跟着抖音菜谱学做吃的，我之前从来没翻车过，唯独剥板栗这事儿，屡试屡败，快把我整 emo 了。
小的时候就喜欢板栗，那股子香甜软糯劲儿，想想就馋。可现在是真不经常吃了，全怪这两层皮太折磨人 —— 外层硬壳死硬死硬，内层薄衣又粘得牢牢的，扒都扒不下来。
我照着抖音教程试了好多次：底部切到见果肉，放进开水煮两三分钟，捞出来趁热剥。结果每次都翻车，薄衣要么粘在果肉上碎成渣，要么只能用削皮刀，连带着果肉一起削下来，越剥越烦躁。我还一直纳闷，究竟是哪一步错了，直到今天又失败后翻视频（总算刷到新鲜的说法了），总算发现问题了 —— 原来跟板栗品种有关系！
折腾俩小时，连削皮刀都用上了，才勉强剥出一小碗。指尖磨得又红又疼，手腕酸得抬不起来，低头久了脖子也僵得不行。虽说够狼狈，但还是把腊八粥的食材都泡上了，就想这亲手剥的板栗，能让粥的味道更丰富
果然，想吃到一口好的，是真没那么容易啊！
I often follow cooking videos on Douyin, and I rarely fail. But peeling chestnuts is the one thing I just can’t get right. I’ve tried so many times that it almost drove me crazy.
I’ve loved chestnuts since I was a kid. They are sweet, soft, and comforting. But now I don’t eat them very often, mainly because of the two layers of skin. The outer shell is hard, and the thin inner skin sticks to the nut and won’t come off.
I followed Douyin tips again and again: cut the bottom, boil the chestnuts for two or three minutes, then peel them while they are hot. But it never worked. The thin skin either stuck to the nut and broke apart, or I had to use a peeler and ended up cutting off part of the nut. The more I peeled, the more annoyed I became. I kept wondering what I was doing wrong, until I failed again today and watched more videos. That’s when I found out the real reason—it depends on the type of chestnut.
After two hours of effort, and even using a peeler, I managed to peel only a small bowl. My fingertips were red and sore, my wrist hurt, and my neck felt stiff from looking down for so long. Still, I soaked all the ingredients for Laba porridge, hoping the chestnuts I peeled by hand would make it taste better.
In the end, good food is never that easy to get.