Cooking Steps

1. 

   Step1:Chestnut should choose this kind of small oil chestnut. Oil chestnut is sweeter than chestnut in taste, and the skin inside the oil chestnut is easier to remove. Big chestnut can't remove the skin tightly covering the pulp with this method.

2. 

   Step2:You need to prepare a pair of scissors. First, cut them from the top of the chestnut. Be careful not to cut your hands.

3. 

   Step3:Then remove the chestnut skin.

4. 

   Step4:Remove all chestnuts in turn from the outermost layer of hard ski

5. 

   Step5:Because my cell phone fell into the water. The last two steps of the process map were lost. I will replace it with a finished product map. In the last step, I will briefly tell you that you will understand. Blanch all chestnuts with the crusts removed in boiling water for a minute, then immediately remove them and put them in cold water. Remember to blanch the chestnuts for 1 minute after boiling. In this way, it is easy to remove the skin wrapped in chestnut meat after heat expansion and cold contraction. Then put the chestnut meat in the refrigerator and freeze it. It can be kept for months without any problem.