How to quickly peel the shell of water chestnut? Water chestnut quick peeling tips

Break it directly: If it is a fresh red water chestnut, break it directly and peel the shell to eat.

Squeeze it by hand: The two sections of the water chestnut are hollow, and you can squeeze both ends of the water chestnut with your fingers to squeeze the flesh out of the middle hole. Tool On:

Use a kitchen knife to make a cut at the bottom of the water chestnut, then turn the cross-section side down, and then use the knife to make a cut on each side of the water chestnut. Break the two corners with your hands and let your thumb break hard where it is indented, and the skin will break.

1 portion of raw edges and corners, wash the epidermis.

2 Cut off the bottom of the edges with a fruit knife and cut the meat into the chestnut.

3 Then put the excised wound downward, and make another cut on each side of the edges and corners, and cut the meat to see the diamond meat, but not too much.

4. If there are many edges and corners, you can cut them all in large quantities first.

5 Break the two corners of the edges and corners firmly, and use your thumb evenly in the sunken area.

6 Then with a gentle break, the angular skin was broken, and it was easily taken out.

7 And there is one side of the remainder, and if you can take it at once, take it immediately, and break it again if you can't take it, and if you have many, you will be able to make up for it.

8 So a meat of the diamond in which it is basically detailed is peeled out.

The trick to quickly peel the water chestnut is with the help of a kitchen knife and a flathead screwdriver.

1. In the process of water chestnut preservation and transportation, the surface will inevitably be contaminated with some impurities, so we first clean it before peeling the water chestnut to avoid impurities or bacteria staining the water chestnut meat when peeling.

2. Put the water chestnut on the board and cut the upper part and the bottom respectively, so that you can clearly see the water chestnut meat.

3. Use a flathead screwdriver to pry out along the cut knife edge, so that you can easily peel off the complete water chestnut fruit, and the skin will be removed by the Zhaoqiao collapse.

How to eat water chestnut

1. Clean the shrimp, remove the shrimp line and shell, and put it in a bowl. First, add the cooking wine and marinate for 10 minutes. Then add 1 teaspoon of egg wash and 1 tablespoon of starch, grasp it with your hands, and let it stand for about 10 minutes. The shrimp stir-fried in this way is very tender.

2. Heat the pot, pour in the cooking oil, add the shrimps, fry over medium heat until the round noodles of the two groups turn golden color, and then put them out for later use.

3. Put the green onion, ginger and garlic in the pot, after the fragrance bursts, add the peeled water chestnut, stir-fry for about 2 minutes, pour a little hot water along the edge of the pot, and then cover the pot and simmer for about 3 minutes to make the water chestnut completely cooked.

4. After the water chestnut is thoroughly cooked, pour in the shrimp again, add a little salt, and then quickly stir-fry until it tastes, and then turn off the heat and serve.

The simpler method is to cut three knives on the curvature side of the water chestnut, and cut it in the middle, left and right respectively, forming an incision similar to the upper half of the trapezoid, and basically exposing one side of the water chestnut meat, so that the shell of the water chestnut can be easily peeled off by hand.

The cut water chestnut can be shelled and then cooked, or it can be boiled directly in the pot, and it is easy to peel off the shell when eating.

Water chestnut, also known as waist water chestnut, water chestnut, etc., is a kind of water chestnut family, water chestnut belt is an annual herbaceous aquatic plant, its skin is judged to grind crispy meat delicious, can be steamed and eaten, can also be boiled porridge to eat.

Water chestnut is rich in nutrients, rich in starch, protein, fat, unsaturated fatty acids, vitamins, carotene, calcium, phosphorus, iron and other trace elements.

If it is a fresh water chestnut, it is generally eaten as a fruit, and if it is an older water chestnut, it is generally cooked or processed into water chestnut powder.

Water chestnut shelling method: cut a knife on the top and bottom of the water chestnut, and pry along the knife edge with the help of a flathead screwdriver, and the pulp can be completely removed.

Water chestnut, also known as waist water chestnut, water chestnut, water chestnut, etc., is the fruit of an annual herbaceous aquatic plant of the family Rhodoidae, Rhobic. The water chestnut skin is crispy and the meat is beautiful, and it can be eaten after steaming and peeling the shell, and it can also be eaten with porridge. Water chestnut is rich in protein, unsaturated fatty acids, vitamins and trace elements.

It has the effect of diuretic and lactation, quenching thirst, and detoxifying alcohol. Sweet, cool and non-toxic.

Morphological characteristics of water chestnut:

Water chestnut, also called water chestnut. The two horns are diamonds, which resemble bull's horns. The triangle and the four corners are the corners.

Grows in lakes. Rhombus falls in the mud and is the easiest to grow. There are Yeling and Jialing, all of which are born and spread in March.

The leaves float on the water flat and pointed, very smooth, and have stems under the leaves. Small white flowers bloom in May and June, bloom at night, close during the day, and shift with the waxing of the moon.

There are several kinds of fruit: no horns, two horns, triangles, four horns. The horns are spiny, thin and brittle, and grow at the tips of the horns. An aquatic plant. Annual floating or semi-straight water herb.

Root type II: the mud root is wire-shaped, born in the bottom mud, assimilated roots, pinnate and finely lobed, lobes filamentous, pale green or dark reddish-brown. The stems are cylindrical, elongated, or stubby. Leaf type 2: floating leaves are alternate, clustered at the end of the stem, and form a rosette-shaped rhombus on the water surface.