1, peeling: peeling water chestnut can make it more tender and smooth, and it is not easy to produce dregs. When peeling, you can gently scrape off the cortex on the surface of water chestnut with a knife or peeler.
2. Blanching: Blanch the cut water chestnut in boiling water for about 20-30 seconds. Blanching water can destroy the enzymes in water chestnut, prevent it from turning black, and make it more tender and smooth.
3. Cooking: Add the blanched water chestnut into boiling water to cook, and the time should not be too long, which takes about 5- 10 minutes. After cooking, you can add a proper amount of sugar water or honey juice to improve its sweetness.
4. Cooked: Take out the cooked water chestnut and soak it in ice water. After cooling, take it out and drain it. Icing can make water chestnut more refreshing and refreshing, and also keep its freshness.