Cool breeze, fragrant cinnamon, autumn is a season that many people like, in addition to the right temperature, there is also the joy of harvest! “Where the sunset is drumming, the people of the two lakes are picking boats.” Every year in August ~ September is the season of fresh water chestnut in large quantities, water chestnut nutrition is very rich, full of treasure, deeply loved by people, and lotus root, horse hooves, cigu, cocoon shoots called “Pantang Five Show”. Especially the water chestnut of Honghu Lake is the most famous, the autumn climate is very dry, eating more water chestnut can not only supplement the nutrition in the human body, but also can well go to autumn dryness. Fresh water chestnut is very difficult to store, today I will share with you the tips for storing water chestnut, I hope you can like it.
“Spring pregnancy and summer are full of mud, yellow flowers are born beautifully.” Water chestnut is an aquatic plant growing in the silt, rich in protein, carbohydrates, a variety of vitamins, starch, dietary fiber, carotene, a variety of minerals and other nutrients needed by the human body, full of treasure, extremely high nutrition, help help digestion, strengthen the spleen and nourish the stomach, clear heat and dispel fire, weight loss and beauty and other benefits, autumn meet this dish don’t be soft, seasonal, after a while can only eat dried water chestnut, the taste is not as delicious as fresh water chestnut! While you can still buy freshly picked water chestnuts, let’s get moving.
There are two ways to preserve fresh water chestnut, the first is the direct preservation method, the purchased water chestnut is directly sealed with a plastic bag and put in the freezer of the refrigerator for preservation.
Let’s share the second way to save water chestnut, this method is now troublesome, not troublesome when eating, take it out and you can do it, first of all, we first remove the shell of the water chestnut, because I am a northerner, so I want to eat water chestnut can only buy online, and because the temperature is still a little high, it is still more difficult to buy more tender water chestnut, so when the water chestnut is received, many water chestnut shells have become hard, we must use a hard and strong knife when we remove the shell, but also must pay attention to safety, do not cut the hand. As long as you cut the water chestnut into the trapezoidal shape shown above, you can quickly peel off the shell, and the complete water chestnut rice will be displayed in front of you.
This is 5 pounds of water chestnut, took out 2 large plates of water chestnut rice, full of a sense of accomplishment! At this time, we put the peeled water chestnut rice into clean water and wash it several times, wash it until the water becomes clear, and drain the water for later use.
Bring water to a boil in a pot, put in the washed water chestnut rice, boil the water for 30 seconds and take out the cool water, boil for not too long, long time, water chestnut rice is easy to break, eat very old, not crispy! Soak the boiled water chestnut rice in cool water for 10 minutes, and change the cool water several times in the middle to cool the water chestnut rice fully and prevent the water chestnut rice from getting old.
The overcooled water chestnut rice is taken out and drained, put into the plastic bag, and the air in the plastic bag is removed, so that the water chestnut rice is in a vacuum storage space, which can lock in moisture well and extend the storage time. Then put it in the freezer of the refrigerator for storage, eat as much as you want, take as much as you want, eat from autumn to winter, it’s so convenient! Don’t be soft when you meet this dish in autumn, it is full of treasures and extremely nutritious! Cook and store in the refrigerator at once, eat and take as you go!
Then I will share with you the delicious method of “spicy stir-fried water chestnut rice”, add oil to a hot pan, put the pork cut in advance in oil, stir-fry until the pork changes color, put in green and red peppers, green onion, ginger and garlic are fried until fragrant, burst the aroma and add a little cooking wine, pour in the washed water chestnut rice and stir-fry.
Because the fresh water chestnut is particularly tender, we blanched the water again, so feel free to stir-fry a few times to start seasoning, add salt, chicken essence, oyster sauce, chicken essence, light soy sauce, white sugar, stir-fry evenly on it, add some coriander when it comes out of the pot, stir-fry a few delicious spicy fried water chestnut rice in small sesame oil can be out of the pot!
You smell the fragrance across the screen, right? The color and aroma are complete, spicy and refreshing, melt in the mouth, and have a little soft and sweet sweetness, feeling more delicious than chestnuts and potatoes! It’s so fragrant! In winter, there are few varieties of seasonal vegetables, stir-fry meat with preserved water chestnut rice, cook soup, cook porridge, boil rice are very delicious, eat and take special trouble!
