Wash the carambola and then cut off five or six water chestnuts with a knife. Note that only the thinner water chestnuts need to be cut off, not all the water chestnuts. In that case, there won't be much left in the whole carambola, and then you can cut it into thin five-pointed stars with a knife and eat it. You can also make a stretched carambola. Wash carambola, remove hard edges, dry and cut into thick slices. Add 3/4 cup of water to self-raising flour, and mix into a crisp paste. Put the carambola blocks into the crisp paste, fry them in hot oil until golden and crisp, and drain. Boil sugar, sugar gum and half a cup of water with a little oil until thick and almost gelatinous, turn off the heat, add the fried carambola and mix well.
And stewed carambola with egg milk. First, put the carambola, milk and sugar into a pot and cook with low fire until the sugar dissolves and turns off, and let it cool. Filter out the milk, add the milk into the beaten eggs, stir well, sieve to remove the foam and protein, finally add the carambola, cover the plate, and steam over high fire until it is solidified.
The shape of carambola is very beautiful when sliced. Using it to make salad can not only increase the taste, but also increase the appearance. Carambola apple salad has the function of moistening intestines and losing weight. The method is simple. Just peel the apple and cut it into pieces. Wash carambola and cut into pieces. Add the salad dressing and stir. Carambola can also be paired with many other fruits.