In autumn and winter, there are delicious fried chestnuts in the streets and alleys. My husband and I like them very much. But recently I have not eaten much. One reason is that the price of chestnuts is soaring. The other reason is that my mother bought chestnuts in case of paraffin. So I started to do it myself. Its clean, hygienic and economical.
Food Material List
- 1 Chestnut 2 jin
- 1 Chestnuts “cut” with scissors to cut a cross, so as not to explode when fried.
- 2 Wash the pot clean and pour the chestnuts in after boiling.
- 3 After 20 minutes of stir-frying, the chestnuts began to sip and add a small spoonful of oil. After 10 minutes of stir-frying, the aroma of the chestnuts could be smelled.
- 4 Sprinkle a little sugar and colour, then you can get out of the pot. Scented and clean sugar fried chestnuts, eat while hot!
Round chestnuts are better than flat chestnuts. Fresh chestnuts are best washed, dried and dried for two days. Shell and meat are slightly separated and fried better