300 grams of water chestnuts, 500 ml of water.

How to Boil Water Chestnuts

1, use a small brush to brush the skin of the water chestnuts, put them into a cooking pot (avoid using an iron pot), and pour 4-5 times the amount of water on them.

2, put the cooking pot on the fire, high heat to boil, turn the heat to slow cook water chestnuts in the pot.

3, until the water chestnuts are cooked through. When the water in the last pot is almost dry, open the lid, hand Chao cooking pot, let the water chestnuts slowly collect juice.

4. When the water chestnuts have cooled down, place them in cool water to wash away the sugar residue on the outer skin.

5, dry the outer skin after washing the cooked water chestnuts, eat when peeling can.

Water chestnuts can be used both as a fruit and as a vegetable. The season of small cold is the sweetest period of water chestnuts, and the spring water chestnuts are considered late harvested, but good quality water chestnuts are still sweet and crispy. The most common way to prepare water chestnuts is to boil them. Raw water chestnuts are crisp and juicy, and boiled water chestnuts are sweet and warm, but water chestnuts are cold, so it's not easy to eat them, no matter how raw or cooked they are.

Water chestnut contains 247kj of energy per 100g, 83.6g of water, 1.2g of protein, 0.2g of fat, 1.1g of dietary fiber, 13.Ig of carbohydrates, 20μg of carotenoids, 3μg of retinol equivalents, 0.02mg of thiamine, 0.02mg of riboflavin, 0.7mg of nicotinic acid, 7mg of vitamin C, 0.65mg of vitamin E. Potassium 30mg. mg; potassium 306mg, sodium 15.7mg, calcium 4mg, magnesium 12mg, iron 0.6mg, manganese 0.11mg, zinc 0.34mg, steel 0.07mg, phosphorus 44mg, selenium 0.7μg, also contains water chestnutin inhibitory effect on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.