Chestnut stuffing

Overview

How to cook Chestnut stuffing at home

Tags

• home cooking
• homemade sauce
• frost
• replenishing deficiency and nourishing the body
• butter
• chestnut
• white sugar
• water

Ingredients

Steps

1. 1 Clean the purchased chestnuts and cut the cross edges with small pointed scissors. (Some people also use a knife to make incisions. I am afraid of cutting my hands, so I think it is more convenient and safer to use scissors.)

   

2. 2 Put the chopped chestnuts into the pot and cook for 2 minutes. Take them out and pour water over them. The chestnuts are not very hot and peel off the skin from the incision while they are still hot. If the skin is completely cool, it will not be easy to peel.

   

3. 3 Put the peeled chestnut meat back into the pot, add enough water to cover the chestnuts and cook the chestnuts over high heat.

   

4. 4 After the boiled chestnuts and water have cooled slightly, pour them into a blender and beat into a fine chestnut puree. (I typed it several times.)

   

5. 5 Pour the whipped chestnut puree into a non-stick frying pan, heat over medium-low heat and stir-fry continuously. (If the chestnut puree is thin, fry it longer. If it is dry, fry it for a shorter time.)

   

6. 6 Stir-fry until the water is reduced and thickened. Add sugar and stir evenly.

   

7. 7 Add butter until completely melted and absorbed.

   

8. 8 Turn off the heat and let cool and the chestnut filling is ready.