栗の渋皮煮｜【田舎そば川原】料理・漬物さんのレシピ書き起こし

・Soak chestnuts in salt water to get rid of insects and repel insects.
・By soaking the chestnuts in hot water, the skin is separated from the astringent skin, making it easy to peel off without damaging the chestnuts.
・When peeling, do not remove the skin from the hot water all at once, but take it out little by little.
・Peel off the skin of the chestnuts with a knife at the edge of the seat, and finally peel it off by hand.
・If you can't peel off the demon skin, soak it in hot water again. It does not come off easily.
・Enamel or iron is good for the pot because it can keep the temperature.
If chestnuts are cooled all at once, the skin will tear.
・The scum is removed in 3 steps.
・Baking soda is for removing lye and fixing color.
・Remove the lye from the baking soda in 3 batches.
・When it boils, reduce the heat to low. If the fire is strong, the astringent skin will tear.
・The chestnuts become soft after 30 minutes on low heat to remove the scum.
・Remove excess muscle with the pad of your finger. Do not remove it forcibly as it will scratch the surface.
・Because there is lye on the pot, wash it cleanly.
・Gently rub vertically along the fiber and remove thick streaks using a bamboo skewer.
・You can use whatever sugar you like.
You can enhance the sweetness of sugar by adding salt.
・If you store it in the refrigerator while it is still hot, bacteria will not enter.
・The sweetness will increase if you leave it in the refrigerator for 2-3 days.
・The time required for soaking and cooling is not included in the required time.