Chinese Food
Sweet water chestnut of small forest
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As the weather turns cold, I like to eat sweet, pink and glutinous food more and more. A cup of warm wheat tea and a plate of sweet, waxy and soft chestnut in the afternoon when the winter sun wakes up. It seems that the feeling of happiness is eaten into the stomach. It's relaxing and comfortable. It's contented and happy. -
Cooking ingredients
Cooking Steps
Step1:I like this kind of small chestnut. It tastes more powdery and sweet. Big chestnut is also O
Step2:Clean for standb
Step3:Use scissors to cut an opening for chestnuts. It's a little longer. It's easier to peel later
Step4:Put a spoonful of salt in clear water. Boi
Step5:Pour in the chestnuts. Soak for 5 minutes (not boiling. Just soak in salt water
Step6:After soaking, peel the chestnuts. It's very easy to peel. The fur layer will also fall off (if the fur layer can't be peeled off, it won't affect. And it's better to connect it with the skin. It's not easy to break when boiling
Step7:This is a picture of chestnuts in the forest of the movie. Peel them directly with fresh raw chestnuts. It's too hard for me to peel them. It's easy to scratch my hands with a knife. My nails hurt too. So I used the method of hot water soaking to peel the shells. I think there are some raw chestnuts in the market. If you buy this kind of chestnuts, you can go straight to the next step. It's much more convenient.
Step8:Put 2 tablespoons of baking soda into the peeled chestnuts. About 2G. Soak them in water for one night. The next day, boil the chestnuts directly with the soaked water for 20 minutes. Cook the whole process with a small fire to prevent the chestnuts from cracking.
Step9:Drain the boiled chestnuts (the boiled water is reddish brown. The color will be very dark. Because we add baking soda to remove the astringency of the chestnuts. It also helps to color them. We don't use this water) and add 250g sugar. 3G salt. Clean water without chestnut. Cook again for 20 minutes
Step10:The cooked chestnuts can be seasoned with some red wine, brandy and so on. I put some sweet osmanthus. It's very fragrant. When it's cool, the sugar water will thicken. It can be canned and sealed for preservation. It can be preserved for a whole winter. About 2 months
Cooking tips:1. About the layer of clothes in the chestnut - the original film is not to go. Because there are steps to remove the astringency. The taste is good. It is not astringent or hard. It can't eat the layer of clothes at all. 2. About the chestnuts broken into dregs - if you cook them with clothes, and always cook them in a small fire, it's not easy to break them. If you cook chestnuts without clothes, it's difficult to avoid breaking them. You can only use a small fire, and don't stir them vigorously. This is also the reason why the inner layer of chestnuts is kept during the production of the original film. 3. About the sweetness of chestnuts - half a jin of white sugar is put into a jin of chestnuts without shells. Sugar has antiseptic effect. This kind of sugar water chestnuts can be made To keep it for two months. The original is to put 60% sugar by weight of chestnuts. I've reduced it. If you want to reduce the amount of sugar, try to eat it as early as possible. It doesn't matter if you eat it now. There are skills in making delicious dishes.
