How to stir fry chestnuts for easy peeling

When stir frying chestnuts, first use a knife to make a cross on the skin, then boil or steam for 10 minutes, and finally dry fry in a hot pot until it cracks open, and then peel it easily. Chestnuts are rich in starch and dietary fiber, but their consumption should be controlled to avoid gastrointestinal discomfort.

Before stir frying chestnuts, use a knife to make a cross cut about 2 millimeters deep on the smooth surface, avoiding the flesh area. Scratching can effectively guide the expansion of hot air, causing the shell to naturally crack along the incision after being heated. It is recommended to use a serrated bread knife for processing, and it is safer to hold chestnuts at a 45 degree angle with one hand. The boiling method requires adding cold water to the pot, submerging half of the chestnuts with water, boiling over medium heat, and then turning to low heat to simmer. The steam method requires a steaming basket filled with gauze, and after the water boils, time for 8-10 minutes. After turning off the heat, let it simmer for 2 minutes to allow the hot air to fully penetrate.

During the dry frying stage, a thick bottomed iron pan should be used. Preheat over high heat until water drips into beads, then pour in drained chestnuts and stir fry quickly. When the shell presents caramel colored patches, turn down the heat and hear a continuous burst sound to complete. During the frying process, a small amount of coarse salt can be added to improve thermal conductivity, but attention should be paid to the possibility of salt particles splashing. Special varieties such as oil chestnuts are recommended to shorten the frying time to 5 minutes due to their high sugar content. If using a microwave as an aid, wrap it in a wet tissue and heat it on high heat for 30 seconds to loosen the inner skin. Fresh chestnuts contain a lot of tannic acid, and it is recommended to pair them with citrus fruits rich in vitamin C to promote iron absorption. Store in a ventilated place to avoid germination, and the daily consumption of diabetes patients should not exceed 10. After frying, it is recommended to consume the chestnuts on the same day. When reheating, they can be baked in an oven at 150 degrees Celsius for 5 minutes to restore their crispy texture. Parents should supervise children's consumption to prevent coughing, and those with weak gastrointestinal function should choose steaming to reduce oil intake.