How to make local snacks at home Roasted chestnuts

Roasting chestnuts requires skill and patience as the nuts can explode when heated. But here's a helpful method for preparing them at home.

Ingredients: 1 kilo raw chestnuts, 1 kilo salt, a spoonful of sugar

1. Salt can take the place of sands when roasting the chestnuts in small amounts. The proportion in weight is 1:1.

2. To avoid explosion, make a 0.5-centimeter-deep cut along each chestnut which will help the shell open when heated. After making the cuts, soak the chestnuts in water for 10 minutes.

3. Pour the salt and chestnuts into a wok together.

4. Heat control is very important. Using a moderate heat, the nuts turn a golden color and remain moist inside.

5. Stirring the mixture with shovel regularly is important as it helps to spread the heat evenly.

6. After several minutes, the shells will begin to open. Quickly stir the mixture which helps the salt separate from the chestnuts. The salt will also become darker.

7. Add a spoonful of sugar. The salt will become sticky at first but keep stirring until the salt becomes smooth and loose indicating your homemade roast chestnuts are ready.

Sweet potatoes

Since stove carts are sometimes modified chemical containers, we do not recommend frequent purchases.

The best way to enjoy this nutritious food during its sweetest season is to roast them at home. It is very easy to microwave cook a medium-sized sweet potato in just three steps.

1. Heat the potato at full power for eight minutes.

2. Turn it over.

3. Heat at full power for another eight minutes.

(Shanghai Daily November 14, 2008)