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Boiled chestnut astringent skin

Boiled chestnut astringent skin


“Chestnut’s alternative way of eating is delicious and visible.”


Main material

Material Quantity
Chestnut 530g


Material Quantity
Purified water Appropriate amount
Berry sugar 260g
RUM 15ml
Baking soda 3g


Flavor Sweet taste
Technology cook
time consuming Semih.
difficulty simple


step 1:

Chestnuts were soaked overnight in cold water.

step 1

step 2:

Carefully remove the skin with a knife. Keep the astringent part and don’t scrape it off.

step 2

step 3:

Put the peeled chestnuts in the boiling pot, add water without chestnuts, and add 3G baking soda.

step 3

step 4:

Boil over high heat and turn to medium heat for 15 minutes.

step 4

step 5:

Rinse the cooked chestnuts with cold water, carefully remove the villus on the astringent skin surface and remove the chestnut tendons.

step 5

step 6:

Add 300 ml pure water and 260 g fine sugar to the pot and boil over high heat.Turn the heat down and simmer for 30 minutes.

step 6

step 7:

The delicious chestnuts will be boiled. Add rum and mix well.

step 7

step 8:

Install in sterilized glass containers and keep them sealed.

step 8


  1. Be careful not to scrape off the astringent skin when peeling chestnuts.2. Boiled chestnuts can be sealed for more than 6 months.