How to cook water chestnut is delicious and simple, and its nutritional value is extremely high. Water chestnut is a kind of water chestnut, belonging to the genus Trapa, and its skin is crisp and fleshy. After cooking, it can be eaten by peeling off its shell or cooking porridge. Water chestnut is rich in protein, unsaturated fatty acids, vitamins and trace elements. Let's see how to cook water chestnut delicious and simple.

How to cook water chestnut is delicious and simple 1 Ingredients: water chestnut, salt and ginger.

Practice steps:

Step 1, put the edges and corners into clear water, add a proper amount of salt, soak them and clean them. I soaked them in salt water all night, because the edges and corners are in contact with mud, and there are some bacteria and parasites, so they must be cleaned.

Step 2: Clean it for later use.

Step 3, add water to the pot, add water chestnut, add ginger slices, add a small amount of salt, and turn on low heat.

Step 4, the water should not cross the water chestnut, and the lid should be opened and turned halfway to avoid burning the dry pot.

Step 5, turn off the fire for 25 minutes with medium and small fire, and take it out.

Step 6, in vain.

Step 7, with a unique aroma.

Step 8, the taste of childhood.

Step 9, fragrant and sweet powder glutinous.

How to cook water chestnut is delicious and simple. 2 Raw materials: water chestnut.

Practice steps:

Step 1, wash water chestnut.

Step 2, add water to the pot.

Step 3, pour in water chestnut, not too much water, no need to desert water chestnut, and cook slowly over medium heat.

Step 4: Cook until the water is almost dry.

Step 5, the old water chestnut is cooked and eaten, and the tender water chestnut is peeled and sliced and fried.

How to cook water chestnut delicious and simple 3 brine water chestnut

Ingredients: water chestnut 500g, salt 6g, ginger 2g.

The method of saltwater water water chestnut is to soak the water chestnut in clear water for about half an hour, wash off the dirt on the surface of the water chestnut, put it in a pot and pour in clear water (the amount of clear water has just exceeded the water chestnut), pour in salt after boiling water on a large fire, add ginger slices, cover it and cook it for about a quarter of an hour on medium heat. When cooked, you can take out the drained water and eat it with your hands or cut it with a knife. Stewed sparerib with water chestnut

Ingredients: ribs, water chestnut, red onion, ginger, octagonal cinnamon, prickly ash, dried Chili, rock sugar, soy sauce and soy sauce.

Braised pork ribs with water chestnut: Rinse the pork ribs and put dozens of peppers into a seasoning box (which can also be wrapped with gauze) and sit in the pot with water. After the water boils, put them into the seasoning box (pepper) and cook for about 3 minutes. Blanch the pork ribs until they become discolored. Drain the water and prepare two pieces of star anise, a short piece of cinnamon, two pieces of dried Chili and red onion (which can not be replaced by scallion), and add a little oil to a sliced ginger wok.

Stir-fry the spareribs slowly with low fire. After the spareribs are fried, add all ingredients and stir-fry together for fragrance. Add rock sugar and stir-fry until dissolved. Add a few drops of balsamic vinegar. Stir-fry evenly, add a little soy sauce and stir-fry for coloring. Stir-fry with soy sauce and add boiling water until two-thirds of the spareribs are not covered. After boiling, turn to low fire and simmer/kloc-0.5 minutes. Wash the water chestnut and add it to the spareribs for about/kloc-0.5 minutes. Then turn on high fire to collect juice.

Steamed bread and cheese pizza+mango duck+water chestnut porridge

Ingredients: small mango, 2 steamed buns 1 black pepper, right cumin powder, right corn, right pea, right carrot, right purple cabbage, 2 slices of eggs, 3 mozzarella cheese, right kiwi fruit 1 water chestnut, and right amount of rice.

The practice of steamed bread cheese pizza+mango duck+water chestnut porridge A diced steamed bread cheese pizza, a little oil in the pot, add diced steamed bread, black pepper, cumin or spiced powder, a little salt, stir-fry steamed bread, then take it out, add a little oil in the oil pot, add corn, peas, carrots and purple cabbage, stir-fry and pour in diced steamed bread.

Sift in the egg mixture (3 eggs with salt), turn to low heat, cover, and when the egg mixture is slightly solidified, sprinkle mozzarella on low heat for 5 minutes, turn off the heat and stew for 2 minutes, and then cut into large sections, make the body, make the wings with small sections, and then cut into a larger head, carrot in the mouth and seaweed or black sesame seeds for the eyes.

Spell out the water surface with kiwi fruit or cucumber, and make willow leaf water chestnut porridge with strawberry pedicle. Water chestnut porridge is my favorite. Every time I drink water chestnut porridge, I can think of grandma's. The taste is simple and clear, but it will only be available in summer. A few water chestnuts and a handful of rice are cooked together.

When the water is filled, the fire turns to a small fire, and the house is full of fragrance. The rice is cooked into pale pinkish purple, and the entrance is fragrant. Some water chestnuts are crisp and some are waxy, which is particularly delicious. Even Ma Xiansen, who has always disliked porridge, ate two bowls of chives and fried water chestnuts by himself.

Ingredients: water chestnut meat, shallot salt.

Stir-fried water chestnut with shallots will slash water chestnut into two pieces. Take the oil pan, heat the oil, pour in the water chestnut, stir fry, add salt and sprinkle with chopped green onion. Tips Don't stay in the pot for too long, otherwise the meat will be crisp and it won't taste crisp.

Corn oil 80g white sugar 70g whole egg liquid 20g low gluten flour 195g baking powder 2g baking powder 1g water chestnut meat 50g.

The method of water chestnut crisp is to cut a knife at the bottom of water chestnut with a kitchen knife until you see water chestnut meat. Break the two corners of the water chestnut with your hands (as shown in the figure), and apply force evenly with your thumb in the concave place. Then gently break it off, and the skin of the water chestnut will be broken and easily taken off. Take out the rhombic meat and press it into mud for later use.

Mix corn oil, white sugar and whole egg liquid, and stir until emulsified. Sift in the low flour, baking powder and baking soda powder, and finally add the water chestnut meat and mix well. Don't mix too much. Knead into a round ball, coat with egg liquid, sprinkle with sesame seeds, and heat up and down 180 degrees for 20 minutes. Take it out of the oven, cool it in the sun, and put it in a sealed can for preservation. Soybean water chestnut rice

Ingredients: about 300g of water chestnut rice, about 0/00g of soybean rice/kloc-edible oil, salt, monosodium glutamate, a proper amount of dried chili and a proper amount of sugar for fresh use.

Prepare the ingredients: water chestnut rice, hot oil in the pot of water chestnut rice, stir-fried water chestnut rice, add a little water, add salt, monosodium glutamate and a little sugar, and cook for 2 ~ 3 minutes on medium fire to get water chestnut rice, which is a good dish in autumn! The water chestnut is sweet and sweet, and the edamame is delicious. After adding pepper, the food tastes good, appetizing and eating. Roasted meat with water chestnut

Ingredients Water chestnut, pork belly, ginger, shallots, octagonal cinnamon, fragrant leaves, soy sauce, yellow wine, rock sugar, salt and pepper.

The method of burning pork with water chestnut is to cut pork belly into pieces of moderate size, knot shallots, and cut ginger into powder. Prepare other large woks, add appropriate amount of oil, stir-fry pork belly, and slowly stir-fry the oil in pork belly until the volume shrinks and the surface turns golden yellow. Pour in yellow rice wine, stir-fry with soy sauce and soy sauce, and add fresh water chestnut.

Continue to stir fry. Add star anise, cinnamon, fragrant leaves, shallots, Jiang Mo and crystal sugar, then add raw water to cover, boil over high fire, simmer for 30 minutes, remove the cover, then receive some juice first, then add appropriate amount of salt and pepper to taste and stir evenly, continue to collect juice, take it out of the pot and put it on a plate, and the delicious water chestnut rice with roasted meat will be ready.

Ingredients: cucumber, a small fungus, a handful of water chestnut, half a bowl of red pepper.

How to stir-fry miscellaneous vegetables with water chestnut Wash water chestnut, peel off the skin, then put cucumber, water chestnut and red pepper slices and fungus into a pot and heat them with olive oil. Pour cucumber, water chestnut, red pepper slices and fungus into the pot and stir-fry, add salt and sugar, add a little boiling water, and add a little chicken hardcover plate and celery to stir-fry water chestnut.

Ingredients: celery, water chestnut, salt, wine, chicken essence, starch, onion and ginger

The practice of celery frying water chestnut is to wash celery and cut water chestnut slices; Stir-fry water onion ginger with water chestnut (canned water chestnut is used in the Yellow River) for fragrance, add celery, water chestnut, salt, cooking wine and chicken essence, stir-fry a few times, thicken with water starch, and stir well to obtain water chestnut lean broth.

Ingredients: lean pork, water chestnut, black fungus, carrot, ginger salt, cooking wine, starch, pepper and chopped green onion.

The practice of water chestnut lean broth Slice the lean pork, add salt, pepper, cooking wine and water starch, mix well, marinate the black fungus for a while, then wash and tear small pieces, peel the carrot and slice the water chestnut, blanch it in a boiling water pot, then take out the spare hot pot and oil it. After the oil is hot, put it in a Jiang Mo wok, pour in the carrot and stir-fry the black fungus, stir-fry the water chestnut slightly, add a bowl of water, pour in the marinated meat slices and add salt.