When chestnuts were put on the market one after another around Mid-Autumn Festival, they were not only full of fruit and sweet in taste, but also had extraordinary nutritional and nourishing effects (rich in protein, fat calcium, phosphorus, iron and vitamins C, B and D, etc. ), so it can be called "the king of dried fruits". There are many kinds of chestnuts: Tianjin chestnuts, Wuxi osmanthus chestnuts, Shangyu chestnuts, chestnuts produced in Yongjia, our city, all of which are good among chestnuts, while most people in Wenzhou like to eat local chestnuts. The most local chestnuts are Yongjia Lian Bi and Dahuoyan. Chestnuts are delicious and difficult to pick, and chestnut meat is perishable. The local chestnuts are of moderate size, thin skin and good meat, and their shells are shiny. Chestnuts are light yellow and tender, and good chestnuts are brownish red. Chestnuts are golden yellow when cooked, sweet and raw. Some extra-large foreign chestnuts have brown shells. Although it is cheap, its taste is not as good as that of local chestnuts. If the color of chestnut shell turns brown-black, the chestnut meat inside is generally not fresh; If the stems of chestnuts are black, or the chestnuts have holes in their shells, or the shells are flat and sunken to the touch with your fingers, they are rotten chestnuts. When you pass by the food market tonight, you can pick up a bag of chestnuts, cook them or cook them and enjoy them at home. There are many ways to make chestnuts here, and you will find that they are all very good. The effect of chestnuts on chicken feet: this soup can strengthen bones and muscles and fill feet. Ingredients: 240 grams of fresh chestnut meat, 8 chicken feet, 320 grams of ribs and 2 slices of ginger. Methods: 1. Boil chestnut meat in boiling water for a while, take it out and tear off your coat. 2. Put chicken feet and ribs into boiling water to fly. 3. Boil 12 cup of water, add all the ingredients, simmer for 10 minute, simmer for 2.5 hours, and season with salt. Chestnut strips Ingredients: 250 grams of sugar-fried chestnuts and 300 grams of lettuce. Seasoning: Jiang Mo10g, lard 30g, yellow rice wine 20g, salt, pepper10g, chicken soup10g, and chicken powder 3g. Chestnuts are shelled and broken into two petals. Wash the lettuce, peel and remove the leaves. Only use the lettuce heart, and cut the lettuce heart into strips 4 cm long and half cm square. Add 1 000g of water to a boiling pot, add yellow wine, pepper and a spoonful of salt, boil over high fire, add lettuce strips, take out after1min, rinse with cold water, and cool quickly (this will make lettuce more brittle and keep its green). Put the wok on the stove, simmer for 1 min, add lard to melt, add Jiang Mo to stir fry, add lettuce strips and chestnut slices to stir fry for 1 min, add chicken soup, chicken powder and 2g of salt, and continue to cook for about 5 minutes, until the soup is less. Description: Generally, raw chestnuts are used for cooking. Once I accidentally used cooked chestnuts, I found that the taste was much better: sweeter and more waxy, and peeling cooked chestnuts was much easier than peeling raw chestnuts, hehe. Materials for stewed mutton with chestnuts: mutton 640g, chestnuts 320g, cinnamon 1 piece, star anise 3 pieces, red pepper 2 pieces, Jiang Mo 1 teaspoon, red and white radish 1 piece. Seasoning: 2 tbsps of soy sauce and oyster sauce, 0/teaspoon of chicken powder and sugar tablets, 0/2 teaspoons of salt and 5 cups of water. Sauce: 2 teaspoons of corn starch and 4 tablespoons of water. Practice: chop mutton, fly water to cool the river, and drain the water; Red and white radish cut corners; First, put half of carrot and half of white radish into the pot, add water to boil, add mutton to boil for 15 minutes, take out the mutton and supercool the river, drain the water and discard the radish; Heat a wok, add oil, saute ginger, add mutton, stir fry, add wine, that is, add seasoning, cinnamon, star anise and pepper, and simmer for about 1 hour after boiling. Try to hold mutton with chopsticks. If it can pass, add the remaining radish and chestnuts, and then stew until the chestnuts are soft and rotten and the juice is moderate. Then add the sauce and serve. Explanation: Autumn wind blows, and some nourishing foods are the most popular. For some friends who can't stand the taste of mutton but want to enjoy it, this dish is the best for them. Because radish can absorb the fishy smell of mutton, while cinnamon, star anise and ginger can increase the aroma of mutton. A friend of mine likes to make soup. Many years ago, when she was single, she often took pains to cook all kinds of soups, which benefited many people. As for the stew she introduced this time, it is: quail eggs stewed with chestnuts and fresh milk. The method is simple. After quail eggs and chestnuts are cooked, they are shelled separately, and then they are stewed in milk. If sweet milk is used, there is no need to add sugar. This stew is delicious and beautiful, which is good for women. Chestnut lean pork ribs soup is worth a try. Ingredients: fresh chestnut meat (about 400g), fresh lean pork (about160g), ribs (about 320g), one and a half tablespoons of soy sauce and twelve bowls of water. Practice: (1) Clean chestnut meat, undress, and. Peel the tomatoes and cut them into four parts. (2) Boil water in a straight casserole, add meat and chestnuts, cook for about half an hour on high fire, and then simmer for about an hour. (3) Take out lean meat and steak, cut them into pieces, pour them back into the soup, season them with salt, and put them into a bowl. Remarks: (1) flat chestnuts are easy to soften and taste sweet. (2) Buy chestnuts without shells home. It is not easy to peel after cooling. Ingredients: twelve liang of fresh chestnut meat (about 400g), four liang of fresh lean pork (about160g), eight liang of ribs (about 320g), one and a half tablespoons of light soy sauce and twelve bowls of clear water. Practice: (1) Wash the chestnut meat, remove the clothes, wash the original thin ribs and peel the potatoes; Peel the tomatoes, cut them into four parts, and put them in a straight pottery pot to boil. Add meat and chestnuts, cook for about half an hour in a large fire pot, and then simmer for about an hour. Take out lean meat and steak, cut into pieces, pour back the soup, season with salt, and put it in a bowl. Note: (1) flat chestnuts are soft and sweet. (2) Buy the shelled chestnuts home and cook them in boiling water for five minutes. It is not easy to peel after cooling. Chestnut cake preparation materials: cake: eggs, 4 cooked chestnuts, 50g sugar, 80g salad oil, 60ml brandy 1 tablespoon, 60ml milk, 86g corn starch, 2 tablespoons white vinegar 1 tablespoon, and 2 tablespoons corn starch are ready. Use cake method: 1. Mash. Pulverize into fine powder once with a blender or a filter press with a filter screen to form fine powder. If you want to decorate the flowers, you must filter them carefully enough. The filtered granular chestnuts are reserved for the chestnut interlayer in the middle. 2. Separate the egg whites from the yolk. 60ML milk +60 ml oil are stirred until they are completely mixed, and the anhydrous oil is separated. Sift in 86 grams of mixed low-gluten flour and corn starch. 3. After mixing, add 4 egg yolks. Add 1 tbsp brandy. 4. Add 50g of beaten chestnuts. Mix thoroughly and evenly. 5. Add 1 teaspoon white vinegar to the egg white until it becomes rough, and then add 2 teaspoons corn starch. White sugar is added in three times. Beat the egg whites until they are hard and foaming. ) Preheat the oven to 160 degrees and get angry. 6. First put 1/3 protein into the egg yolk paste and stir. Then mix the egg white and yolk paste evenly in three times. Pour the cake paste into the mold and shake it twice. 7. Bake in the oven 160 degrees for 8 minutes, and then turn to 150 degrees for 30 minutes. Reverse cooling and demoulding after discharging. Decorative part: cut cooked chestnuts, mashed cooked chestnuts and whipped cream to cut the cake into 3 pieces. Beat with cream. Crush some cream and chestnuts, add a little chestnut paste, and make a middle sandwich. Mix the remaining chestnut puree with cream and frame the cake. (Note: I have only 250g chestnuts all the time, and I feel a little short. There are not enough chestnuts in the middle. ) Tip: 1. Chestnuts should be cooked. If it is eaten raw, it can be steamed before use. Boiling can keep the sweetness of chestnuts. Brandy can be replaced by rum or fruit wine, or omitted if it is not. 3. If you want to squeeze flowers for decoration, the chestnut paste as the outer layer of chestnut paste should be finely ground and filtered with a sieve, otherwise the slightly larger fast-shaped chestnuts will block the flower squeezing opening. The chestnuts in the middle layer need not be too detailed. 4. The oven temperature is the reference value of Chang Di oven. If it is another oven, it can be baked up and down at about 180 degrees. Raw materials for roasted chicken with chestnuts: half a chicken (about 500g), 250g chestnuts without shells, and proper amount of oil, refined salt, ginger, onion, soy sauce, sugar and spiced powder. Output: 1. Dice chicken, slice ginger and chop onion. Put a little oil in the pot, the oil is hot. Add onion and cosmetics and stir fry. Then add chicken pieces and chestnuts and stir fry. Add appropriate amount of soy sauce, salt, spiced powder, sugar and water, and bring to a boil with high fire and simmer thoroughly with low fire. Key points: Stir-fry chicken pieces and chestnuts in a pot and start to use medium heat. Sauce, salt and other seasonings are put into the pot, boiled with high fire, and then stewed thoroughly with low fire. Coke, chestnuts, spareribs Yesterday, I stewed spareribs and chestnuts with coke. It tastes sweet, and the ribs taste like coke. It's delicious! Ingredients: half a bottle of coke, chestnuts, ribs. Because I like chestnuts, I used half a catty of chestnuts and half a catty of ribs. Practice: First, stir-fry ginger slices and garlic in a wok and stir-fry ribs. Add wine, salt and chicken essence when frying. Then stir-fry chestnuts together until the ribs turn from red to white. Add half a bottle of coke and simmer in a casserole. The method of sugar frying chestnuts 1 using a pressure cooker. About 5 or 6 minutes, depending on the number of chestnuts. Shake it constantly to avoid burning the pot. It's delicious. Method 2: cut a hole in each chestnut with a knife, and then bake it in an oven at 350-400 degrees for about 30 minutes. Better than cooked. Methods Stir-fried chestnuts with sugar in a pressure cooker with less water and more polysaccharides, and cook for about 8 minutes. Chestnuts are sticky when they are out of the pot, and they are covered with a layer of syrup. When they were baked in the oven at 350F for 65,438+00 minutes, they burst open, all fragrant and sweet, and the effect was almost as good as that of sugar frying. But you'd better cut the chestnuts first, or the sound will be terrible. Chestnut red bean ice cream material: red beans 50G shelled chestnuts 50G sweet cream 250ML fresh milk 200ML condensed milk 50ML Geely powder 2G Practice: 1, pour red beans and chestnuts respectively, remove and drain; 2. Crush chestnuts with a spoon; 3. Heat the fresh milk, pour in the gelatine powder and stir evenly, so that the gelatine powder is fully dissolved; 4, condensed milk; 5. After the sweet cream is sent, pour in fresh milk, red beans, chestnuts and evaporated milk and stir for 3 minutes. 6. Pour all the solutions into a plastic box, put them in the refrigerator 1 hour, and then take them out and beat them 1 minute. 7. Put them back in the refrigerator for 5-6 hours. (Return) Remarks: 1. It is recommended to choose Master brand sweet cream. I tried different brands. And the price is moderate. 2. You can use whipped cream instead of sweet cream, and at the same time, you must use condensed milk instead of fresh milk, without adding Geely powder. The ice cream made in this way is softer and smoother, but the cost will be higher, because the price of whipped cream is more expensive. The practice of chestnut porridge ingredients: rice porridge 1 small bowl, 3 chestnuts. Accessories: a little refined salt. Methods: ① Peel the inner membrane and outer skin of chestnuts and chop them; (2) put the pot on fire, add a proper amount of water and chestnuts, cook it, then mix it with rice porridge and cook it, add a little refined salt to make it slightly salty, and feed it. Features: This porridge is sticky and slightly salty. Efficacy: Chestnut is a tonic, suitable for all ages, and has the best effect of tonifying kidney. It is rich in starch, protein, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, vitamin C and so on. Chestnut porridge, often eaten, can prevent and treat riboflavin deficiency such as infantile diarrhea, foot weakness, angular stomatitis, glossitis and cheilitis. Note: When making, chestnuts must be peeled, chopped and cooked. Suitable for infants after 10 months. Color and fragrance of chestnuts: white and sweet. Ingredients: Chestnut meat (200g), white pulp (20g), red melon (40g), green plum (40g), white sugar (165g), sweet-scented osmanthus sugar (a little) and water chestnut powder (40g). Output: 65438. 2) Take out chestnuts and gingko, put them into the pot together with red melons and green plums, add 600g sugar to boil, add wet water chestnut powder to make soup (don't put too much wet water chestnut powder), then add sweet-scented osmanthus sugar, mix well and cook.