marron glace

marron glace

Introduction:

"It's a very time-consuming project, although the manual operation takes little time and effort - even the most time-consuming shelling is easy because chestnuts are stored for two or three days. But the long wait for people to lose patience and hasty end. If you have more patience, you can dry the skin, not so wet. However, there is no interest in this final process. Let's do it like this. I don't have the idea of storing it up to make snacks. Whoever likes to eat will finish eating. Eating chestnut can benefit Qi and blood, nourish the stomach, tonify the kidney, strengthen the liver and spleen; raw food can also treat waist and leg pain, relax muscles and activate collaterals. "

Production steps:

Step 1: a number of shell chestnut

Step 2: make a small cut in the head with scissors

Step 3: cut a seam from the small opening to the bottom

Step 4: cut a seam from the small opening to the bottom

Step 5: peel off the shell along the seam

Step 6: finally get 1 jin of naked chestnuts

Step 7: pour sugar and water into the pan

Step 8: boil over medium heat

Step 9: pour in the chestnuts

Step 10: boil for 5 minutes

Step 11: turn off the fire, cover and place for 12-24 hours, repeat 4 times

Step 12: the chestnuts absorb all the sugar juice to become reddish brown sugar chestnut

Materials required:

Shelled chestnuts: 500g

Sugar: 150g

Water: 150g

Note: just bought chestnut is not easy to shell, put on the balcony two or three days later, not only very easy to peel off the shell, even the endothelium, can also be peeled off together with the shell.

Production difficulty: simple

Process: boiling

Production time: several days

Taste: sweet