How to steam chestnuts and peel them

The difficulty in peeling chestnuts during steaming is usually related to improper steaming methods, which can be significantly improved by controlling the heat, pretreatment, and cooling methods. There are five key points: pre steaming incision, cold water soaking, controlling steaming time, rapid cooling after steaming, and selecting fresh chestnuts.

1. Pre steaming incision

Use a knife to make a cross shaped incision on the convex surface of the chestnut, with a depth that needs to penetrate the outer shell to the inner membrane. High temperature steam penetrates through the incision, causing the thin film between the shell and the flesh to expand and separate due to heat. The recommended incision length is one-third of the circumference of the chestnut. If it is too short, it may lead to insufficient steam penetration, while if it is too long, it may cause nutrient loss. Using a serrated knife is safer, and it is important to maintain a 45 degree angle between the blade and the chestnut when cutting in.

2. Cold Water Soaking

Soak raw chestnuts in cold water for 20 minutes before steaming, and keep the water temperature at 15-20 degrees Celsius. Soaking causes the outer fibers to absorb water and soften, resulting in an osmotic pressure difference inside. This process will promote the formation of small separation gaps between the inner membrane and flesh of chestnuts, making it easier for steam to enter the interlayer during subsequent steaming. In winter, the soaking time can be extended to 30 minutes, but it is necessary to avoid using warm water to prevent premature germination.

3. Control the steaming time

After the water boils, steam at medium heat for 15-18 minutes, and maintain the steam temperature at 100-105 degrees Celsius. Insufficient time can lead to inner membrane adhesion, while excessive time can make the flesh too soft and difficult to completely peel off. Chestnuts with a diameter of 3 centimeters or more can be extended for 2-3 minutes. During the steaming process, it is not advisable to frequently open the lid to avoid sudden temperature changes that may cause the outer shell to retract. Using bamboo steamers is more conducive to steam circulation than metal vessels.

4. After steaming, quickly cool

Immediately pour the chestnuts into a mixture of ice and water, with a 1:1 ice water ratio, and cool for 3-5 minutes. The thermal expansion and contraction effect causes separation between the outer shell and the flesh, and the inner membrane shrinkage rate is higher than that of the outer shell to form a peeling space. After cooling, place it in a ventilated area to dry the surface moisture. A damp state will enhance the adhesion of the inner film. This method can improve the efficiency of peeling and achieve a high level of intact fruit pulp.

Fifth, choose fresh chestnuts.

Priority should be given to seasonal chestnuts with a dark brown outer shell and natural luster. Fresh products stored for no more than two weeks are easier to peel. Due to water loss, the inner membrane of aged chestnuts tightly binds to the flesh, and the lack of freshness is manifested by white mold spots on the outer shell or lack of elasticity when pressed. Shake and listen to the sound when purchasing. If there is no shaking sensation inside, it indicates that the flesh is full and tightly attached to the inner membrane. Chestnuts are rich in B vitamins and mineral elements, and steaming can maximize the retention of nutrients. It is recommended to limit daily consumption to 10-15 pills each time, and those with weak gastrointestinal function should reduce their intake appropriately. The peeled chestnuts can be used to make traditional delicacies such as chestnut roasted chicken and chestnut cake, and the remaining parts should be sealed and frozen for no more than two months. Food ingredients such as hawthorn and orange peel can help digestion and absorption, but diabetes patients need to pay attention to the total intake. If you find that the chestnut inside turns black or has a bitter taste, you should stop eating it immediately.