[roasted Chestnut in Casserole]

[roasted Chestnut in Casserole]

1. Prepare ingredients: chestnut and a casserole

2. First wash the chestnuts with water

3. After washing the chestnut, wipe the surface with kitchen paper to control the moisture

4. Put the bulging side up on the chestnut on the cutting board, use the back of the knife to beat a few times, it will naturally split a gap, note: do not shoot too hard, or it will be broken into pieces

5. Next, wipe the new Kunbo black casserole clean with a wrung out wet towel or kitchen paper (in particular, the casserole used for barbecue must be dry, don't soak it in water!)

6. Put the casserole on the stove, just spread the processed chestnuts in one layer, don’t be greedy, or it will be unevenly heated, and it doesn’t need tin foil or oil. Is it very convenient?

7. Cover the pot and grill on high heat, shaking the pot every two or three minutes to let it heat evenly

8. There will be water vapor during the baking process. At this time, you can open the lid once to let go of the water vapor, and then continue to cook with the lid (must wear thicker gloves, because the temperature of the casserole will be as high as five or six hundred degrees)

9. In about ten minutes, a plate of fragrant chestnuts will be roasted.

Tips:

Ordinary casserole cannot be used for this kind of roasting, it is likely to be broken when it is roasted. I use the Heile casserole which does not break even if it is dry-boiled and quenched.