I saw the water chestnut that I suddenly wanted to eat after reading the kitchen weekly magazine. I miss this simple sweetness. A bowl of sugar water, right as afternoon tea, all kinds of beautiful ~
I bought the water chestnut that peeled off the shell, so I omitted the trouble of peeling. But the water chest itself has a thin layer of skin. Here is where the baking soda powder works!
First, cook the water chestnut with water. At this time, add a small amount of baking soda powder to the water to make it easier to peel.
After cooking and peeling, take a proper amount of water and thoroughly cook the water chestnut.
Add the right amount of sugar to the pan.
When the water chestnuts are cooked, Lao Ling is more palatable. Some people don't like the taste of baking soda and can't add it.