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1
The Yunnan oil chestnut is not too big. Add some salt and water and scrub it vigorously. -
2
The washed water is very dirty. Pour it out and then rinse it with water. Wash it several times until the water is clear. -
3
Put the chestnuts on the cutting board and make cross cuts with a knife. -
4
With the opening facing upward, put it into the pot and add a tablespoon of sugar. -
5
Add more water to cover the chestnuts. -
6
Bring to a boil over high heat, then turn to medium heat and simmer for about twenty minutes. This is when the water has just boiled, and the chestnuts have begun to open their mouths. -
7
After boiling for twenty minutes, the water is basically gone and all the mouths are open. -
8
Put it out and wait until it is not hot to your hands. Then you can peel it. Peel each one easily. -
9
Hurry up and do it~
Tips
1. I originally wanted to use a mineral water bottle cap to open the opening, but it was not easy to use and inconvenient, so I just used a knife to guillotine it. When buying, try to buy a flat-bottomed one. You don’t need to support it when you put it on the cutting board. You can guillotine it with one knife. mouth.
2. If you like sweet food, add more sugar. If you don’t like sweet food, you can leave it out.
3. I cooked it once and didn’t finish it. I peeled it all and put it in the refrigerator to freeze. You can put some in it later when making rice paste or cooking porridge.
4. When it’s hot, the shell is soft and easy to peel. When it’s cold, the shell becomes hard and not easy to peel, so you have to move quickly when peeling.