The taxonomic status of Chinese chestnut is angiosperm, dicotyledonous, Dianthus, Beech, Fagaceae and Castanea. Chestnut, first seen in the ancient book The Book of Songs, shows that the cultivation history of chestnut has at least 2500 years in China.
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Four practical methods of picking sugar and frying chestnuts;
1, taste
Before buying chestnuts, you can find a vendor to taste them. Stir-fried chestnuts with saccharin are sweet at first, but there is no aftertaste. If you taste them carefully, you can still taste the bitterness. And fried with sugar, basically no bitterness.
2. Rub your hands
Wipe the paper towel. Bring some paper towels when you buy chestnuts. Clean the chestnuts' shells first. If you find oil stains on it, it means that paraffin oil may have been added to this chestnut (some people add vegetable oil when frying chestnuts, but the amount added is very small), so it is best not to buy it.
Step 3 look at it
Buy chestnuts to see the color of the pulp, and don't blindly pursue the white or golden color of the pulp. Meat that is too golden can be treated chemically. On the contrary, don't worry if you find that the pulp is brown in the middle after frying or cooking. This is caused by the "browning reaction" of enzymes contained in chestnuts. As long as the taste has not changed, there is no harm to the human body.
Step 4 pay attention to observation
Pay attention to the raw chestnuts beside you. Pay attention to the unripe raw chestnuts around the vendors. If raw chestnuts are dark, hairy and shiny, it means that chestnuts are a little old and it is not recommended to buy them. If the color is light, fluffy and the appearance is not very shiny, it means fresh chestnut. In addition, there is a little trick. Chestnuts with round edges and flat edges are often sweeter than chestnuts with flat edges.