In the early winter of every year, the fried chestnuts with sugar in the street will smell sweet from afar, but it will taste & hellip; & hellip; no matter how small the chestnuts are, they are not too greasy. Then you know that there are many secrets you don't know about the fried chestnuts.
1. Industrial paraffin oil is used for oil brightness
In order to make chestnuts look bright and attractive, some vendors will add paraffin oil to chestnuts.
There are various grades of paraffin oil, among which "food grade paraffin" is colorless, tasteless and relatively safe, which can be used in fried chestnut with sugar.
However, black heart traders prefer to use cheap and inferior "industrial paraffin oil", most of which are not well purified and have many impurities, so there may be some harmful substances.
Therefore, when buying chestnuts, you'd better use a paper towel to wipe the shell of chestnuts, and try not to buy the ones with obvious oil stains.
Although sugar fried chestnuts sometimes add edible oil, but generally less, not obvious oil stains.
2. Add saccharin to make it sweeter
Chestnut originally has a light sweet taste, fried with sugar, it is more sweet and delicious.
But after all, sugar is expensive. Some traders may add saccharin to chestnuts on the principle of saving energy and saving energy.
Saccharin is about 500 times sweeter than sugar. So just a little, you can make a big pot of fried chestnuts fat and sweet, which is much cheaper than sugar.
Saccharin itself is innocent and a legal sweetener. But the problem is that every legal food additive has a "permitted use range", while fried chestnuts and other foods are not allowed to use saccharin.
Therefore, before buying the chestnuts, it's better to have a taste first. Those who are very sweet and slightly bitter don't buy them.
3. Unsanitary roadside environment
It is windy and dusty in autumn and winter. The sugar and oil on the surface of roasted chestnuts are easy to contaminate. If they are exposed to the street environment for a long time & hellip; & hellip;
I don't know what I'm going to get.
Therefore, try to choose chestnuts processed and sold in supermarkets and stores instead of buying fried chestnuts on the street.
There are two ways to pick a chestnut
In addition to buying fried chestnuts, some people like to buy raw chestnuts and process them by themselves. Here are two tips to share:
1. Shape ratio
Pick the light color, fluffy, not very shiny shell, do not blindly pick a big one.
Because deep color, less hair and bright appearance are the characteristics of old chestnuts. Old chestnuts are not delicious and are not recommended to buy.
And small chestnuts are often sweeter and more delicious than big chestnuts.
By the way, there's another trick: a round and flat chestnut is sweeter than a flat chestnut.
2. Flesh color
When selecting chestnuts, do not blindly pursue the color of the flesh white or golden.
Flesh that is too golden may be chemically treated.
If you find that the chestnuts are fried or boiled, and some of the flesh is brown, don't worry too much. This is because the enzymes in chestnuts cause "browning reaction". As long as the taste remains unchanged, it is OK.