How to peel cooked water chestnuts is the easiest

The simplest way to peel ripe water chestnuts is to first cut off both ends with a knife, and then gently tear off the outer skin from the incision with your fingers or a small knife.

The outer skin of cooked water chestnuts is thinner and the texture becomes softer after cooking, significantly reducing the difficulty of peeling. The best way to handle boiled water chestnuts is to remove them and let them air dry until they are warm and not too hot to touch. At this point, the adhesion between the outer skin and the flesh weakens. Use a fruit knife to parallelly cut off the hard parts at the top and bottom of the water chestnut, forming two flat incisions. Then, use a nail or blade tip to pick up a small piece of outer skin along the edge of the incision, and tear it sideways along the curved surface to completely peel it off. If encountering areas with tight adhesion, gently scrape the surface with the back of the knife to assist in separation. This method can maximize the preservation of the integrity of the fruit flesh and avoid the waste of meat caused by traditional peeling of water chestnuts. For some water chestnuts with thick outer skin or insufficient cooking time, they can be soaked in cold water for a few minutes, using the principle of thermal expansion and contraction to further relax the outer skin. It is recommended to wear kitchen gloves during operation, which can not only prevent slipping but also avoid residual dandruff in nail crevices. If a large amount of ripe water chestnuts need to be processed, they can be placed in a fresh-keeping bag and gently rubbed to create cracks on the outer skin before being peeled off in a concentrated manner, which is more efficient but may affect the appearance of the fruit flesh. Pay attention to consuming or refrigerating the peeled water chestnuts as soon as possible to avoid surface oxidation and yellowing.

Freshly cooked water chestnuts are recommended to be consumed on the same day. Unpeeled cooked water chestnuts can be stored in cold storage with soup for 2-3 days. The peeled water chestnut meat can be cut into pieces for making sugar water, stir fried dishes, or salads. Its rich dietary fiber and phosphorus elements help promote intestinal peristalsis and bone health. When handling, pay attention to observe whether the pulp shows signs of redness or mucus deterioration. It is recommended that parents supervise children to avoid choking. diabetes patients need to control their intake.