How to cook the old water chestnut, how to cook the old water chestnut

Lao Ling roasted spine meat is delicious, first cut Lao Ling in half (with shell) for later use, and then put the spine meat in the pot to stir and increase ginger and garlic peppercorns, stir fragrant and then add Lao Ling, spray some wine and then add some old soy sauce to fire, and then add some water to burn the spine meat and put it on the plate.

Answer: 1. Ingredients needed to cook water chestnut: Zheng Sen.

500g water chestnut, appropriate amount of water, appropriate amount of salt, and a few slices of ginger.

Second, the practice of boiling water chestnut:

1. Put the edges and corners into clean water, add an appropriate amount of salt, soak and clean.

2. Clean and set aside.

3. Add water to the pot, add water chestnut, add ginger slices, add a small amount of salt, and turn on medium-low heat.

4. The virtual core water should not be over the water chestnut, and the cover should be opened and turned halfway.

5. Turn off the heat for 25 minutes on medium and medium heat, and boil the water chestnut to shout the reputation of the mu.

There are many ways to eat water chestnut, most people will cook it, so it tastes glutinous and glutinous, and the taste is very good, and it is deeply liked by people. There are tender and old water chestnuts, generally the old ones will be more delicious when boiled, and the tender ones are suitable for raw or stir-fried food. When the water chestnut is old, you can put it in a pot with salted water and cook it, and then let it cool and eat.

1. Since water chestnut grows in water, there will be sediment, insect eggs and bacteria after picking, so be sure to clean the water chestnut before cooking. To make it easier to clean, we can soak the water chestnut for about 30 minutes.

2. When the soil on the water chestnut becomes soft, you can carefully brush the surface with a brush, and then rinse it repeatedly with tap water until the water chestnut skin is clean, and carefully check whether the wrinkles on the surface of the water chestnut have been cleaned up.

3. Put the washed water chestnut into the pot, then sprinkle some salt in the pot. Salt can act as a bactericidal effect. When you get it right, you can add heat and start cooking. To start cooking, use high heat. After boiling, make the heat slightly lower and let it turn on for a while.

4. Water chestnut is relatively old and needs to be boiled more. When the color of the surface becomes lighter, or when the skin of the water chestnut is cracked, the water chestnut is cooked.

5. In addition to boiling the water chestnut directly, the old water chestnut can also be steamed on the pot and steamed over high heat until the water chestnut is cooked. Pick up the water chestnut and peel it, and the meat inside will rust, soften, and mature.

6. Water chestnut contains many nutrients that are beneficial to the human body. Eating it is good for the five internal organs. It can be eaten by both the elderly and children, especially the old water chestnut. It can also replenish qi and detoxify, but don't eat too much at once.

1. Salt water water chestnut.

This is the simplest method of spiritual communion. First, wash the water chestnut with clean water, and then put the water chestnut in clean water and cook it directly. Note that the amount of water is just over the water chestnut, then add salt and ginger slices, boil the water chestnut directly, and then peel and eat.

2. Stir-fried meat with water chestnut.

Stir-fried pork with water chestnut is a simple home-cooked dish. Water chestnut is often peeled and left to retain the meat, fried with slices of meat, and eaten with condiments such as cooking wine, ginger, and soy sauce.

3. Water chestnut porridge.

We know that water chestnut has the effect of strengthening the spleen. We wash the water chestnut meat, steam it, and then put the washed millet into a pot and cook it with the water chestnut. After the porridge is cooked, it is a delicious water chestnut porridge. Add salt and oil lamp, add brown sugar, and cook over low heat for a while.

1. People with weak gastrointestinal function.

People with poor digestive function, such as the elderly and children, or people with gastrointestinal diseases, are not recommended to consume water chestnut, because water chestnut is very hard and contains a lot of starch, and eating too much will increase the burden on the stomach. People with poor gastrointestinal function are prone to gastrointestinal symptoms such as abdominal pain, bloating, and indigestion.

2. People with protein allergies.

Water chestnut contains a lot of starch and protein, some of which are allogeneic proteins that may cause allergies, so people who have been allergic to protein in the past are not suitable for consumption.

What is this dish that I bring to you today? It is pork ribs stewed water chestnut, ribs are nutritious, children can eat more calcium, improve immunity, is a little more expensive, good ribs, more than 20 yuan a catty, but the nutrition is high, expensive is also worth it. And with this autumn's unique ingredients:

Water chestnut, the taste is particularly beautiful, soft and glutinous and delicious, autumn is a season to eat water chestnut, that day through the vegetable market gate, see someone selling, the people are rushing to buy, 8 yuan a catty, but it is not expensive, it looks a little ugly and ugly, but this thing is also highly nutritious, the ancients thought that eating more water chestnut can replenish the five organs, remove all diseases, and can be lightweight, you see, no wonder everyone rushes to buy it.

Pork ribs stewed with red ling].

Ingredients: pork ribs, red ling, cooking wine, ginger, salt, cooking oil, method:

1. Let's take a look at this water chestnut first, the red shell, but the flesh is white, crisp and sweet when eaten raw, soft and glutinous when cooked, 8 yuan for money**. September is the season to eat water chestnut. Don't miss it.

2. Peel off the shell of the water chestnut, the fruit is white, you can eat it raw, you can also use it to cook, the nutrition is particularly good, we are used to stew pork ribs, so first peel off all the shells of the water chestnut for later use.

3. When buying the pork ribs, let the store cut them, take them home and clean them, boil them in a pot with cold water, add ginger and cooking wine, blanch them, put them in the pot after taking them out, add enough water, put a few slices of ginger, boil over high heat, and simmer for an hour over low heat.

4. Then pour in the peeled water chestnut, add salt, and simmer for another hour.

5. Finally, sprinkle some green onions to decorate, put a bowl out of the pot, and eat, this bowl of pork ribs and water chestnut soup is particularly delicious, don't miss it in autumn.

Water chestnut is sweet and sweet, many people like to eat, tender answer filial piety tender leakage water chestnut can be fried and eaten, can also be boiled and eaten, and the old water chestnut is only boiled and eaten, so how should the old water chestnut be cooked to be delicious, according to the method, will definitely cook a pot of delicious old water chestnut.

Method: Read step by step.

Because water chestnut grows in water, after picking, there will be sediment on it, and there are also some insect eggs and bacteria or something, so we must clean it before boiling water chestnut, and in order to make cleaning easier, you can first soak water chestnut in water for about 30 minutes.

When the soil on the water chestnut has been softened, you can carefully brush the surface with a brush, and then rinse it repeatedly with running water until the skin of the water chestnut is clean, and carefully see if the folds on the surface of the water chestnut are clean.

Put the washed water chestnut in the pot, and then sprinkle some salt in the pot, the salt can play a role in sterilization, after hitting it right, you can add fire and start cooking, use high heat when you start cooking, and the fire is slightly smaller after boiling, let it open for a while.

The water chestnut is older, so it needs to be boiled for a longer time, when the skin on the surface becomes lighter, or when the skin of the water chestnut cracks, the water chestnut is cooked.

In addition to boiling directly in water, the old water chestnut can also be steamed on the pot, and the water chestnut can be steamed over high heat until the water chestnut is fully cooked.

Water chestnut contains a lot of nutrients that are beneficial to the human body, eating is good for the five organs, the elderly and children can eat, especially the old water chestnut, it can also benefit qi and detoxify, but don't eat too much at one time.

The practice of roasted tofu with water chestnut.

1.Tofu, fresh quadrangular water chestnut, tenderloin.

2.Cut the tofu into small pieces, bring to a boil in a pot of cold salt and simmer for a few minutes. After boiling, drain with cold water and set aside.

Tofu must be blanched to remove the beany smell and make the taste better. Add salt when blanching, so that the tofu is not crumble. Do not use high heat when cooking, it can also prevent the tofu from being boiled).

3.Wash and drain the tenderloin and chop it into minced pieces.

4.Stir-fry the minced garlic in a pan until fragrant, add the minced meat and stir-fry until it changes color.

5.Add cooking wine, light soy sauce, dark soy sauce, salt, sugar, a little water and tofu to a boil.

6.The water chestnut is cut in half.

7.Pour the water chestnut into a boiling pot, turn to low heat and simmer until the tofu is flavored and the water chestnut is soft and rotten. (I use the quadrangular water chestnut, which has a crisp texture, if you want to maintain a crisp taste, you can add water chestnut later).

8.Reduce the juice over high heat.

9.Remove from the pan and sprinkle with chopped green onions.

For example, flounder is suitable for cooking, steaming, frying, grilling, and can also be used as fish meatballs. Flounder is also widely used in Western cuisine, and can be used for frying, frying, grilling, boiling and other dishes. Example Ingredients:

Flounder, carrot, onion seasoning: curry, white wine, vegetable oil, salt, sugar, light soy sauce.