1, clearing away heat and quenching thirst, moistening lung and resolving phlegm

Water chestnut is rich in new liquid. Eating more water chestnut has the effect of clearing heat and quenching thirst. Water chestnut has a good effect of moistening lung and resolving phlegm. Cough and cough with thick phlegm can be treated by eating water chestnut in moderation.

2, moistening the intestines and relaxing the bowels

Eleocharis tuberosa contains crude protein, starch and crude fat, which can promote the peristalsis of large intestine, moisten intestine and relieve constipation, and has certain curative effect on constipation.

3, antibacterial and anti-inflammatory

Geheying is a heat-resistant antibacterial component, which has inhibitory effect on Staphylococcus aureus, Escherichia coli, aerogenes, Pseudomonas aeruginosa and other bacteria.

Procurement and storage of water chestnut

Friends who have eaten water chestnut know that the color of water chestnut should be red and black, and water chestnut that has not been cut is tasteless. So don't buy water chestnut with abnormal color or abnormal color distribution when you buy it, and don't buy anything that smells at night.

Taro with skin and soil can be stored in a fresh-keeping bag for about 1 week, and kept in the refrigerator.

Edible taboo of water chestnut

1. Water chestnut belongs to cold food, which is not suitable for people with spleen and stomach deficiency and blood stasis in loose stool.

Although water chestnut has some benefits for the elderly, eating too much will make you impatient.

It is best not to eat water chestnut raw often. Eating too much of anything is not good, and so is water chestnut. People who often eat water chestnut raw should pay attention to the fact that there is a kind of ginger worm in water chestnut, which will attach to the intestinal mucosa of human body and cause intestinal ulcer or diarrhea for a long time. Facial edema and other phenomena.

How to eat water chestnut?

First of all, water chestnut and Sydney soup

Material: water chestnut 30g, Sydney100g.

Seasoning: rock sugar

Practice: Wash water chestnut, peel and cut into pieces, wash Sydney, cut into pieces with skin, then put them into the pot together, add rock sugar, cover the pot, boil over high fire, and cook over low fire for 15 minutes.

Efficacy: Water chestnut and Sydney are juicy and lung-moistening foods. The water chestnut and Sydney soup they cooked can cure cough and clear lung heat.

Second, water chestnut porridge

Material: rice and water chestnut 100g.

Seasoning: appropriate amount of rock sugar

Practice: Wash water chestnut, peel and cut into pieces, wash rice, put it in a pot to cook porridge, add water chestnut and sugar when the porridge is almost cooked, and cook it. Or squeeze water chestnut juice, and when the porridge is cooked, pour it into the porridge with white sugar and cook it once or twice.

Efficacy: Water chestnut porridge has the effects of clearing away heat and resolving phlegm, resolving food stagnation, promoting fluid production and quenching thirst. People with cough, phlegm, lung heat, yin deficiency and thirst can take one dose every day, which can relieve the symptoms well.

Third, angelica horseshoe barley porridge

Materials: 30g of water chestnut, 0/00g of coix seed/kloc-,0/5g of angelica sinensis/kloc-.

Practice: Wash water chestnut, peel and cut into pieces, wash Coicis Semen, slice Angelica sinensis, put it in a pot, add water for half an hour, remove residue to get juice, add Coicis Semen and water chestnut, and cook porridge. After the porridge is cooked, add honey to eat.

Efficacy: Angelica sinensis promotes blood circulation, water chestnut clears heat and detoxifies, and Coix seed diuresis. The therapeutic prescription has the effects of promoting blood circulation, relieving pain, clearing away heat and toxic materials, invigorating spleen and promoting diuresis, and enhancing human immunity.

Fourth, jellyfish horseshoe soup

Material: water chestnut 100g, jellyfish skin 50g.

Practice: Wash water chestnut, peel and slice, and wash jellyfish skin. Put them in a pot and add water to make soup.

Efficacy: Decoction can nourish yin and moisten lung, clear away heat and resolve phlegm.

Five, water chestnut lion head

Ingredients: 5 horseshoes, eggs 1 piece, 50g Chinese cabbage, 300g thin stuffing.

Seasoning: starch, cooking wine, monosodium glutamate, Jiang Mo, chopped green onion, corn starch, sugar, soy sauce and salt.

Practice: Wash and peel water chestnut, grind it into rice grain size, put it into a bowl with meat stuffing, pour cooking wine, starch, minced onion and ginger, monosodium glutamate and salt, beat in eggs, stir well and knead it into balls; Heat the oil pan, add meatballs, fry until both sides are slightly Huang Shi, add cooking wine, soy sauce and sugar, add appropriate amount of water, and cover with stew 15 minutes. Put the Chinese cabbage on the plate as a cushion, then put the lion's head in the pot on the Chinese cabbage and pour the soup on it.