The ingredients are simple: chestnuts and rock sugar.
Peeled chestnut kernels
Cinnamon sweetened chestnuts (with tips on how to cut chestnuts) Super sweet and sticky
If the place where you buy chestnuts has a sheller that can help you shell them, it’s easy, just look at step 12.
Wash the unhulled chestnuts first, sift out the bad ones with worm eyes, and pour them into a pan together.
Sprinkle with 5g baking soda to remove astringency and soften the chestnuts.
Cover the pan with boiling water and soak for 15 minutes, or longer to soften the chestnuts.
Pour off the water and the chestnuts will be softened by the time the stock has turned burgundy.
Give the chestnuts a cut, the trick is to take a chestnut, hold it down with your fingers left and right, and a serrated knife will cut it in the middle a few times without cutting your hand!
The chestnuts are softened and open easily. All open well.
Return the opened chestnuts to the pot, pour water over them and let them simmer for 15 minutes, so that the water in which they are cooked has a burgundy colour.
Remove the shells from the chestnuts while they are still hot, and soak the unhulled chestnuts in the water to keep them moist and allow them to cool before cooking.
A person to peel the whole chestnut about half a day …… peeled chestnuts surface a little pitted nothing, after boiling in sugar water will not be seen.
Then turn off the heat and let it simmer for about 15 minutes. (Because the baking soda may have foam when cooked, you can use a spoon to remove) After stewing, add 180g of rock sugar and continue to cook 30 -60 minutes; let stand 15 minutes or until chestnuts become soft and sweet. (Cooking time depends on chestnuts’ softness.)
The soft chestnuts are easy to crush, and the crushed ones can be used to make chestnut sauce.
Boiled chestnuts with sugar water to cool and serve together in hot water sterilized sealed jars can be, there are sugar osmanthus flowers can be poured into 30g sugar osmanthus flowers sealed 2 days before eating, there will be a surprise!
You can smell the cinnamon aroma when you open the sealed jar.
The chestnuts are soft and sweet with a cinnamon aroma, and a spoonful of syrup for each chestnut is delicious!
You can add 15g of rum to taste while the chestnuts are cooking.
Always use a clean spoon when taking chestnuts!