At the moment, Tangchaolizi has become the "net red" of this season, and on the streets and lanes, there will always be bursts of chestnuts, soft and sweet chestnuts in the mouth, not to mention how happy they are. However, for Ms. Shen of Chenshi Street in Haining, Hangzhou, the delicious food brought a burden to her. The chestnuts that were eaten in the mouth were actually blown in their mouths! When biting, the chestnut will burst and break the shell due to extrusion. Therefore, be sure to take care when eating hot chestnuts. It is best to wait for cold chestnuts before eating. If you are doing your own home microwave oven, it is best to open the chestnut first to prevent explosion.
In addition to eating, be careful when picking chestnuts. You can try to do it yourself.
Beware of black caramel on the chestnut surface
In the autumn, Tangchaolizi is very popular. But when you peel your chestnuts, you will find that the chestnut skin is sticky, and eating chestnut fingers is also dark. This is because most of the fried chestnut sugar is attached to the chestnut skin, and the round sand and sugar in the pan react at a high temperature to form black caramel, which contains components harmful to health.
For some open chestnuts, caramel may adhere, and dust, sand, etc. in the wok may also enter the chestnut fruit. In order to make chestnuts sweeter, some unscrupulous traders will make an opening in the chestnut and soak the chestnuts with a lot of sweeteners.
It's easy to fry chestnuts with sea salt
In fact, we can make homemade fried chestnuts at home, safe and delicious. Wash the chestnuts first, cut a hole with scissors (at least 1 cm long and 2 mm deep), soak in clean water for 15 minutes, and dry the chestnuts with a dry cloth. Put some sea salt in the pot (1 kg of chestnut with 300-500 grams of sea salt), pour into the chestnut, slowly heat in the middle of the fire, and continue to fry. During the process of frying, you will see salt particles wrapped around the chestnuts. Don't worry, continue frying until the chestnuts open a little. Accelerate the stir-fry so that the salt particles previously stuck to the shell slowly detach. Finally cover with a lid for 5 minutes to make the chestnut fully cooked and pick up the sieved sea salt with a colander.
Chestnuts with other cereals
Although the nutritional value of chestnuts is high, but the calories are also high, and eating too much may appear bloating, each time eating 6 to 7 is appropriate. In addition, chestnuts are best eaten in conjunction with other grains. For the elderly, chestnuts and rice can be simmered together into porridge, and chestnuts can also be steamed and cooked to eat, both nutritious and conducive to digestion. But no matter how you make chestnut, you can't eat too much.
Chestnuts are more tolerant than rice and cannot eat cold chestnuts with high starch content and are more tolerant than rice, but it is also not easy to digest.
The same weight of cooked chestnut kernel and cooked rice, chestnuts less water, "dry goods" and more, providing the heat and protein is almost twice the rice, dietary fiber is four times that of rice, so chestnut than rice full of strong feelings, blood sugar Lower response and longer time to starvation.
However, chestnuts can not eat cold, the starch in the cool chestnuts will be partially rejuvenated, pass through the small intestine, and become a food for large intestine bacteria, and gas production causes abdominal distension. Therefore, cold chestnuts should be eaten after heating.
The chestnut oil is small and soft, and the chestnut taste is usually bad. “Tianjin Gan Li†and “ Tangchaolizi†are made of oil chestnuts with soft and sweet taste. Ordinary chestnut is also called “caijinzi†and its taste is more brittle. There is no delicious chestnut.
Northerners love to eat Tangchaolizi and use chestnut oil, which has a deep color and a small size. After frying, the skin is thin and brittle, and it is cracked with a pinch. The chestnuts are sweet, noodles, and even sand. The chestnut taste is poor, and it is generally appropriate to add vegetables. Some merchants in the market use larger chestnuts to sell their oil chestnuts, which are not sweet or sweet. Therefore, to buy Tangchaolizi can not only be a big picture, but also pay more attention to content.
If you buy fresh chestnuts yourself, you will grow round and have a good, glossy shell. If the shells appear wrinkled and the surface loses its luster, it may not be fresh, and it may become moldy during the preservation process.
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