How to pronounce the pinyin of water chestnut and what is the pronunciation of water chestnut?

Pinyin of water chestnut: bí qí.

Water chestnuts are both fruits and vegetables, and at the same time have medicinal properties. Water chestnut has a purple and black skin, white flesh inside, sweet and juicy taste, and a refreshing and delicious taste, so it can be eaten raw as a fruit and as a vegetable.

Water chestnut is a bulb with an enlarged tip of the underground stolons of the water chestnut plant, with slender creeping rhizomes. Water chestnuts are very similar to horseshoe because of their own shape, and many places call water chestnuts horseshoe, and many people don't know what water chestnuts are, just mention horseshoe.

Edible water chestnuts

Water chestnuts can be eaten raw, but it is not recommended to eat them raw. Water chestnuts are crisp and sweet when eaten raw, and can be eaten directly; However, water chestnuts grow in soil, so the epidermis contains a large number of bacteria, and eating them is prone to bacterial infections.

If you eat water chestnuts raw, be careful not to have direct contact with water chestnut skin to prevent mutual contamination.

Water chestnuts are cold and cannot be eaten in large quantities.

If you eat water chestnuts, be careful not to eat other cold foods at the same time, which will aggravate the cold degree of the body.

The above content reference: Encyclopedia - Water chestnut (Water chestnut in the sedge family).

The pinyin of water chestnut is bí qi. Water chestnut is also commonly known as horseshoe in life, also known as ground chestnut, which is mainly distributed in the Mizusawa area in China. It is a perennial swamp herbaceous plant suitable for growing in shallow water, water chestnut is a bulb part of the stolon, the outer skin is purple-black, the shape is oblate, and the flesh inside is white.

Characteristics of water chestnutsThe origin of water chestnuts is in China, and it is cultivated in large quantities in the southern region of China. Water chestnuts prefer a warm and moist growing environment, and generally grow in swamps and paddy fields. It is not tolerant to drought and cold, and the most suitable growing temperature is around 25 to 30 degrees.

The soil needs to be loose and fertile to avoid the soil being too hard and affecting the normal growth of water chestnut bulbs. The entire growth period of water chestnuts is 130 to 180 days, and only one crop can be harvested a year.

The pinyin of water chestnut: bí qí, bí qi.

Water chestnut is a shallow-water root herb of the family Cyperaceae, which is eaten as a vegetable with bulbs. In ancient times, it was called the horseshoe (凫茈), because it was shaped like a horseshoe and like a chestnut, so it was commonly known as a horseshoe, also known as a chestnut. It is called a horseshoe, referring only to its appearance; It is said that it is like a chestnut, not only in shape, but also in terms of taste, composition, and function are similar to chestnuts, and because it is the result of the mud, it is called a ground chestnut.

Varieties of water chestnuts

1. Guilin horseshoe, a local variety in Guilin City, Guangxi. The bulb is flat and round, the top bud is stout, and the two buds often stand side by side, so it is called "three masts". The skin is reddish-brown, the flesh is white, and the individual weighs 30 grams.

Mainly fresh food, it can also be cooked and processed, with high sugar content, crisp meat and excellent quality.

2. Water horseshoe, a local variety of Guangdong. The bulb is oblate, the apical bud is pointed and long, the skin is black-brown, and the flesh is white. Each weighs 10 grams. The starch content is high, and it is mainly cooked food and starch starch.

3. Camelina, native to the Philippines. The bulb is large, oval, weighing 25 grams each, crisp and sweet, good quality, mainly fresh food.

4. Xiaogan camelina is a local variety in Xiaogan City, Hubei Province. The bulb is oblate, bright red, with an average weight of 22 grams, thin skin, sweet taste, fine residue and less residue, mainly fresh food, and good quality.

5. Camelina pursu, a local variety in Suzhou City, Jiangsu Province. The bulb is oblate and round, the apical bud is pointed, the umbilicus is flat, the skin is thin, the flesh is white, and the weight of a single is about 15 grams. Suitable for processing canned food.

6. Camelina yuhang, a local variety in Yuhang County, Hangzhou City, Zhejiang Province, has a flat bulb, a thick and straight terminal bud, a flat umbilicus, brown-red skin, thin skin, sweet taste, and a single weight of about 20 grams. It is suitable for processing canned food and fresh food.

The pronunciation of water chestnut is bí qí

Thousands of years ago, in ancient times, people didn't know what water chestnuts were, let alone pears.

Horse's hooves and the like. Compendium of Materia Medica

Recorded this sweet fruit's "Xi or bizarre" life experience - "black taro, its roots are like taro, and the color of Wu also, like to eat it, so "Erya".

Famous Girl. "Ducks in the water; 茈, that is, the grass, put together, got such a simple and straightforward name. Later, it may be a misreading, or it may be a pronunciation change, in short, 凫茈 became 凫ts. In the ancient saying, water chestnuts are similar to the water chestnuts that they are today.

Many studies have supported this speculation, such as Duan Yuju in the Qing Dynasty.

said bluntly: "Today's people call it the navel, that is, the transfer of words." Linguist Zheng Zhang Shangfang also pointed out that the phonetic change from "凫" to "荸" may have been influenced by the Jianghuai official dialect.

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The environment in which water chestnuts grow

Water chestnut likes warm and moist, not frost tolerant, often grows in shallow fields, water chestnut needs high temperature and long sunshine in the early stage of growth, such as germination temperature of 15-20, tillering.

The optimal temperature for ramets is 25-30.

In the later stages of growth, shortening the number of light hours (preferably less than 13 hours) can promote bulb formation, and lower temperatures (20-25) are also conducive to bulb expansion. The soil is shallow, sandy loam or humus loam with a shallow soil layer and pH 6-7.

Water chestnut pinyin: [bíqí].

Water chestnut (scientific name: eleocharisdulcis, also known as horseshoe, purple and black skin color, white flesh, sweet and juicy taste, crisp and delicious, since ancient times has the reputation of underground Sydney, northerners regard it as Jiang Beipai southern ginseng. Water chestnuts are sweet and crunchy in taste and rich in nutrients, containing protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrates, which can be used in cooking and can be used to make starch.

The water chestnut contained in water chestnut itself has significant antibacterial function, and its texture and thermal stability are also a significant characteristic of water chestnut. Water chestnut can be processed into a variety of products such as canned balance head, water chestnut cake, water chestnut drink, etc., at the same time, the water chestnut peel residue produced in the processing is rich in fiber and pigment, which can be further processed and utilized.

It is cultivated all over the country. It is also found in North Korea, Japan, Vietnam, and India. Water chestnut cultivation has only one crop a year, and it cannot be produced annually; Moreover, water chestnuts grow in the wet soil imitation envy, the skin is thin and juicy, and it is very easy to lose water and shrink and rot and deteriorate.

Therefore, water chestnuts are generally sold fresh, and the storage period does not exceed 10 days. Temperature 0 4 is the best storage of water chestnuts, and the shelf life of vacuum-packed water chestnuts at this temperature can reach 60d.

The pinyin of water chestnut is: [ bí qí ].

Water chestnut, commonly known as water chestnut, field lotus, horseshoe, etc., is a perennial herbaceous plant in the sedge family.

The creeping rhizomes of water chestnuts are elongated, the stalks are numerous, clumped, straight, slender, cylindrical, 40-100 cm high, 2-3 mm in diameter. It is mostly planted in the water dust field, grows in the wet soil, has thin skin and juicy, and is very easy to lose water and shrink and decay, mainly distributed in Jiangsu, Anhui, Zhejiang, Guangdong, Hubei, Hunan and other places with shallow water. It is distributed in Korea, Japan, Vietnam, and India.

As one of China's characteristic vegetables, water chestnut is rich in starch on its bulb, which is used for raw food, cooked food or extracted starch, and has a sweet taste; It is also used for medicinal purposes, appetizing and detoxifying vertical fingers, eliminating food and lodging, and strengthening the stomach and intestines.

Water chestnut is pronounced as: "bí qí". Water chestnut is a perennial herbaceous plant, mostly cultivated in low-lying land, the underground stem is also called water chestnut, oblate round, the skin is russet or black-brown, the flesh is white, can be used as vegetables or fruits, can be made of starch.

Water chestnut is one of the special vegetables in China, usually eaten with bulbs that expand underground, and can be eaten raw, cooked or cooked, especially suitable for making canned food, called "clear water horseshoe.""It is one of the main condiments of the restaurant; And can extract starch, and lotus root and water chestnut powder called starch Sankui, cold and slippery, sweet and cool taste, can benefit qi and peace. At the same time, the tubular leaf-like stems in the aboveground have the effects of quenching thirst and antipyretic.