In the season of eating chestnuts, students who are not willing to eat boiled chestnuts can try to roast chestnuts in the oven.
Wash the chestnuts and drain the water.
Use a knife to make a small opening on the top of the chestnut, so as not to burst open when roasting. This step must not be lazy. I tried not to scratch, and the result is that the chestnuts are constantly popping around in the oven, and accompanied by huge noises.
Put the chestnuts in a container and add a spoonful of vegetable oil. The amount of all the chestnuts is coated with oil.
Dissolve the sugar in an appropriate amount of boiling water
Bake the tin foil, put the chestnuts in the baking tray, put them in the preheated 180 degree oven and bake for 20 minutes. Take out, brush the sugar water onto the chestnut with a brush, and brush some more at the opening. Put in the oven and continue to bake for 10 minutes.
The specific time temperature is subject to the individual oven