Roasted chestnuts

Overview

Chestnuts are rich in nutrients and are known as the king of dried fruits. In autumn, when chestnuts ripen and crack, they fall to the ground. The ones picked up are often the plumpest ones. These wild chestnuts, despite their small size, taste much better than those big oily chestnuts.

Tags

• snacks
• chestnut

Ingredients

Steps

1. 1 This is a wild chestnut. Despite its small size, it tastes much better than those oily chestnuts.

   

2. 2 Wash the chestnuts and chop them with a cross-cut knife.

   

3. 3 Boil water in the pressure cooker, put the chestnuts in a basin, cover the pressure limiting valve and steam for about 5 minutes, then turn off the heat.

   

4. 4 Take out the chestnuts and put them on the baking sheet. Preheat the oven to 170 degrees for 15 minutes.

   

5. 5 The chestnuts are all cracked. Chestnuts that have been cut and steamed are very ripe and become more fragrant after roasting.

   

6. 6 Roasted chestnuts are soft, fragrant, and sweet. It is recommended to eat them while they are hot. They are easy to peel. Once they cool down, they are difficult to peel.