Sugar fried chestnut(tang chao li zi )

Sugar fried chestnut

Introduction:

"It took me a long time to fry the chestnuts, but I broke my hand. Fortunately, it tasted like sugar on the street. I didn't make it in vain."

Production steps:

Step 1: first wash the chestnuts, and then cut the bottom of the chestnuts with a sharp knife to a depth of about 5mm. It's important to pay attention to this. Don't be lazy.

Step 2: wash again and soak in water for 15 minutes.

Step 3: dry with a clean cloth.

Step 4: dry the pan and pour in the sea salt.

Step 5: pour in chestnuts at the same time, be sure to put chestnuts when the salt is cold. Heat slowly over medium heat; stir fry with a spatula to keep chestnuts well heated. You will see the salt will be wrapped in chestnuts, don't worry, continue to fry.

Step 6: after a few minutes, you will see the opening of the chestnut. Speed up the stir frying, so that the salt particles previously stuck on the shell will slowly break away. At this time, sprinkle a spoonful of sugar. After the sugar is added, the salt will start to stick, the color will gradually darken, and the sugar will start to coking. The flavor will come out, which is very similar to the flavor of roadside sugar fried chestnut! At this time, you need to constantly stir fry quickly, and insert the shovel from the bottom of the pot to ensure that the caramel does not stick to the bottom of the pot.

Step 7: wait until the chestnuts are fully fried, the salt is no longer sticky, the color is dark brown, turn off the fire, cover and simmer for 5 minutes. To ensure that the chestnuts are ripe and the caramel aroma permeates into the chestnuts.

Step 8: sweet chestnuts.

Materials required:

Chestnuts: 2 jin

Sea salt: 500g

Sugar: 20g

Note: 1. Chestnut must be cut in the thick part of the tail skin, the depth is not less than 5mm, and the length should exceed the whole thick skin, which can effectively prevent explosion and make chestnut shell easier to peel. 2. Before stir frying, soak chestnuts in clean water for a while, which can effectively prevent water loss and avoid meat dryness. 3. The whole process of constantly stir fry, so that chestnuts heated evenly, otherwise raw and cooked will be inconsistent, some chestnuts will be scorched.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: sweet

Chinese PinYin : Tang Chao Li Zi