Eat Tangchao chestnuts carefully, paraffin chestnut skin is not as bright as possible

Since entering the winter, there have been more and more stalls selling roasted chestnuts on the street. Hot chestnuts are not only sweet and delicious, but also oily and pleasant. However, recently, due to rising sugar prices, many unscrupulous traders have used paraffin to make chestnuts better available for sale, causing health problems.

Chestnuts are rich in starch, which is comparable to people's daily rice and noodles. At the same time it also contains fat, calcium, iron, phosphorus and a variety of vitamins, especially vitamin B2 content of about 4 times that of rice, it is also rich in vitamin C, is beneficial to human health. Tangchao chestnuts are fried, making them more volatile than boiled chestnuts and increasing their sweetness. Therefore, compared with the same amount of Tangchaolizi and cooked chestnuts, Tangchaolizi starch content is more, and energy intake is also higher.

The practice of regular roasted chestnuts is to use maltose and vegetable oil to stir fry. Now, more sugar is used. This fried Tangchao chestnut feels sticky, sweet and chestnut fragrance. But recently, some unscrupulous traders have reduced the cost and made the chestnuts sell well, using paraffin instead of sugar to fry chestnuts. Paraffin is an industrial raw material that has a special flavor and is harmful to humans after eating. Therefore, consumers who want to eat Tangchaolizi should go to a speculative shop that has a regular business license, and do not think that the brighter the chestnuts are, the better, and do not buy cracked chestnuts.