How to peel the skin of water chestnut and how to peel water chestnut

Water chestnut is an annual herbaceous aquatic plant, also known as "peanut in water", belongs to the nut class, the nutrition is particularly rich, the shell is black, the meat is white after peeling, similar to cashew nuts, such a delicious thing, but it is not so easy to eat in the mouth. If you want to peel out a complete water chestnut, you really need some small skills, today I will teach you a good method, do not hurt your nails or hurt your hands, easily peel the shell, and all smooth and complete. You might as well give it a try.

Tips for peeling water chestnuts].

Ingredients: water chestnut, tools: scissors.

Method: 1. The kitchen buys red water chestnut, first rinse the red water chestnut with water, and then prepare a pair of household scissors.

2. Add half a pot of water to the pot, put a spoonful of salt in the water, and then pour the washed water chestnut into the pot and cook for 15 minutes.

3. After taking it out, put it in a larger bowl and add some hot water to boil the water chestnut and soak it.

4. Take a water chestnut, cut off the corners at both ends, and then cut off the protruding part in the middle, cut a small hole on both sides, and pay attention not to cut too much when cutting.

5. Then you can easily peel the water chestnut out. All of them are complete and smooth, simple and do not hurt the nails or hands, this small fruit is particularly delicious, seasonal ingredients, especially good for the spleen and stomach. You might as well eat it often. But don't eat too much at once.

Ingredients: Cooked water chestnut: an appropriate amount, scissors: a handful.

1. First find the umbilicus of the water chestnut, the position in the circle in the figure, and then cut off the protruding position.

2. After cutting off the umbilicus of the water chestnut, cut the two corners of the water chestnut.

3. After cutting the corners on both sides, then grab the shells on both sides with your hands and peel them off.

4. After peeling off the shells on both sides, you can peel off the remaining shells.

5. Done.

Cook and then peel, raw is not easy to peel, besides, peel in time and then cook will be boiled.

It is easier to peel off from the small round hole at the end of it. Don't bite with your teeth, as that would be unhygienic. Water chestnut soaked in water has more bacteria, I suggest you still cook it before eating, the cooked water chestnut is very easy to peel, you can use a knife to cut it from the middle, and the pulp will come out as soon as you squeeze it.

Here's how to quickly peel a water chestnut:Tools Ingredients: water chestnut, knives, scissors, baking soda.

1. First of all, the freshly picked water chestnut shell is green and dirty, you need to soak it in baking soda for 10 minutes and then wash it and pour it out.

<>2. We can cut off the corners of the left and right sides with a knife for fresh water chestnut, and then cut the shell on the top obliquely, be careful not to cut it off, and then use the knife to pry lightly below, the shell on one side will be peeled off, and the skin will be peeled off by hand on the other side.

<>3. We can use scissors to peel the boiled water chestnut, first cut off the corners on both sides, and then cut off the shell along the horned side, and then gently peel it off by hand, and a clean water chestnut rice will be peeled off.

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

The two sections of the water chestnut are hollow, and the ends of the water chestnut can be squeezed with your fingers to squeeze the flesh out of the middle hole. Tool opening: Use a kitchen knife to cut one knife at the bottom of the water chestnut, then turn the cross-section downward, and then use the knife to cut one knife 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. Break it directly: If it is fresh red water chestnut, break it directly and peel the shell to eat.

2. Squeeze out by hand: The two sections of the water chestnut are hollow, and you can squeeze the two ends of the water chestnut with your fingers to squeeze the pulp out of the middle hole.

3. Tool opening: use a kitchen knife to cut a knife at the bottom of the water chestnut, then turn the cross-section downward, and then use a knife to cut a knife on both sides 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.

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.

<> shell peeler: water chestnut special shell peeler, whether raw water chestnut or cooked water chestnut, this tool can be used, without using a lot of effort to safely peel water chestnut, is one of the most commonly used methods. Break it with a knife:

If there is no rock shell tool, then we can prepare a knife to break the water chestnut from the middle, and then break the shell off with our hands to clear the attack.