The water chestnut, also known as "horseshoe" and "horse potato", has a crunchy and sweet flesh, and is known as "the best fruit in winter and spring". Water chestnuts can be boiled for a long time without rotting, and when made into "water chestnut dumplings", the soft and tender meat filling is paired with crisp and sweet water chestnut grains, which is both soft and crunchy, sweet and delicious.
Fresh meat filling accounts for 1/2, water chestnut, green onion accounts for 1/2
200 grams of fresh meat filling, 200 grams of water chestnut, 15 grams of green onion
Seasoning salt, monosodium glutamate (MSG), oil
Methods:
1, water chestnut skin peeled off.
2, use a kitchen knife to pat the water chestnut meat.
3, chopped and seasoned with seasoning and meat and green onion mix well.
Tips:
Features
The filling is crisp, the soup is sweet and fresh
Tips: Beef Capsicum Dumplings
Mince the beef and put it into a container, add pepper, pepper water, chopped green onion, minced garlic, salt, monosodium glutamate, and a little water, and then stir out the viscosity in the same direction, and then add the minced water chestnuts, and sesame oil and mix well to form the filling.
Water chestnut rice
0Ingredients:
6 water chestnuts, 1/2 cup Longzhu, 1 cup 5-grain rice, 1 and 1/10 cups water, 1 and 1/2 tsp salt, 2 tbsp rice wine, 1 tsp pepper, 1/2 tbsp sugar
How to make it:
1.) Wash and slice water chestnuts to a thickness of about 2 mm.
2.)Wash and drain the five-grain rice, add water and soak for 4 hours.
3.) Add all ingredients and seasonings to the rice, mix well, and cook in an electric pot.
4.)When the switch jumps on, don't open the lid yet, let the water chestnut rice simmer for about 15 minutes, and when you open it, stir the rice gently to serve.
Water Chestnut Meat Cake
0It's better if you mince the meat yourself, both in terms of how it looks after cooking and the quality of the meat. I use 70% lean and 30% fat pork, the minced meat bought outside is more fat. If you are not afraid of fat, use 60% lean 40% fat pork will be better, it will be very fluffy.
Ingredients:
Main ingredient: 450 grams of pork or minced pork, 300 grams of canned water chestnuts, diced, marinade (servings are for reference only): 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of dark soy sauce, 1 tablespoon of oil, 2 tablespoons of cornstarch, and 480 milliliters of water
Methods:
1. Stir in water chestnuts, pork and soy sauce, salt, pepper and dark soy sauce, marinate for 15 minutes, then add oil and cornstarch and mix well. Stir the pork with a little water (about 1/8 cup at a time) and repeat until the pork is tender.
2. Steam the pork in a thin plate over high heat for 15 minutes.
Water Chestnut Stir-Fry with Chinese Mushrooms
0Fresh and smooth, sweet and refreshing.
Materials:
Main ingredient: 125g of fresh shiitake mushrooms, 250g of water chestnuts,
Seasoning: 3g of soy sauce, 1g of ginger, 1g of salt, 1g of sugar, 1g of cooking wine, 5g of pea starch, 60g of peanut oil, 3g of monosodium glutamate (MSG)
Methods:
1.First, wash and remove sand from the water-sprouted shiitake mushrooms, and drain the water. Peel and wash the water chestnuts and slice them.
2. frying pan hot cooked peanut oil, burned to seventy percent heat, the mushroom, water chestnut slices at the same time under the pot stir-fry, put soy sauce, ginger, salt, sugar, monosodium glutamate, cooking wine, 150 grams of fresh soup, boil with wet starch thickening, dripping cooking oil from the pot into the plate.
Water chestnut lime spicy chicken tenderloin
0 smooth sauce, crispy water chestnuts, coupled with fast-cooking rice noodles, so that this exudes the lime and coconut aroma of spicy fried chicken tenderloin, more refreshing, eat the aftertaste.
Ingredients:
125g rice vermicelli, 500g boneless skinless chicken breast, 25g fresh ginger, 1 fresh green chili pepper, 2 cloves garlic, 3 limes, 225g canned water chestnuts (water chestnuts), 1 tablespoon peanut oil, 1/2 teaspoon sugar, 5 green onions, 125ml coconut milk, a dash of Thai fish sauce or soy sauce
Methods:
Prepare:
1. >1. Boil a kettle of water. Place the rice noodles in a large bowl, pour boiling water over them to submerge and soak for 10 minutes, or according to the instructions on the bag.
2. Shred the chicken and set aside. Ginger peeled and minced. Wash the chili peppers, remove the seeds and cut into cubes. Peel and mince the garlic.
3. Wash the wax from the limes, grate the skin of two limes, add to the ginger and mix well. Squeeze the juice from all 3 limes and set aside. Drain the water chestnuts and cut them in pairs.
4. Fill a Chinese wok or large skillet with peanut oil, add the minced ginger, diced chili peppers, minced garlic, and shaved lime skins, and place over high heat. When the peanut oil is sizzling to a high heat, add the chicken and stir-fry for two minutes.
5. Add lime juice, sugar and water chestnuts and stir-fry. Cover and cook over medium heat for 3-5 minutes, until chicken is cooked.
6. Remove useless parts of scallions, wash and drain them, then cut into chopped scallions.
7. Drain the rice noodles and add them to the chicken, along with the scallions and coconut milk. Season with fish sauce or soy sauce to taste and serve immediately. Fish sauce is quite salty, so there is no need to add salt.