Water chestnut is commonly known as horseshoe or ground chestnut; it is named because it is shaped like a horseshoe and quite like a chestnut. Not only is the shape similar to chestnut, but also the taste, ingredients, and function are very similar. The fruit grows in the soil, so it is called the ground chestnut. Water chestnut skin is purple-black, white meat, sweet and juicy, refreshing and delicious. It is known as underground pear and is a good product for both fruits and vegetables.
Water chestnuts contain the highest phosphorus among root vegetables, which can promote human growth and maintain physiological functions, so water chestnuts are suitable for children. Water chestnut has the effect of preventing breast cancer and preventing acute infectious diseases. Water chestnut is cold in nature and has a good effect of clearing heat and purging fire. It can not only clear heat and produce saliva, but also supplement nutrition. It is most suitable for patients with fever. It has the effects of cooling blood and detoxifying, diuretic and relaxing bowel movements, dispelling dampness and phlegm, and promoting digestion and removing swelling.
Pig kidney contains protein, fat, carbohydrates, calcium, phosphorus, iron and vitamins. It has the effect of strengthening the kidney, nourishing the waist, regulating the kidney and regulating the qi.
Water chestnuts and pork kidney are paired into a dish, which can be said to be a strong combination; they complement each other in nutrients and have significant effects. They are a delicious dish that can nourish the body.
stir-fried kidney flower with water chestnut
Recipe Recommendations
- water chestnut 300 grams
- pig kidney 450 grams
- green pepper in 1
- refined salt 1 teaspoon
- cooking wine 2 teaspoons
- chicken powder 1 teaspoon
- ginger appropriate amount
- vegetable oil appropriate amount
- sesame oil 1 teaspoon
- white pepper 0.5 teaspoon
- fresh soup 0.5 hand spoon
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried kidney flower with water chestnut
1
300 grams of water chestnut, 450 grams of pork kidney, 1 green pepper.
2
Tear off the film of the pig kidney and cut it open along the middle.
3
Use a blade to remove the shame on your waist
4
Cut with a flower knife.
5
Cut it into pieces for later use
6
Put the waist flower into a pot, add white vinegar, and rub it repeatedly with your hands.
7
Place it under the tap water switch and rinse it repeatedly until the water is clear, and squeeze out the water for later use.
8
Add 100 grams of vegetable oil to the pan. When it is 40% hot, add in the kidney flowers and stir-fry. When the kidney changes color, 7 When it is ripe, remove it with a fence.
9
Control and clean oil for later use.
10
Wash and peel water chestnuts
11
Cut 3 to 4 slices of each water chestnut for later use.
12
Set the pan on fire, add 40 grams of vegetable oil, heat the oil, saute the minced ginger until fragrant, add water chestnut and green pepper, stir fry for 1 minute.
13
Add the kidney flower, cook cooking wine, sprinkle with mountain salt, chicken powder, and white pepper powder, pour in 0.5 hand spoon of fresh soup, stir fry well, sprinkle with sesame oil, and serve on a plate.
14
It's time to move the chopsticksstir-fried kidney flower with water chestnut Make Tips
After the pig's kidneys are removed and cut open, the waist should be clean. When cutting the flowers, the thickness of the knife edge should be the same, so as to ensure uniform heating and ripen together. When removing the fishy smell of kidneys, be sure to rub them with white vinegar and rinse them with clean water to remove the peculiar smell. Blanch the water chestnut slices with boiling water before frying to shorten the cooking time.