Salt water water chestnut

Overview

I saw a strange and cute little thing in the market. It was dark and had two cute horns. It reminded me of the Bull Demon King in Journey to the West. After asking the boss, I found out that this thing is called water chestnut. It can be boiled, fried and made into soup. I bought a pound of it with great interest. I checked the information about water chestnuts on the Internet. There are two types of water chestnuts. One is the domestic water chestnut, which has only two corners and is easy to break apart after being cooked. It has high starch content and tastes powdery when eaten; the other is the wild water chestnut, which has many horns and is easy to prick people and difficult to peel. It seems that what I bought is water chestnut! The nutritional value of water chestnut is comparable to that of chestnut. It is rich in starch, protein and multiple vitamins. It is a health and beauty food. Online information records that when eating water chestnuts, domestic water chestnuts are better for eating; and for cooking, wild water chestnuts are better, as they are crunchy and sweet. It seems to be a good snack. Let's cook it and eat it.

Tags

• snacks
• home cooking
• old man
• afternoon tea
• summer recipes
• fast food
• edible oil
• water chestnut
• ginger
• salt

Ingredients

Steps

1. 1 Soak the water chestnuts in water for 20 minutes and wash them clean;

   

2. 2 Glossy and smooth water chestnuts;

   

3. 3 Put the water chestnuts into the pot and pour in twice as much water as the water chestnuts;

   

4. 4 Add 1 spoon of salt and a little cooking oil;

   

5. 5 Add 4 slices of ginger;

   

6. 6 Bring to a boil over high heat and cook for another 15 minutes, remove and drain and serve.