Ingredients: chestnuts 300g sugar 90g glutinous rice flour 65g osmanthus sauce 80g cold water 200ml.

Practice;

1. Chestnuts are soaked in boiling water for 5 ~ 10 minutes and then peeled.

2. Slice chestnut meat, add 100 ml cold water, steam for about an hour on high fire, and take out the chestnuts when they are cooked.

3. Take 100 ml of white sugar, glutinous rice flour and cold water, put them in a pot and bring them to a boil over medium heat. When they become sticky, they can leave the fire and then join them.

Stir the chestnut paste and osmanthus sauce evenly.

4. Pour out the chestnut sauce, scrape it into 2 cm thick pieces, and then cut it into a certain shape at will.

Second, milk chestnut puree

Raw materials: milk 250ml, chestnuts 500g, sugar 150g, water 500ml.

Exercise:

1. Wash chestnuts, cut them in half one by one with a knife, boil them in water, then take them out, peel off the shell and endothelium, add 500 ml of water and boil them until they are crisp, add white sugar, boil them again, pour them into a container while they are hot, cool them and freeze them in the refrigerator.

Fill the pot with milk, boil it on the fire, and then cool it.

When eating, pour the milk (or whipped cream) on the frozen chestnuts.

Third, sugar fried chestnuts

Raw materials:

Chestnuts, salt, sugar.

Exercise:

1. Wash the chestnuts first, and then cut the chestnuts pp with a sharp tool. The depth is about 5mm, and the length is longer than PP. It is very important to pay attention to this. Don't be lazy. Then wash it and soak it in water for 10 minutes.

2. When the wok is dry, pour the salt in. At the same time, pour the drained chestnuts in. When the salt is cold, you must put chestnuts.

3, stir fry slowly, pay attention to let the chestnuts be heated evenly, otherwise the raw and cooked are inconsistent, and some chestnuts will paste.

4. After a few minutes, you can see that chestnuts are slowly rising, so speed up the stir-frying frequency, so that the salt particles previously stuck on chestnuts are slowly separated, and the salt color gradually darkens. At this time, add a spoonful of sugar, pay attention to add it slowly and sprinkle it evenly.

5. After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, sugar is coking, and the smell of coke is overflowing. Is it the feeling of fried chestnuts with sugar on the roadside? At this time, it is necessary to stir fry quickly, let the shovel be inserted from the bottom of the pot, and ensure that the caramel does not stick to the bottom of the pot.

6. When the salt particles are no longer sticky, turn off the fire, cover 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.