Your care is good, but you care too much. Ha

It has many advantages for your health:

It is the underground bulb of water chestnut, an aquatic herb of Cyperaceae.

it is a vegetable and a Chinese medicine.

It can be used to treat cough and gargle caused by lung heat, weakness after illness, lymph node tuberculosis and constipation.

It has the effects of clearing heart fire, moistening lung and cooling liver, promoting digestion and resolving phlegm, and promoting diuresis and improving eyesight. The green stem seedlings of water chestnut, whose medicinal name is "Tongtian Grass", are cool and bitter, and have the functions of clearing away heat and toxic materials, tonifying kidney and diuresis. Pregnant women often eat water chestnut, which can prevent and treat pregnancy edema, acute and chronic nephritis complicated during pregnancy, pregnancy complicated with hepatitis and other diseases.

Eleocharis tuberosa contains the highest phosphorus among root vegetables, which can promote human growth and maintain physiological functions, and is of great benefit to the development of teeth and bones. At the same time, it can promote the metabolism of sugar, fat and protein in the body and regulate the acid-base balance. Therefore, water chestnut is suitable for children to eat. In the study of water chestnut in Britain, an impatient antibacterial ingredient-water chestnut English was found. This substance has a certain inhibitory effect on Staphylococcus aureus, Escherichia coli, Bacilli producing bacteria and Pseudomonas aeruginosa, and also has a certain effect on lowering blood pressure. This substance also has preventive and therapeutic effects on cancers of the lungs, esophagus and breast. Water chestnut also has the function of preventing acute infectious diseases. In the spring show, when measles and epidemic meningitis are more likely to occur, water chestnut is a good disease-preventing food. Water chestnut is a cold food, which has a good effect of clearing away heat and purging fire. It can not only clear away heat and promote fluid production, but also supplement nutrition, and is most suitable for patients with fever. It has the effects of cooling blood and detoxicating, promoting diuresis and relaxing bowels, eliminating dampness and eliminating phlegm, promoting digestion and relieving bloating.

Tips: Eleocharis tuberosa should not be eaten raw, because Eleocharis tuberosa grows in mud, and there may be more bacteria and parasites attached to the skin and inside, so it must be washed and cooked before eating, and the cooked Eleocharis tuberosa is sweeter. Water chestnut belongs to cold food, which is not suitable for people with spleen, kidney, cold and blood stasis.

n ways to eat water chestnut

(1) Wonton soup

Ingredients: * 4 pieces of ground meat * 2 tablespoons of minced water chestnut * 2 tablespoons of chopped green onion * 1/2 egg whites * 1 tablespoon of shredded egg, minced celery and crispy red onion * broth.

2. Fill each wonton bag with stuffing for later use.

3. After the broth is boiled, add white beard powder and salt to taste and put it into the soup bowl.

4. Cook the wonton, scoop it into the soup bowl, then add the minced celery, shredded egg skin and crispy red onion, and drizzle with sesame oil.

(2) Kung Pao Su Ding

Material: 6 water chestnut (water chestnut), 1/2 carrot, 6 mushrooms, 1 potato, 2 tablespoons canned jade, 1 tablespoon edamame and peanut, 5 grams of black fungus and 5 cloves of garlic.

Seasoning: Material A: 1 tbsp of Shaoxing wine, tomato sauce and red Chili sauce, 1 tbsp of bean paste, salt, sugar and sesame oil, and 2 tbsp of vegetarian soup

Processing method:

1. Peel and dice water chestnut; Peel carrots and potatoes, dice them, blanch them in boiling water, take them out and take a shower; Wash edamame and mushroom respectively, blanch in boiling water, take out and dice; Soak auricularia auricula until soft, rinse and cut into small pieces, peel garlic and cut into powder.

2. Heat the dry pot, add peanuts and stir-fry until fragrant, and set aside.

3. Heat 2 tablespoons of oil in the pot, saute minced garlic, add ingredients (except edamame and peanuts) and stir-fry, add material A and stir-fry. Finally, add edamame and stir-fry, take out and sprinkle with peanuts.

words for healthy people: besides vitamin c, water chestnut is also very high in starch content, which can be used to make horseshoe powder, and contains a high amount of crude fiber, which can prevent constipation, and also has the functions of clearing away heat and toxic materials, lowering blood pressure and diuresis.

Delicious tip: This dish is very refreshing to eat. You can buy cold vegetables such as carrots, corn kernels and edamame. When you buy it, you can quickly blanch it with boiling water and drain it, which is very convenient.

(3) jellyfish water chestnut soup

raw materials are 5 grams of jellyfish skin and 1 grams of water chestnut.

Wash jellyfish skin, peel and slice water chestnut, and cook soup.

Usage Eat jellyfish skin and water chestnut and drink soup twice a day.

it has the functions of clearing away heat and resolving phlegm, nourishing yin and moistening lung. It is suitable for hypertensive patients with yin deficiency and yang hyperactivity.

(4) Chinese angelica water chestnut and coix seed porridge

[raw materials] 15g of Chinese angelica, 3g of water chestnut and 1g of coix seed.

[Production method] Cut Angelica into pieces, cook in a pot for 3 minutes, remove residues, add water chestnut and coix seed to cook into porridge, and add honey to eat after taking out the pot.

[function] clearing away heat and toxic materials, promoting blood circulation to relieve pain, invigorating spleen and promoting diuresis. Suitable for sore throat, phlegm-heat cough, upset and thirsty. Angelica polysaccharide contained in Angelica sinensis can obviously enhance human immunity and prevent cancer

(5) chili pepper diced chicken

Raw materials: tender chicken 15g, dry starch 6g, pickled pepper 6g, soy sauce, white sugar, refined salt, chrysanthemum, ginger, wet starch, yellow wine, balsamic vinegar and monosodium glutamate, one egg.

Practice:

① Cut the chicken into cubes, add egg white, dried starch and refined salt, mix well, stir-fry the diced water chestnut with the ingredients in a hot oil pan, drain the oil for 1 seconds, and add pickled pepper, onion and ginger to stir-fry;

② Mix sugar, yellow wine, soy sauce, wet starch, vinegar, etc., then pour it into the pot and stir-fry for a few times.

(6) Long Feng Ru Yi Juan (good luck and good luck)

Materials: eggs, shrimp paste, water chestnut and laver.

practice: first fry the egg liquid into egg skin, and then cut the water chestnut into powder and mix it with the shrimp paste. Spread shrimp paste and seaweed on the egg skin in sequence, roll it from both sides to the middle, wrap it with plastic wrap, steam it in an electric cooker, slice it and arrange it.

Nutritionist: This dish is filled with no fat and steamed, so the oil content is lower than that of fish rolls and shrimp rolls sold abroad (p>(7) Water chestnut tamarix chinensis lour soup

It comes from folk sources

The raw material is 9g water chestnut leaves 15g (fresh branches and leaves 3.

usage: take it twice a day.

it has the effects of warming the middle warmer, benefiting qi and eliminating wind and toxin. It is suitable for measles.

(8) Water chestnut lion head

Ingredients: peeled water chestnut 5, 3g lean meat stuffing, 5g Chinese cabbage, 5g salt, 2g soy sauce, 15g sugar, 1 egg, raw flour, chopped green onion, Jiang Mo, monosodium glutamate, cooking wine.

Method:

1. Make water chestnut into rice grain size, mix it into the meat stuffing, add salt, eggs, cooking wine, wet starch, monosodium glutamate and minced onion and ginger, and mix well to make four big meatballs.

2. Heat the wok, pour in the oil, and when the oil is hot, add the meatballs and fry them until they are Huang Shi on both sides. Add cooking wine, add soy sauce and sugar, pour the broth, simmer for 15 minutes, put the lion's head in a pot with a Chinese cabbage pad at the bottom, and pour the marinade on the noodles.

characteristics: fresh and tender with crispness, salty with sweetness, and red and green contrast.

(9) water chestnuts

Raw materials: water chestnuts 75g pork plate oil 75g orange cake 25g green shredded pork 25g dry starch 1g wet starch 25g egg white 1 sugar 125g honey 5g essence 5g peanut oil? About 5g

How to do it:

1? Peel water chestnut, wash it, chop it into fine powder, add dry starch and egg white, and stir well to get water chestnut mud; Chop pork suet, orange cake and green shredded pork, and add sugar? 1 grams and mix well, that is, the stuffing is made.

2? Take a portion of water chestnut mud, wrap it in a stuffing, then rub it into a round ball with a diameter of about 2 cm, and make it one by one according to law for use.

3? Set the wok on fire, add a little peanut oil to heat it, put the dumplings into the wok, fry them, and press them into flat circles one by one with a spoon. When they are golden on both sides, pour in the remaining peanut oil, fry them with low fire and take them out.

4? Heat the net pot again, add a little oil to heat it up, and add sugar? 25g is boiled until the silk can be pulled out, then honey and a little water are added, fried dumplings are added and wrapped for flavor, and finally, wet starch is used for thickening, essence is added, and the dish is served.

characteristics: golden color, crisp, waxy and sweet.

(1) raw materials: half a catty of lean meat stuffing, five or six water chestnuts, and glutinous rice (about two ounces)

seasoning: one egg, cooking wine, salt, chicken essence, raw flour and minced onion and ginger.

Practice:

1. Soak glutinous rice in cold water for about 2 minutes in advance.

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3. Add all seasonings and minced water chestnut into the meat stuffing and mix well in one direction.

2. Pour out the water that soaked the glutinous rice, squeeze out a meatball, roll a layer of glutinous rice, and prepare a flat plate. Steam in the pan, and steam for about 2 minutes after boiling.

another thing: if you can't buy water chestnut, you can try using lotus root. If you can't buy anything, you can make it, but the taste is a little worse. It's refreshing to have water chestnut or lotus root in it.

Health-care recipes

1. Boiled water chestnuts with vegetable marinate: 8g of fresh water chestnuts and 5ml of marinated water chestnuts. Wash the water chestnut, peel off the skin, and cook it in a pot until it is cooked. This dish has the effects of invigorating spleen, promoting digestion, clearing away heat and resolving phlegm, and lowering blood pressure, and is suitable for patients with phlegm and blood stasis and internal heat and hypertension.

2. stir-fried water chestnut with brain vegetable: 4g fresh water chestnut and 3g pickled vegetable. Wash the water chestnut, cook it, peel it and slice it, then dice the pickled mustard, heat the oil and add the water chestnut. Stir-fry diced pickled mustard for a while, add a little salt, and put it on a plate. This dish is cool, fragrant, appetizing, digestion-promoting, and heat accumulation in the lung and stomach.

3. water chestnut circle: 5g water chestnut. Wash and peel Eleocharis tuberosa, cook it, mash it like meat sauce, add salt, Jiang Mo and bean powder, squeeze it into balls, put it in an oil pan, fry it thoroughly with high fire, remove the oil and put it on a plate. Add good soup to the crude oil pot, add cornstarch to thicken it into brine, and pour it on the water chestnut. This dish tastes fresh and smooth, and has the functions of promoting digestion, stimulating appetite and relaxing bowels. People with indigestion, anorexia and constipation can often eat it.

4. Water chestnut drinking: Wash water chestnut and fry it in a crock until it is cooked. This soup is fragrant and sweet, and can be used instead of tea. Has that effect of clearing away heat, diuresis, stranguria and detumescence. It is a good food therapy for patients with urinary tract infection and nephritis edema.

5. Boiled water chestnut: 25g fresh water chestnut, 1 cane. Wash the water chestnut, peel the sugarcane and cut it into 3 cm long pieces, and then put it in a pot for boiling until the water chestnut is cooked. This product has the effects of clearing away heat, diminishing inflammation, promoting fluid production and quenching thirst. It is suitable for the symptoms of anxiety and thirst caused by fever in the later stage, and can also prevent influenza. I hope I can help you.