Water chestnut: Water chestnut in the Cyperaceae belongs to the shallow-water perennial herb. It uses bulbs as vegetables. In ancient times, it was called Fuzi (Fuzi), commonly known as horseshoe, and also known as ground chestnut. It was named because it was shaped like a horseshoe and also like a chestnut. Calling it a horseshoe only refers to its appearance; saying that it looks like a chestnut is similar not only in shape, but also in nature, taste, composition, and function. Because it produces fruit in mud, it is called a ground chestnut. The skin of water chestnut is purple-black, the meat is white, sweet, juicy, crisp and delicious. It has been known as an underground pear since ancient times, and northerners regard it as Jiangnan ginseng. Water chestnut can be used as both a fruit and a vegetable. It is a popular seasonal product among the public.
Water chestnut bulbs contain about 21% carbohydrates and 1.5% protein. They can be eaten raw or cooked. It can also be processed into cans or used as raw materials for extracting starch. Traditional Chinese medicine believes that it has the functions of quenching thirst, promoting digestion, and relieving fever.
Water chestnuts taste sweet and crispy, are rich in nutrients, and contain protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrates. It can be eaten raw, used for cooking, made into starch, and used as traditional Chinese medicine.
Water chestnut chicken wings
By WallaceWard
Recipe Recommendations
- water chestnut 10 teeth
- chicken wings of 4
- onion appropriate amount
- Jiang appropriate amount
- starch appropriate amount
- sugar 1 scoop
- vegetable oil appropriate amount
- soy sauce appropriate amount
- white vinegar 3 scoops
- cooking wine 1 scoop
- sweet and sour
- burn
- ten minutes
- simple
Steps for Water chestnut chicken wings
1
4 chicken wings, cut open from the joints, and wash them.
2
Peel and wash water chestnuts, wash green onions and cut into sections, and shred ginger.
3
Prepare a little starch and a spoonful of white sugar.
4
Add appropriate amount of vegetable oil into the pan, pour in white granulated sugar, stir-fry over low heat until the sugar changes color, add 2 tablespoons of white vinegar and appropriate amount of water, and boil to make sweet and sour water.
5
Pour the boiled sweet and sour water into a bowl for later use.
6
Wash it in the pan, heat the oil, and saute the shredded ginger and chopped green onion until fragrant.
7
Add chicken wings and stir fry.
8
Stir fry until the skin of the chicken wings is slightly yellow, add 1 spoonful of white vinegar and 1 spoonful of cooking wine and cook.
9
Add appropriate amount of soy sauce, sweet and sour water and appropriate amount of water to boil.
10
Cook until half of the water is left, add water chestnuts, stir fry, and continue cooking.
11
When cooked to dry, thicken with water starch.
12
Finally, add the green onions and stir fry well.Water chestnut chicken wings Make Tips
Be sure to use low heat when boiling white sugar.