Icing Chestnuts

Name: Icing Chestnuts
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g chestnut; 160g crystal sugar; Some water

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

It was a mistake. The original intention was to make candied chestnuts, and I wanted to put all the sugar juice into the chestnuts. Unexpectedly, the result of drying the sugar juice is to get icing chestnuts. The chestnuts are wrapped in a layer of frosting, and they look good, which is a surprise. However, I don’t know if it’s because the chestnuts have been cooked for too long. If you knew it, just make chestnuts with icing sugar, and immediately coat them with icing after steaming, and they probably won’t be hard. "

Ingredients

500g Chestnut
160g Crystal Sugar
Some Water

Icing Chestnuts

1. Ingredients: 500 grams of chestnut, 160 grams of rock sugar, appropriate amount of water

2. Chestnuts go to the inner shell,

3. Wash with clean water.

4. Put it into the pot and steam it with rock sugar.

5. The chestnuts are cooked out of the pot.

6. Bury the unmelted rock sugar in the chestnut to accelerate the melting.

7. Pour the chestnuts together with the sugar water into the pot, add water, and cover the chestnuts.

8. Boil at medium heat and then turn to low heat to simmer, so that the sugar liquid can penetrate into the chestnut.

9. The sugar juice becomes thick,

10. Stir constantly with chopsticks to avoid muddying the bottom of the pot.

11. When there is no more sugar liquid at the bottom of the pot, the sugar liquid is frosty, turn off the heat.

12. Shake off while it is hot and let cool.

Tips:
Chestnuts can also be cooked directly in a pot without steaming them in advance.
When the sugar solution thickens, it needs to be stirred continuously to avoid coking due to uneven heat.