Boiled chestnuts
Overview
Autumn is deep, and it’s the season to eat chestnuts! Aunt Thirteen likes roasted chicken with chestnuts. When she is at home, she will make it several times every autumn and winter. Add some rock sugar and cook it. It tastes good. Chestnuts are good for qi, spleen, kidneys and muscles. Eating it regularly is good for the body. My favorite is fried chestnuts. When I started working in Nanjing in 1989, I saw fried chestnuts for sale for the first time. We had never seen them in Sichuan at that time. It cost 10 yuan for a small bag. I still remember the price. I bought a small bag in Xinjiekou and tried it, and I fell in love with it! We didn’t have much food at home and couldn’t fry it, but we also wanted to eat it. I saw that Meituan Youxuan sold Yunnan oil chestnuts, so I quickly bought a pound and brought it back to cook and eat it
Tags
Ingredients
Steps
-
Yunnan oil chestnuts are not too big. Add some salt and water and scrub them vigorously.
-
The washed water is very dirty. Pour it out and then rinse it with water. Wash it several times until the water is clear.
-
Place the chestnuts on the cutting board and make cross cuts with a knife.
-
With the opening facing upward, put it into the pot and add a tablespoon of sugar.
-
Add water to almost cover the chestnuts.
-
Bring to a boil over high heat, then turn to medium heat and simmer for about twenty minutes. This is when the water has just boiled and the chestnuts have begun to open their mouths.
-
After boiling for twenty minutes, it looks like when the water has basically dried up, and all the mouths are open.
-
Take it out and let it sit until it is not hot to your hands. Then you can peel it. Peel one piece easily.
-
Hurry up and do it~
