Commentary: Water chestnut is one of the characteristic vegetables in China. Generally, it is eaten together with underground swollen bulbs, which can be eaten raw, cooked or cooked. Especially suitable for canned food. It is called "Water Horseshoe" and is one of the main condiments in restaurants. Starch can also be extracted, which, together with lotus root and water chestnut, is called starch III. It is cold and slippery in nature, sweet and cool in taste, and can benefit qi and neutralize middle warmer. At the same time, the tubular leaflike stems above the ground can quench thirst and reduce fever.
Extended data:
Medicinal material characters
Bulbs are spherical and slightly flat, the largest of which can reach 3 cm in diameter and 2.5 cm in thickness, with different sizes. The center of the lower end is sunken, and there are several aggregated buds at the top of the upper part, which are wrapped by yellow scales. The bulb skin is purplish brown or dark brown, and there are obvious connections on it. There are often yellowish brown membranous scales on the nodes, and sometimes there are small lateral buds. Crispy, white inside, rich in starch and water, white milk flows out after crushing. Slight breath, sweet taste.
Baidu encyclopedia-water chestnut
Baidu encyclopedia-water chestnut