Autumn is the harvest season, and raw chestnuts are one of the delicacies at this time. They are the outside, but sweet on the inside, making them a favorite snack for many people. However, if you want to indulge in the delicious taste of raw chestnuts, the right cooking method is crucial. Here's a simple and delicious way to cook raw chestnuts, so you can easily taste the taste of autumn harvest at home.
Material Preparation:
Raw chestnut (to taste).
Water. A pinch of salt.
Step 1: Pick fresh chestnutsBefore cooking, make sure that the chosen raw chestnut has an intact rind, no visible cracks, and is heavy to the touch. Such chestnuts usually have a full flesh inside and a better taste.
Step 2: Wash and soakPut the selected chestnuts in clean water and gently scrub them to remove dirt and impurities from the surface. Then, soak the chestnuts in clean water for about 30 minutes so that the chestnuts absorb enough water to make it easier to peel.
Step 3: PeelAfter soaking, remove the chestnuts, make a small cut at one end of the chestnut shell with a knife, and blanch the whole chestnut in boiling water for one minute. This step not only helps with peeling, but also makes the flesh of the chestnut softer. Quickly peel off the chestnut shell and inner thin skin after removal.
Step 4: CookPut the peeled chestnuts in a pot and add enough water to slightly exceed the surface of the chestnuts. Add salt to taste. Once the water is boiling, reduce the heat to low and cook for about 20-30 minutes, depending on the size of the chestnuts. Insert the chestnut with a toothpick and feel that it can easily penetrate.
Step 5: Enjoy the delicious tasteRemove the cooked chestnuts and drain them, with the option of sprinkling some salt or sugar, depending on personal taste. Now, you can indulge in this delicious autumn snack!
These are the simple steps to make raw chestnuts, which retain the natural sweetness of the chestnuts while making the texture more delicate. On a cold autumn day, a plate of hot raw chestnuts not only warms the stomach, but also serves as a feast for the taste buds of autumn.