Description
Sustainable Producer Social Enterprise Fushan Farm
🚚 The Fastest Delivery Time : Air Transport Once A Week. Arrived On Friday.
🐝 Supplier / Place Of Origin：Sustainable Producer Social Enterprise Fushan Farm / Northern Taiwan Farm & East Small Farm
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
Background
We Believe That Food Should Have -Fresh, Natural And Delicious! From High -Food Green Leaf Vegetables Such As Osaka To High -Quality Fruits Such As Kyoho grapes, Each Box Contains Special Foods Manually Selected In The Harvest Of Carefully Planned Partner Farms.
Co -Cooperation With Fushan Farm, The Leading Organic Agriculture And Sustainable Producer Social Enterprises In Taiwan, Represents A Deep Understanding Of How Fresh And High -Quality Foods Affect A Healthy Life. We Support And Cooperate With More Than 100 Organic Farms And Sustainable Manufacturers In Taiwan To Help Show More Than 200 Fruits And Vegetables Throughout The Year.
Our Mission: Fresh, High -Quality And Diversified Are The Core Of Our Work. In Addition, We Don'T Want To Only Sell Fruits And Vegetables. We Want To Help You Discover A New Healthy Food Concept And Contribute To A More Sustainable World.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (Traditional Chinese)：
Binomial Name：Castanea mollissima
Chinese Name：栗子
Other Name：Chestnut
Basic Introduction：Chestnuts are a type of sweet nut. According to records, chestnut trees have been widely cultivated in China and eaten by the people as early as BC. Chestnut is one of the earliest cultivated fruit trees in China, with a cultivation history of about 2000 to 3000 years. The production areas of Tianjin Ganli are concentrated in the townships of Xiaogang and Xiaoying in Jixian County. In fact, the mountainous areas of Beijing, Tangshan, Chengde, Funing and other places also grow a lot of chestnut trees, and the chestnuts produced are of excellent quality. In the past, the chestnuts produced in these areas have always been exported from Tianjin Port, hence the name Tianjin Ganli. Chestnut nuts are purple-brown, covered with tawny hairs, or nearly smooth, with pale yellow flesh. Fruits contain sugar, starch, protein, fat and various vitamins and minerals.
Chestnuts are native to Asia, Europe and America in the northern hemisphere. In China, it is distributed in Liaoning, Beijing, Hebei, Shandong, Henan and other places.
Variety：Chestnut species around the world include bush chestnut (C. alnifolia), Japanese chestnut (C. crenata), American chestnut (C. dentata), pearl chestnut (C.
henryi), Chinese chestnut (C. mollissima), American hazelnut chestnut (C. ozarkensis), American dwarf chestnut (C. pumila),
European chestnut (C. sativa), C. seguinii. Chinese chestnut varieties can be divided into two categories: 1.
Northern chestnut: The nuts are small and the pulp is glutinous, suitable for frying. The famous varieties include Ming chestnut, Jianding oil chestnut, Mingchoi chestnut, and Fangshan chestnut, commonly known as "Liangxiang chestnut". 2.
Southern chestnut: The nuts are larger, and the pulp is japonica. It is suitable for cooking. There are nine varieties of chestnut, Kui chestnut (Luotian chestnut), and shallow thorn chestnut.
There is another kind of "Guilin cone" in the market, which is smaller in size and similar in eating method to chestnuts.
Supply Season：Blossoms in July each year, the results of September are real, and mature fruits can be picked in October.
Storage Method：Should be stored in a dry place away from direct sunlight.
#Should Be / Avoided：
Appropriate: Elderly people with kidney deficiency, frequent urination, elderly people with bronchitis, cough and asthma, and internal cold diarrhea are suitable for consumption.
Avoid: Chestnuts are high in starch and are not very suitable for diabetics. In addition, people with weak spleen and stomach, indigestion, and rheumatism should also take it with caution.
*Edible Compatibility：
Cooking Skills：Stir-fried chestnuts with sugar is a traditional practice on the street. Hand-frying chestnuts is most often done by stirring the chestnuts and black sand in a large black wok with a long iron shovel. The chestnuts are rolled in the thick black sand and then sprinkled with sugar. When the chestnuts are fried until they are five mature, they are picked up with an iron sieve, and the black sand is sieved away. Stir fry chestnuts to ensure that the heat penetrates into the chestnuts evenly, otherwise the outside will be cooked and the inside will be raw. The modern way is to put the chestnuts and coarse sand in a stirring machine or a drum-type machine specially for frying chestnuts to achieve the effect of uniform heating. Chestnuts are mostly used for frying and cooking; they can also be used as raw materials for cooking, and can also be ground into chestnut powder to make cakes.
Home / Recipes / Lunch / Snacks / Boiled Chestnuts
Boiled Chestnuts
Learn How to Boil Chestnuts, along with tips on how to peel, for a special treat throughout the cold weather season. Boiled chestnuts are convenient when you want to use them as an ingredient in sweet and savory dishes such as soups, purees, cookies, and cakes. Here we cover everything you need to know about how to boil chestnuts on the stove top and how to peel the nuts from their shells after they have finished cooking.
Yields: 4 servings
Prep Time: 10 mins Cook Time: 20 mins Total: 40 mins
For boiled chestnuts, all you need is raw chestnuts, water, and optional seasonings. However, it is important to note that not all chestnuts are created equal.
Chestnuts: You can find fresh chestnuts at our store or in supermarket during the fall and winter months. I tested this steamed chestnuts recipe using Taiwan and European chestnuts (primarily from Italy), which are both widely available. Italian chestnuts were easier to peel compared to Taiwan ones so I would recommend buying those if you can get your hands on them.
Also, if you can find American chestnuts, they would work as well.
Seasonings: While they are optional, you can flavour the boiling water with bay leaves, orange peel, or cinnamon sticks.
Water: I used tap water.
Preparing Chestnuts for Boiling:
This is a crucial step for easy peeling later on.
To do so:
- Place a chestnut on a cutting board, flat side down, securing it firmly in between your index finger and thumb.
- Using a paring knife, chestnut knife, or a sharp serrated knife, make a small incision (approximately ½ inch lengthwise) horizontally over the rounded side of the chestnut. You do want to cut through the outer shell and the inner fuzzy skin, but do your best not to cut through the flesh too much.
How To Boil?
Boiling chestnuts on the stovetop is an easy process and require no special equipment. Simply:
Boil water in a saucepan: Fill a saucepan with cold water. You should have enough water to cover the chestnuts fully. Bring it to a boil. Place chestnuts into the boiling water and cook for approximately 15-20 minutes, or until the scored section opens up revealing the fuzzy skin on the inside.
Check for doneness: Carefully remove one chestnut and peel to check if the yellow flesh is fully cooked. If the pulp is soft and creamy, it is cooked.
If so, use a slotted spoon to remove the chestnuts into a bowl. Cover the bowl with a clean kitchen towel and let it cool for 10 minutes. If it is not fully cooked, cook it for another 3-4 minutes, checking doneness during the boiling process once or twice.
How To Peel?
When they are still hot, but somewhat cool enough to handle, peel chestnuts one by one. Start with the outer shell and then remove the inner skin. If you have a hard time removing the fuzzy skin, place it back in the water for a few more minutes or use a paring knife to remove it as much as you can. Peeling chestnuts this way requires patience and you may end up with broken pieces along the way.
Person showing how to peel boiled chestnuts
Alternatively, you can cut it down the middle and scoop out the nuts using a small spoon and collect the boiled and steamed chestnuts in a bowl. You will end up with broken pieces but it will still be delicious.
I find that this is the easiest way to shell chestnuts, especially if you are using them in a recipe such as chestnut puree or chestnut soup.
Discard the bad chestnuts that are spoiled inside as you peel them.
Expert Tips
- It is easier to peel them while they are still warm: During my testing, I learned that boiled chestnuts were easier to peel when they were still warm, especially the fuzzy skin underneath the shell. It was harder to remove the shell after it was cooled down to room temperature. If your chestnuts cool down too much, pop them back in the pot of hot water for 3-4 minutes to rewarm, then drain and continue with peeling.
- Should I add a splash of oil for easy removal?: As I was doing my research for this post, I found a few sources recommending adding a splash of olive oil claiming that it would help with peeling. I did not find this to be helpful at all so I wouldn’t recommend it.
- Be patient: Peeling boiled chestnuts requires patience. It is also important to mention that age and size matter when it comes to cooking time and peeling. If your chestnuts are not equal in size then it might take shorter/longer to cook. As always, check for doneness along the way.
- Use the proper size saucepot: The size of the saucepot and the amount of water you use depends on the amount of chestnuts you are boiling. If you are cooking a lot, then use a large pot and more water.
#Remarks Matters：Raw chestnuts are difficult to digest, and cooked food is prone to stagnation and constipation, so it is not advisable to eat too much each time.
Tianjin Liangxiang is famous for fried chestnuts, but in fact Liangxiang is not the origin of chestnuts, but is famous for fried chestnuts. Buyers will gather locally to buy chestnuts and export them from Tianjin.
Commonly Used Dishes：Chestnut braised chicken, chestnut porridge, chestnut cake.
Supply Period： From November To December
Suggested Eating Method：
Sugar fried chestnuts are traditional practices on the street. Hand -fried chestnuts are most commonly stir -fried with chestnuts and black sand in the long iron shovel. The chestnuts are rolling in the rough black sand piles, and then sugar is sprinkled. The chestnuts are fired until the five are mature, so it is used to sieve with iron and sieve away the black sand. Stir -fried chestnuts should constantly stir up to penetrate the chestnuts on average, otherwise it will form a condition of external cooked internal and inside. The modern method is placed in the stirring machine or roller -type machine in a specifically stir -fried chestnut -stir -fried chestnuts with chestnuts and coarse sand.
Chestnuts are mostly used for fried and cooking; they can also be used as cooking raw materials, and they can also be made into chestnut powder to make cakes. Essence
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🔅Note (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
