Roasted Chestnuts with Oily Sweet Sugar

Name: Roasted Chestnuts with Oily Sweet Sugar
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Fresh chestnuts; 25g Caster sugar; 15g Corn oil; 10g Shimizu

by Liu Xia

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Stir-fried chestnuts, Xiaoxia's favorite, street chestnuts are fragrant and hot, they all look very sweet

You can see that the black sand in the pot behind is covered with dust and bacteria, no matter how clean it is, I don’t know if there are any additives in it.

The big chestnut meat is exposed, and the air quality is also very worrying.

Don’t worry if you cook it yourself."

Ingredients

Roasted Chestnuts with Oily Sweet Sugar

1. Wash chestnuts and drain the surface water

Roasted Chestnuts with Oily Sweet Sugar recipe

2. Use a knife to make a vertical cut on the surface of the chestnut. Don't cut too deep

3. Add corn oil and mix well

4. Cover the baking tray with tin foil and place the chestnuts on the baking tray with the opening facing up

5. Place the baking tray in the preheated oven at 200 degrees and bake for 25 minutes

6. Add white granulated sugar to water and dissolve in warm water to sugar water

7. After 25 minutes, take out the bakeware and dip the brush in sugar water to brush the chestnut opening

8. Put it in the oven and continue to bake for 5 minutes

9. It’s easy to peel off when it’s hot.

Tips:
Chestnut incision is too shallow, the skin is cracked, the film will stick to the flesh and it is difficult to peel off

The chestnut cut is too deep and it is not easy to peel off the whole chestnut

When chestnuts are hot, peeling is easy to get a complete cool. The integrity rate will decrease.

Chestnuts are rich in nutritional value. Eat raw, hard to digest. Cooked food, easy to feel, so don’t eat more at one time.