1．糖炒栗子选料：要求选择果实饱满、颗粒均匀、水分干燥的板栗，剔除腐烂、开裂、虫蛀果。大小栗子应分开加工，以免炒制过程中出现小位熟、大粒生或大粒熟、小粒焦的现象。各沙：选洁净及颗粒均匀的沙子，使用前洗净并过筛晒干，用适量治糖、茶油炒成“熟沙”备用，如有使用 1. Sugar fried chestnuts choice of materials: Requires selection of fruit full, uniform particles, dry chestnut, remove decay, cracking, moth-eaten fruit. The size of chestnuts should be processed separately, so as to avoid the phenomenon of small biting cooked during the frying process, large grain or large grain cooked, small grain coke. Sand: Select clean and uniform sand, wash and sieve before use, dry, with the appropriate amount of sugar, tea oil fried into a “cooked sand” spare, if used