Chestnut not only tastes sweet, but also has a very unique flavor. Many people usually like to eat chestnut. The common way to eat chestnuts is to fry chestnuts with sugar. Especially in autumn and winter, we often smell the aroma of sugar-fried chestnuts in the street, which is very attractive. Some people like to study food, especially if they want to make their own sugar-fried chestnuts. How can they fry chestnuts with sugar?

How to fry chestnuts with sugar?

1. Selection of raw materials: small chestnuts with delicate meat and little water should be selected.

2. Grading: If the big and small grains are fried together, there will often be a phenomenon that the small grains are cooked, the big grains are raw or the big grains are cooked and the small grains are paste. Therefore, before frying, rotten fruit, open fruit or moth-eaten fruit should be removed, and then fried according to the size of the fruit.

3. Sand preparation: select clean and uniform fine sand (clean the fine sand with clear water, sieve it evenly and dry it, and fry it with maltose and tea oil into "cooked sand" for later use). Professional management generally adopts the special "stir-frying sand with round particles for roasted chestnuts", which has high thermal insulation performance, is not fragile, is evenly fried and is easy to leak.

4. Fuel: wood or coal. The advantages of charcoal are fast ignition, strong firepower, convenient fire reduction and ignition, and easy control of temperature.

5. Cookware: There are two kinds: drum and iron pot. It is labor-saving to use a roller, but the frying quality is not as good as that of an iron pan.

6. Ingredients: the ratio of chestnut, sand, sugar and oil is 1: 1, 4-5kg caramel for every100kg chestnut and 200-250g tea oil.

7. Stir-fry: stir-fry the sand in advance, divide it with hot hands, then pour in chestnuts, add proper amount of maltose and tea oil in proportion, and stir-fry constantly. By the sultry effect of dry sand, it can be cooked in about 20 ~ 30 minutes. After sifting the sand with a sieve, put it in a heat preservation bucket and eat it while it is hot.

The purpose of adding maltose and tea oil to stir-fry chestnuts is to moisten sand particles, reduce the sand adhesion of fruits, facilitate frying, and make chestnuts moist, bright and fragrant.

Detailed process of frying chestnuts

1. Wash chestnuts, and then cut the chestnut skin with a sharp tool, with a depth of about 5mm and a length exceeding the skin. Then wash it and soak it in water for 10 minutes.

2. Dry the wok, pour in fine sand, and at the same time pour in drained chestnuts and stir fry slowly. Pay attention to make chestnuts heated evenly, otherwise chestnuts will be uncooked and cooked inconsistently. After a few minutes, chestnuts will slowly rise.

3. Speed up the frequency of stir-frying, so that the sand grains stuck on the chestnut shell can be separated slowly.

4. Slowly add a spoonful of sugar and sprinkle evenly. After adding sugar, the sugar is burnt and the burnt smell is overflowing. At this time, stir fry quickly and continuously, and insert a shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

5. When the sand is no longer sticky, turn off the fire, cover it and stew for a while to ensure that the chestnuts are ripe and the caramel aroma penetrates into the chestnuts, and then drain the chestnuts with a colander.

Practice of sugar-fried chestnuts

1. Wash chestnuts, put them on the chopping block, cut a hole about 5mm deep with a knife with one hand, and cut the chestnuts.

2. Put all the chestnuts in the microwave oven container, cover it, and open the vent hole on the cover, such as microwave oven for 2 minutes.

3. Open the lid after taking it out. At this time, the chestnuts have already opened.