[Recipe] Kuri-no-Shibukawani (Candied chestnut) Recipe | Candied chestnut скачать в хорошем качестве

[Recipe] Kuri-no-Shibukawani (Candied chestnut) Recipe | Candied chestnut

#Recipe #Candiedchestnut #Chestnut This time, how to make chestnut simmered in astringent skin! It takes time, but the process is easy! Homemade chestnut simmered in astringent skin is recommended because it is cheap and tasty. Next time, I will upload a video of Mont blanc using this. Please look forward to it! ★ Click here to subscribe! We can deliver new recipe videos as soon as possible ↓    / @cxgx_cooking   ■ Table of contents 0:00 Peel the demon skin 1:07 Baking soda to remove lye 2:26 Without baking soda 2:46 Stew with sugar 3:30 Bottled and completed! ■Recipe Chestnut...............................................500g Cane sugar (60% of raw chestnuts)...300g Baking soda..............................1/2 tbsp × 3 Water First of all, let's buy good quality chestnuts! Choose chestnuts that are plump, round and shiny! If you buy it as a bargain item like me, the water has been drained and you don't feel fluffy! Let's make it! ① Put chestnuts in boiling water and leave for about 5 minutes. This is to make it easier to peel the hard chestnut skin (demon skin). ② Peel the demon skin Make a notch at the boundary where the color of the butt is changing and peel the demon skin by hand The kitchen knife is just a notch! Avoid the risk of hand injury! (Chestnuts are hot, so protect them with gloves → work gloves!) ③ Return the chestnuts to hot water to avoid drying. ④ After washing lightly, add plenty of water and Add 1/2 teaspoon of baking soda and cook. ⑤ When it gets stuffy, turn it to the weakest heat and simmer for 10 minutes. Hey! I get a bit of astringency ⑥ Add a little water to lower the temperature to Jojo so as not to cool the chestnuts rapidly. (It seems that chestnuts will crack due to the temperature difference if cooled rapidly) ⑦ When the water becomes lukewarm enough to touch, open it in a bowl and clean it. Use a bamboo skewer or a soft brush to remove the large streaks in the middle and the black part on the surface. Also, I'll do it twice, so it's okay. ⑧ Repeat steps ④ to ⑦ two more times _ (┐ "ε :) _ 3 times in total _ (┐ "ε :) _ It depends on the condition of the chestnuts, so if you can clean it enough, it's okay to do it twice ...! ⑨ Do the work of removing baking soda Pour plenty of hot water and repeat for 10 minutes once or twice. It is said to replace the hot water until the broth looks like red wine, but I think it's okay until your heart breaks. ⑩ Replace the hot water and simmer on extremely low heat for about 30 minutes. ⑪ Try eating one chestnut and it's OK if you're excited! Be sure to check before adding sugar! It doesn't soften after adding sugar (* _ *) ⑫ Change to new hot water and add 1/3 of cane sugar Boil for 10 minutes Cover with a parchment paper or Let's add water when the syrup is low If sugar is added all at once, the chestnuts will become moist and hard due to the osmotic pressure. ⑬ Add half of the remaining cane sugar and simmer for 10 minutes. ⑭ Add the remaining cane sugar and boil down a little. However, please leave enough syrup to soak the chestnuts. ⑮ Open in a sterilized bottle or container and cool overnight. …… Completed ･:*+.\(( °ω° ))/.:+