First of all, water chestnut and Sydney soup
Ingredients: water chestnut 30g, Sydney100g, rock sugar.
Practice: Wash water chestnut, peel and cut into pieces, wash Sydney, cut into pieces with skin, then put them into the pot together, add rock sugar, cover the pot, boil over high fire, and cook over low fire for 15 minutes.
Second, water chestnut porridge
Ingredients: rice and water chestnut each 100g, and appropriate amount of rock sugar.
Practice: Wash water chestnut, peel and cut into pieces, wash rice, put it in a pot to cook porridge, add water chestnut and sugar when the porridge is almost cooked, and cook it. Or squeeze water chestnut juice, and when the porridge is cooked, pour it into the porridge with white sugar and cook it once or twice.
Third, angelica horseshoe barley porridge
Materials: 30g of water chestnut, 0/00g of coix seed/kloc-,0/5g of angelica sinensis/kloc-.
Practice: Wash water chestnut, peel and cut into pieces, wash Coicis Semen, slice Angelica sinensis, put it in a pot, add water for half an hour, remove residue to get juice, add Coicis Semen and water chestnut, and cook porridge. After the porridge is cooked, add honey to eat.
Fourth, jellyfish horseshoe soup
Material: water chestnut 100g, jellyfish skin 50g.
Practice: Wash water chestnut, peel and slice, and wash jellyfish skin. Put them in a pot and add water to make soup.
Five, water chestnut lion head
Ingredients: 5 horseshoes, eggs 1 piece, 50 grams of Chinese cabbage, 300 grams of thin stuffing.
Seasoning: starch, cooking wine, monosodium glutamate, Jiang Mo, chopped green onion, corn starch, sugar, soy sauce and salt.
Practice: Wash and peel the water chestnut, grind it into rice grains, put it into a bowl with meat stuffing, pour in cooking wine, starch, minced onion and ginger, monosodium glutamate and salt, beat in eggs, stir well, knead it into balls, heat it in an oil pan, add the balls, fry until both sides are slightly Huang Shi, and add cooking wine, soy sauce, sugar and appropriate amount of water. Put the Chinese cabbage on the plate as a cushion, then put the lion's head in the pot on the Chinese cabbage and pour the soup on it.