How to peel chestnut the fastest? This preservation will not go bad!

When it comes to autumn and winter, it's time to eat Chinese chestnut again. It can be eaten raw, cooked or fried. Its taste is dense and with a touch of sweetness, so it is loved by many people. Although it is delicious, but peeling is very troublesome, there are friends will be impatient, then, chestnut how to peel the fastest?

First, the introduction of Chinese chestnut!

1. What's the name of Chinese chestnut?

Chinese chestnut, also known as chestnut, chestnut, hairy chestnut, wind chestnut, Castanea mollissima, etc., is the fruit of Fagaceae plant chestnut, which has the functions of benefiting stomach, tonifying kidney, calming liver, strengthening waist, strengthening tendons, hemostasis and so on, so it is also known as "ginseng fruit" and "kidney fruit". Known as "king of dried fruit".

2. Where does Chinese chestnut grow?

Chinese chestnut originated in China, and it is clearly recorded in the biographies of goods and colonies in Shiji. Now it is produced in most parts of China and generally grows in the mountain area of 370m above sea level. Zunhua chestnut, Houyang chestnut, European chestnut, Japanese chestnut, Xinglong chestnut and Qinglong chestnut have the highest sweetness and taste soft and waxy.

3. When will the chestnut mature?

China has a vast territory and there are many varieties of Chinese chestnut. The maturity time of different producing areas and varieties is different, but most of them mature between September and October in autumn, and all of them will mature before November, and in some areas they will mature in mid-late August.

Second, how to peel Chinese chestnut the fastest?

Chinese chestnut has three layers of skin, the outermost skin is very thick and has long spikes, the middle layer is dark brown hard skin, the innermost layer is very thin, mature is brown, immature is milky white.

1. How to remove the outermost skin?

The outermost skin of the chestnut is very thick and has long spikes. Generally speaking, the ripe chestnut will crack automatically, and the chestnut will pop out of the shell, and some will pop out of the shell. It is necessary to shake the chestnut tree with a bamboo pole or by hand to let the chestnut fall, and some are not ripe enough to beat the spiny shell with a small hammer, or step on it with your feet and roll it a few times, and the chestnut will be pulled out.

2. How to remove the skin of the middle layer?

The skin of the middle layer of Chinese chestnut is the dark brown hard skin, which we call the shell, which is difficult to peel with your hands. If it is a raw chestnut, you can cut a small cut or cut it in half with a knife, then peel the shell with your hand, and then peel the shell with your teeth. If it is a fried chestnut, the shell is a little scorched, you can press it with your thumb, you can open it, and then peel the shell with your hands.

3. How to remove the innermost skin?

The innermost skin of Chinese chestnut is the thin skin, sometimes brown and sometimes milky white. We call it the skin, which is a little difficult to peel off by hand. The shell and the skin are generally removed together, and the peeling methods are as follows:

(1) boiling method: cut the washed chestnut slightly in the middle with a knife, then put it in salt water and cook it on the stove for 5 minutes, while it is hot, remove the shell and skin; or cut the chestnut with a knife, remove the shell, boil it in boiling water for 3-5 minutes and soak it in cold water for 3-5 minutes, then peel off the husk.

(2) soak the chestnuts: wash the chestnuts and pour them into salt water for 5 minutes, then cut the chestnuts with a knife and remove the shell and skin while it is hot, or cut the chestnuts in half, remove the shells, and soak them in boiling water for 5 minutes.

(3) freezing method: cool the cooked chestnuts, then freeze them in the refrigerator for two hours, then peel off the shell and skin.

(4) heating method: cut the washed chestnut with a knife, remove the shell, and then put it in the electric rice cooker, pressure cooker or microwave oven, without putting water, the electric rice cooker presses the cooking key directly, and the pressure cooker is directly inflated for three minutes. Microwave oven high temperature heating for 30 seconds, take out is cooked, you can directly peel off the lining.

Third, how to preserve Chinese chestnut?

It is difficult to preserve Chinese chestnut because it is afraid of dryness, water, heat and freeze. if it is not preserved properly, it will rot and deteriorate, so how can it not go bad?

1, if it is raw chestnut: it can be spread out in a cool and ventilated place; it can be soaked in water for 7-10 days and then hung high in the ventilated place to dry; it can be stored in sand, first prepare a container, such as sand-chestnut-sand, and so on, and finally sand, spray water once in a while; you can also put it in a plastic bag for sealed preservation, put into the refrigerator freezer, and so on.

2. If it is ripe chestnut, it can be kept in the refrigerator; it can be spread out in a ventilated place, not piled up or sealed; it can be put in a basket and dried in a ventilated place.

The above is an introduction to the peeling and preservation of Chinese chestnut. If it is cooked chestnut, try to cook as much as possible. If you cook more, it is better to eat it in two or three days as far as possible.