enters October , and various crops, fruits, vegetables, etc. are on the market in large quantities. Autumn is a season for storing food, because many ingredients have a short period of taste appreciation and will be out of season within a few days. Therefore, autumn is very busy for those who know how to eat. They have to taste all kinds of delicacies and purchase and store them. Of course, this is also for the upcoming cold winter.
10-month chestnut laughs haha. In supermarkets, chestnuts can be seen everywhere on the streets. Some sell fresh chestnuts, and some sell sugar fried chestnuts . This is all telling people that the season for eating chestnuts is here. Among the many ingredients in autumn, chestnuts are definitely a delicious food that cannot be missed, with a sweet and soft texture that almost no one doesn’t like to eat. Of course, chestnuts are the veritable "King of Autumn Fruits", and have many titles such as "health master" and "longevity fruit". Chestnuts are rich in starch, protein , unsaturated fatty acids, a variety of vitamins and mineral components. A true alkaline fruit helps nourish the spleen and stomach, strengthen muscles and bones, and improve immunity, which is of many benefits to both men, women, young and old.
chestnuts are delicious and nutritious, but they are also a food with a short period of taste appreciation. Therefore, every year when chestnuts are on the market, I buy more and save them myself. I can eat them as I eat them as I want on weekdays. Stew meat and soup or make desserts are very convenient and delicious. Let’s share with you the method of keeping chestnuts. I learned it from my 80-year-old grandmother. Friends who like it may as well be like me. While the chestnuts are cheap, they buy a 10-pound refrigerator. Chestnuts are eaten all year round. Let’s take a look~
1. First, we choose the chestnuts we bought home, and pick out the ones that have insect eyes or are not very fresh. We only keep the best varieties and put them at home to dry for 2-3 days. This will disperse the water in the chestnut, and the taste of the chestnut will be sweeter. This step is easily overlooked by many people.
2. Then we put the dried chestnuts into clean water, add a handful of salt and stir well, soak for 10 minutes, and then rub the surface of the chestnuts with clean water.
3. To save chestnuts, we need to peel out the flesh of the chestnuts first, which will be very convenient when eating. Prepare a bottle cap, and I believe every household has it. Let’s take a chestnut with the arc side facing up and the flat side facing down, so that the chestnut can be well fixed, and then use a knife to mark a cross on the chestnut shell. This way, it will save time and effort when we peel chestnuts later.
4. Then we put the processed chestnut into the steamer and steam over high heat for about ten minutes. At this time, we can see that the outer skin of the chestnut is obviously opened. But the chestnut flesh does not need to be thoroughly steamed. You can turn off the fire at this time.
5. We take out the steamed chestnuts and peel them while they are hot, so that we can easily peel them out. This operation should also be fast. You cannot wait until the chestnut has completely cooled before peeling, because there is a thin film between the chestnut flesh and the hard shell, which is not edible. If the chestnut cools down, the film will be tightly attached to the flesh, and it will be difficult to peel off.
6. After peeling all the chestnuts, we will completely cool them, then put them in a fresh-keeping bag and freeze them in the refrigerator. Just take out a bag every time you eat, which is very convenient.
Let’s share with you a recipe for [ Chestnut Braised Chicken ] . It is delicious and nourishing. You might as well make it for your family.
1. I usually like to make the chicken thighs. The meat is tender and the chicken thigh bones can be picked out or brought together to stew. Be careful to wash the blood.
2. Start the pot and cook oil, first put the chestnut peeled in advance and fry for about a minute, so that the fragrance of the chestnut will come out. Then serve.
3. Then we put slices of ginger, garlic, chopped green onion into the pot and stir-fry the chicken, put the chicken on medium heat, and stir-fry until the color turns yellow.
4. After the chicken changes color, we mix cooking wine, soy sauce and rock sugar into the pot, and continue stir-frying for about three minutes. The rock sugar melts and the chicken nuggets are colored.
5. Add some hot water to the pot, then add some chestnuts, and add some mushrooms to simmer together. After stir-frying evenly, simmer for about twenty minutes, so that the aroma of chestnuts and mushrooms can be blended into the chestnuts. Finally, add an appropriate amount of salt according to the saltiness.
[Little Jasmine has something to say]
1. When storing chestnuts, you cannot peel and freeze them directly. Instead, you need to put them in a ventilated place to dry for 2-3 days to let the water in the chestnuts disperse, so that the preserved chestnuts are sweeter and glutinous.
2. When buying chestnuts, it is best to choose one with a semicircular shape. Such chestnuts receive more light during their growth, so they are more delicious and nutritious. Of course, we also need to pick up the chestnut and shake it to make sure that the inside of the chestnut is solid. Such chestnuts are fresher. If you can feel that the chestnut meat is separated from the shell when it shakes, it will be stored for too long, and the inside may have deteriorated.
1 is when chestnuts are on the market. We might as well buy more while they are fresh and cheap, save them, and get them as they eat them as they like. Chestnuts are eaten all year round. This article is original by Xiao Moli Food Records, and it is difficult to write easily. It is strictly forbidden to plagiarize or transfer bad self-media. Everyone is welcome to like, collect and forward it! Thank you for your support!
