Zero cooking will also make mom taste
Chestnuts washed with water
Use a knife to open a hole in each chestnut, about 5mm deep. (Pay attention to safety, one-handed operation, don't hold the chestnuts with one hand, the knife is down to the end or the chestnuts can't guarantee it)
Put the steamer on the steamer, pour the chestnut on the steaming rack, sprinkle a small dried osmanthus, and cover it.
Keep the fire in the middle, steam for about 15 minutes to the chestnut opening.
1. When buying chestnuts, pick the chestnuts that are full of granules and medium in size. Don't buy too much, not easy to cook. I bought a small chestnut (the stall of sugar-fried chestnuts asked the boss to buy a student). 2. Use a knife to lick a hole on the chestnut and wear the chestnut skin. This will make the chestnut easier to cook and shorten the steaming time. If you don't lick it, the steaming time should be extended. 3. When opening each chestnut, it is not cut, the raw chestnut skin is very hard, and it doesn't move at all. I cut it with a knife one by one. The scene is quite hot. When cutting, pay attention to the personnel to clear the field to prevent accidents. It's really impossible. You can also consider cutting a hole with scissors. The effect is the same. 4. There are differences in the size of chestnuts. When steaming is almost the same, you can take out a chestnut and taste it. (The chestnuts are very hot at this time, don't worry about the mouth being burnt.) If it is not cooked, then extend the steaming. time. The chestnuts must be fully steamed and delicious. 5. The pot of steamed chestnuts should be deeper so that the water in the pot will not flood the chestnuts when the water level rises.