Water chestnut, also known as pear or horseshoe, can be eaten directly or used for cooking. Therefore, water chestnut is used to make all kinds of dishes. In addition, water chestnut can also be boiled and drunk, with complete functions. Here is a brief introduction to the effect of water chestnut boiling water.
The effect of water chestnut boiled water the water chestnut boiled water can detoxify and clear away heat, water chestnut water can reduce our blood pressure and has a good effect on constipation, water chestnut water has the effect of antibacterial and cooling blood.
Water chestnut is cold in nature. It has the functions of clearing away heat and toxin, cooling blood and promoting body fluid, diuresis and defecation, removing dampness and phlegm, eliminating food and swelling. It can be used to treat jaundice, dysentery, poliomyelitis, constipation and other diseases. Water chestnut contains an antibacterial component, which has a certain effect on reducing blood pressure, and it also has a preventive and therapeutic effect on cancer.
The nutritional value of water chestnut is rich. According to the analysis, every 100 g fresh bulb contains 0.8-1.5 G protein, 12.9-21.8 g carbohydrate, 0.3 g fat, 0.3 g crude fiber, 0.8 g ash, 4 mg calcium, 45 mg phosphorus, 0.8 mg iron, and a small amount of carotene and vitamin C.
The phosphorus contained in water chestnut is higher in rhizome vegetables, which can promote the growth and development of human body and maintain the physiological function. It is good for the development of teeth and bones. It can also promote the metabolism of sugar, fat and protein, regulate the acid-base balance, so water chestnut is suitable for children to eat. Home cooking of water chestnut
Materials: 6 capsules of horseshoe, 300g of half fat and lean meat, a little of Tianjin winter vegetables, 1 caraway, raw meal, chicken powder and salt.
Practice:
1. Remove the skin and wash the horseshoe, cut it into pieces; wash the pork, slice it and then chop it; wash the cilantro and cut into sections;
2. Mix the horseshoe, pork, winter vegetables, raw meal, chicken powder, salt and a little water, put them on the plate, steam for half an hour at a high heat, sprinkle with coriander and serve.
[horseshoe assortment]
Materials: 6 capsules of horseshoe, 1 green pepper, 3 mushroom, half carrot,
Auxiliary materials: starch water, black pepper and salt are appropriate.
Practice:
1. Wash and peel the horseshoe, wash the green round pepper, cut the half and remove the seeds, soak the mushroom and remove the roots, wash the carrot and dice everything;
2. Put the oil in the pot, pour in all the cut raw materials, stir fry, add a little water, cover and cook, add black pepper and salt to taste, thicken and then put out.
Braised lamb belly with horseshoe branch and bamboo
Materials: 6 capsules of horseshoe, 250g of sheep belly, 100g of branch bamboo, 3 pieces of ginger, 2 pieces of scallion, 2 pieces of bean curd;
Accessories: 2 teaspoons white spirit, sugar, oil and salt.
Practice:
1. Wash and peel the horseshoe, pat it flat with the back of the knife, wash the branch and bamboo, soak it in warm water for one hour, and then fish it up for use;
2. Wash and cut the sheep's brisket, drain it for 5 minutes, marinate it with white wine, sugar and salt;
3. Put some oil in the hot pot, saute ginger and green onion, stir fry lamb brisket slightly, then add horseshoe, branch bamboo, beancurd and a little water and simmer for half an hour.
Braised mutton Brisket with horseshoe branch and bamboo