Today's article about chestnuts mainly solves two problems: 
. Why do I repeatedly suggest that you eat oil chestnut this season (note that oil chestnuts are oil chestnuts)? 2. How to peel chestnuts?
Before solving these two problems, let me first talk about what oil chestnut is (all pictures in the article are my real photos, all of which are oil chestnuts).
Oil chestnut is a type of chestnut. chestnuts are divided into three types: oil chestnut, wood chestnut and fragrant chestnut. Among these three types of chestnuts, oil chestnut is the best because oil chestnut grows on hillsides with high iron ore content, and its nutrients are higher than those of the other two chestnuts, especially various mineral elements and vitamins. is also because the oil chestnut contains various minerals, its appearance and color are obviously different from the other two chestnuts. The shell of the oil chestnut is black and shiny, while the shells of the wood chestnut and the fragrant chestnut appear to be a particularly obvious brown-red color. The fresh chestnuts you usually see in supermarkets are usually brown-red chestnuts, right?
Compared with wood chestnuts and fragrant chestnuts, the oil chestnuts have a slightly smaller shape, but their flesh and shell are easiest to peel off completely, and the flesh has a high sugar content and sticky and glutinous texture. To summarize oil chestnuts in one sentence, oil chestnuts are easy to peel and eat, sweet and good taste. Therefore, oil chestnut is not only richer in nutrition, but also easier to peel and taste better. So, do you know how to choose chestnut? oil chestnut is naturally the first choice.
Friends who are familiar with me know that after the beginning of autumn, I eat raw oil chestnuts every day. Eating a few raw oil chestnuts every day is my compulsory course, and it cannot be struck by thunder. Eating raw oil chestnuts is particularly good for the body. It can replenish qi and replenish various essential nutrients for the body and improve the body's immunity. I hope everyone will develop the habit of eating a few raw oil chestnuts every day.
solves the first problem, let’s talk about the second problem: How to peel chestnuts by ?
Many people don’t know how to peel the chestnuts after buying them, or there will be a layer of endothelium on the peeled chestnuts. I don’t know what to do. Let me tell you the solution.
Because I have been eating oil chestnuts in the past few years, I have a lot of experience in skinning. I use the exposure method, that is, put the raw oil chestnuts in the scorching sun for one or two days (pay attention to ventilation), the water dissipation on the surface of chestnut shells will be separated from the chestnut kernels, and the inner skin on the chestnut meat will also dry with the shell, so that the shell can be removed easily, and it will be removed very cleanly, so that it can peel out very clean chestnut meat.
In addition to the sun exposure method, there are several methods for everyone to choose from.
Boiling method: Wash the raw chestnuts and put them in a utensil, soak them in boiling water with a little salt, cover the pot for 5 minutes, take out the chestnuts and cut them open, and the chestnut skin will fall off with the chestnut shell, saving time and effort.
Micro-baking method: Cut the shell of raw chestnuts with scissors, put them in the microwave for high temperature for 30 seconds, and the layer of clothing and meat inside will automatically leave. The microwave is made of pretty colors. However, before using this method, be sure to cut the chestnut shell open, otherwise the chestnut expansion and explosion may cause microwave oven failure.
Freezing method: First cook the chestnuts, cool them, and then put them in the refrigerator for two hours to separate the shell and meat.
Don’t eat from time to time. Now is a good time to eat chestnuts. For health, everyone should eat more chestnuts. Of course, you can also prepare more at a time. After peeling the shell, dry it or put it in the shell and cook it for a while. It can be stored in the refrigerator for a long time. Below is the dried chestnuts I dried (this is just a part of it, and there are many more), and keep it for stew when there is no fresh chestnut in winter.
Share with you I have eaten the oil chestnuts of the wild old trees in Yimeng Mountains for several years. They are all yellow meats, sweet and sweet when eaten raw, and glutinous when eaten cooked, with excellent quality. Click "Look at" below to take it home!
Three meals and four seasons, gentle and interesting, worthy of the world, and promising the future. I am Jingmo Chengsi, a woman who likes simple life and simple cooking.Good at making the simplest ingredients into the simplest way to make the best taste, welcome to follow.
