Water chestnut(yan shui ling jiao )

Water chestnut

Introduction:

"I saw a strange and lovely little thing in the market. It was dark and had two lovely horns. I couldn't help but think of the ox demon king in the journey to the West. After asking the boss, I found out that it was called water chestnut. It was said that it could be cooked, fried and stewed. I happily bought a kilo of it. There are two kinds of water chestnut. One is home water chestnut, which has only two horns. It is easy to break off after being cooked. It has high starch content and is powdery to eat. The other is wild water chestnut, which has many horns and is easy to peel. It seems that what I bought is water chestnut! The nutritional value of water chestnut is comparable to that of chestnut. It is rich in starch, protein and vitamins. It is a healthy beauty food. According to online information, home water chestnut is the best way to eat water chestnut, while wild water chestnut is better for cooking, crispy and sweet. It seems that it's good to treat it as a snack. Let's cook and eat it. "

Production steps:

Step 1: soak water chestnut in water for 20 minutes and wash it clean;

Step 2: oily smooth water chestnut;

Step 3: put the water chestnut into the pot, and pour in water twice as much as the water chestnut;

Step 4: add 1 tbsp salt and a little cooking oil;

Step 5: add 4 slices of ginger;

Step 6: boil over high heat for another 15 minutes, drain and serve.

Materials required:

Water chestnut: 250g

Ginger: 4 tablets

Edible oil: 3 drops

Salt: right amount

Note: 1, water chestnut with mud, can be cleaned with a toothbrush; 2, pay attention to water chestnut should not be cooked with pork, easy to cause abdominal pain.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Yan Shui Ling Jiao