How to cook water chestnuts without turning them black? How to cook water chestnuts without turning them black

Water chestnuts are cultivated most in the Taihu Lake area and the Pearl River Delta in the lower reaches of the Yangtze River in my country. Artificially cultivated ones are larger. They come in green, red, purple, etc., and have horns such as no horn, one horn, two horns, and four horns. Autumn is the season for picking water chestnuts and water caltrops. They are so fresh and tender that you can't help but eat them. If you love to eat water chestnuts, you will find that sometimes the boiled water chestnuts are black. Why is that? How can water chestnuts be cooked without turning black? In fact, it requires a method.

Contents of this article

1. How to cook water chestnuts without turning them black

2. How to cook water chestnuts

3. What is the general market price of water chestnuts?

How to cook water chestnuts without turning them black

Water chestnuts do not need to be cooked in an iron pan to avoid turning black.

Water chestnut is another name for the European water chestnut and the fine-fruited wild water chestnut in the Trapezium genus of the family Trapezium. It is also known as waist water chestnut, water chestnut, and water chestnut fruit. It is sweet, cool, and non-toxic. It is the fruit of the annual herbaceous aquatic plant water chestnut. The skin of water chestnut is crisp and the meat is delicious. It can be eaten after steaming and peeling, or it can be made into porridge. Water chestnut is rich in protein, unsaturated fatty acids, and multiple vitamins and trace elements. It has the effects of diuresis, lactation, thirst quenching, and alcohol detoxification.

Things to be careful about when eating water chestnuts: Autumn is the season for picking water chestnuts and water caltrops. When they are just picked, they are fresh and tender, and you can't help but eat them. At this time, you are very likely to be infected with ginger worms that parasitize on water chestnuts and water caltrops. Ginger worms parasitize the human small intestine and can cause digestive and systemic symptoms, such as abdominal pain, bloating, diarrhea, etc. In severe cases, anemia, edema, and developmental disorders may occur.

How to cook water chestnuts

Water chestnut 500g

2 teaspoons Sichuan peppercorns 3 bay leaves

10 cloves 1 small piece of ginger

3 star anise 3 dried red peppers

4 teaspoons salt A little flour

1 piece of cinnamon

1. Prepare ingredients and take photos.

2. Add a little salt and flour to the clean water in a basin, pour the water chestnuts in and soak them for about 20 minutes. Brush the water chestnuts carefully with a toothbrush, rinse them twice and set aside.

3. Slice the ginger and put the star anise, cloves, peppercorns, cinnamon, bay leaves and dried red peppers into the marinade bag.

4. Pour the washed water chestnuts into the pot, add ginger slices and marinade bag, add water to cover the water chestnuts, add salt, bring to a boil over high heat, then turn to medium heat and cook for 15 minutes, turn off the heat, and simmer for about 30 minutes.

What is the market price of water chestnuts?

The price of water chestnut is about 3 to 5 yuan per catty, but the price varies greatly due to different varieties, origins, markets, seasons, etc. Water chestnuts are cultivated most in the Taihu Lake area in the lower reaches of the Yangtze River and the Pearl River Delta in my country. Artificially cultivated ones are larger, the size of a matchbox, while wild ones are smaller, some are only the size of a fingernail, and the colors are green, red, and purple. There are horns without horns, one horn, two horns, four horns, etc. When young and tender, they can be eaten raw as fruits, and the mature fruits can be cooked or processed into water chestnut powder.