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Steamed Chestnuts
The chestnut contains all five essential nutrients. High levels of protein, sugar, calcium, minerals, vitamins, and fat are equally found. It is a well-proven fact that children who eat chestnuts in their early stages of development will grow plump.
Chestnuts 70g, Egg 10g, Soy sauce 15g, Honey 6g, Manna lichen mushroom 2, Shredded red pepper, a pinch of sugar
1. Select big and smooth chestnuts and soak in water overnight. Peel the softened outer skin and smooth out the inside with a knife.
2. Soften the manna lichen mushroom by soaking it in warm water, and gently rub off any
dirt. Put the chestnuts in a pot and add water until the chestnuts are fully submerged.
Boil and skim off the foam forming on the surface. Slowly add half of the soy sauce
and sugar. Simmer over low fire.
3. When the sauce is reduced halfway, turn off the heat and leave for 3-4 hours so the seasoning will seep through.
4. Divide the egg yolk from the white and white parts and stir separately. Add 1 tablespoon of the egg whites to the yolk and mix. Add a touch of salt for seasoning.
5. Fry separately in a frying pan and cut into thin, 2cm long strips.
6. Pat the manna lichen mushroom dry with a cloth and slice thinly.
7. Add the rest of the soy sauce and sugar to the pot with the chestnuts and bring to a boil over low heat. Stir from time to time and boil down till it shines.
8. Place them carefully in a steam bowl and decorate with shredded red pepper, thinly sliced manna lichen mushrooms, and egg.