What to put in boiled water chestnuts?

Poaching water chestnuts only requires water and water chestnuts, and nothing else needs to be added.

1. Wash the water chestnuts with water first, because water chestnuts are native plants and their roots are prone to parasites and bacteria. First cut the water chestnut into two parts (vertically) with a knife, then use a knife to scrape off all the roots in a semicircular direction. Especially if some dirt is hidden on the concave surface, use the tip of the knife to remove it little by little, and then wash it with clean water. , this can ensure that the water chestnuts are hygienic, the soup is clear and there are few impurities. The reason why the clean purple-black skin on the surface of the water chestnut is retained is because it contains trace elements such as phosphorus, and can add light purple-red pigment to the soup, which increases people's appetite.

2. There is no regulation on the amount of water used to cook water chestnuts. Of course, if the water chestnuts have more water and less water, the soup will be stronger, and vice versa. First bring to a boil over high heat, then simmer over low heat for about ten minutes. Don't rush to drink. Let the water chestnuts simmer in the pot for an hour to make the soup thicker.

3. In order to adjust the taste, you can add rock sugar or sugar cubes according to your preference; you can also add other Chinese medicinal materials, such as wolfberry (clearing the liver and improving eyesight) according to your personal physical condition. When cooking water chestnut soup, you can also add a small amount of rock sugar and wolfberry, which tastes very good.

Tips:

1. Choose large water chestnuts with dark purple skin and short and thick buds. This type of water chestnut has a sweet and crisp taste.

2. Water chestnuts must be peeled and eaten, because water chestnuts grow in paddy fields, and their skins easily accumulate harmful and toxic biological excretions, parasites and chemical substances. In addition to water chestnuts, the skins of potatoes, sweet potatoes, and persimmons cannot be eaten.

3. Water chestnuts are raw and cold food, so those with weak spleen and stomach should avoid eating too much.

4. After the juice is collected, there will be sugary substances adhering to the skin of the water chestnuts. They must be washed with cold water before they can be grasped by hand.