The aquatic food horseshoe is named after its underground stem is similar in shape to horseshoe. Horseshoe, formerly known as water chestnut, also means underground fruit. Horseshoe is very common in many dishes, especially Cantonese and Hunan dishes. For example, horseshoe patties, horseshoe cakes, stewed pork ribs with horseshoe lotus root, fried shrimp with horseshoe, etc.

There is also a saying that water chestnut was named horseshoe because it was often used as horse feed in ancient times, so it was named "horseshoe". Later, people began to find that water chestnut has high taste and nutritional value, so they gradually ate it as a food. In order to better address this food, people named it "water chestnut" according to its appearance characteristics.

Preservation method of water chestnut

After the water chestnut is dug out, it will be spread on the brick floor 12- 15 days. After drying properly, it will be placed in a large pottery jar in the room. Pottery pots should be placed in a dry and ventilated place, and the storage capacity of each pot is about 80- 100 kg, and the spout of water chestnut should be covered.

It should be noted that the water chestnut stored in the clay pot has a strong breathing function at the initial stage of storage, and the cylinder head needs to be uncovered to facilitate ventilation. When the temperature is low and cold in winter, the jar should be covered with straw to keep warm. In rainy weather, the cover should be uncovered in time to remove water, and in hot and hot season, it should be covered in time to prevent the water in the water chestnut bulb from evaporating and causing dry rot.

Water chestnuts stored in clay pots should be turned 1 time every 25-30 days. According to this method, the fresh-keeping period of water chestnut can reach more than half a year.

Refer to the above content: Baidu Encyclopedia-Water chestnut