Chinese Food
Small forest, summer and Autumn
(100028 views)
The candied chestnuts in the small forest in summer and autumn. I want to make them and taste them after reading them. I didn't like eating chestnuts very much. But after that, I eat them well. They taste sweet like glutinous rice fruit. It's great.
Cooking ingredients
Cooking Steps
Step1:Chestnut bought back to skin. Leave endotheliu
Step2:Add a tablespoon of baking soda to the chestnut water (ink over the chestnut). Soak overnight. Cook for half an hour directly on a low heat the next day. The soup turns black because of the astringency of the chestnut's endothelium
Step3:Change the water several times and cook until the soup turns wine red and clear
Step4:Remove the tendons and impurities on the endothelium and clean them u
Step5:Add water and 60% sugar of chestnuts and cook until the soup is a little thick and the ink is over the chestnuts
Step6:Let it cool and let it ou
Step7:Put it in a bottle for preservation (because sugar can be preserved for a long time. The soup will thicken in two or three months and wrap it on the chestnut like the taste of glutinous rice fruit. But I ate a lot of hip-hop just after I cooked it
Cooking tips:1 - the skin is not easy to take a knife and make a cross on one side, so it's easy to stir a lot. 2 - the cooking process must be done with a small fire. If the soup is slightly boiling, it's good. 3 - try not to reduce too much sugar. Otherwise, the taste is not good and the cooking is delicious.
