how to peel chestnuts quickly, easily and conveniently. First, we cut off the gray cover of chestnut head with a knife. At this time, we can boil a pot of boiling water at the same time. After all the chestnuts were removed, the water boiled. Secondly, we put the processed chestnuts into boiling water, and pay attention to the fact that the water must just soak the chestnuts!
Finally, after the fire boils, turn off the fire, cover the pot and stew for about 5 minutes. Take out chestnuts and peel them in hot air, one by one! When chestnuts are heated, the soft skin inside can be easily removed. If chestnuts are cold, you can blanch them with appropriate amount of boiling water. Peeling while it's hot is the essence of this little trick!
Chestnut has been completely stripped of its coat, so what are the classic foods related to chestnut? I'll give you a "chestnut" when I come down, and see how to cook a delicious chestnut braised chicken!
Ingredients: chestnut 15 or so, 2 drumsticks, 8 mushrooms, minced onion and ginger, soy sauce, soy sauce, cooking wine, oyster sauce, rock sugar, white pepper and other seasonings.
Step 1: Wash the chicken legs and cut them into pieces, add half a teaspoon of white pepper, 1 teaspoon of soy sauce, stir well and marinate for 15 minutes; At this time, you can also soak dried mushrooms, cut onions and cut ginger for later use;
Step 2: add oil to the pot and heat it, add onion and ginger slices and stir-fry until fragrant, then add marinated chicken legs and stir-fry until it changes color;
Step 3: Add chestnuts and mushrooms, stir-fry for about two minutes, then add clean water without ingredients, add 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of cooking wine, 15g of rock sugar, and bring to a boil.
Step 4: Simmer on low fire for 20 minutes, and then collect the juice on high fire, which is delicious ~
Tip: Chestnut skin is smooth and hard. Be careful when cutting the skin with a knife. Don't hurt your hand! There is also much more labor-saving after the chestnut skin is cooked than opening it directly!
These are the tips for peeling chestnuts today. Try the delicious stewed chicken with chestnuts and have a big meal!