On the dining table of northerners, there is a common food, which is crisp, tender and delicious, sweet and delicious, but solving it is an annoyance, because it has a hard armor, and it needs professionals to operate it if you want to master the white fruit inside. That kind of food is hard to see in the north, but there is basically no distribution and cultivation in the north of China, so in the eyes of the northeast people, the difficulty of solving this fresh fruit can be imagined.

This kind of fresh fruit is water chestnut, also known as horseshoe and black taro. "Dietotherapy Materia Medica" pointed out that water chestnut Ben said, "Water chestnut, the next Dan Shi, eliminate wind poison, in addition to real heat flow in the heart. Can be used as powder food. Know special personnel, quench thirst and eliminate jaundice. If you have air conditioning first, you can't eat it, which makes people feel bloated and full of gas. Children eat in autumn, and their navel hurts. " It shows that in China people's recipes, water chestnut can be regarded as a food with the same origin as dietotherapy.

Most people's understanding of Queens is limited to appearance. For example, the fruit is white and crisp, and it is very sweet to eat directly and tastes like pears. After steaming, it can improve the taste. Most commonly, it will happen in pork balls and lion heads. Most people who choose to buy water chestnuts choose water chestnuts that have been taken off the shelf or bottled water chestnuts.

Water chestnut is a perennial plant of Cyperaceae, which lives in swamp. On the surface, it is actually an aquatic vegetable hidden underground. Fresh water chestnut tastes sweet. Of course, only northerners can enjoy the fragrance of fresh water chestnut, and most northeastern people can only taste bottled water chestnut. Of course, the lack of taste is not a little. It is very difficult to refrigerate fresh water chestnut. The shell of water chestnut will turn yellow quickly after being peeled off, and mucus will seep out. After 3 hours, the taste of water chestnut will change.

So many people need to peel the water chestnut when eating it raw. After removing the epidermis, it is necessary to put the snow-white water chestnut into water to keep it fresh. Change the water once a day, so that the water can be kept for two or three days. If canned fruit is made, the crispness of water chestnut will be weakened, and the sweetness will not be so prominent, so it is suitable for cooking.

In Asia, it is often made into food, which can be ground into powder, squeezed into juice, or boiled in water, or eaten raw, or mixed with meat products, or packaged in jiaozi. It can not only be taken, but also has curative effects. Water chestnut can provide people with vitamin b26, high content of zinc and copper, and contains a lot of other vitamins and minerals. Fresh water chestnut has also become a snack for northerners.

Unfortunately, the shelf life of fresh water chestnut is really too short. In the eyes of the northeast people, it is a new thing that water chestnut can be eaten directly raw. However, it is rare to eat water chestnuts raw in the south of the Yangtze River where water chestnuts are produced. In the production season of water chestnut, every household buys water chestnut as fruit, or makes it into a dessert stew pot, or soup, or makes it into a lion's head. What's your favorite way to eat water chestnut?