How to prepare water chestnuts.
Water chestnuts Also known as bamboo shoots, green shoots, and bamboo.Long beans And other vegetables, its nutrition is very rich, including Protein Fiber, ash, and 17 types of amino acids. Long-term consumption can also help to replenish and strengthen the body, as well as lose weight and beautify. Today, I will teach you several easy and convenient ways to cook water chestnuts.
Braised Water Chestnuts
Ingredients Preparation
Water chestnuts, white Sesame seeds Cooking oil,Soy sauce, Sesame oil, salt,Sugar.
Cooking method
1. Peel and wash the water chestnuts, then cut into bite-sized pieces.
2. Heat oil in a pan, add water chestnuts and stir-fry over low heat until the water chestnuts turn a light yellow color.
3. Add soy sauce, sugar, and salt, and mix with a little water, then cook over high heat until the water chestnuts are cooked through.4. When the water chestnuts turn a bright red, add a few drops of sesame oil and stir-fried sesame seeds, then stir-fry until cooked. Water chestnut
Beef
Fillet Ingredients preparation Water chestnuts, beef fillet
Pork
Cornstarch, cooking wine,Light soy sauce, Sugar, vegetable oil,Chicken broth White sugar, vegetable oil.Cooking method 1. Wash and prepare all the ingredients. Peel and cut the water chestnuts into thin strips, and cut the beef fillet into thin strips.
2. Mix the beef strips with cornstarch and cooking wine, then marinate for a few minutes.
3. Heat a pan with vegetable oil, add the beef strips and stir-fry quickly.
4. Add the water chestnut strips to the pan and stir-fry with the beef strips, adding light soy sauce and sugar at the same time.
5. Cook over high heat, stir-fry the water chestnut strips until they soften, then add chicken broth for seasoning.
6. Serve immediately.
Braised Pork with Water Chestnuts
Ingredients preparation
Pork belly
Water chestnuts, black Wood ear mushrooms Salt, green onion, Ginger Garlic Sichuan peppercorns Cooking wine, aged vinegar Doubanjiang (fermented broad bean paste)Sweet bean sauce Vegetable oil Ketchup, vegetable oil.
Cooking method
1. Wash all ingredients. Chop ginger and garlic into slices, and green onion into segments.
2. Bring water to a boil in a pot, add ginger, garlic, green onion, and a few Sichuan peppercorns to release their aroma. Cook the pork belly for 20 minutes, then remove. Let it cool and slice thinly.
3. Cut the water chestnuts into slices, and finely chop the remaining green onion, ginger, and garlic. Soak the wood ear mushrooms in warm water and wash them thoroughly before draining.
4. Heat a pan with vegetable oil, add a little oil and heat, then add the pork slices and stir-fry for 1 minute.5. Add Doubanjiang and sweet bean sauce and stir-fry to release their fragrance, then add the pork slices, green onion, and garlic and stir-fry. Add cooking wine, sugar, and a little aged vinegar and stir until well combined. 6. Cook over high heat, add the water chestnuts and stir-fry for a moment, then add the prepared wood ear mushrooms and a little salt, and stir-fry until the water chestnuts and wood ear mushrooms are cooked through.
5 Add (Pici douban - a type of Chinese fermented bean paste) and ketchup, sauté to release fragrance, then add meat slices, green onions, ginger, and garlic, and stir-fry with rice wine, white sugar, and a little aged Shao Xing wine until evenly combined.
6 Increase the heat, add the (jiabai - bamboo shoots) and stir-fry for a moment, then add the prepared wood ear mushrooms, add a little salt, and stir-fry until the bamboo shoots and wood ear mushrooms are cooked through.
