How to make water chestnut delicious and nutritious: water chestnut and pear soup, water chestnut porridge, angelica water chestnut and barley porridge, jellyfish and water chestnut soup, water chestnut lion head.

One, water chestnut Snow Pear Soup

Materials: 30 grams of water chestnut, 100 grams of snow pear, rock sugar.

Practice: water chestnut washed and peeled and cut into pieces, Snow Pear washed and cut into pieces with skin, and then put together in a pot, add rock sugar, cover the lid, high heat to boil, small fire can be cooked for 15 minutes.

Two, water chestnut porridge

Materials: rice, water chestnut 100 grams each, rock sugar.

Practice: clean water chestnuts, peeled and cut into pieces, rice washed, put into the pot to cook porridge, when the porridge is almost cooked add water chestnuts and sugar, cooked. Or the water chestnut juice, wait until the porridge is cooked, and sugar together into the porridge, and then boil once or twice can be.

Three, angelica water chestnut barley porridge

Materials: 30 grams of water chestnuts, 100 grams of barley, 15 grams of angelica.

Practice: water chestnuts cleaned, peeled and cut into pieces, barley cleaned, angelica sliced into a pot, add water to fry for half an hour, remove the dregs of the juice, add barley and water chestnuts, porridge can be cooked porridge can be added to the honey to eat.

Four, jellyfish and water chestnut soup

Materials: 100 grams of water chestnut, jellyfish skin 50 grams.

Practice: water chestnut washed, peeled and sliced, jellyfish skin washed, the two together in a pot, add water into the soup can be.

Five, water chestnut lion head

Materials: water chestnut 5, an egg, 50 grams of cabbage, 300 grams of lean weak stuffing.

Seasoning: starch, cooking wine, monosodium glutamate (MSG), minced ginger, minced green onion, cornstarch, sugar, soy sauce, salt to taste.

Practice: water chestnuts washed and peeled, crushed into the size of a grain of rice, together with the meat mixture in a bowl, pour wine, starch, minced green onion and ginger, monosodium glutamate, salt, beat the egg, mix well, kneaded into a meatball, frying pan is hot, put meatballs, fried to both sides of the light yellow, add wine, soy sauce, sugar, add some water, cover with a lid on a low fire for 15 minutes. Put the vegetable heart on a plate as a bottom liner, then put the lion head in the pot on top of the vegetable heart and pour the soup over it.