1. Put the peeled chestnuts into pots, put them in boiling water, blanch them for about five minutes, and then peel them.
2. Put it in a pot and steam. After the water boils, steam for about 10 minutes.
3. Put the child into the egg-beater bowl. Put in cold boiled water.
4. Beat the chestnuts with a cooking stick.
5. Pour chestnut puree into a non-stick pan, add brown sugar, and stir fry over medium-low heat.
6. Add the salad oil and continue to stir fry to prevent it from sticking to the pan.
7. Stir-fry until the chestnut mud is hugged into a ball.
Tips:Put the chestnuts into the blender and add water in batches, making chestnut puree and adding more water than red bean paste. It feels that chestnut puree is more absorbent. The chestnut puree after cooling will be drier than the freshly fried, so control the heat and time. Unused chestnut puree can be frozen in the refrigerator in the fresh-keeping box, and the next time you use it, take it out at room temperature and thaw it at room temperature 2 hours in advance.
