How to eat green water chestnuts? How to eat old water chestnuts

Water chestnuts are also called waist water chestnuts, water chestnuts, and water chestnuts. They can be boiled and peeled before eating, or cooked into porridge, or used with other ingredients to make water chestnut braised meat, water chestnut vegetarian soup, etc. They are quite common in the north and south of China. When they are young and tender, they can be eaten raw as fruits, and when they are mature, they can be cooked or processed into water chestnut powder. Let's take a look at how to eat them today!

Contents of this article

1. How to eat green water chestnuts

2. How to eat old water chestnuts

3. Should water chestnuts be put into the pot with cold water or boiling water?

How to eat green water chestnuts

The skin of water chestnut is crispy and the meat is delicious. You can eat it by peeling the shell after steaming or cooking, or you can cook it into porridge. There are many ways to eat water chestnuts: stewed water chestnuts with mushrooms, water chestnuts with spare ribs, salted water chestnuts, stir-fried water chestnuts, stir-fried water chestnuts with celery, stewed water chestnuts with chicken, stewed water chestnuts with tofu, stewed water chestnuts with spare ribs, etc.

Water chestnut, also known as water chestnut, wind chestnut, black chestnut, etc., is the fruit of the annual herbaceous aquatic plant water chestnut of the family Trapaeidae and the genus Trapa.

The flesh of water chestnut is edible, and the tender stems can be used as vegetables. The fruit has sharp corners and is commonly known as water caltrop. Water chestnut is native to Europe and Asia, and has only been domesticated and cultivated in China and India.

Water chestnuts are generally planted in wet mud in temperate climates. The climate should not be too cold and the water depth should be 60 cm.

How to eat old water chestnuts

It can be boiled and then peeled and eaten, or cooked into porridge, or used with other ingredients to make braised water chestnuts, vegetarian water chestnut soup, etc. Compared with tender water chestnuts, old water chestnuts have a higher starch content, a softer taste, and a slightly bitter taste. They are more suitable for eating cooked, boiled, stewed, or cooked into porridge.

Water chestnut is also called waist water chestnut, water chestnut, water chestnut, etc.

It usually takes about 20 minutes to boil old water chestnuts.

Water chestnuts are rich in protein, unsaturated fatty acids, and a variety of vitamins and trace elements.

Should water chestnuts be put into the pot with cold water or boiling water?

Generally speaking, water chestnuts should be put into a pot with cold water, boil the water and continue to cook for about 40 minutes before turning off the heat. Soak the cooked water chestnuts in hot water for about ten minutes before taking them out to cool down and eating. If you want to eat boiled water chestnuts with a pink texture, the cooking time must be appropriately extended, at least 60 minutes.

Water chestnut, also known as waist water chestnut, water chestnut, water chestnut, etc., is the fruit of the annual herbaceous aquatic plant water chestnut of the family Trapa. The skin of water chestnut is crispy and the flesh is delicious. It can be eaten after steaming and peeling, or it can be made into porridge.

Water chestnuts are native to Europe and are common in southern and northern China, especially in the Taihu Lake area in the lower reaches of the Yangtze River and the Pearl River Delta. When they are young and tender, they can be eaten raw as fruit, and when they are mature, they can be eaten cooked or processed into water chestnut powder.

Water chestnuts are generally planted in wet muddy land in temperate climates, such as ponds, swamps, etc. The climate should not be too cold, the best temperature is between 25 degrees Celsius and 36 degrees Celsius, and the water depth should be 60 centimeters.