Every autumn and winter, passing by vegetable markets and roadside vendors, you can often smell fragrant sugar-fried chestnuts. Tasting hot chestnuts can be said to be a great enjoyment in autumn and winter. Chestnuts are the most popular food in the world. Raw food, steamed rice, mutton soup or western-style chestnut cake are eaten in a variety of ways and are rich in nutrition. According to the theory of traditional Chinese medicine, it is rich in vitamins, polyphenols and protein, which can prevent arteriosclerosis, lifestyle diseases and cancer. It is a unique high antioxidant food in autumn and winter! Chestnut is rich in three nutrients, which can tonify the kidney and strengthen the spleen and stomach. Chestnut is rich in carbohydrates, protein and lipids, which is a good source of nutrition. Chen Chaozong Weiwen, chairman of Taiwan Province Association of Clinical Medicine of Traditional Chinese Medicine, pointed out that chestnuts are high in calories, but if the appetite is bad, children are unwilling to eat them, and the elderly lack nutrition, you can eat a few chestnuts to supplement nutrition. According to the theory of traditional Chinese medicine, chestnuts can tonify the kidney, help the spleen and stomach, improve digestion and absorption, and improve backache caused by kidney deficiency. However, Koichi Yasuko, a Japanese cuisine researcher, said that chestnuts are also rich in metabolic sugar, vitamin B group that can relieve fatigue, vitamin C that can improve immunity, potassium that can relieve edema and prevent hypertension, and dietary fiber that can help the whole intestine, which contains a variety of rich nutrients. The vitamin C of chestnuts can be heated, which has a strong antioxidant effect, such as vitamin C. The edible part of chestnuts contains about 33mg of vitamin C in100g. Under normal circumstances, vitamin C is easily lost when heated, and it is a nutrient component that is easily destroyed in the cooking process of vegetables. However, vitamin C in chestnuts is rich in starch protection, and it is not easy to be destroyed even after heating and conditioning. Chestnuts also contain anti-aging vitamin E. The combination of vitamin C and vitamin E can play a stronger antioxidant role, which can be said to be a good food for anti-aging and preventing lifestyle diseases. Chestnut skin is rich in polyphenols, which can prevent arteriosclerosis and cancer. Chestnut skin has a bitter taste, and many people will rack their brains to peel it off before cooking. But in fact, chestnut skin is rich in polyphenol tannic acid, which can inhibit the rise of cholesterol, and its powerful antioxidant effect can prevent lifestyle diseases such as arteriosclerosis and cancer. For beauty and health, you can leave a little chestnut skin for conditioning. The peeling method of chestnut shells is as follows: first, put chestnuts in water for 2-3 minutes, then cool and freeze, chestnuts will become easy to peel, and frozen chestnuts can be preserved for about half a year. Materials: 20 chestnuts, 400g radish 10cm brandy 1 spoon STEP 1. Soak chestnuts for 10 minute, peel off the thick skin of the outer layer (be careful not to peel off the astringent skin of the inner layer), prepare a large pot, and add white radish and 200g sugar. Step two. Put water in the pot that can drown chestnuts, and bring it to a boil and turn it into a small fire. Be careful not to burn for 40~50 minutes. Step three. Turn off the fire and let it cool to room temperature. Wash off the white radish mud and the remaining thick skin. Step four. Put chestnuts and the remaining 200 grams of sugar into the pot, add appropriate amount of water (don't submerge chestnuts, let chestnuts surface), cook for 20 minutes on medium heat, and finally add brandy, and leave it for one night to enjoy.