An effective and fast method for peeling chestnuts

Quick peeling of chestnuts can be achieved using techniques such as hot water soaking, freezing, microwave heating, incision baking, and knife back tapping. These methods can effectively break down the thin film adhesion between the chestnut shell and flesh, and improve the efficiency of peeling.

1. Hot water soaking method

Boil chestnuts in boiling water for 3 minutes, remove them and immediately immerse them in ice water. The principle of thermal expansion and contraction separates the outer shell from the fruit pulp. At this point, gently peel along the crack with a fingernail. Pay attention to controlling the cooking time to avoid the fruit pulp being too soft and affecting the taste. This method is suitable for batch processing, but attention should be paid to the risk of burns.

2. Freezing method

Fresh chestnuts are sealed and frozen for 2 hours, then taken out and left at room temperature for 10 minutes. Low temperature makes the outer shell brittle, and the flesh shrinks to form gaps, which can be easily peeled off by hand squeezing. This method can maintain the original flavor of chestnuts and is particularly suitable for cooking needs that require intact fruit pulp, but it requires planning the processing time in advance.

3. Microwave heating method

Make a cross on the surface of chestnuts and microwave high heat for 30 seconds. The internal steam pressure caused the shell to burst, and it was peeled off along the cut while it was still hot. When operating, it is necessary to cover it with a damp cloth to prevent splashing, which is suitable for quick handling of small amounts. Pay attention to adjusting the time of microwave ovens with different powers to avoid dehydration and hardening of fruit pulp.

4. Incision baking method

Use a knife to cut 5mm deep cuts on the curved surface of chestnuts, and bake in a 180 ℃ oven for 15 minutes. The high temperature causes the outer shell of the incision to curl, so wear insulated gloves to peel it off while it is hot. This method endows chestnuts with a burnt flavor and is suitable for direct consumption. It is necessary to ensure that the incision depth is moderate. If it is too shallow, it is not easy to peel off, and if it is too deep, it will cut off the flesh.

5. Knife back tapping method

Place the chestnut flat on the cutting board and tap the shell longitudinally with the back of the knife until it cracks slightly. Fingers can be spread apart from the crack to both sides to keep the kernel intact. This method does not require auxiliary tools and is suitable for immediate peeling and consumption. The impact force should be even to avoid the fruit pulp shattering and affecting the appearance. When choosing the method of peeling chestnuts, it is necessary to consider the usage scenario and quantity requirements. The hot water method is suitable for making chestnut puree and other situations that require a large amount of shell removal, while the freezing method is more conducive to maintaining the integrity of raw chestnuts. Regardless of the method used, it is recommended to wear kitchen gloves for protection. If the processed chestnuts are not consumed immediately, they can be sealed and refrigerated for 3 days or frozen for 1 month. Chestnut is rich in dietary fiber and B vitamins, but its starch content is high. diabetes patients should control their intake. Fresh chestnut shells should be brown and glossy, with no empty noise when shaken. They should be stored in a well ventilated place to prevent mold damage.