Storage and nutritional content of water chestnuts

Few people may eat water chestnuts, but they are very nutritious. However, some people use them to keep them hot.

Water Chestnut

It is also known as peony, duckweed, ground chestnut, tail pear, horse hoof, black taro, etc. It is called ground chestnut because its shape, composition and function are similar to chestnut. It is called black taro because it looks like taro but is black in color. It is called horse hoof only because of its appearance. Li Shizhen said in "Compendium of Materia Medica" that water chestnut: "It grows in shallow water fields. Its seedlings emerge from the ground in March and April. It has a straight stem without branches and leaves, and looks like a dragon's beard... Its roots are white, and in autumn it produces seeds that are as big as hawthorn and chestnuts, but with hair on the navel, and grow in piles at the bottom of the mud."

Water chestnuts can be used as both fruits and vegetables. They are popular seasonal delicacies and have been known as "underground snow pears" since ancient times. Chen Mi, a poet in the Song Dynasty, wrote in a poem: "Xianxi has left the purple jade, but the flavor is still the same as chestnuts. Why do wild people dare to offer you chrysanthemums after frost in Qingzhang?" Praising water chestnuts for being as sweet as honey tangerines, it is worth it that water chestnuts have been buried in the mud for a year. Wu Kuan of the Ming Dynasty wrote in "Praise of Water Chestnuts": "The baskets are full of them, and they are big and delicious. They are delicious when chewed, and there are not many ground chestnuts." It also has a strong local flavor.

Water chestnuts are native to India. In my country, the earliest record of nutrition is written in Er Ya: "Shao, Fuqi." Er Ya was written no later than the early Western Han Dynasty, which means that water chestnuts have a cultivation history of at least 2,000 years in my country.

There are many varieties of water chestnuts, and the ones produced in Jiangxi are the most famous. Huichang in southern Jiangxi has always produced water chestnuts, and the method of planting is also different from other places. Its grains are about three times larger than those produced in other places, and the meat is crisp, tender and fragrant, and is known as a fine product. Fuzhou's excellent water chestnuts are tender and juicy, with very little dregs. Others, such as Suzhou's black water chestnuts and Hualin's red water chestnuts, are rare treasures. In the old days, Shaoxing's Dahongpao, Ziwupi water chestnuts, and Shandong Wenshang large water chestnuts were also well-known.

effect

1. Water chestnuts are cold foods that have the effects of cooling blood and detoxifying, promoting diuresis and relieving constipation, removing dampness and expectoration, and helping digestion and relieving bloating.

2. The phosphorus content of water chestnuts is the highest among root vegetables. It can promote human growth and development and maintain physiological functions. It is very beneficial to the development of teeth and bones. At the same time, it can promote the metabolism of sugar, fat and protein in the body and regulate acid-base balance.

3. The antibacterial ingredient water chestnut contained in water chestnut has a certain inhibitory effect on Staphylococcus aureus, Escherichia coli, Bacillus fumigatus and Pseudomonas aeruginosa, and also has a certain effect on lowering blood pressure.

Storage instructions

Wrap the water chestnuts in newspaper and refrigerate.

Cooking knowledge

1. Water chestnuts can be eaten raw, but because they grow in mud, there may be more bacteria and parasites attached to the skin and inside, so they must be washed thoroughly.

2. The most convenient way to eat water chestnuts is to boil them directly, peel them after they are cooked, and eat them. However, water chestnuts will change color easily after peeling, so if you don't want to eat them, you can temporarily soak them in water.

Dietary precautions

Water chestnuts are cool in nature, so people who are prone to dizziness, cold stomach, and cold hands and feet should eat less.

Delicious food

Water chestnut lion head

Ingredients: 5 peeled water chestnuts, 300 grams of lean meat filling, 50 grams of Chinese cabbage.

Ingredients: 5 grams of salt, 20 grams of soy sauce, 15 grams of sugar, 1 egg, cornstarch, chopped green onion, chopped ginger, MSG, cooking wine, and wet starch as appropriate.

Method: 1. Chop water chestnuts into rice-sized pieces, mix into the meat filling, add salt, eggs, cooking wine, wet starch, MSG, chopped green onion and ginger, mix well, and make four large meatballs.

2. Put the wok on the fire, pour in the oil, put in the meatballs when the oil is hot and fry until both sides are golden brown, then add cooking wine, soy sauce, sugar and broth, simmer over low heat for 15 minutes, put the lion head into a bowl with choy sum as the bottom, and pour the marinade over the surface.

Features: fresh and crispy, salty and sweet, with contrasting red and green.

Home remedies for curing diseases

Water chestnuts have a blood pressure lowering effect: Water chestnuts combined with jellyfish peel can eliminate heat and phlegm, and lower blood pressure. In addition, water chestnut juice is added with fresh lotus root juice, pear juice, fresh reed root juice, and ophiopogon juice, which is called "five juice drink" and is used to promote body fluid and eliminate heat, and lower blood pressure.

Treating spleen and lung deficiency in cancer patients

Ingredients: 100 grams of water chestnuts, 100 grams of mushrooms, 3 eggs, and appropriate amounts of vegetable oil, green onions, and salt.

Method: Wash and slice water chestnuts; wash and slice mushrooms; wash and remove the roots of shallots, and cut into chopped green onions. Put eggs in a bowl, add mushrooms, water chestnuts, oil, and salt, and stir with chopsticks. Then put them in a hot oil pan, stir-fry continuously until they become small pieces, and serve with meals.