Steamed Water Chestnuts with Sweet-scented Osmanthus

Steaming water chestnuts with hot steaming, powdery glutinous stomach and intestines, water chestnuts, ancient known as water chestnuts, commonly known as horseshoe, also known as ground chestnut, because it is shaped like a horseshoe, but also like a chestnut. Calling it a horseshoe only refers to its appearance; it is said to be like a chestnut, not only in its shape, but also in its nature, taste, composition, and function. It is also similar to a chestnut because it results in mud, so it is called a chestnut. Since ancient times, it has the reputation of underground Sydney, and northerners regard it as Jiangnan ginseng. It is called "Qian Cong" in the Chaoshan area because it looks like an ancient coin, but also like a green onion.
There have been records of cultivation since the Western Han Dynasty. Since ancient times, it has been a popular seasonal fruit in winter and spring. The "Compendium of Materia Medica" records that it "mainly diminishes thirst, nourishes qi, lowers Danshi, and eliminates wind and toxin. In addition to the heat in the chest.". Its meat is white, sweet and juicy, crisp and delicious, and can be eaten raw as fruits or as vegetables. The bulbs are rich in starch and are used for raw food, cooked food or extracted starch, which is sweet and delicious; also for medicinal purposes, appetizing and detoxifying, eliminating lodging food, and invigorating the intestines and stomach.
But because the water chestnut grows in the mud, there may be more bacteria and parasites attached to the outer skin and inside, so it is recommended to wash and boil and it is better to eat, and add it with fragrant and sweet sweet-scented osmanthus sugar to create a piece of steam in the steam Delicious and healthy fast-hand dishes"