Water caltrops (Nelumbo nucifera)Also known as spring lotus, autumn willow, and one-sight happiness, it has the effects of clearing heat and detoxifying, and cooling blood.It can treat symptoms such as gastroenteritis, colds, and sore throats. In the wild, it can be used to treat snake bites.Of course, the effects that people usually know are clearing heat and detoxifying, and reducing inflammation.Sugar

VinegarWater caltropsMaterials preparation

Main ingredients: 400g water caltrops

Auxiliary ingredients: oil, salt, vinegar, white sugarInstructions1. First, wash and chop the water caltrops, then soak them in cold water for 10 minutes. Add an appropriate amount of water to the pot and bring to a boil.2. After the water boils, add a little salt and oil, which can help the water caltrops absorb the flavor. After blanching the water caltrops, remove them and cool them in cold water, then drain. Cooling the water can reduce the loss of nutrients in the water caltrops.

3. After draining, put the water caltrops in a large bowl, add salt, white sugar, and vinegar to taste, and stir until evenly mixed. Sprinkle with white sesame seeds.

Enjoy.

Ginger

Sliced water caltropsMaterials preparationMain ingredients: water caltrops, ginger

Seasonings: roasted white sesame seeds,Szechuan peppercorns, oil, fragrant oil

Instructions

1. Wash and prepare the water caltrops and ginger. Wash and peel the ginger, then cut it into thin strips and soak in cold water.2. Add an appropriate amount of water to the pot and bring to a boil. After the water boils, add the water caltrops and blanch them, then remove and drain. Then cut them into small pieces and shape them into balls.3. Remove the ginger strips and control the water, then add fragrant oil and Szechuan peppercorn oil, and use enough to coat the ginger strips. Then add salt,Chicken broth

and vinegar. You can also add minced garlic for flavor.

4. Take out the ginger strips that have been marinated and place them on top of the water caltrops balls. Then drizzle the marinated ginger strips onto the water caltrops. Sprinkle with white sesame seeds.

Cold-cooked Szechuan peppercorn water caltrops

Materials preparationMain ingredients: 100g water caltropsSeasonings: 1/2 teaspoon salt, 1/3 teaspoon chicken broth, a small handful of Szechuan peppercorns, dried

chili peppers, 2, 1 tablespoon fragrant oil, white sesame seeds, 1 tablespoon vegetable oil, 1/3 teaspoon white sugar

Instructions

1. Wash and chop the water caltrops and soak them in water for 10 minutes. Remove and drain them, then put them in a container.

2. Heat oil in a pot. After the oil is hot, add Szechuan peppercorns and driedred chili peppersand stir-fry until the color deepens, then turn off the heat. Do not burn.3. Remove the Szechuan peppercorns and dried red chili peppers, leaving only the oil. At this time, add salt, chicken broth, and white sugar to the container with water caltrops, and stir until evenly mixed.

4. Then add fragrant oil and the oil from the previous pot, stir until evenly mixed, and garnish with stir-fried dried chili peppers and sesame seeds.

Water caltrops with shrimp

Materials preparationMain ingredients: 100g shrimp, 400g water caltropsSeasonings: Salt

Soy sauce, 10ml, chicken broth 3g, garlic, mixing oil, 3g Szechuan peppercorns

Instructions

1. First, wash and clean the shrimp. When washing, first cut off the head, then squeeze out the residual contents in the stomach, cook in a pot until semi-cooked, then peel off the shell, then remove the rectum. At this time, the back muscle of the shrimp is easy to turn up. Wash the water caltrops and prepare them.

2. Heat oil in a pot, then add minced garlic and stir-fry until fragrant. Add

shrimpand stir-fry quickly, then add water caltrops and continue to stir-fry.3. Add chicken broth, soy sauce, and stir-fry for about 3 minutes. The finished water caltrops with shrimp is bright in color.10ml, chicken powder 3g, garlic, cooking oil, Sichuan peppercorns 3g.

Instructions

1 First, thoroughly clean the shrimp. When cleaning, first remove the head, then squeeze out the residue in the stomach, and cook in a pot until partially cooked before peeling off the shell. Then remove the rectum. At this point, the shrimp's back muscle is easy to turn over, and the prepared water lily is ready.

2 Heat oil in a pan, add garlic and sauté until fragrant, then addshrimp.Quickly stir-fry, then add the prepared water lily and continue to stir-fry.

3 Add chicken powder and soy sauce, stir-fry for about 3 minutes. The beautiful colored stir-fried shrimp with prepared water lily is complete.