“The only feeling of autumn in the south of Changchun in the four seasons is the fragrant sugar roasted chestnuts easily peeled off their shells, sweet and crisp autumn dusk, a cup of black tea with chestnuts is light and breezy, relaxed and free.”
|Chinese chestnut||1 jin|
|Marshal Steam Oven||1 stations|
|time consuming||An hour|
After washing the chestnuts, dry them or wipe them with kitchen paper towels.
With chestnut in hand, the knife opens longitudinally along the grain of the chestnut skin.
Preheat oven 200 degrees.Mix the chestnuts with a little corn oil. Spread tin paper on the baking tray. Put the stirred chestnuts into the baking tray.
Put it in the second layer of the French Marshal oven from top to bottom, and choose the [up and down roasting] mode, 200 degrees/20 minutes.
Water is poured into sugar, heated and stirred until sugar is completely melted into sugar water.
After 20 minutes, brush the chestnut surface and cracks repeatedly with a brush dipped in sugar water.Choose 200 degrees/7 minutes again.
After baking, eat while it’s hot, super-loose~