Creamy Chestnut Paste
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Suddenly, he found that there was a big bag of chestnuts on the coffee table, which were still shelled chestnuts. In autumn, you will see processed chestnuts on the side of the road. A bunch of chestnuts come in, and then come out half-naked again. This processing method does not allow the chestnuts to completely shed their shells. The hairy inner skin and the broken shell coexist at the same time. The most horrible thing is that the smooth and clean surface of chestnut meat is destroyed, and it is covered with fine grooves, and there are small crumbs of the inner skin and outer shell embedded in it. Everything about chestnuts was bright and beautiful, and they were all destroyed. And just such a big bag of chestnuts appeared on the coffee table. There are more than three catties, and after careful consideration, they should be 4 catties before they are shelled.
The half-naked chestnuts don't get rid of immediately, and they will change color and decay if left alone. But nearly 4 catties of chestnuts are so easy to eat all at once. After thinking for a while, I decided to set aside 1 catty to make a chestnut paste first. It can be thinner and can be used as filling for spreading sauce, and if it is dry, it can be used as filling for mooncakes. If it can't be solved for a while, it can be frozen.
Fearing that the chestnut skin would dye the chestnut meat, he determined to take a lot of hard work to remove the remaining skins one by one. Steamed and sieved for fineness. The chestnut paste obtained in this way is relatively dry, and water must be added to make it into a slurry when it is boiled. Butter gave chestnut paste milky aroma, but I soon regretted it because I didn't like the rich taste of butter. The color of the chestnut paste is a little gray. I don't know if it is because of the finely chopped chestnut skin, or is it not noticeable that there is a slight paste bottom? "
The half-naked chestnuts don't get rid of immediately, and they will change color and decay if left alone. But nearly 4 catties of chestnuts are so easy to eat all at once. After thinking for a while, I decided to set aside 1 catty to make a chestnut paste first. It can be thinner and can be used as filling for spreading sauce, and if it is dry, it can be used as filling for mooncakes. If it can't be solved for a while, it can be frozen.
Fearing that the chestnut skin would dye the chestnut meat, he determined to take a lot of hard work to remove the remaining skins one by one. Steamed and sieved for fineness. The chestnut paste obtained in this way is relatively dry, and water must be added to make it into a slurry when it is boiled. Butter gave chestnut paste milky aroma, but I soon regretted it because I didn't like the rich taste of butter. The color of the chestnut paste is a little gray. I don't know if it is because of the finely chopped chestnut skin, or is it not noticeable that there is a slight paste bottom? "
