Roasted chestnut(xiang kao ban li )

Roasted chestnut

Introduction:

"As soon as autumn comes, the smell of fried chestnuts is floating in the streets. It's really greedy. Yesterday, I had nothing to do, so I took my son to go shopping. Along the way, I saw several peddlers peddling chestnuts. They were so greedy that they tried their best to swallow their saliva. When I could not bear it, I planned to sell it for a kilo. I didn't expect that my son would come up with such a sentence: "Mom, how can you be so corrupt, more than ten yuan a kilo If you buy it for yourself, you can buy more than two kilos of nickel, which is enough for our family to eat. "When I heard it, I was stunned, roaring, roaring, is this my son talking to me? It's just a few chestnuts. They will be charged with corruption. I can only cover the silver, hate the itching drop in my heart, do not corrupt, go home and do it myself, have plenty of food and clothing. Chestnut, sweet and warm in nature, has the effects of nourishing stomach and spleen, tonifying kidney and waist, strengthening tendons and activating blood circulation, hemostasis and detumescence. At the same time, it is beneficial to children's oral ulcer and adult's oral ulcer. Traditional Chinese medicine believes that chestnut can tonify spleen and stomach, tonify kidney and tendons, activate blood circulation and stop bleeding. It has a good curative effect on kidney deficiency, so it is also called "the fruit of kidney", especially for the elderly with kidney deficiency and loose stools. If you eat it often, you will get better. "

Production steps:

Step 1: get the material ready.

Step 2: wash and dry the chestnuts.

Step 3: use a knife to cut a cross on each chestnut (in fact, you only need to cut it vertically, but my husband, who has no sense of safety, always emphasizes to cut it into a cross. He thinks it will be easier to peel, so I have to take the risk of cutting my fingers and kill them twice) to cut through the epidermis.

Step 4: pour the cut chestnuts into a large basin.

Step 5: pour in the peanut oil.

Step 6: stir the chestnuts until they are evenly coated with peanut oil.

Step 7: lay tin foil on the baking pot.

Step 8: spread the chestnuts on the baking tray.

Step 9: preheat the oven at 200 ℃ for 10 minutes, put the chestnut pan in the middle of the oven at 200 ℃ for 20 minutes.

Step 10: while the chestnuts are baking, mix the sugar water well.
Pour the powdered sugar into a small bowl.

Step 11: add a little water to the powdered sugar.

Step 12: dissolve the sugar with a spoon and make it into concentrated sugar water.

Step 13: take it out after 20 minutes and brush it evenly on the chestnut, especially on the opening.

Step 14: after brushing the sugar water, continue to put it into the oven and bake for about 5 minutes.

Step 15: the fragrant roasted chestnut is out of the oven.

Step 16: golden and attractive.

Step 17: that's it, hehe.

Step 18: please eat, eat more chestnut, good health.

Materials required:

Chestnut: 1000g

Peanut oil: 2 tbsp

Powdered sugar: 50g

Water: moderate

Note: 1, chestnuts must be completely baked, will be delicious, so try to choose the same size when buying, and when baking almost, you can take out a chestnut to taste, to see if it is ripe, if not, extend the baking time. 2. Before baking, be sure to coat the surface of chestnut with a layer of oil, because it can effectively prevent chestnut from burning. 3. Be sure to use a knife to make a cut in the chestnut, so that the chestnut can crack smoothly when baking. If you omit this step, you have to set off firecrackers in the oven when baking chestnuts. It's very scary. 4. If you have time, you can soak chestnut in sugar water before baking. 5. Although chestnut is beneficial, it is not suitable to eat too much, too much raw is not easy to digest, too much cooked is easy to stagnate Qi, diabetic patients should eat less or not, because the sugar content of chestnut is very high.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Xiang Kao Ban Li