Which chestnut noodles do you usually buy?

Water chestnut is a relatively common food in the south, so it is more common in southern regions such as Guangdong, Guangxi, and Hunan, and because of this, water chestnut flour produced in these places is more popular. So what are the common water chestnut powders?

There are several brands of water chestnut flour on the market, such as Chetianhe, Huaqiao, and Lvxiangling. These brands are relatively large in ranking, and they also have local characteristics. As for which brand is better, Mawang Encyclopedia can't give an answer for sure, this mainly depends on personal habits.

Let's take a look at a brief introduction to these brands.

Chetianhe water chestnut flour: There are more than 10,000 acres of their own water chestnut planting base, and they strictly control the raw materials, which is impossible for other water chestnut flour manufacturers. In terms of production, Chetianhe water chestnut powder does not add any additives and other powders, and is guaranteed to be 100% pure water chestnut powder, which can be testified to by thousands of consumers.

Huaqiao water chestnut powder: "Huaqiao" trademark has been replaced by "Pogangqiao". "Pogangqiao" brand horseshoe powder is processed with horseshoe using traditional technology, without adding any spices and pigments, and is made of convenient preparation, delicate texture, easy to digest and absorb, suitable for all ages, it is a convenient food for modern life at home, and it is also an ideal food for relatives and friends.

Lvxiang Ling Water Chestnut Powder: The raw material of Lvxiang Ling Water Chestnut Powder is made from the farmer's own horseshoe, pure natural and additive-free high-quality water chestnut powder, with a refreshing and pure taste and light taste. Add condensed milk, honey or sugar water to make it taste better.

My children love to eat water chestnut cakes, so I often buy water chestnut flour, and the ones I buy are all Zhouxing water chestnut noodles, which are of very good quality.

Water chestnut, also known as horseshoe, water chestnut, peony, sage, black taro, Bodhisattva, pear, belongs to the monocotyledonous sedge family, is a perennial root-bearing herbaceous plant, oblate round, pointed above, smooth and shiny surface, purple-red or black-brown, grows in ponds, dark green stems on the ground, and underground bulbs are edible. Because it resembles a horse's hoof, people also call it a horse's hoof. Its appearance is like a chestnut, not only the shape, but also the taste, composition, and function are similar to the chestnut, and because it is the fruit in the mud, it is also called "ground chestnut".

Water chestnut skin color purple black, white flesh, sweet and juicy, crisp and delicious, has the reputation of "underground Sydney", the northerners call it "Jiangnan ginseng", can be used as a fruit to eat raw, and can be used as a vegetable to eat, is a seasonal product loved by the public.

2. Economic value.

Horseshoe flour, fine powder, large crystals, sweet taste, can be made into horseshoe cake, horseshoe paste and other dietary purposes. In addition, water chestnut powder also has the effect of clearing the heart and dissipating heat, moistening the lungs, nourishing and soothing the nerves, and is a natural health care product.

3. Nutritional value.

1.The phosphorus content in water chestnuts is higher than that of root vegetables.

2.Water chestnut contains a heat-resistant antibacterial ingredient - water chestnut, which has an inhibitory effect on Staphylococcus aureus, Escherichia coli, aerogenic bacillus and Pseudomonas aeruginosa, and is a good product for acute gastroenteritis in summer and autumn.

1.Promotes growth and development.

It can promote the growth and development of the human body and maintain the needs of physiological functions, which is of great benefit to 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, so water chestnuts are suitable for children.

2.Lowers blood pressure.

It has a certain effect on lowering blood pressure, and also has a preventive effect on cancer.

3.Bowel laxative.

It has the effect of moistening the lungs and dissolving phlegm, and generating Jin. The starch and crude protein contained in it can promote the peristalsis of the large intestine, and the crude fat contained in it increases the laxative effect.

4.Heat and detoxification.

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 and laxative, dissolving dampness and expectorant, eliminating food and swelling.

5.Lowering blood pressure and preventing disease.

In the United Kingdom, a study of water chestnuts has discovered a heat-intolerant antimicrobial ingredient - water chestnut quing. 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.

Horseshoe flour is a powder made from raw horseshoe. Horseshoe powder, also known as water chestnut powder, is made directly from raw horseshoe, which is rich in vitamin B and vitamin C, as well as plant protein, phosphorus and other nutrients.

What is water chestnut flour.

Horseshoe flour, fine powder, large crystals, sweet taste, can be made into horseshoe cake, horseshoe paste and other dietary purposes.

Horseshoe powder contains an antibacterial ingredient that is not heat-resistant, which is water chestnut, which has an inhibitory effect on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, etc.

Horseshoe flour is mainly produced in southern China.

Water chestnut powder, also known as water chestnut powder, is pure and directly processed from raw water chestnut, rich in vitamin B and vitamin C, vegetable protein, phosphorus, and has the effect of clearing heat, dampness and detoxification. It is the bulb of the sedge root plant water chestnut.

Do you know water chestnut flour? Of course, I know that horseshoe flour has been very popular in the past two years. It was still very good when eaten for breakfast.

Horseshoe flour is a powder made from ground horseshoe.

Water chestnut, also known as water chestnut, is rich in vitamins B and C, vegetable protein, phosphorus, and has the effect of clearing heat, dampness and detoxification. It is the bulb of the sedge root plant water chestnut. It grows mainly in southern China.

Horseshoe contains a large amount of starch, plus oligosaccharides and simple sugars, accounting for more than 86% of the dry weight. Starch, protein, fat, ash. A variety of vitamins A, B1, B2, C, and minerals such as calcium, phosphorus, iron, etc.

In addition, it also contains water chestnut, an antibacterial ingredient that is not heat-resistant, and has inhibitory effects on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, etc.

Zhouxing water chestnut noodles are really healthy to eat, and not only are there no raw materials added. It is also very rich in nutrients, which is especially good for our teeth and bones.

It's also good.

Chestnut cake recipe.

Method 1. Ingredients: 500g of water chestnut flour, 750g of sugar, 250g of water chestnut, 3000g of water, 50g of salad oil

Steps:1Pulping powder: Wash the indica rice and glutinous rice, soak it in water for 1 day, then grind it into rice milk, put it into a cloth bag, and squeeze the water out.

2.Cake making: Chop the brown sugar into minced pieces and set aside. Put the hanging slurry powder into the steamer basket and steam it, then pour it on the cutting board, knead it evenly with brown sugar and white sugar while it is hot, make a semicircular strip with a diameter of about 7 cm, and then cut it horizontally into centimeter-thick pieces to form a horseshoe cake blank.

Method two. 1.Horseshoe flour is stirred with water until there are no powder grains to make corn starch slurry.

2.Cut the water chestnut into cubes, put it in the cornstarch slurry and mix well.

3.Stir-fry the sugar until yellow, add water, add water and boil until the sugar dissolves to make sugar water.

4.Add the hot sugar water to the cornstarch batter and stir well to make the water chestnut batter.

5.Sweep a layer of oil in the steaming container to prevent the bottom from sticking.

6.Pour the horseshoe pulp into a container and smooth it out.

7.Steam for about 40 minutes, let cool and cut down.

Method three. Ingredients: 150g of water chestnut powder, 30 dried chrysanthemums (preferably Hangzhou chrysanthemum), 2 water chestnuts;

Excipients: sugar, 900g water

Production Steps:1First, add sugar and chrysanthemums with half of the water, boil until the chrysanthemums are flavorful, then filter the water and pour it into the pot;

2.Add the horseshoe powder with the other half of water and mix it into a slurry (no powder particles), and chop the horseshoe;

3.Bring the chrysanthemum to a boil, pour in the batter and stir until it is cooked through, then add the water chestnut crushed;

4.Pour the cooked water chestnut batter into a deep dish, cool and cut into small pieces before serving. The sweet water chestnut cake exudes a faint chrysanthemum fragrance.

Method four. Materials to prepare.

Horseshoe, horseshoe flour, sugar, oil, water.

First. Wash and dry the horseshoe, peel off all the black skin and yellowing parts, and put it in a plastic bag and crush it into small particles for later use.

Second. Dissolve the horseshoe powder diluted with 1 cup of water (250 ml).

Third. Filter the diluted horseshoe powder solution through a sieve to remove the coarse residue that is not dissolved.

Fourth. Pour 2 cups of water (500ml of sugar, 1 tablespoon of oil**) into the pot and cook.

Fifth. After boiling, add the water chestnut grains, then bring to a boil and reduce the heat.

Sixth. Use chopsticks or a wooden spoon to stir the horseshoe syrup in one direction, add the filtered horseshoe batter while stirring (stir well before pouring), and continue to stir vigorously in one direction after pouring the batter until the batter is cooked into a translucent shape and separated from the wall of the pot.

Seventh. The steamed cake container is first smeared with oil, then the slurry boiled until transparent is poured in, the surface of the cake is flattened with water by hand or rubber board, covered with plastic wrap, steamed over high heat for 50 minutes to 1 hour, and then steam with a bamboo skewer into the cake body without the slurry sticking after pulling it out.

Eighth. After the steamed cake is cooled, it is taken upside down from the container and cut into thick slices to be eaten cold.

Ninth. Or dip in a little dry starch powder and fry yellow hot food on both sides over medium-low heat.