Conch, Chestnut, and Pork Bone Soup (instant pot)｜粟子螺頭豬骨湯 (壓力煲)

INGREDIENTS:

8 Conches, dried

20 Chestnuts (I used frozen)

4 Pork Bones

3 Sweet Dates

5 Chinese Yam, dried

2 tablespoons Goji, dried

10 Longan, dried

Salt to taste

材料：

8 隻  乾螺頭

20 粒  粟子 (我這兒用上急凍)

4塊  豬骨

5 片  淮山

2 湯匙  杞子

10 粒  龍眼乾

鹽調味

DIRECTION:

1. Rinse dried conches under running water.

2. Rinse pork bones under running water to remove the small bone pieces.

3. Crack open dried longans and remove the sweet flesh; discard the shells.

4. Prepare the goji.

5. Prepare dried Chinese Yam and sweet dates.

6. Add all ingredients in the instant pot.  Close the seal.  Set up "high pressure" for 30 minutes.  When it is finished boiling, allow it to release the pressure naturally.

7. Enjoy when it is hot.

Oven Roasted Chestnut

INGREDIENTS:

Chestnuts

DIRECTION:

1. Pre-heat the oven to 400F.

2. With a small knife, carefully score an "X" on each chestnut.  It helps the steam in the chestnuts to escape during roasting and to peel them easier.

3. Place the scored chestnuts on a sheet pan, with scored side on top.  Roast them in the oven for 20-25 minutes, or until the their top parts are opened.

How to make Chestnut Rice | 甘栗飯

It's a recipe which originates from Japan, but I replaced saki with rice wine which is more assessable for me.  Beside the nibbles of sweet chestnut and the fragrance from the rice wine, the beautiful chestnuts give a very appealing look to the rice.

Chestnut Rice | 甘栗飯

Ingredients: (yield about 4 bowls)

10-12 Chestnuts

2.5 cups Japanese Rice

1 teaspoon Rice Wine

Sea Salt to taste

材料：(約4碗)

10-12 粒   栗子

2.5 杯   日本米

1 茶匙   米酒

少量   海鹽

DIRECTION:

Candied Chestnuts | 糖漬甘栗

Candied Chestnuts | 糖漬甘栗 

Ingredients:

5 pounds Chestnuts (I prefer Italian and Korean, but you can certainly use others)

1/2 cup Brown Sugar

1.5 cups White Sugar

1 cup Water (but it should be enough to cover all chestnuts on the first day)

1 tablespoon Vanilla Paste

材料：

5 磅   栗子 (我用義大利和韓國栗子)

半 杯   黑糖

1.5 杯   白糖

1 杯   水

1 湯匙   雲呢拿醬

DIRECTIONS: