Normally, water chestnuts can be cooked thoroughly after being steamed for about fifteen minutes. However, water chestnuts have different varieties and sizes, and the time required for steaming is also different. The two corners of the water chestnuts are the largest. It takes fifteen minutes, and the four corners of the water chestnuts are relatively small. Most of the time, they can be cooked in ten minutes of steaming.

Water chestnut is the fruit of an aquatic plant. When immature, the skin color is purple-red, the flesh color is white, the taste is sweet and non-toxic, the leaf shape is broad rhombus, and the flower color is white. There are four petals. Water chestnuts like to grow in warm climates and can be planted in ponds, swamps and other places with sufficient moisture. The steamed water chestnuts have a delicate taste, are soft and sweet, and have a shelf life of 10-15 days. They cannot be covered during storage. The surface moisture must be wiped off or dried, and placed in a cloth bag or sandbag to ventilate the surface of the water chestnuts.