How to eat water chestnuts, what are the ways and practices of water chestnuts?

Ingredients: 500 grams of water chestnuts.

Excipients: 2 teaspoons of sugar osmanthus, appropriate amount of rock sugar, more than a dozen wolfberries 1, ingredients: water chestnut, sugar osmanthus, rock sugar, wolfberry.

2. Wash and peel the water chestnuts, rinse them well, and soak them in lightly salted water for a few minutes.

3. Put the soaked water chestnuts into a large bowl, and add the smashed rock sugar, wolfberry, and two teaspoons of sugar osmanthus in turn. (Sugar osmanthus can also be steamed and drizzled at the end).

4. Put it in a steamer, boil over high heat, and then change to medium heat and steam for 20 minutes.

5. Take out the steamed water chestnuts, soak them in the soup and let them cool.

6. Sweet and crisp, moisturizing the lungs.

Main materials; 350 grams of water chestnuts and 150 grams of pork (lean).

Accessories; Appropriate amount of vegetable oil, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon cornstarch, 10 grams of garlic, 50 grams of parsley, 50 grams of red pepper.

The practice of stir-frying meat with water chestnuts.

1. Prepare the ingredients.

2. Slice the water chestnuts, cut the red pepper and parsley into sections, and crush the garlic for later use.

3. Slice the lean meat, add the garlic, and then add salt, sugar, corn starch and vegetable oil to marinate for 10 minutes.

4. Heat the pan with cold oil, put the lean meat in the pan and stir-fry.

5. When the color changes slightly, add the red pepper and parsley.

6. Put the water chestnuts into the pot and stir-fry.

7. Add salt and sugar.

8. Add some soy sauce and oyster sauce.

9. Stir-fry evenly over high heat, and it's done.

10. Picture of the finished product of fried meat with water chestnut.

Ingredients: 200 grams of water chestnuts, 100 grams of shrimp, 15 ml of peanut oil, 10 ml of oyster sauce, 50 grams of carrots, 20 grams of green onions, 20 grams of garlic.

1. Wash the water chestnuts with water, and then use a skin scraper to remove the outer skin;

2. Cut the water chestnuts into slices, don't cut them too thinly;

3. Remove the shrimp thread from the shrimp, and cut the green onion, garlic and carrot into the shape in the picture;

4. Put an appropriate amount of peanut oil in the wok, and put the shrimp into the pan after the oil is hot;

5. Stir-fry the shrimp until both sides change color and fragrance;

6. Add green onion and garlic and stir-fry until fragrant;

7. Put the water chestnuts into the pot;

8. Stir-fry a few times and add the carrot slices;

9. Stir-fry the ingredients for a while to heat them evenly, then add an appropriate amount of oyster sauce;

10. Stir-fry the oyster sauce and ingredients well;

11. Put the fried water chestnut and shrimp on a plate, and a home-cooked dish is ready.

Brush the skin with a small brush, put it in the pot and pour 4 5 times the water, put the pot on the fire, turn to low heat and cook slowly until the water chestnuts are cooked thoroughly, turn off the heat, dry the skin after cooling, peel the skin after washing, and then peel it to eat.

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The simple way to eat water chestnuts.

Boiled water chestnuts in clear water are sweet and crisp, and water chestnuts are also sweet.

Gnawing off the skin and eating water chestnut meat is also a memory of childhood.

Water chestnut water also has many effects, such as killing mange disease (referring to children's weak spleen and stomach, yellow face and thin muscles), which is what my mother said the most haha.

The simple way to eat water chestnuts with water chestnuts.

Water chestnut. Please click Enter a description.

Wash the water chestnuts well.

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Put it in a pot, add water, bring to a boil, simmer for about 30 minutes, and cook until the core is transparent.

Water chestnut is also a more commonly eaten food, it is also called black taro horseshoe, it is a slender creeping root-like stem of this shape of food. Its effects mainly include the following:

First, it can clear the lungs and heat, so it has the effect of generating Jin, moistening the lungs and dissolving phlegm, especially for hot phlegm**.

Second, it has intestinal effect, it can benefit the intestines, and at the same time, it can clear and diuretic, and it is effective for some urinary tract infections, stones, and prostatitis.

Third, it has the effect of eliminating carbuncle and detoxifying, and can clear heat and detoxify this kind of abscess. It can cool the blood and dispel dampness, eliminate food and swelling, and it is also effective for this kind of food accumulation. Water chestnut can be considered as a health food for some diseases such as jaundice, red and swollen eyes, sore throat, short urine, and some other feverish diseases.

Water chestnut, also known as water chestnut, is eaten by almost every household, and can be chopped to make braised lion's head, or eaten as fruit. It has a sweet taste and a crisp texture, so many people love to eat water chestnuts.

Tremella water chestnut and pear soup.

Ingredients: Prepare an appropriate amount of water chestnuts, pears, dried white fungus, and rock sugar.

Method: 1. Put the prepared white fungus into the pot first, pour cold water and soak for 1 hour.

2. Peel and core the pear and cut into pieces. Peel the water chestnuts and cut them into chunks.

3. Wash and tear the soaked white fungus into small flowers, add an appropriate amount of water, and then add rock sugar.

4. After boiling over high heat, reduce to low heat and simmer for 40 minutes.

5. Add the pears and water chestnuts and cook for another 20 minutes.

Efficacy: Tremella water chestnut pear soup can nourish yin and moisturize the lungs, beautify and nourish the skin, and improve the health of the spleen and stomach.

Red dates, water chestnut and peanut soup.

Ingredients: Prepare an appropriate amount of water chestnuts, peanuts, red dates, and sugar.

Method: 1. Wash the red dates, peel and slice the water chestnuts.

2. Put the processed water chestnuts and peanuts into a pressure cooker, pour twice as much water, stew and then put the red dates in, cover with a lid, and simmer until the red dates become soft.

3. Cover the lid, simmer until the jujubes become soft, and add an appropriate amount of sugar before cooking.

Efficacy: Red dates and water chestnuts and peanut soup can warm and nourish the spleen and stomach, nourish blood and qi.

Water chestnut belly slice soup.

Ingredients: Prepare an appropriate amount of pork belly, black fungus, water chestnut, ginger, shallots, and peppercorns.

Method: 1. Repeatedly scrub the pork belly with oil on both sides until the mucus is removed and there is no fishy smell, sit in the pot with water, put ginger and peppercorns, and put the cleaned pork belly in; After the water is boiled twice, pour in 1 tablespoon of cooking wine and continue to cook for 3-5 minutes, then remove the pork belly and carry out secondary treatment: tear off the membrane of the umbilicus with heat, and then turn it over and scrape the grease grains.

2. Rinse the treated pork belly again, cut it into strips, put it in a pot with water and minced ginger to cook, remove the water and set aside; Heat the wok and fill it with oil, stir-fry the pork belly strips in the pot, add an appropriate amount of boiling water (or broth), cover and simmer until the belly strips are cooked and soft, and the soup is thick.

3. Brush and peel the water chestnuts and cut them into pieces, soak the dried black fungus, pick and wash them for later use, and chop the shallots; Put the washed and peeled water chestnuts and black fungus into the pot and continue to simmer for about 10 minutes, add refined salt to taste, add a little pepper, sprinkle in minced green onions, and then remove from the pot.

Efficacy: Taking water chestnut belly slices soup can benefit the kidneys and replenish deficiency, regulate the health of the spleen and stomach.

Is water chestnut eaten raw or fried? Teach you how to eat correctly, water chestnuts are clean and do not lose nutrients.

Water chestnuts can be eaten raw or cooked. It depends on what texture you like to eat. If you like a bit of crunch, then cook for more than 10 minutes.

Water chestnuts are actually the sweetest to eat raw, and if you cook them, a pressure cooker for about five minutes is enough. If it is steamed, it will take a long time, at least half an hour. Cook until fully cooked, cooked thoroughly, the color should be dark black, the nails are pinched without a crisp sound like raw, and the heat is generally high for 10 minutes.

It depends on how to eat, if you use it to make desserts, you need to cook the rotten points, and the tan should be about 10-20 minutes; If you use it for stir-frying, wait for the other ingredients to be cooked, then add water chestnuts and stir-fry quickly. If you want to cook it, about 10-20 minutes is fine, and about five minutes with a pressure cooker is enough. If it is steamed, it will take a long time, at least half an hour.

The efficacy of horseshoe

Horseshoe is produced in many places in China, and the Nanling Mountains in the south are the best. Its skin is thin and tender, with sufficient moisture, sweet and no residue, crisp and delicious, both vegetables and fruits. It is rich in nutrients, containing protein, vitamin C, calcium, phosphorus, iron, quality, carotene and other elements, which have the effects of detoxification, laxative and blood pressure.

Water chestnut is a cold food, which has the effects of cooling blood and detoxifying, diuretic and laxative, dissolving dampness and expectoration, eliminating food and swelling, etc., and is most suitable for fever patients.

The delicious way to make water chestnuts is to stir-fry the pork slices with water chestnuts.

Ingredients: 250 grams of tenderloin, 5 water chestnuts, 3 parsleys.

Excipients: appropriate amount of edible oil, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of garlic.

1. Peel and slice the water chestnuts, slice the tenderloin, shred the ginger, and slice the garlic. Parsley selects the old leaves, leaves the tender pointed leaves, and cuts them into small pieces.

2. Add a little salt, cooking wine, dark soy sauce and water starch to the tenderloin slices, mix well, and marinate for a while.

3. Heat the pot, put two spoons of oil, put the meat slices in, quickly cut them apart, and remove them until the meat slices change color and take them out.

4. Add garlic slices and ginger shreds to the remaining oil in the pot and stir-fry until fragrant, add the slag rock water chestnut slices and stir-fry, and add an appropriate amount of jujube water to the sticky pan.

5. Stir-fry until the water chestnuts become transparent, add the meat slices and stir-fry well, add an appropriate amount of salt, add the parsley section and stir-fry, and add a little light soy sauce. Add the parsley leaves and stir-fry twice, until soft, turn off the heat.

400 grams of raw water chestnut, 100 grams of flour, 1 egg, 25 grams of wet starch, 500 grams of vegetable oil, 100 grams of sugar, 25 grams of sugar osmanthus halogen, 25 grams of sesame oil.

1) Wash the raw water chestnuts, peel them, cut them in half and soak them in cold water. Take a large bowl, put in flour, beat in eggs, add 25 grams of sugar, mix with water to make a complete egg paste.

2) Put the frying spoon on the fire, pour in the oil, heat, until it is hot, take out the water chestnuts, use a clean rag to remove the water, put it in the egg batter to hang it evenly, put it into the oil one by one, and pour it into the colander to control the oil when it is golden brown. Put the original frying spoon on the fire, pour in 100 grams of water, add sugar, wait for the water to boil and thicken with wet starch, pour in water chestnuts when ripe, pour in osmanthus marinade, sesame oil, and turn the juice upside down. Then you can take out the frying spoon and put it on a plate.

40 water chestnuts (about 100 grams), an appropriate amount of golden cake, green plum, longan meat, starch osmanthus, and sugar.

First, cut the golden cake and green plum longan into small pieces; Then peel the water chestnuts and cut them into small slices in a pot of boiling water. Then put water, water chestnut slices, and sugar in the pot and boil, put in osmanthus, golden cake pieces, green plum pieces, longan meat pieces, thicken them, and put them in the soup pot.

70 kg of fresh water chestnut, 25 kg of white sugar, kg of powdered white sugar, appropriate amount of citric acid.

Process. Material selection, washing, peeling, boiling, rinsing, slicing, rinsing, candied pickling, boiling, mixing powdered sugar, drying, packaging, finished product.

How to make it: 1.Selection: Select large water chestnuts (water chestnuts) with old knots in Jiangsu and Hangzhou, and remove wounds, pests and diseases, atrophy and deformities and fruit transverse diameters less than 30 mm.

2.Washing: First pour the water chestnuts into clean water and soak them for 20 to 30 minutes, then wash off the mud attached to the fruit, and then rinse them with water.

3.Peeling: Use a knife to cut off both ends of water chestnuts, to cut off the buds and roots, and then peel off the outer skin of the body, and the cutting surface should be flat and smooth. Or rub the peel with a peeler to peel (if you can't pre-cook it in time after peeling, temporarily soak it in clean water).

4.Boiling: Put water in a pot and add water chestnuts to boil for about 20 minutes, the ratio of water chestnuts to water is 1 1 (a little citric acid can be added to the water).

5.Slicing: After removing the water chestnuts from boiling water, rinse them in water for 1 2 hours, then cut them into two slices, rinse them with water, soak the gum and then boil them in a pot.

6.Cooking: Put the water chestnuts into the tank and soak them in syrup, then pour them into the pot together and heat them to boil, then add dry granulated sugar into the tank for candied pickling, and so on 6 times, the concentration of the sugar solution is increased in turn, so that the water chestnuts can fully absorb the sugar solution.

Finally, put it into the pot together with the sugar solution, cook it over a simmer, and mix it continuously until the sugar solution is viscous, and when you pull up the hanging wire, you can get out of the pot and drain the remaining sugar solution.

7.Mix powdered sugar: spread the sugar in the bamboo basket in advance, pour the boiled water chestnut slices into the basket while it is hot and mix evenly, and it will be the finished product after cooling.