Stir-fried chestnuts with sugar: Step one, wash chestnuts first, and then cut them out with scissors (Bian Xiao tried to use a knife, which was too dangerous, so she changed the scissors, which was safer by comparison). Clip the scissors on the top and bottom of the protruding chestnuts, press the chestnuts with your hands, and at the same time use the scissors to force them, so you can easily cut off the chestnuts. When using this method for the first time, you should be careful and pay attention to safety. We need about 750g chestnuts, and then some sugar. Step 2: We soak the cut chestnuts in clean water for 10 to 20 minutes, then take them out and put them in an anhydrous electric pressure cooker, put two spoonfuls of sugar on them, cover the pressure reducing valve and leave them for 12 minutes. Step 3, when the pressure cooker is exhausted and there is still a little sugar juice in it, open it for another minute or two, stir fry without covering it, and let the chestnuts put away all the soup.
Roasted bullfrog with chestnuts: the required raw materials are two bullfrogs, fifteen chestnuts, one onion, one ginger, three peppers, three red peppers, half a teaspoon of salt, three small pieces of rock sugar, half a tablespoon of cooking wine, half a teaspoon of soy sauce, half a teaspoon of starch, half a teaspoon of black pepper, appropriate amount of broth and vegetable oil.
Step 1, cut the bullfrog into pieces, add half a teaspoon of salt, cooking oil and black pepper, and two teaspoons of dry starch, grab them evenly by hand, and then marinate them for ten minutes; Boil chestnuts in water for ten to twenty minutes and take them out for later use; Cut the green and red peppers and slice the ginger. Step 2, put the oil in the pot to 80% heat, add the bullfrog and fry it over high fire; Throw them in one by one. Don't turn the bullfrog at first. Shake the pot slowly When the bullfrog in the pot can be dispersed, push it away with chopsticks. Fry the handle in the pan until the skin is a little brittle. Step 3: Take out the good bullfrog in Bazhai for later use, then pour out the oil of the fried bullfrog, stir-fry the onion, ginger and garlic with the oil stuck in the pot, and then add soy sauce, soy sauce, cooking wine, rock sugar and a bowl of old soup to boil. Step 4, pour in the fried bullfrog and chestnut, bring to a boil with strong fire, simmer for five minutes with low fire, add half a teaspoon of salt, collect juice with strong fire, add green pepper when the juice in the pot is not dry, and the fire stops.
Baked chestnuts with sugar: The ingredients needed are 500 grams of chestnuts, one tablespoon of corn oil, 25 grams of sugar and 0/0 gram of water. 1, washing chestnuts and controlling the water content to be dry; Cut a hole in the chestnut surface with a knife. Step 2, put the cut chestnuts into a large pot, pour in a tablespoon of corn oil and shake the pot so that the surface of each chestnut is evenly coated with a layer of oil; Spread tin foil on the baking tray, spread chestnuts on it, and put them in an oven preheated to 200 degrees, and bake for 25 minutes first. Step 3, when the surface of the oven is hot, take a bowl with fast heat conduction, pour white sugar and water on it, put it on the oven, stir it with chopsticks to melt it, then brush the sugar water on the chestnuts, brush it repeatedly with a brush, and then bake it in the oven for five minutes.
Private chestnut roast chicken: raw materials required: 300g chicken, 300g chestnut, three sweet peppers, 5g peanut oil, 2g salt, one section of onion, four slices ginger, two star anise, appropriate amount of pepper, four dried peppers, one tablespoon soy sauce, half a tablespoon rice vinegar, two sugars and one tablespoon carved wine.
Step 1: Heat the oil in the pan, first add the dried chili shreds, stir-fry until the color becomes dark, and then add the onion ginger, star anise and pepper to stir-fry until fragrant. Step 2, add the chicken pieces and stir fry over high fire. In the process of frying, the chicken pieces will release some water, so don't worry, keep frying. When there is no water in the pot and the sound of frying can be heard, it means that the water has dried up and the chicken has begun to oil. Step 3: Add hot water without chicken, then add chestnuts, salt, soy sauce, soy sauce, white sugar, carved wine and some rice vinegar, cover and bring to a boil, then turn to low heat. Step 4: When the soup in the pot becomes thick, add green pepper and mix well. When you can smell the smell of fresh green peppers, you can turn off the heat and cook.
Coke and chestnut ribs: the required materials are two pork chops, one bottle of coke, ten chestnuts, one carrot, five grams of salt, three slices of ginger, two cloves of garlic, five grams of soy sauce, six grams of soy sauce, five grams of white vinegar and ten grams of vegetable oil. Step 1: Shelling chestnuts, blanching pigs into small rows, peeling carrots and cutting them into hob blocks, peeling garlic and slicing ginger for later use. Step 2: Pour a spoonful of vegetable oil into the wok, add garlic slices and ginger slices and stir-fry until fragrant, then add pork chops and fry until both sides are golden. The third step, add the right amount of salt, soy sauce and soy sauce, stir fry evenly, and then pour in a bottle of coke, no ribs at all. Step 4, add half a spoonful of white vinegar, boil over high fire and simmer for 20 minutes, then add carrots and chestnuts and simmer for 20 minutes. When the soup is thick and tastes good, turn on the fire to collect the juice.
Chestnuts are really high in nutrients. Let's try these methods. They are absolutely delicious!