This dish is known as "chestnut in the water", a special dish in August in the water town of Jiangnan, fresh and crisp, suitable for all ages

Green lotus seeds, white lotus roots, and red water chestnuts" are known as the three treasures of autumn, and these three ingredients are all listed in this season, with their different nutrients, especially suitable for dry autumn;

 

  

 What I share with you today is the practice of tender water chestnut, tender water chestnut can be fried or eaten raw directly, fried with tender water chestnut and tender lotus root, crisp and refreshing, nutritious and not hot, white and green water chestnut meat, take a bite of sweet, friends who like it can try!

【Raw materials】water chestnut, tender lotus root, chopped green onion, salt, edible oil, white vinegar;

【How to stir-fry water chestnut】

1. Prepare the raw materials you need first, fresh water chestnut, I bought tender water chestnut, suitable for stir-frying, the taste is crisp and sweet, the lotus root is also tender lotus, the tender lotus root is suitable for stir-frying, and the old lotus root is suitable for soup;

2. Peel the water chestnut, peel the tender water chestnut first cut off the bottom of the pedicle with scissors, after the pedicle is cut off, the scissors cut to the left and the right respectively, cut not too deep, avoid cutting off the meat, and then peel off the remaining skin by hand, and the snow-white and crisp water chestnut will be peeled;

3. After peeling the water chestnut, put it in a large basin, add water and a little white vinegar to the basin, and soak it in white vinegar to avoid the discoloration of the water chestnut;

4. Peel the lotus root, cut it in half, cut it into thin slices, and soak it together with the water chestnut to avoid discoloration;

5. Boil water in a pot, add a small spoon of salt and a little cooking oil after the water boils, add water chestnut and lotus root, wait for the water to boil again, immediately out of the pot, lotus root and water chestnut are very tender, do not boil for a long time; After the water is boiled again, take it out and soak it in cold water to cool down, which can not only avoid discoloration, but also make the ingredients taste more crisp and crisp.

6. Heat the pot, add cooking oil, the oil temperature is 5 into heat, put in the drained water chestnut and lotus root, stir-fry for half a minute on high heat, add a small spoon of salt to taste, a little sugar to make it fresh, a small half bowl of water starch thickening, stir-fry until the soup becomes thick, out of the pot, because water chestnut and lotus root are more difficult to taste, adding water starch can make the taste better wrapped on it;

7. After putting on the plate, sprinkle a little green onion to decorate, and the delicious fried water chestnut lotus root is ready, the water chestnut is crisp and sweet, the lotus root is crisp and tender, and it has a unique flavor;

【Disadvantages of water chestnut】

Water chestnut has an obvious disadvantage, it has 4 sharp horns, it will be pierced when you don't pay attention, and the shell is really hard, especially the old one, the older it is, the harder it is, and it can be peeled off with the help of tools;

Summary of the practice of water chestnut:

1. Light soy sauce and oyster sauce will change the color of the dish, so I didn't add it, and if you want to season, you can add a moderate amount and less;

2. The ingredients can be adjusted according to your preferences, water chestnut and lotus root, green beans, lotus seeds, etc. can be matched;