How do you eat water chestnuts? It s delicious! Thank you for having a child

Let's make sugar water if you are a child.

You can use water chestnuts to make a water chestnut lion's head. Wash and peel the water chestnuts first, grind the water chestnuts to the size of rice grains, put them in a bowl together with the old stuffing of Yintan meat, pour in cooking wine, starch, minced green onion and ginger, monosodium glutamate, salt, beat in eggs, stir evenly, and knead them into meatballs.

Heat the oil in a pan, add the meatballs, fry until both sides are slightly yellow, add cooking wine, soy sauce, sugar, add some water, cover and simmer for 15 minutes. Place the choy sum on a plate as a base, then place the lion's head in the pot on top of the choy sum and pour the soup over it.

Growth habits of water chestnuts:Water chestnuts grow in 140-200 days. The bulb can overwinter in the soil, and in the spring of the following year, the terminal bud is extracted from the inconspicuous short shrinkage stem, and the basal stem node produces slender fibrous roots downward, about 20-30 cm into the soil, and produces a time-like stem upwards, and continuously tillers to form a mother plant.

The lateral buds pull out 3-5 stolons to the surrounding areas, and after elongation to 10-15 cm, the apical buds pull out leaf-like stems to the ground, forming new tillers and secondary tillers up to 30-40 plants.

The preparation of water chestnut white fungus syrup is as follows:Ingredients: 10 water chestnuts.

Excipients: half a white fungus, a handful of barley, a few rock sugars.

Steps: 1. Prepare all the ingredients.

2. Peel the water chestnuts and set aside.

3. Stir-fry the barley until fragrant and let it cool.

4. Cut the water chestnuts into slices.

5. Soak the white fungus and tear it into flakes.

6. Put the white fungus and barley into the electric casserole of Su Bo and the sinister casserole.

7. Pour in an appropriate amount of water.

8. Set the required keys and the machine starts to work.

9. In the last half hour, put the water chestnuts into the electric casserole.

10. When the time is up, boil the pot.

11. Add an appropriate amount of rock sugar and stir until melted.

Water chestnuts can be fried and eaten separately, and the fragrance is light and the taste is good. However, if you can choose to fry it with pork liver, then the taste will be even better.

When it comes to water chestnuts, I believe everyone is familiar with them. Water chestnuts can be eaten raw, crisp and refreshing, very sweet and delicious. Water chestnuts can also be cooked and eaten with refreshing and delicious ingredients, which is deeply loved by people.

The phosphorus content in water chestnuts is the highest in all stem vegetables, and phosphorus can promote development. Water chestnut, also known as horseshoe, is an oblate round bulb with purple-red or light purple-red skin and white flesh, which is rich in nutritional value.

Solitary flavor

Water chestnuts enjoy the reputation of underground Sydney, and some northerners call it Jiangnan ginseng, and it is sweet, refreshing, juicy, and has a unique flavor. It can be used as a vegetable, used in stewed soups, stir-fried vegetables can also be used as fruits, peeled and eaten raw. It is especially suitable for making canned food, which is called clear water water chestnut.

It can also extract starch, and lotus root powder and water rhombic powder are called starch Sankui, which is cold and slippery, sweet and cool, and can benefit qi and peace.

Horseshoe cake is a traditional dessert snack, which is said to have originated in the Tang Dynasty, and is steamed with water chestnut powder mixed with Zaoling sugar water. Its color is tea yellow, translucent, can be folded but not cracked, pouting and continuous, soft, smooth, refreshing, tough and both, the taste is extremely sweet. The quality of water chestnut flour directly affects the taste of the finished product, even if the quality of water chestnut flour and brown sugar is good, there will always be some impurities.

Introduction: Water chestnut is a vegetable that everyone knows, because the bulb of water chestnut is edible. Water chestnuts are also a fruit, with excellent taste and abundant juice, and are also known as underground pears.

Because of the high nutritional value of water chestnuts, people also call water chestnuts Jiangnan ginseng. Since water chestnuts have edible value, can water chestnuts be eaten often, are water chestnuts anything ***, and how to eat water chestnuts?

How to eat water chestnuts, how to eat water chestnuts more scientifically and absorb nutrients? We'll have to ask an expert to answer for it. Experts say that water chestnuts are eaten in many ways, for example, it can be used to fry and eat, used to make stuffing, and different ways of eating absorb people.

Nutrition is the same.

Water chestnuts

Water chestnut contains the highest phosphorus in root vegetables, which can promote human growth and development and maintain physiological functions, and has great benefits for the development of teeth and bones, and can promote the metabolism of sugar, fat and protein in the body, and regulate the acid-base balance. Therefore, water chestnuts are suitable for children. In the United Kingdom, a study of water chestnuts has discovered an antimicrobial ingredient that is not heat-tolerant - water chestnut virgin.

This substance has a certain inhibitory effect on Staphylococcus aureus, Escherichia coli, Bacillus aeruginosa and Pseudomonas aeruginosa, and also has a certain effect on lowering blood pressure. This substance also has a preventive effect on cancers of the lungs, esophagus and breast. Water chestnuts also have the function of preventing acute infectious diseases, and water chestnuts are a good food for disease prevention in the spring when measles and epidemic meningitis are more likely to occur.

Water chestnut is a cold food, which has the good effect of clearing heat and relieving fire. It can not only clear away heat and generate food, but also supplement nutrition, and is most suitable for fever patients. It has the effects of cooling blood and detoxifying, diuretic, laxative, expectorant, eliminating food and removing bloating.

It is best not to eat water chestnuts raw too often. If you eat raw water chestnuts regularly, the ginger fasciola in them will enter the body and attach to the intestinal mucosa, causing intestinal ulcers, diarrhea or facial swelling.

In addition, water chestnuts are raw and cold food, which is not suitable for people with spleen and kidney deficiency and blood stasis.

Directions for consumption

1.Water chestnuts should not be eaten raw, because water chestnuts grow in mud, and there may be more bacteria and parasites attached to the outer skin and inside, so they must be washed and boiled thoroughly before eating.

2.Cooked food is mostly used as an ingredient, but it can also be used for stir-frying, roasting, or making fillings. Such as "stir-fried shrimp with water chestnut", "fried chicken with water chestnut" and so on.

3.Water chestnut has the good effect of clearing heat and dispelling fire; It is used for pulmonary fever cough, thick phlegm and difficult cough: 1 cup of water chestnut juice, Chuanbeike (ground powder), mix well, 2 3 times a day. It can not only clear away heat and generate food, but also supplement nutrition, and is most suitable for fever patients.

How to eat water chestnuts, experts say that there are many ways to eat water chestnuts, but there are also many water chestnuts. And another point to note is that not all people can eat water chestnuts often, for example, for those patients with cold spleen and kidneys, for those patients with blood stasis, it is best not to eat, otherwise it will be more serious, so you should also understand how to eat water chestnuts, so as not to hurt yourself.

Water chestnuts are eaten as follows:Ingredients Tools: water chestnut, minced ginger, chopped green onion, silver and yard eggs, light soy sauce, dark soy sauce, salt, sugar, flour, starch, sesame potatoes, food processor, frying pan.

1. Clean the water chestnuts and remove the epidermis.

2. After washing, put it in a food processor and stir it to pieces.

3. Add an appropriate amount of minced ginger and chopped green onion to the minced meat, add eggs, add some light soy sauce, dark soy sauce, salt, sugar, pour in the crushed water chestnuts, and stir well.

4. Half a spoon of flour, half a spoon of starch, stir well with water and set aside.

5. Brush the pan with oil, put in the dumplings, and fry over low heat until the bottom is golden brown.

6. Pour in the adjusted starch water, submerge the dumplings in 1 3 places, cover the lid and simmer over low heat to dry the water, sprinkle a layer of sesame seeds and chopped green onions, and remove from the pot.