Chinese Food
Nourishing qi and strengthening spleen in autumn butter honey sea salt roasted chestnut
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This dish is also learned from the life of higge in Denmark. After a season of summer consumption, the body has accumulated a large number of cold and wet products that are greedy for cool products. Chestnut is a good tonic. People often stick on the autumn fat to resist the cold winter. It's autumn. The withered and yellow leaves on the ground are not necessarily the symbol of autumn. There's also chestnut fragrance in the street.
Cooking ingredients
Cooking Steps
Step1:Wash the fresh chestnuts that come into the market in the current season. Use a knife to cut the cross on the top of the chestnuts to avoid the chestnuts bursting when they are baked. It's easy to bake butter and honey into the chestnut
Step2:Prepare the ingredient
Step3:Sprinkle salt. Scoop honey. Put butter on chestnut
Step4:Half baked. Stir gently with a spoon. Mix honey and butter on each chestnut surface
Step5:Heat it up and down for 200 ℃ and bake it for 30 minutes. Peel it and taste it. See if the chestnuts are ripe
Step6:Finished product drawin
Step7:Sprinkle dried osmanthus to add flavor. Sprinkle maple syrup, vanilla sugar and caramel to bake
Step8:Roasted cracked chestnuts with butte
Cooking tips:There are skills in making delicious dishes.
