Small Forest Version of Syrup Chestnut Reduction
1.
Pick some fresh chestnuts and peel them with a knife. The peeling can start from the round end on the top to ensure the integrity of the chestnuts.
2.
Peel the chestnut like this, be careful when peeling, try to keep the outer layer of film, not affect the appearance
3.
Put the peeled chestnuts in a container and add baking soda to soak overnight. The top is the color of the chestnuts soaked overnight.
4.
The chestnuts after soaking are poured directly into the pot and boiled until boiling
5.
This is the first time to boil chestnuts. The water is very dark, and the hairs on the outer membrane of the chestnut are also beginning to fall off. Pour the water and remove the black thread on the chestnut.
6.
After removing the black thread, change the water and continue to cook until the water is wine-red, and there will be chestnut hairs on the water. After removing it, add sugar.
7.
Finally, add appropriate amount of sugar and red wine to enhance the flavor. After 20 minutes, let it cool and put it in a jar for storage. The longer it is, the better it will taste.
Tips:
When peeling chestnuts, it is better to start peeling from the round end, which is easier to ensure the integrity and beauty of the chestnuts.
