Horseshoe, also known as horseshoe and horseshoe, originated in India. It is a perennial herb growing in rice fields, and we eat oblate underground stems. In medicine, horseshoes also have a place Horseshoe tastes sweet and cold, and enters the lungs and stomach. Has the effects of clearing away heart fire, moistening lung and cooling liver, promoting digestion and resolving phlegm, and promoting diuresis and improving eyesight. The green water chestnut stem seedling, named "Tiantongcao", is cool and bitter, and has the functions of clearing away heat and toxic materials, tonifying kidney and diuresis.

Water chestnut can be paired with fried fungus with Dutch beans or boiled in sugar.

The practice of horseshoe Sydney carrot syrup;

1, water chestnut peeled and diced, Sydney and carrot diced.

2. Add water to the pot, put the cut materials into the pot, bring to a boil with high fire, and turn to low heat for half an hour.

3. If you like sweet, you can put sugar or rock sugar properly, and don't put anything. It feels good.

The best food for water chestnut

Water chestnut+sheep liver = water chestnut fried sheep liver.

Water chestnut+rabbit meat = water chestnut roasted rabbit meat

Water chestnut+Lentinus edodes: Water chestnut is sweet and cold, and has the effects of clearing away heat and resolving phlegm, and resolving food stagnation; Mushrooms can invigorate qi and nourish the stomach, nourish and strengthen the body, and have the effects of lowering blood pressure and blood lipid. The combination of the two foods has the functions of regulating the spleen and stomach, clearing away heat and promoting fluid production. Regular consumption can invigorate qi and strengthen the body, benefit the stomach and help food, and help to treat diseases such as spleen and stomach weakness, loss of appetite or long-term illness, spleen and stomach deficiency and cold, damp heat and so on. It is especially suitable as an auxiliary food for patients with essential hypertension, hyperlipidemia, coronary heart disease, cancer and diabetes.

Water chestnut+auricularia auricula: Auricularia auricula can tonify the middle warmer, replenish qi, lower blood pressure and fight cancer. Cooked with water chestnut, it has the effects of clearing away heat and resolving phlegm, nourishing yin and promoting body fluid production. It can be used for adjuvant treatment of patients with fever, dry mouth, chest distress, sore throat, damp-heat jaundice, cough with excessive phlegm, liver heat, red eyes, heart fire and aphtha.

Water chestnut+borneol: Water chestnut is anti-cancer, clearing heat and cooling liver. Combined with borneol, it has anti-inflammatory and antibacterial effects, and is mainly used to treat female nipple pain.

Water chestnut+soybean milk: Water chestnut can be eaten with soybean milk, which has the effect of clearing away heat and toxic materials, and is mainly used for hematochezia.

Water chestnut+white wine: Water chestnut is sweet and cool, and has the effects of clearing away heat and resolving phlegm, and resolving food stagnation. When it is eaten with Chinese liquor, it can provide rich nutrition for human body and treat women's hemorrhagic collapse.