I bought too much water chestnut and I can’t finish it. Can the leftovers be kept fresh in the refrigerator? If the water chestnuts have been left outside for three days, can they still be eaten?

Can water chestnuts be kept fresh in the refrigerator?

If the water chestnuts have been shelled, you can put them in a crisper and then in the refrigerator. They can be kept for two or three days. If If you don’t have fresh shelled water chestnuts, you can just put them in a cool, dry place.

Can water chestnuts be eaten after being stored for three days?

If you find that the water chestnut shell is moldy, you can remove the shell and look at the water chestnut meat inside. If the water chestnut meat is still fresh, no If it is affected in any way by mold on the outer shell, it is still edible. But be careful not to eat it raw. The safest and safest way is to cook it.

Although the shell of the water chestnut is moldy, the water chestnut meat still looks good and edible, but it is still recommended not to eat it. All food is best eaten fresh, and you can’t tell whether the water chestnut meat is edible with the naked eye. Bacteria exist, so it is best not to eat water chestnuts that are moldy.

The water chestnuts will grow hair after being left overnight

It is not recommended to eat them. Water chestnuts are sweet and juicy, crisp and refreshing. The pulp contains a large amount of protein, starch, vitamin C, vitamin B1, dietary fiber and trace elements such as calcium, iron, zinc, potassium. If the water chestnut shell is mildewed and the pulp is not If affected, you can cook the water chestnut before eating it. If the shell of the water chestnut is severely moldy, even if the pulp is not moldy, it should not be eaten anymore because the pulp has been contaminated by mold.

There are several varieties of water chestnut

1. Wonton water chestnut, produced in Suzhou, Jiangsu and Hangzhou, Zhejiang. Late maturing varieties, sow during the Qingming Festival and harvest from the autumnal equinox to frost. It has high quality and high yield, sweet and glutinous taste, with a yield of 1,000 to 1,200 jin per mu. The peel is green and white, 40 to 50 pieces per catty. The shoulder corners are upturned, the waist corners are downturned, the rhombus belly is sunken, the rhombus flesh is thick, and the skin is thin. The ratio of fruit weight to flesh weight is about 1.5:1.

2. Xiaobailing is produced in Wujiang, Suzhou and other places in Jiangsu. It is a medium-late maturing variety, sown during the Qingming Festival and harvested from white dew to frost. The yield per mu is 600 to 1,200 kilograms. The meat is hard and contains a lot of starch. It is suitable for cooked food. The fruit shape is small, with 60 to 70 pieces per catty. The skin is green and white, the shoulder angles extend slightly upwards, the waist angles are slender and curved downwards, and the abdomen is slightly bulged. The ratio of fruit weight to meat weight is about 1.4:1. The rhombus has small disks, tough stems and vines, strong growth potential, strong resistance to wind and waves, and a wide range of growth adaptability, so it is suitable for deep water cultivation in lakes.

3. Daqingling is produced in Wujiang, Wuxian, Yixing and other places in Jiangsu. A medium-maturing species, the sowing and maturity stages are the same as those of Xiaobailing, with a yield of 1,000 to 1,200 pounds per mu. Medium quality, large fruit shape, 20-25 pieces per catty. The skin is green and white, the shoulders are high, the shoulder angles are flat and thick, and the waist angles are also thick. Bend slightly downward. The peel is thick, and the ratio of fruit weight to flesh weight is about 2:1.

4. Shuihongling is produced in Suzhou, Jiangsu, Hangzhou, Zhejiang, and Jiaxing. Early-maturing seeds should be sown during the Qingming Festival. Tender water chestnuts can be harvested from the beginning of autumn, and old water chestnuts can be harvested during the summer heat and frost. Generally, the yield per mu is 800 to 1,000 kilograms. The water chestnut meat contains more water, slightly less starch, and is sweet in taste. It is suitable to be eaten raw. The petioles, leaf veins and peel are all water red. The fruit shape is relatively large, with 25 to 35 pieces per catty. The shoulder angles are slender and flat, the waist angles are medium-long and extend slightly downward. The ratio of fruit weight to meat weight is about 1.5:1. Not resistant to deep water and wind and waves.

5. Shao Boling is produced in the Lixiahe area of ??Jiangsu. Early and mid-maturing species, harvested from hot weather to cold dew, medium yield, 500-1000 kilograms per mu, 40-50 pieces per kilogram, green and white skin, large shoulder angles, sharp waist angles, thin skin, fruit weight and meat weight The ratio is about 1.5:1.

6. Shajiao Ling is produced in Wujiang, Wuxian and other places in Jiangsu. Medium-ripening seeds are sown during Qingming Festival and Grain Rain, and harvested at the beginning of autumn and in the summer heat. The yield per mu is 400 to 600 kilograms. The fruit is small in shape, with thin, sharp and flat shoulder angles, and obliquely extending waist angles toward the fruit side. The skin is green, white and thick. Water chestnut meat is hard and rich in starch, so it should be eaten cooked. The rhizome is tough, the leaves are small and dense, and it is resistant to wind and waves, deep water and thin soil.

7. Pa Ling, also known as Wu Ling, Feng Ling, and Dawanjiao Ling, is produced in Jiangsu, Zhejiang, and other parts of the south. Late-maturing varieties, sown during Qingming Festival and Grain Rain, harvested during Cold Dew and Beginning of Autumn, with a yield of 600 to 1,000 kilograms per mu. The fruit shape is long and about 25 pieces per catty. The skin is dark green, and the two corners are thick, long and curved downward. Good quality, rich in starch. When mature, the fruit stem is not easy to fall off, which can reduce the number of harvests; but the skin and shell are thick, and the ratio of fruit weight to meat weight is about 2:1.

8. Bat caltrop, produced near Nanjing. Early maturing varieties, sow during Qingming Festival and harvest during summer heat and cold dew. The growth potential is weak, the surface of the leaves is light green, and the underside is auburn. The fruit is medium in shape, about 40 pieces per catty. The skin color is red or green, the two corners are flat and the apex is blunt.

9. May caltrop, produced in the suburbs of Guangzhou. It is an early-maturing variety with flat corners, medium yield, thin skin and thick flesh, and the meat contains a lot of water. It is a raw food variety.

10. July caltrop, grown in the suburbs of Guangzhou. Late-maturing variety, with green peel, long fruit shape, thick, long and downward curved corners, higher yield, high starch content, thick skin, suitable for processing into flour and cooked food.