Autumn fragrant chestnut
Overview
Autumn is here, and you can smell the aroma of roasted chestnuts while walking on the road. There is a folk proverb: pears and dates in August, hawthorns in September, and chestnuts in October. I remember when I was a child, I lived near the site of the Second National Congress of the Communist Party of China. At the intersection was the famous Xin Changfa Candied Chestnuts, and the purchase was limited. I have participated in such excitement before, waiting in line for dozens of minutes to buy it and try it. It is indeed different. Nowadays, there are more fish and dragons mixed together, so it is safer to buy it home and make it yourself.
Tags
Ingredients
Steps
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Wash the chestnuts, drain the water, cut a knife on the surface, and cut through the skin; put the cut chestnuts into a bowl, pour in a spoonful of olive oil, and stir several times to coat the chestnuts with a layer of oil
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Line a baking sheet with aluminum foil, spread the chestnuts flat on the baking sheet, place in a preheated oven at 200 degrees, and bake for 20 minutes
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Mix one spoonful of honey, one spoonful of sugar and one spoonful of water
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Take out the baking pan and brush the sugar water on the chestnuts. You can brush more on the cracks
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Continue to put it in the oven for about 10 minutes, then take it out and put it on a plate
