A:秋冬季节,卖一袋热乎乎、香甜的糖炒栗子绝对是舌尖上的享受。通常炒糖炒栗子都是用铁锅,铁锅的特点在于自身吸收热量少,传热快,点上火不一会儿锅子就变得滚烫。再看看栗子,它有一层外壳,这层外壳的导热性比较差,在加热过程中会吸收大量热量,只给栗肉留下了极小部分的热量。如果炒栗子不放沙石,热量很快就通过铁锅传导到栗子的外壳,栗子薄薄的外壳很快就无法承受如此高的温度而烧焦,可此时厚实的栗肉还没有熟透呢!如果我们在锅中加入大 A: autumn and winter seasons, selling a bag of hot, sweet sugar chestnut is absolutely enjoyable on the tongue. Usually fried sugar fried chestnuts are used wok, wok is characterized by its own less heat absorption, heat transfer quickly, the point of fire soon after the pot becomes hot. Look at chestnuts, it has a shell, this shell is relatively poor thermal conductivity, the heat will absorb a lot of heat, leaving only a small part of the chestnuts of calories. If the fried chestnuts do not put gravel, the heat quickly through the wok conduction chestnut shell, chestnut thin shell soon will not be able to withstand such a high temperature and charred, but thick chestnut meat is not ripe at this time If we add a big pot