Chinese Food
Water chestnut and Lily sweet soup
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Cooking ingredients
Cooking Steps
Step1:Peel the water chestnut and clean the fresh lily. Put the water chestnut in the boiling water pot first. Cook for 10 minutes on medium heat. Then boil the lily for 2 minutes (the lily is easy to cook and the fresh one is delicious). Mix in some honey when drinking.
Cooking tips:Shepherd's purse - in ancient times, it was called Fu Fu Fu (Fu Fu Fu). It's commonly known as horse's hoof. It's also called chestnut, because it's shaped like a horse's hoof and like a chestnut. It's called horseshoe. It only refers to its appearance; it's like a chestnut. It's not only shape, but also its sexual taste, composition and function are similar to chestnut. It's also called chestnut because it's produced in mud. Water chestnut skin is purple black, flesh is white, sweet and juicy, crisp and delicious. It has the reputation of underground Sydney since ancient times. People in the North regard it as Jiangnan ginseng. Water chestnut is not only a fruit, but also a vegetable. It is a popular seasonal product. In the UK, a kind of impatient antibacterial ingredient, Eleocharis elegans, has been found in the research of Eleocharis elegans. This substance has certain inhibitory effect on Staphylococcus aureus, Escherichia coli, bacilli and Pseudomonas aeruginosa, and also has certain effect on lowering blood pressure. It can also prevent and treat cancer in the lungs, esophagus and breast. Water chestnut also has the function of preventing acute infectious diseases. In the spring when measles and epidemic meningitis are easy to occur
