Stir-fried chestnuts in pressure cooker [Secrets}
Overview
It’s the season to eat chestnuts again. Chestnut sellers are everywhere on the street. Let’s make fragrant and sweet chestnuts together!
Tags
Ingredients
Steps
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Wash the selected chestnuts in clean water
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Drain and make a small slit in the butt of each chestnut. (Use a sharp knife)
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Look, this is what it looks like.
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Pour some peanut oil into the bottom of the pressure cooker, the amount is about the same as frying a plate of vegetables. Gently shake the pressure cooker to spread the oil all over the bottom of the pot. Take the chestnuts out of the water, do not drain them, and put them into the pot with water dripping (this step is very important, too much water or too little water is not advisable)
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Cover the pot tightly, but do not increase the pressure valve. Turn on medium heat. When you hear the salad in the pot rustling and steam starting to come out of the pores, turn down the heat to a minimum. Pick up the pot and shake it a few times every 3-5 minutes so that the chestnuts in the pot are heated evenly. After about 20 minutes, turn off the heat
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After turning off the heat, open the lid of the pot immediately, otherwise the chestnuts will be covered with water. Look, there are roasted chestnuts that are bright red and fragrant.
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The skin of the chestnuts peels off easily, the chestnuts are so fragrant!
