1. Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis and osteoporosis. It is a nourishing good product for resisting aging and prolonging life;
2. Chestnuts contain riboflavin, and eating chestnuts often is beneficial to children's oral ulcers and adult oral ulcers that are difficult to heal for a long time;
3. Chestnut is a kind of dried fruit with high carbohydrate content, which can provide more heat energy for human body, help fat metabolism, and has the functions of invigorating qi, strengthening spleen and nourishing stomach and intestines;
4. Chestnut is rich in vitamin C, which can maintain the normal functions of teeth, bones and vascular muscles, prevent and treat osteoporosis, waist and leg pain, bone and muscle pain and fatigue, and delay human aging. It is an ideal health fruit for the elderly.
Self-treatment
1. Yiqi Jianpi, Jianwei Houchang Chestnut is a dried fruit variety with high carbohydrate content, which can provide more heat energy for human body and help fat metabolism. Ensuring the supply of basic nutrients to the body is known as "hard-core crops" and "woody food", which has the functions of invigorating qi, strengthening the spleen and nourishing the stomach.
2. Prevention and treatment of cardiovascular diseases Chestnuts are rich in unsaturated fatty acids, vitamins and minerals, which can effectively prevent and treat cardiovascular diseases such as hypertension, coronary heart disease and arteriosclerosis, and are beneficial to human health.
3. Strengthen muscles and bones, and delay aging Chestnuts are rich in vitamin C, which can maintain the normal functions of teeth, bones and blood vessels and muscles, prevent osteoporosis, waist and leg pain, muscle pain and fatigue, and delay human aging. Chestnut is an ideal health fruit for the elderly.
Chestnut yam stewed chicken claw.
Efficacy: This soup can strengthen bones and muscles and replenish feet. Raw materials: 240 grams of fresh chestnut meat from Hu Aishan.
About 40 grams, 8 chicken feet, 320 grams of ribs and 2 slices of ginger.
Methods: 1. Cook chestnut meat in boiling water and slice it.
Carve, take out and tear off the coat. 2. Soak Hu Aishan 1 hour with clear water. 3. Put chicken feet and ribs into boiling water to fly. 4. 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, chestnuts are cooked with raw chestnuts. Once I accidentally cooked chestnuts once, I found that the taste was much better: sweeter and more glutinous. It is much easier to peel ripe chestnuts than raw chestnuts, hehe.
Braised mutton with chestnuts
Ingredients: 640 grams of mutton, 320 grams of chestnuts, cinnamon 1 piece, 3 pieces of star anise, 2 red peppers, ginger 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.
Roasted chicken with chestnuts
Ingredients: half a chicken (about 500g), 250g chestnuts, oil, refined salt, ginger, onion and soy sauce.
Appropriate amount of sugar and spiced powder.
Production: Cut the chicken into pieces, slice the ginger and chop the onion.
Put a little oil in the pot, the oil is hot, add the onion and makeup and stir-fry, then add the chicken pieces and chestnuts and stir-fry, add a proper amount of soy sauce, salt, allspice powder, sugar and water, 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.
Braised pork with chestnuts
Cut the meat into small pieces, first fry the fat in a hot pot, and be careful not to fry the lean meat too hard. Pour out the excess oil (leave a proper amount) and cook it in cooking wine, soy sauce, sugar and chicken essence, then add water and salt. Add chestnuts (peeled) and simmer until chestnuts are crisp and rotten.
Gillette chestnut rolls:
Ingredients: 300g fresh chestnut meat, 50g peanut kernel, 50g walnut kernel, wafer paper 12 wafer, egg 1, and 75g bread crumbs.
Seasoning: salt and pepper.
Method:
(1) Wash fresh chestnut meat, put it in a cage, cook it with strong fire, and press it into velvet. Peeled peanuts and walnuts are baked in the oven and cooked into mung bean granules.
(2) Add a proper amount of salt and pepper into the fresh minced chestnut and mix well, then add the processed peanuts and walnuts and mix well to make the stuffing. Divide it into 12 portions, roll it into a tube, wrap it with wafer paper, wrap the upper egg liquid with the upper bread crumbs, and make chestnut rolls for later use.
(3) Heat the oil pan to 50% heat, add chestnut rolls and fry until the surface is crisp and light yellow.
Features: light yellow in color, delicious, fresh and sweet, crisp and soft in quality.
Production key: chestnut meat should be tender and delicate, steamed and mashed; Wrap the roll firmly, put it in egg liquid and evenly wrap it with bran; The temperature of frying oil should be moderate.
Fresh chestnut chicken soup:
Half a chicken (about 500 grams), 500 grams of fresh chestnut meat, 30 grams of mushrooms, and 2 slices of ginger.
working methods
(1) Scald the fresh chestnut meat with boiling water. Take off your clothes after a little soaking. Soak mushrooms in water, remove pedicels, wash, wash with chicken essence, and cut into pieces.
(2) Put chicken, chestnut and ginger slices into a pot together, add a proper amount of water, boil with strong fire, slow fire 1 hour, add mushrooms for 20 minutes, and season for later use.
Tieguanyin chestnut sparerib soup:
Ingredients: 3 grams of Tieguanyin tea, 300 grams of small rows.
Ingredients: fresh millet 120g.
Seasoning: salt 1 teaspoon.
Method:
(1) tieguanyin tea leaves are soaked in 500g hot water for 1 min, then the tea leaves are filtered and the tea soup is taken for later use.
(2) Cut the small row into small pieces (2 cm wide), blanch it with boiling water and wash it.
(3) Put all the ingredients in a round pot and stew for 1.5 hours. Season with salt before serving.
Braised chicken with red dates and chestnuts:
Ingredients: 4 drumsticks (12), 6 red dates, 2 chestnuts, 4 slices of ginger, walnut powder 1 teaspoon, almond powder.
Seasoning: 3 tablespoons soy sauce, 1 glass of water, 2 tablespoons sugar.
Exercise:
1. Chop chicken legs, blanch them with boiling water, take them out and wash them, and drain them.
2, red dates soaked in water, washed and pitted, millet soaked soft, remove the outer membrane.
3. Take an oil pan, stir-fry ginger slices with 2 tbsp oil, add chicken nuggets, red dates, chestnuts and seasonings, bring to a boil with high fire, simmer with low fire (about 30 minutes) until the juice is almost dry, take the pan and put it on a plate, and finally sprinkle with chopped walnuts and almonds.
Wonderful kitchen notes: red dates will not be hot if they are cooked again.
Sweet duck with broken buttons:
Features:
This dish is rotten, soft and waxy. The soup is white and thick, fresh and fragrant, and slightly medicinal.
raw material
Ingredients: duck (weighing about 350g), 750g of wet coix seed, 50g of wet lily, wet.
0/00g of lotus seeds/kloc-,25g of wet mushrooms, 50g of pork, 50g of white wine and 50g of chestnut meat,
Ham 15g.
Seasoning: 3 teaspoons of refined salt, 2 teaspoons of Jiang Mo, 2 cups of soup, 3 cups of soup and 2 teaspoons of monosodium glutamate.
Peanut oil 1 tablespoon.
manufacture
Wash the duck, simmer it in boiling soup to 70% heat, take it out, cool it and cut it into pieces.
Put it in a bowl and discharge it (with skin at the bottom). Pork, ham and wet mushrooms are all diced.
Heat peanut oil to 30% heat in a pot, then add Jiang Mo, pork, wet mushrooms and wet lilies.
Stir-fry wet coix seed, wet lotus seed, white meat, chestnut meat and ham, and then add refined salt.
Stir-fry monosodium glutamate, put it on the duck, add soup twice, put it in a steamer and steam it over medium heat until it boils slightly.
After coming out of the cage, pour out the original soup and put it back in the soup basin. Put the wok on the fire, add the original soup and fill the soup.
After boiling, skim off the floating foam, add refined salt and monosodium glutamate, and pour into the soup basin.
Li Zizhou
Composition: 20 grams of chestnuts and 50 grams of japonica rice.
Function: nourishing stomach and spleen, tonifying kidney and strengthening tendons.
Method: Chestnuts are shelled and mashed, and porridge is cooked with japonica rice and water.
Administration method: Eclipse 1-2 times, and take it warm.
Precautions: ① Don't overeat, otherwise it will depress the spleen and love the diaphragm. 2 children with feng shui swelling and pain are not suitable for eating. 3 people with constipation should not eat.
Cooking sugar-fried chestnuts in microwave oven
Raw materials: chestnut candy
Practice: 1 Wash chestnuts, put them in a colander and drain the excess water.
Choose a microwave oven with ear buttons, because chestnuts will explode in the end, so be sure to buckle them.
Pour chestnuts into a small pot, uncover the lid, and simmer for two minutes with high fire to remove moisture from the surface of chestnuts.
Take out the cover after two minutes (be sure to fasten it) and heat it for three minutes.
Then take it out and shake it up and down to make it evenly heated. Then put it into the furnace and keep the fire for three minutes.
Time is up, take out and open the lid, add sugar, stir well with chopsticks, cover and heat for two minutes.