What should I do if the chestnut is steamed and difficult to peel

Chestnuts that are difficult to peel after steaming can be treated by freezing, cutting, thermal expansion and contraction, microwave heating, towel kneading, and other methods.

1. Freezing Method

Place steamed 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 chestnut shell and flesh. After removal, gently squeeze to separate the shell and flesh. This method is suitable for situations that require batch processing of chestnuts, with high efficiency in peeling after freezing and high integrity of the fruit flesh.

2. Cut Method

Before steaming, use a knife to make a cross shaped cut on the curved surface of the chestnut, with a depth suitable for cutting through the hard shell. After steaming, the shell at the incision will naturally curl up and can be easily peeled off along the incision. This method requires attention to the cutting force to avoid damaging the fruit pulp, and is suitable for scenarios where preparation time before cooking is not high.

3. Thermal expansion and contraction method

Quickly immerse freshly steamed chestnuts in ice water, and use the temperature difference to separate the shell from the flesh. The soaking time should be controlled at around 10 seconds, as prolonged soaking can affect the taste. The physical principle of this method is clear, but ice water needs to be prepared, which is suitable for immediate consumption of small amounts of chestnuts.

4. Microwave Heating Method

Place the steamed and cooled chestnuts in a microwave oven on high heat for 20 seconds. The heat will cause residual moisture to vaporize and expand, causing the shell to burst. When operating, use a microwave specific container and observe the status to avoid overheating. This method is fast but requires time management, making it suitable for families to handle small amounts.

Fifth, Towel Rubbing Method

Pour warm chestnuts into a clean towel and wrap them. Rub with both hands to make the shell rub off the towel. The kneading force should be even and moderate to avoid crushing the flesh. This method does not require auxiliary tools, but it is time-consuming and labor-intensive, making it suitable for situations that require high integrity of chestnuts. Chestnuts are rich in nutrients, containing carbohydrates, vitamin C, and various minerals. It is recommended to choose fresh chestnuts with full and shiny shells. When steaming, keep the water boiling at medium heat for 15-20 minutes. Excessive steaming can cause water loss and increase the difficulty of peeling. Kitchen gloves can be worn during processing to prevent burns, and peeled chestnuts can be refrigerated for 3 days or frozen for 1 month. If you need to maintain the color, you can briefly soak in light salt water to prevent oxidation, but hypertensive patients should control salt intake. It is recommended to consume no more than 10 pills per meal for daily use, and those with indigestion should reduce their intake.