Eleocharis tuberosa is a perennial herb of Eleocharis in Cyperaceae. Height15-60 cm; Culms tufted, cylindrical; Flower spikelets are cylindrical and have many flowers; Nutlets broadly obovate, biconvex. Water chestnut can be divided into two categories: wild type and cultivated type. Generally speaking, wild water chestnut has thinner and shorter leaflike stems and smaller bulbs. The thallus of water chestnut is thicker, taller and the bulb is bigger.
Most scholars believe that water chestnut originated in China and India. Domestication and cultivation of water chestnut was relatively late, and the earliest cultivation of water chestnut was found in ancient books between the Song Dynasty. Water chestnut has strong growth adaptability. Abroad, water chestnut is mainly distributed in low-lying areas such as ponds and beaches in Southeast Asia, America, Europe and Oceania. Around the17th century, water chestnuts distributed in western countries were introduced.
How to eat water chestnut correctly
1, selection and preparation
First of all, when buying water chestnut, choose water chestnut with smooth appearance, no spots and uniform size. Wash the water chestnut, and gently scrape the pale yellow spots on the skin with a knife.
Step 2 eat raw food
Water chestnut can be eaten raw and is very suitable as an ingredient in cold salad or salad. Cut the washed horseshoe into thin slices or small pieces. Add other vegetables, fruits, seasonings and sauces you like to make your favorite cold horseshoe or salad.
Step 3 stir-fry
Water chestnuts can also be fried, adding crispy flavor to dishes. Cut the horseshoe into thin slices or small pieces. Prepare other favorite vegetables and seasonings, add oil to the hot pot, stir-fry the water chestnut and other vegetables until the water chestnut becomes soft and still maintains a certain crispness.
Refer to the above content: Baidu Encyclopedia-Water chestnut