(1) Wonton Soup

Information: *4 taels of ground pork *2 tbsp of minced water chestnuts *2 tsp of minced green onion *1/2 egg white *1 tbsp each of shredded egg skin, minced celery, and crispy red onion *7 cups of broth *1/2 catty of wonton wrappers

Seasoning: *1/2 tsp of salt *1/8 tsp each of ground white pepper and sesame oil

Marinade: *Wine 1 tsp

How to make it:

1. Mix the ground pork with marinade, chopped water chestnut, chopped green onion and egg white.

2. Wrap each wonton skin with the filling and set aside.

3. When the soup comes to a boil, add white pepper and salt to taste and serve in a soup bowl.

4: Cook the wontons, remove them from the soup bowl, add chopped celery, shredded egg skins and crispy red onions, and drizzle with sesame oil.

(2) Kung Pao Vegetarian Dings

Ingredients: 6 water chestnuts, 1/2 carrot, 6 mushrooms, 1 small potato, 2 tablespoons canned jade, 1 tablespoon each of soybeans and peanuts, 50 grams of black fungus, 5 cloves of garlic.

Seasoning: Ingredient A: 1 tbsp each of Shaoxing wine, tomato sauce, red chili sauce, 1 tsp each of bean paste, salt, sugar, sesame oil, 2 tbsp vegetarian stock

Processing:

1, water chestnuts peeled, cut into pieces; carrots, potatoes, respectively, peeled, cut into pieces, blanch in boiling water, removed and cooled; soybeans, mushrooms, respectively, cleaned, and put in boiling water to scald, removed and cut into pieces; black fungus softened, cut into pieces; canned jade granules, 1 tbsp each of wool, peanuts, 50g of black fungus, garlic, 5 petals. ; black fungus softened, rinsed, cut into small pieces, peeled garlic, minced.

2, dry pan heat, into the peanut stir fry, set aside.

3. Heat 2 tablespoons of oil in a wok, sauté the garlic, add the ingredients (except soybeans and peanuts), add Ingredient A and stir-fry, then add the soybeans and stir-fry, then serve and sprinkle with the sautéed peanuts.

Healthy people whisper: water chestnut in addition to vitamin C, starch content is also very high, you can make horseshoe powder, and contains a high amount of crude fiber, can prevent constipation, but also has a heat detoxification, lowering blood pressure, diuretic and other functions.

Tasty tip: This dish is very refreshing rice, carrots, corn kernels, beans and other cold vegetables can be bought, buy back with boiling water quickly blanch, drain the water can be used, very convenient.

(3) jellyfish water chestnut soup

Raw materials jellyfish skin 50 grams, 100 grams of water chestnuts.

The production of jellyfish skin washed, water chestnut peeled and sliced with the soup.

Usage Eat jellyfish skin, water chestnut, drink soup, 2 times a day.

Effects Clearing heat and removing phlegm, nourishing Yin and moistening the lungs. Suitable for hypertensive patients with yin deficiency and hyperactivity.

(4) Angelica water chestnut barley porridge

[Ingredients] Angelica 15 grams, 30 grams of water chestnut, barley 100 grams.

[Production method] will be cut into slices of angelica, into the pot to cook for 30 minutes, remove the slag and add water chestnut and Job's tears into porridge, out of the pot with honey to eat.

[Function] Clearing heat and removing toxins, activating blood circulation and relieving pain, strengthening the spleen and promoting dampness. Suitable for sore throat, phlegm-heat cough, heartburn and thirst. Angelica contained in the angelica polysaccharide, can significantly enhance the body's immune system, can prevent cancer

(5) spicy chicken

Raw materials: 150 grams of tender chicken, 6 grams of dry starch, 6 grams of pickled chili pepper 6 grams of soy sauce, sugar, salt, chrysanthemums, ginger, wet starch, yellow wine, balsamic vinegar, monosodium glutamate moderate amount of egg, water chestnut dices.

Practice:

①Chicken cut into small cubes, add egg whites, dry starch, salt and mix well, together with the ingredients of water chestnut diced into the hot guessing frying pan, l0 seconds, drain off the oil, into the pickled chili peppers, green onions, ginger, etc., and stir fry;

②Sugar, soy sauce, soy sauce, and wet starch, vinegar and so on and blend, pour into the pan by the heat of the pan and stir fry for a few seconds.

(6) dragon and phoenix Ruyi roll (good luck)

Materials: eggs, shrimp puree, water chestnuts, seaweed.

How to do: First, fry the egg into an egg skin, chopped water chestnuts and mixed with shrimp puree. On the egg skin in order to spread the shrimp puree and seaweed, from both sides of the roll to the center, wrapped in plastic wrap and put into the rice cooker steamed, sliced row plate can be.

Nutritionist: this dish is not filled with fat, and steamed way, so than the sale of fish rolls, shrimp rolls fat content

(7) water chestnut strange willow soup

Source of folk

Raw materials water chestnuts 90 grams of tamarisk 15 grams of leaves (30 grams of fresh leaves)

Production of water chestnuts, tamarisk leaves, together with water decoction.

UseDrink twice a day.

Effects Warming the middle and benefiting the qi, eliminating wind toxins. It is suitable for measles which is not quick to penetrate and develop.

(8) water chestnut lion head

Raw materials: peeled water chestnuts 5, 300 grams of lean meat, 50 grams of cabbage, 5 grams of salt, 20 grams of soy sauce, 15 grams of sugar, 1 egg, cornstarch, minced green onion, minced ginger, monosodium glutamate (MSG), cooking wine, wet starch in appropriate amounts.

Method:

1, the water chestnuts at every turn into the size of a grain of rice, mixed into the meat filling, add salt, egg, cooking wine, wet starch, monosodium glutamate, onion and ginger, mix well, make four large meat round.

2, frying pan on the fire, pour oil, oil heat into the meat rounds fried to two sides yellow, cooking wine, add soy sauce, sugar pour soup, simmering over low heat for 15 minutes, will be the lion's head sheng people with a good bottom of the pot with a good bottom of the heart of the vegetables, the marinade thickening poured on the surface.

Features: fresh and tender with crisp, salty and sweet, red and green.

(9) water chestnut round

Raw materials: 750 grams of water chestnuts 75 grams of lard 25 grams of tangerine cake 25 grams of green and red silk 25 grams of dry starch 100 grams of wet starch 25 grams of egg white 1 sugar 125 grams of honey 50 grams of flavor 500 grams of peanut oil? About 50 grams

Specific method:

1? water chestnut peeled and washed, patted and chopped into fine, add dry starch, egg white and mix well, that is, into the water chestnut puree; lard, tangerine cake, green and red silk are chopped fine, add sugar 100 grams and well, that is, into the filling.

2? Take a water chestnut mud, wrapped into a filling, and then rolled into a diameter of about 2 cm round, according to the system one by one to be used.

3?Frying pan on the fire, put a little peanut oil hot, will be round into the pan, frying, and with a hand spoon will be round one by one pressed into a flat round, to be fried to both sides of the golden, and then pour in the rest of the peanut oil, with a small fire will be round fried after fishing out.

4? Net pot heavy on the fire, put a little oil hot, under the sugar?25 grams of boiling until you can pull out the silk, and then add honey and a little water, down into the deep-fried round wrapped in flavor, and finally with wet starch thick thickening, drops of essential oil, start the pot into the plate that is complete.

Features: golden color, crisp and sweet.

(10) Ingredients: half a catty of lean meat, five or six water chestnuts, glutinous rice (about 2 two it)

Seasoning: an egg, cooking wine, salt, chicken essence, cornstarch, onion and ginger.

Practice:

⒈ glutinous rice with cold water soaked in advance for about twenty minutes.

Peak water chestnut chopped, be careful not to cut too much.

Add all the seasonings and chopped water chestnuts to the meat mixture, and adjust in one direction.

Sung the soaking glutinous rice water poured off, squeeze out a meatball, roll a layer of glutinous rice, prepare a flat plate yard. Steam the meatballs for about twenty minutes.

Alternatively, if you can't buy water chestnuts, you can try to use lotus root as well, and if you can't buy either you can do it, just a little less flavorful. With water chestnuts or lotus root in it, it's more refreshing.

Health care recipes

1. Vegetable brine boiled water chestnut: 800 grams of fresh water chestnuts, closed urn Lai brine 500 milliliters. The water chestnut will be washed, peeled off the outer skin, to close the urn vegetable brine cooking water chestnut, until the water chestnut is cooked can be loaded on the plate to eat. This dish has the effect of strengthening the spleen, eliminating food, clearing away heat and phlegm, lowering blood pressure, suitable for phlegm stasis and internal heat, high blood pressure patients to eat.

2. Brain vegetable fried water chestnut: 400 grams of fresh water chestnut, pickles 300 grams. The water chestnut is washed, boiled, peeled and sliced, then pickled mustard diced, hot oil under the water chestnut. Pickled mustard stir-fry for a few moments, add a little salt, start the pot on a plate. This dish is cool, fresh and appetizing, digestion and intestines, lungs and stomach heaters eat the most suitable.

3. Water chestnut round: 500 grams of water chestnut. The water chestnut is washed and peeled, boiled and pounded like meat sauce, add salt and ginger, bean powder, squeeze into the balls, into the oil pot, high heat fry through, fish up filtered oil on the plate. The original frying pan into a good soup, add cornstarch thickening into a brine, poured on the water chestnut that is. This dish tastes fresh and smooth mouth, with digestion and appetizing, laxative effect. Dyspepsia, nausea, constipation people can often eat.

4. water chestnut drink: water chestnut after washing into the tile pot in the decoction, to water chestnut cooked can be eaten. This soup is sweet and refreshing, and can be consumed as tea. It has the effect of clearing heat and diuretic, and eliminating swelling through gonorrhea. It is a good food for patients with urinary tract infection and nephritis edema.

5. Boiled water chestnut: 250 grams of fresh water chestnuts, sugar cane 1 root. The water chestnut is washed, sugar cane peeled and cut into 3 cm long small section, *** into the pot to fry, until the water chestnut is cooked can be eaten. This product has the effect of clearing away heat and anti-inflammation, generating fluids and quenching thirst. It is suitable for the late stage of fever caused by the heartburn and thirst, low fever does not go down all the diseases, but also can prevent influenza.

6. congested vegetable water chestnut tea

Source "prescription book"

Composition of water spinach 125 grams, 60 grams of water chestnut.

Functions clearing away heat and relieving heatstroke, generating fluids and diuretic.

Mainly used for treating summer heat in children, such as thirst and drink, frequent and yellow urine.

Method of preparation of the above medicine, wash, put in a hot water bottle, punch into the amount of boiling water, cover 20 minutes. Drink frequently at any time of the day and finish it within 1 day.

ContraindicationsThis formula is cold in nature and should not be used by those who are weak and cold in the spleen and kidneys.

According to the water spinach, also known as cabbage, belongs to the family of flowers, annual trailing herbs. It is sweet and slightly cold in nature, with the function of clearing heat and detoxification, cooling blood and diuretic. It can treat hemorrhoids, epistaxis, blood in urine, summer heat and thirst, eczema, sores and so on, and can detoxify fungal poisoning and food poisoning. Water chestnut is sweet and cold, which can clear the lungs, dissolve phlegm, and produce fluids to quench thirst. Therefore, the combination of the two medicines can detoxify and clear the summer heat, produce fluids and diuretic, and it is a good dietary treatment for children's summer heat.

Note: Water chestnut is cold, not easy to digest, too much food is bloating, children and weak digestion should not eat.