#Sweets #For adults #Boiled food

Chestnut boiled in astringent skin ｜ Coris Cooking Channel's recipe transcription

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Ingredients

Chestnut (LL size) : 20 grains
water : 500g
sugar : 400g
Baking soda (for boiling) : 1/3 teaspoon x 2 times

Time required

20minutes

Procedure

1) Peel chestnut skin (demon skin) 00:18
Peel only the chestnut skin (demon skin), leaving the astringent skin clean.
2) Boil in boiling water with baking soda 00:41
Put chestnuts, plenty of water and baking soda in a pan and heat it. When it boils lightly, reduce the heat to low and simmer for 10 minutes.
3) Clean the surface of chestnuts 01:13
Pour water on the pot skin, cool it to tap water, rub the surface of the chestnuts to remove something like cotton, and clean the large streaks with a bamboo skewer.
4) Boil again in boiling water with baking soda 02:04
Put chestnuts, plenty of water and baking soda in the pan again and heat it. When it boils, reduce the heat to low and simmer for 10 minutes.
5) Clean the chestnut surface again 02:28
Pour water on the pot skin, let it cool to tap water, and rub the surface of the chestnuts to remove the remaining cotton-like material and clean it. Cleanly remove the cotton-like material and streaks left behind.
6) Boil in boiling water 02:55
Put chestnuts and plenty of water in a pan and heat it. When it boils lightly, reduce the heat to low and simmer for about 50 minutes to 1 hour while removing the lye. The time is just a guide, and simmer until it is soft enough to make the chestnuts stabbed with a bamboo skewer.
7) Season 03:38
Pour water on the pot skin, cool to tap water, and add the amount of water, sugar, and chestnuts to the pot.
8) Boil 04:05
Heat the pot, and when it boils, reduce the heat to low and simmer for 15 minutes. After boiling, turn off the heat, cover the pot and leave it at room temperature to cool slowly. When it cools, put it on the heat again, and when it boils, turn off the heat, cover the pot, put it at room temperature and let it cool slowly.
9) Put in a storage jar 05:11
When it cools, put chestnuts in astringent skin and syrup soaked in chestnuts and store in the refrigerator.

Point

・ When peeling chestnuts, carefully peel them so as not to damage the astringent skin.
・ There is also a method of peeling the skin (demon skin) and then soaking it in water overnight, but it is better to boil it immediately because it absorbs water and becomes fragile.
・ Be careful as overcooking may cause cracks.
・ If the heat is too weak, such as Toro fire, the chestnuts will not soften easily, so be careful when adjusting the heat.
・ Pour the boiled chestnuts into a colander, etc., and if the chestnuts come into contact with the air at once, they may crack, so cool them gently while adding water to the pot to prevent the hot chestnuts from suddenly coming into contact with the air.
・ Take out one of the badly shaped foods and eat it to see if it is boiled softly.
・ Sweetness soaks in by slowly cooling at room temperature.
・ If you like, add 1 teaspoon of lemon juice and a pinch of salt for a refreshing and crisp taste.