Name: Making Little Forest Chestnut Braised (Bonnibam), a sweet chestn
Total time: 60 min
Yield: 4
Ingredients: Night 1.6kg; Sugar 700g; red wine 5T; Seasoned soy sauce 3T; baking soda 3T; Water

10K Recipe

Making Little Forest Chestnut Braised (Bonnibam), a sweet chestn

Making braised chestnuts (Bonnibam)

4 serving

Within 60 minutes

minitori

Ingredients

Night

1.6kg
Sugar

700g
red wine

5T
Seasoned soy sauce

3T
baking soda

3T
Water

Cooking Steps: STEP 1/13

First, boil hot water at night and let it soak for half a day. This makes it easier to peel the chestnut.

STEP 2/13

I didn't want to be called, so I just opened it up to make it, but it's definitely hard to peel it. (I'll have to soak it next time I make it.))) Carefully peel the outer shell of the chestnut so that it does not damage the bark.

STEP 3/13

Chestnuts with even a little skin on the inside burst when they were boiled down later. I think it's really hard and the most important thing is to peel off the outer skin so that it doesn't peel off.

STEP 4/13

Rinse the chestnuts with the outer shell removed once, put 3 spoons of edible baking soda in the water to remove the astringent taste of the yulpi. I soaked it for about 12 hours for exactly half a day.

STEP 5/13

If you marinate it for about 12 hours after half a day, the water becomes completely cloudy like the picture above.

STEP 6/13

Transfer baking soda water to a skillet and simmer over low heat for 30 minutes.

STEP 7/13

Rinse the chestnuts boiled for 30 minutes in cold water.

STEP 8/13

Bring to a boil again over low heat for 30 minutes and rinse in cold water.

STEP 9/13

3rd night boiling. Like the first and second rounds, boil the third round over low heat for 30 minutes and rinse it in cold water. If you cook it on high heat, the night can explode, so make sure to boil it on low heat.

STEP 10/13

No. 3 In the process of boiling and washing chestnuts, you can see that the fine hairs and cores in the chestnuts have been removed and become very smooth. When cleaning the last 3rd night, be careful to remove the remaining fine hairs or shims.

STEP 11/13

Add water and sugar until chestnuts are soaked and simmer until the soup is half done.

STEP 12/13

Finish with soy sauce and red wine 5 to 10 minutes before turning off the heat.

STEP 13/13

In the movie, it is said that it tastes better after 2 or 3 months.. It tastes so good even if you eat it right away when it's warm after cooking. Not two or three months.. The taste seems to be gone in two to three days. But if you want to leave the night for a long time, it would be good to make it like this and eat it after aging it. I'll bring more chestnuts and ripen them to make more food. It's delicious even if I eat it now, but I think I'll think of it even in the cold winter.

* In the movie, 60 percent of the weight of the chestnut is marinated with sugar, but if you don't store it for a long time and eat it right away, it's less than 50 percent You can reduce the amount of sugar. I think I'm going to eat it right away after giving it as a gift, so I only put in 45% of the sugar. * If you add a little bit of red wine, rum, whiskey, etc. at the end The scent is cut at night, so it becomes more delicious.

Cooking review

5.00

score

586*****

score

It's so delicious. It takes a lot of work, but it's fun

2020-10-06 11:36

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