Peel off the shell of water chestnut with a knife, peel off the purple film, put the water chestnut on a plate, add chopped green onion and salt, steam it for 10 minute, and drop a little sesame oil before eating. The skin of water chestnut is crispy and fragrant. You can eat it after cooking, or you can cook porridge. It is rich in protein, unsaturated fatty acids, vitamins and trace elements.

Cooking skills of water chestnut.

The pulp of water chestnut is edible, the tender stem can be used as a vegetable, and the fruit has sharp horns, commonly known as water chestnut. It grows in the lake and matures around August every year. The water chestnut vine has green leaves and the shape of the leaves is rhombic, so the fruit is called water chestnut.

Ling is an annual herbaceous aquatic plant, also known as? Peanuts in the water? Fruit? Water chestnut? As a nut, it hangs in the water under the dense leaves, and it must be picked up and turned upside down to see it.

Water chestnut meat contains 24% starch, 3.6% protein and 0.5% fat. When young, you can eat it raw as fruit. When cooked, it can be cooked or processed into water chestnut powder. When it is air-dried, it can be stored to extend the supply. Water chestnut leaves can be used as green feed or green manure.