be added for flavor.
Cooking: Bring the water to a boil, then reduce the heat to maintain a steady simmer. Cooking time can vary depending on the size and maturity of the caltrops, but they should be cooked until the inner flesh is fully tender.
Testing: Carefully remove one, allow it to cool slightly, and open it. The interior should be fully cooked and tender rather than raw or translucent.
Step 3: Draining and Cooling
Once fully cooked, carefully drain the cooking water. Allow the water caltrops to cool until
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