How to peel off the skin inside chestnuts easily

The key to the easy peeling of chestnut endothelium lies in the destruction of its adhesive structure with the flesh, which can be treated by thermal expansion and contraction or physical destruction.

The thermal expansion and contraction method uses high temperature to soften the gum between the inner lining and flesh of chestnuts, and naturally separates due to differences in shrinkage rate after cooling. Boil chestnuts in boiling water for 3 minutes or microwave for 30 seconds, then immediately immerse them in ice water. At this point, most chestnuts will shrink and wrinkle due to temperature differences, and can be completely peeled off by gently twisting them with your fingers. This method is particularly suitable for fresh chestnuts, as the heating process can simultaneously inactivate surface microorganisms. However, it should be noted that prolonged boiling water treatment can cause the fruit pulp to become too soft.

Physical destruction method directly destroys the endothelial structure through external force. Make a cross cut on the surface of the chestnut with a knife and bake it. High temperature will cause the inner lining of the cut to curl and curl. Chestnuts can also be placed in cloth bags and repeatedly rubbed, using friction to break and peel off the inner lining. Chestnuts stored in a dry state for more than 3 days are suitable for this method, as their inner skin moisture decreases and brittleness increases, but the strength needs to be controlled to avoid fruit pulp damage. If the adhesion between the endothelium and the flesh is too tight, soak the fibers in salt water for 1 hour to soften them.

It is recommended to wear gloves when handling chestnuts to prevent scratching fingers, and the peeled chestnut meat should be cooked as soon as possible to prevent oxidation and discoloration. Raw chestnuts that have not been peeled should be refrigerated and consumed within a week to avoid mold growth and the production of aflatoxins. If chestnuts are frozen before being stir fried with sugar, it is easier to form a crispy shell and separate the inner layer when stir fried at high temperatures.