Microwave baked chestnut with sugar(wei bo kao tang li zi )

Microwave baked chestnut with sugar

Introduction:

"As the saying goes: pear dates in August, hawthorn in September, chestnuts in October. Although it's not October yet, chestnuts are quietly on the market. It's not only delicious, but also has the effect of dietotherapy. It can nourish the stomach and spleen, tonify the kidney and tendons, activate blood circulation and stop bleeding. Because chestnuts contain a lot of carbohydrates and inorganic salts such as calcium, phosphorus, iron and potassium, and carotene, B vitamins and other ingredients, it's also very good to make vegetables and snacks. ”

Production steps:

Step 1: wash off the white fluff on the surface of chestnut and dry it with kitchen cloth.

Step 2: put the flat side of the chestnut on the chopping board and draw a knife on it with a knife.

Step 3: put the chestnuts into the microwave steamer and bake them over high heat for 3 minutes.

Step 4: dissolve the sugar in warm water.

Step 5: soak the roasted chestnuts in sugar water for 10-20 minutes (more delicious can prolong the soaking time).

Step 6: pick up the chestnuts, put them into the microwave steamer again and bake them for 3 minutes.

Materials required:

Chestnut: moderate

Sugar: right amount

Warm water: moderate

Note: how to choose a good chestnut? Look at the color. Some raw chestnuts look bright on the surface and deep in color, such as chocolate. Don't buy such chestnuts. They are old. If you want a lighter color (like coffee with more partners) and the surface is covered with a thin layer of powder, the new chestnut is not very glossy. Second, look at the fluff. We all know that chestnut tail has a lot of fluffy, that kind of surface is bright, old chestnut hair is generally less, only a little bit in the tail tip. The new chestnut tail is generally more fluffy. Third, there is no wormhole on the surface. Look around. There is a kind of Japanese chestnut, which is very big and pleasant, but it has high water content, less sweetness and high yield, and its taste is not as good as that of domestic varieties. The second is a common medium-sized variety, which has some differences in taste according to different places of origin. The third kind is not very common. It's very small, but it's usually chestnut. It's really green food and tastes sweet. 5. Look at the shape. The common chestnut can be roughly divided into two shapes, the first is round on one side and flat on the other; the second is flat on both sides. Choose the first one when you want to be sweet, or the second one when you want to be sweet. The reason why chestnuts are flat on both sides of the shell is simple: the rounder the chestnuts are, the better the chestnuts are. The sugar content of many fruits also has a lot to do with sunshine time. That's why chestnuts on the outside are sweeter than chestnuts on the inside. If you don't eat raw chestnut, you'd better put it in a mesh bag or sieve, and put it in a cool and ventilated place.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Wei Bo Kao Tang Li Zi