菱角 20231004

 

菱角 

@20231004

first try this black shell veg 

this is a mid autumn festive food 

but I've never tried it before 

...

prepared 3 bags of them 

though no so fresh

some are getting moldy 

also.. one of the bags containing stones

... 

juz boiled them like other starch veg

cooked ones look indifferent from the raw ones

the shell no change colour 

n no softened 

... 

juz super hard to break open the shell 

first half.. I used bare hands 

break them up into half 

but then it's still difficult to peel away the shell

the flesh is stuck inside 

thus

gotta use chopsticks to pick it out

... 

second half 

use kitchen scissors.. as my hands got tired 

btw.. some are too small to grab onto n break

... 

below is one of them 

which is rotten n getting slimy

n thus can remove the shell juz by pulling apart

... 

many of them are undercooked 

the flesh is showing a two-tone white

n bite into it's still crunchy.. but not the mealy cooked starch texture

... 

as for the taste 

for most of them they're hard crunchy 

n got a nuttiness 

n these juz resemble boiled coconut flesh (in chinese soup)

for some

it's got a sweetness that reminds me of water chestnuts 馬蹄

for some more thoroughly cooked part

the starchy flesh taste a bit like 粉葛

... 

juz maybe 

if I cooked them longer 

they will be softer starchy like most reviewers suggested - like chestnuts