Water shield is a precious wild aquatic vegetable, also known as water shield, water chestnut, lake vegetable, etc. It has very high nutritional value and is rich in collagen, carbohydrates, fats, multiple vitamins and minerals. Its application value focuses on medical value and edible value. Let’s take a look at the recipes of water shield together!

1. Cold water shield

Ingredients: 250 grams of water shield, 5 grams of salt, 6 grams of vinegar, 5 grams of ginger, 2 cloves of garlic, 5 grams of light soy sauce, 3 grams of sesame oil, 5 grams of chives, and 6 grams of chopped pepper.

Method ① Rinse the water shield twice and drain the water. Be sure to use a colander for this step. ②Put the washed water shield into a bowl, add minced ginger and garlic, and add salt. ③Pour in light soy sauce, add some vinegar, and add a little sesame oil. ④Add chopped pepper, sprinkle with chopped chives, mix well and serve.

2. West Lake Water Shield Soup

Ingredients: One pack of Water Shield (275g), appropriate amount of chopped green onion.

Method ① Open the water shield bag, rinse the water shield and set aside. ②Put an appropriate amount of salt, chopped green onion, MSG, pepper, and cooking oil in a bowl and set aside. ③Put an appropriate amount of water into the pot and bring to a boil. After the water boils, pour in the water shield and cook. ④After boiling, pour the water shield and soup into a bowl.

3. Water shield beef porridge

Ingredients: 150 grams of water shield, 60 grams of beef, 100 grams of rice, 2 grams of refined salt, 2 grams of MSG, cooked lard Chocolate.

Method ① Wash the water shield and cut into pieces, cut the beef into small pieces, wash the rice and set aside. ② Add an appropriate amount of water to the pot, add beef cubes and rice to cook the porridge, add minced water shield when it is eighty-cooked, then cook until the porridge is cooked, add the essence pot, monosodium glutamate and cooked lard and serve.

4. Sea Bass and Water Shield Soup

Ingredients: 1 sea bass, 200 grams of Water Shield, appropriate amount of ginger, appropriate amount of salt, appropriate amount of chicken essence.

Method ① Blanch the water shield for 5 minutes, then remove and set aside. ② Cut the seabass into pieces and fry in a pan. ③Add water, shredded ginger and water shield and cook together. ④After the fish is cooked, just add appropriate amount of salt and chicken essence to taste.

5. Water shield and whitebait soup

Ingredients: 50 grams of water shield, 50 grams of whitebait, 1 piece of fatty tofu, half ham sausage, salt, Appropriate amounts of sesame oil, water starch, coriander powder, and egg white.

Method ① Cut the whitebait into small pieces, cut the fat tofu into small cubes, and mince the ham sausage. ② Add water to the pot and bring to a boil, add water shield, whitebait segments, and diced tofu with fat, add salt to taste, thicken with water starch, pour in egg white, sprinkle with minced ham and coriander, and drop in sesame oil.

6. Shredded chicken soup with water shield

Ingredients: 250g chicken breast, 750g sunflower sprouts, 100g lean pork, 100g pig fat , 3 egg whites, 1000 grams of clear soup, 10 grams of refined salt, 1 gram of MSG, 15 grams of wet starch, and appropriate amount of pepper.

Method ① Cut the chicken breast into 6 cm long filaments, put it in a bowl, add egg white, salt, starch, mix and sizing until ready to use. ② Pour the water shield, drain the juice, put it into the boiling water pot with the chicken shreds separately, blanch it, pick it up, and put it in a soup bowl. ③Add salt and MSG, skim off the foam after boiling, and pour into a bowl of shredded chicken.

7. Water shield soup

Ingredients: 250 grams of water shield, 15 grams of winter bamboo shoots, 15 grams of mustard, 2 grams of salt, 1 gram of MSG, and 5 grams of sesame oil.

Method ① First remove the impurities from the water shield, wash it with water, and cut it into sections with a knife. Then peel and wash the winter bamboo shoots, soak the mustard mustard in warm water, wash, cut into shreds respectively, put in a plate and set aside.

②Wash the cooking pot clean, put fresh broth into the pot, bring to a boil over high heat, add shredded winter bamboo shoots and mustard mustard, and cover the pot. ③After boiling again, add water shield, cook for 15 to 20 minutes, add refined salt and MSG to taste, take it out of the pot and put it into a large bowl, top with sesame oil and serve.

8. Braised seabass with water shield

Ingredients: 300 grams of sea bass, 150 grams of water shield, and 100 grams of bamboo shoots.

Method ① Remove the head and tail of the fish, slice it into slices, and batter it. ② Slice the bamboo shoots and dry them in the sun for later use. ③ Prepare some stock, add water shield and dried bamboo shoots and cook for a while. ④ Boil the fish fillets in oil and add them to the soup.

9. Water shield and fish fillet soup

Ingredients: 1 can of water shield, 300 grams of fish, 75 grams of fat meat filling, 1 egg, appropriate amount of starch , 15 tablespoons of stock, a little pepper, 1 teaspoon of refined salt.

Method ① Wash the fish meat, chop it into mince, add the fat meat stuffing and chop until evenly mixed, mix in egg white, refined salt and starch, stir into elastic fish paste, ② Turn off the heat after the stock boils. Put the mixed fish paste into a plastic bag, cut a corner, squeeze the fish paste into strips, and slide it into the soup. After squeezing all the fish paste, turn to high heat and bring to a boil. Stir gently to make it into small pieces. ③Pour in the water shield Boil the soup together and add refined salt to taste. ④ Pour in water starch to thicken the soup. When the soup becomes slightly thicker, turn off the heat. Sprinkle in pepper when eating.

10. Water shield and crucian carp soup

Ingredients: 4 fresh crucian carp, 100 grams of water shield, cooking wine, refined salt, soy sauce, white sugar, chopped green onion, minced ginger, minced garlic, Appropriate amounts of wet starch, sesame oil, and lard.

Method ① Remove the gills, internal organs and scales of the crucian carp and wash them. Remove impurities from herbs, wash and cut into small pieces. ②Put the fish into the pot, add an appropriate amount of water and cook until cooked. Remove the fish meat and pour out the fish soup for later use. ③ Heat the lard in a pot, add onions, ginger, and garlic and sauté until fragrant. Add fish, water shield, soy sauce, sugar, refined salt and fish stock and cook until fragrant. Thicken with wet starch, take out of the pot, put into a bowl, and pour in sesame oil. Serve.