How to peel a ripe chestnut that hasn't spoken yet

Untamed ripe chestnuts can be easily peeled using methods such as freezing, cutting, microwave heating, rolling, and hot water soaking.

1. Freezing method

Place ripe chestnuts in the freezer compartment of the refrigerator and freeze for about half an hour. Low temperature will cause different degrees of shrinkage between the flesh and the shell. Gently squeeze the sides of the chestnut after removal, and the intact flesh can be easily removed. This method is suitable for situations that require batch processing and can maintain the integrity and beauty of the fruit pulp.

2. Incision Method

Use a knife to make a shallow incision horizontally at the waist of the chestnut, being careful not to damage the flesh. Break along the incision to both sides, and the outer shell will split open in a petal like shape. This method requires certain skills, but can maximize the preservation of the integrity of the fruit pulp, making it suitable for cooking scenarios with high requirements for appearance.

3. Microwave heating method

Place chestnuts in a microwave oven and heat them on high heat for 15 seconds. The heat will cause the moisture in the outer shell and inner membrane to evaporate, creating gaps. Rub chestnuts with your hands while they are hot, and the inner and outer skins will naturally separate. Attention should be paid to controlling the heating time, as excessive heating can cause the flesh to dry out and affect the taste.

4. Rolling method

Place the chestnut flat on a cutting board and gently roll it with a rolling pin until cracks appear on the shell. Peel off the crack to extract the intact flesh. This method is suitable for chestnuts with moderate hardness, and attention should be paid to uniform force during operation to avoid crushing the flesh.

5. Hot water soaking method

Soak chestnuts in hot water at around 80 ℃ for 3 minutes. The principle of thermal expansion and contraction will make the shell soft. After removing it, peel off the shell while it is still hot, and the inner membrane will also fall off along with the outer shell. The water temperature should not be too high to avoid burning fingers or causing the flesh to become too soft.

When peeling chestnuts, kitchen gloves can be worn to prevent scratches, and the processed fruit pulp should be used as soon as possible or sealed and stored in refrigeration. The thickness of the shell film of different varieties of chestnuts varies, and the most suitable peeling method can be selected according to the actual situation. After peeling fresh chestnuts, it is recommended to soak them in clean water to prevent oxidation and discoloration. When used for stewing, a small amount of inner film can be retained to increase the flavor level. If long-term storage is required, the peeled chestnut pulp can be packaged and frozen, and can be taken out directly without thawing during use.