How to fry big chestnuts

In fact, the most famous way is to stir-fry chestnuts with sugar. But many people's dishes cooked at home are always not as delicious as those cooked outside. In fact, many people like to fry chestnuts directly in the oil pan because they don't have the method, which is not correct. When frying chestnuts with sugar, don't fry them directly in the oil pan! Without this step, no wonder chestnuts are tasteless. Before frying chestnuts, you should cook them first, which is more convenient to taste. This step is indispensable. Let's share with you the method of frying chestnuts.

Second, the steps of practice

1. First, clean the prepared chestnuts, drain the water, dry the water on the surface of chestnuts with kitchen paper, and cut the chestnuts one by one with a knife to a depth of about 5 mm..

It is important to pay attention to this. Don't be lazy! Then wash it and soak it in water for 10 minutes.

2. After the wok is dry, pour in the salt and the drained chestnuts. Be sure to wait for the salt to cool before putting the chestnuts and stir fry slowly. Pay attention to make chestnuts evenly heated, otherwise chestnuts will be uncooked and cooked, and some chestnuts will burn. After a few minutes, you can see that the chestnuts are slowly rising, so speed up the stir-frying frequency, so that the salt particles that were previously stuck on the chestnut shells gradually separate and the color of the salt gradually darkens.

How to fry chestnuts

3. At this time, pour another spoonful of cooking oil into the pot. Don't pour too much. Lift the pot and turn it around, and spread the oil evenly in the pot. When the oil temperature is 50% hot, pour in the remaining sugar, stir-fry over low heat until it melts, then immediately pour in chestnuts and stir-fry over low heat slowly. This step requires patience. Don't make a fire in a hurry. Stir-fry the chestnuts slowly until the color becomes dark and the chestnuts are slightly burnt. Pay attention to slowly add sugar and wipe it evenly. After adding sugar, the salt particles began to become sticky and gradually turned black. At the same time, the sugar is coking and the aroma is overflowing. Does it feel like 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.

4. 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.

Third, matters needing attention

First of all, chestnuts will explode and should be regarded as dangerous goods.

Chestnuts must be cut at the thickness of the tail skin, and the depth is not less than 5 mm.

Remember, when frying chestnuts with sugar, don't fry them directly in the oil pan! Without boiling water, it is no wonder that chestnuts are not delicious. Do you know that?/You know what?