Osmanthus Roasted Chestnuts
Oven-roasted chestnuts slit open and glazed with a fragrant osmanthus sugar syrup, roasted until the shells burst and the kernels turn sweet, nutty, and glossy.
Instructions
- 1
Wash the chestnuts thoroughly in clean water and then take them out.
- 2
After drying, use a chestnut to pry open the opening.
- 3
Clamp a crack in the middle of the shell. If you don't have a clamp, you can use a kitchen knife to cut it.
- 4
Add 20 grams of cooking oil.
- 5
Place in the oven and bake at 200 degrees for 25 minutes, with the cracked side facing up.
- 6
Prepare a large bowl and put 50 grams of white sugar in it.
- 7
Overcoming clear water.
- 8
Gram of edible oil.
- 9
Osmanthus fragrans 'Kegui'.
- 10
Put the shelled chestnuts into a bowl and stir evenly until each one is coated with sugar and oil.
- 11
Put it back in the oven at 200 degrees and bake for 5 minutes, with the cracked side facing up.
- 12
Ready to eat straight from the pot, the shell comes off with a simple twist, very easy to peel.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- chestnut500g
- Osmanthus50g
Seasonings
- Edible oil50g
- white sugar50g