Water chestnut, also known as horseshoe, water chestnut, black taro, bodhi and so on. , belonging to monocotyledonous Cyperaceae, is a perennial herb. There are slender creeping rhizomes with tubers at the top, common leaves and water chestnuts.

It originated in China and is widely distributed all over the world. It is cultivated all over the country, especially in tropical and subtropical areas. The skin of water chestnut is purple-black, the meat is white, the taste is sweet and juicy, crisp and delicious, and it can be eaten raw or raw. Bulbs are rich in starch and are delicious when eaten raw, cooked or extracted. Also used as medicine, appetizing and detoxifying, eliminating overnight food and strengthening the stomach.

Water chestnut is not recommended to be eaten raw, because its epidermis will be attached with parasites and needs to be washed and cooked before eating. Cooked water chestnut has no parasites and can be safely eaten.

Generally, water chestnuts are boiled with high fire and simmered with low fire for 10 minutes, usually 10-20 minutes. The pressure cooker takes 5 minutes. If it is steamed, it will take about half an hour.