When you think of "treasures in the water", what is the first thing that comes to mind when rice balls come to mind? Is it lotus root? Lotus seed? Or water celery?
Indeed, these are the more familiar aquatic ingredients, so today Xiao Er will introduce you to something different, and you may have seen it in the vegetable market recently!
"Underground pear" – water chestnut
Water chestnuts are also known as horseshoes and chestnuts. Although it does not look very conspicuous, it has the effect of quenching thirst, clearing heat and phlegm, nourishing the lungs and so on, and can play a good role in alleviating symptoms such as throat discomfort, dry mouth, drinking water and not quenching thirst, so many people often discuss it with Sydney, giving it the reputation of "underground pear".
From the perspective of modern nutrition, water chestnut is an ingredient with relatively high starch content, if it is used to replace part of the polished rice white noodles, it is good for weight control and blood sugar stability.
The potassium content of water chestnut is also relatively high, which can reach 306mg/100g, which is an ideal food for people with high blood pressure.
Master looking, smelling, touching, and picking out good water chestnuts
Take a look
The epidermis of fresh water chestnuts is intact and undamaged, generally purplish-brown or purplish-red.
Look closely at the center of the back of the water chestnut, it is very easy to rot, if there is a black hole with obvious cracks here, the pulp is likely to have deteriorated and is not suitable for purchase.
Two smells
Water chestnuts that smell faintly fragrant are generally fresher and of better quality; Don't buy water chestnuts that smell distinctly pungent.
Three touches
Water chestnuts that feel hard to the touch are fresher; On the contrary, soft to the touch, or sticky juice on the hands, such water chestnuts are not recommended to buy,
"Peanuts falling in the water" - water chestnut
Water chestnut is also known as "peanuts in the water", it has the effect of tonifying the spleen and invigorating qi, detoxifying and curing sores, losing weight and shaping the body, and the "Compendium of Materia Medica" also records that it can "replenish the five internal organs in peace, replenish hunger and lighten the body".
After washing the water chestnut, peel off the shell, and can be eaten raw directly as a fruit, with a sweet taste;
Cooked can be added to dishes, such as braised ribs with water chestnuts, stir-fried water chestnuts with chives, water chestnut lean broth, etc. are all good choices;
Water chestnut can actually be used as a staple food, it is rich in starch, strong satiety, and lower blood sugar response than rice noodles;
In addition, you can also choose to beat water chestnut into powder, which is not only a means of preservation, but also convenient to eat.
Fresh water chestnut, picked out in three steps
Look at the body
When choosing a water chestnut, it is recommended to choose a full shape and complete shape, if the appearance is damaged or dented, it is not recommended to buy.
Pinch feel
You can pinch it when choosing a water chestnut. Fresh water chestnuts will be tender when pinched, and will be broken with a gentle pinch of the hand; If it is an older water chestnut, the shell will obviously be harder when pinched.
Smell the smell
Fresh water chestnut does not smell special, and once it smells foul, it is likely to have rotted.
"Ginseng in water" - Qianshi
Qian Shi is what we commonly call "chicken head rice", it has excellent performance in tonifying the kidney, removing dampness, strengthening the spleen and stomach, etc., and it is "tonic but not tough", using it to nourish the body can avoid abdominal distention, constipation, anorexia and other "overdone" adverse reactions, there are many benefits, and it has the reputation of "ginseng in water".
However, from the perspective of Chinese medicine, the efficacy of Qianshi raw food and cooked use will be slightly different:
Raw use is more focused on the effect of water infiltration, kidney and astringency, which is very suitable for middle-aged and elderly people with more nocturia;
Stir-fried potato is stronger than strengthening the spleen and appetizing, dispelling dampness, and friends with heavy moisture in the body can choose it.
In addition to the common boiled porridge, you can also make tea, make soy milk, stir-fry... But if you want to eat more delicious, the first step - selection is also particular.
Qian Shi picks four steps to go
Color discrimination: The color of the seed coat with the inner seed coat is preferably brownish red, and the color of the white color is better for the color without the inner seed coat. If the color is yellow, dark, and black, it may be old and should not be purchased.
Look at the shape: the whole grain of the seed is best to pick a round shape and uniform size; The processed potato is mostly cut into two parts, and try to choose the one with white face, less debris and no impurities.
Smell: good quality Qianshi smell fresh and odorless; If it smells sour or pungent, it should not be purchased.
Look at the texture: take a grain of chiato and bite, if it is crunchy and brittle, it means that it is relatively dry; If the bite is tough, it may already be damp, and it is easy to mold when bought home.
Finally, I would like to remind everyone that although aquatic vegetables such as water chestnuts and water chestnuts can be eaten raw, it is recommended to eat them cooked for health reasons.
Because they are easily parasitized by the larvae of some parasites in the water during their growth, such as ginger flakes. Eating the infection raw can lead to abdominal pain, diarrhea, fever, edema, and even death. Cooked food can kill parasites, which is relatively safer.
Author: Rice Xiaoji
Source: CCTV Home for Dinner