How to make oatmeal chestnut porridge delicious? How to make chestnuts and duck eggs delicious?

Chestnut is one of the earliest famous nuts eaten in my country. It is rich in nutrients such as protein, carbohydrates, fat, calcium, phosphorus, iron, zinc, and multiple vitamins. It has the effects of prolonging life, strengthening the spleen and stomach, stopping bleeding and reducing swelling. Chestnut contains unsaturated fatty acids, vitamins and various trace elements, and has antioxidant, brain-boosting and intelligence-enhancing effects. So, how to make oatmeal chestnut porridge delicious? How to make chestnuts and duck eggs delicious? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to make delicious oatmeal chestnut porridge

2. How to make delicious chestnuts and duck eggs

3. How to make delicious chestnut and quail eggs

How to make delicious oatmeal chestnut porridge

Ingredients: rice, oatmeal, chestnuts, and appropriate amount of water.

practice:

1. Peel and wash the chestnuts, then put them in a bowl for later use.

2. Then wash the rice and oatmeal together.

3. Pour the three ingredients into the pot, add water, set the soup function, and cook until the soup is thick.

4. The cooked porridge is sweet and soft.

How to make delicious chestnuts and duck eggs

Ingredients: 2 duck eggs, 10 chestnuts, salt, flour.

practice:

1. Beat the duck eggs first and add a small amount of flour and salt.

2. Then cut the chestnuts into cubes.

3. Heat the oil in the pan until it is 50% hot.

4. Pour in the beaten duck eggs.

5. When the duck eggs are almost cooked, pour in the chestnuts.

6. Stir-fry and sprinkle with chopped green onions.

Ingredients: 500g pork belly with skin, 3 duck eggs, 250g chestnuts

Accessories: extremely fresh soy sauce, secret braised sauce, water in a ratio of 1:1:2, appropriate amount of rock sugar, 2 star anise, 4 bay leaves, a small piece of tangerine peel, and 7 cloves.

1. Boil the duck eggs, peel them, and use a knife to cut a few times on the eggs to make them more flavorful.

2. Peel the chestnuts, wash and set aside.

3. Blanch the pork belly with skin, clean it, remove moisture, put it in the pan and fry until oil comes out and the surface turns golden brown.

4. Put all the ingredients into the pressure cooker and simmer for 30 minutes.

5. Pour into the pot and cook over high heat until the sauce thickens.

How to make delicious chestnut and quail eggs

Ingredients: quail eggs, small dates, green onions, chestnuts, carrots, ginger, broth, 2 tablespoons of oil.

practice:

1. First pour the raw quail eggs into the pot, add appropriate amount of water, cook them, rinse them with cold water, peel them and set aside.

2. Wash and peel the carrots, then cut into dice; boil and peel the chestnuts; slice the onions and ginger and set aside.

3. Dip the peeled quail eggs in dry starch, heat the oil (15ml) in a pan over medium heat until it is 50% hot, put the quail eggs in and fry until slightly yellow, then remove from the pan.

4. Heat the oil (15ml) in a wok over high heat until it is 70% hot. Add the scallion and ginger. When the aroma comes out, add the carrot pieces and stir-fry until soft. Add the chestnuts, small dates, and broth. After simmering for ten minutes, add the quail eggs. When the quail eggs are well-seasoned, add the sauce and serve.

Ingredients: 500g pork belly with skin, quail eggs, 250g chestnuts

Accessories: extremely fresh soy sauce, secret braised sauce, water in a ratio of 1:1:2, appropriate amount of rock sugar, 2 star anise, 4 bay leaves, a small piece of tangerine peel, and 7 cloves.

1. Boil the quail eggs first, then peel them and use a knife to cut a few times on the eggs to make them more flavorful.

2. Remove the shells of chestnuts. They have turned black after being stored for a long time, which affects their appearance.

3. Blanch the pork belly with skin, clean it, remove moisture, put it in the pan and fry until oil comes out and the surface turns golden brown.

4. Put all the ingredients into the pressure cooker and simmer for 30 minutes.

5. Pour into the pot and cook over high heat until the sauce thickens.