My friend sent me a lot of chestnuts from my chestnut garden last year and this year. I really want to be able to bake out the taste I bought outside. In the "below the kitchen" has also studied a lot of prescriptions, but they are more troublesome and the taste is discounted. Today's whim (also lazy) has integrated the directors of each of them, and the experiment has been very successful! Excited, share this lazy version of the grilled chestnut to the people who love the chestnut.
Wash the chestnut water for use.
The washed chestnuts are boiled directly for about 20 minutes. ???????? Do not use scissors to cut or use knives.
Preheat the oven to 200 °, remove the cooked chestnut colander, control the water (in fact, slightly control the water, the chestnut surface is relatively dry), spread on the baking sheet.
Put the baking tray in the middle, fire up and down 200 °, 15 minutes. At the end of the squat, there will be individual chestnuts popping like popcorn, and you can turn on the furnace light to observe it (without opening the oven) - if a lot of chestnuts are trembled, you can take them out. Or wait a second, and then hear 2-3 pops and it will be OK.
After taking it out, I referenced a prescription - covered with a towel for a few minutes, I don't know if it works. Anyway, just taking it out is also very hot, just waiting for a while.
Baked chestnut, because the water vapor in the chestnut under the high temperature of the oven swells, many of them squeezed a small crack, it is easy to peel! Even if there is no crack, it is easy to bite when you bite it! Is it super simple?
1, the selling phase is dim, if you want to look good, you can brush the oil before entering the oven. It doesn't matter if you eat it yourself. 2, if you want to be sweet, you can add some rock sugar when you cook. But pay attention to the heat, sugar is easy to cook. I have not tried the above two, I don't know if it will affect the effect. Listen more and observe, adjust the oven time, I believe it can be successful!