WATER CHESTNUT IN CHINESE RECIPES

Steps:

• Soak the flour with 150ml water and stir until smooth. Set aside for 10 minutes. Then re-stir. You can strain the mixture if necessary.
• In a deep plan, add the remaining water and the sugar pieces, heat over slow fire until the sugar is completely dissolved. Bring to boil and add minced fresh water chestnut in. Stop fire until the content begin to boil again.
• After the sugar water boils, stir the sugar water slowly to the square pan for soaking the flour in first step immediately. During the process, keep stirring the flour water to avoid settling to the bottom. After adding the boiling sugar water, the batter will become really thick. Shake it slightly to trowel.
• Set up the steamer and wok and then steam the batter for around 20 minutes. To check whether the batter is completely done, insert a toothpick in and see whether it is clean after pulling out.
• Cook down completely and then cut it into thick slices. In summer days, it can be directly served cold after stored in fridge. And in winter days, pan-frying the cake with a small amount of oil and serve hot.

Steps:

• Prepare the materials;
• Horseshoe (common name for water chestnuts) peeled and cut into pieces;
• Pueraria lobata is also called wild puerariae and kudzu root. Wash the pink kudzu, peel off the skin, and cut into small squares.
• Peel and cut carrots;
• Wash the pork fan bones and chop them into large pieces, put them in a pot, add water, and boil on high heat;
• Then take the fan bones out and rinse, and set aside after removing the scum.
• Put all the ingredients together with the ginger slices into the soup pot, and put in an appropriate amount of water. (Water volume: about 2L) Cover the pot; after the high fire boils, turn to low heat and continue to cook for 1.5 hours;
• Just add some salt to taste before turning off the heat.