How should chayote be eaten? How to eat chayote

Chayote can be eaten cold, wash chayote, red pepper and green pepper together, cut into thin strips and then put it in hot water, scald it and then need to drain it in time, and then add sugar, chicken essence and soy sauce to it, and put some sesame oil, stir evenly and eat.

Chayote with garlic.

Wash the chayote and cut it into slices for later use. Crush the garlic and mash it into minced garlic for later use. Heat the oil in the pan, wait for the oil to heat and put in the garlic boiling pot, then put in the chayote and stir-fry, and when the chayote is almost ripe, add salt and chicken essence to season and stir-fry evenly.

It can be made into stir-fried chayote, the key to stir-fried chayote is to fry the oil first, then add f chayote to fry, and finally add seasoning, the specific method is as follows:

Ingredients: 2 chayote.

Excipients: a little salt, a few garlic, a few wolfberries.

1. Wash the chayote and cut into shreds.

2. Put a little oil in the pot and stir-fry the minced garlic until fragrant.

3. Pour in chayote and stir-fry.

4. Add a little salt and continue to fry.

5. Put on a plate and garnish with a few wolfberries.

Precautions: 1. Chayote is easy to cook, and the time for frying should not be long.

2. Chayote is more delicious when it is tender.

You can pickle and eat, you can ask me for the recipe.

Peeling, slicing and stir-frying meat is very fragrant, and it can't all be lean meat. Fat and lean meat. It's just that peeling will be juicy and sticky.

1. Chilled chayote.

The method of cold chayote is relatively simple, but the texture is more tender, and there are no other ingredients to disturb the taste of chayote. Before preparation, you need to prepare the ingredients to be used, generally two chayote and one green pepper, as well as soy sauce, sugar, edible oil, etc.

Clean the ingredients with water, and then remove the seeds in them, otherwise it will affect the taste of the food, and then use a knife to cut chayote and green pepper into thin strips, at this time you can pour water into the pot to heat, after the water boils, put the prepared materials into the hot water and soak them for about a minute, immediately put them in cold water, and then stir them with soy sauce, sugar, and cooking oil.

2. Chayote is also a fruit, which can also be eaten raw, wash the peel with water, and do not need other treatment, because chayote has strong resistance, and there is almost no need to use pesticides in the growing season, so there is no need to worry about pesticide residues. Do not peel off the peel when eating it raw, the peel is rich in nutrients.

There are several ways to eat chayote:

1. Chilled chayote.

Ingredients: 300 grams of Buddha brother Soushou melon, 30 grams of persimmon pepper, 20 grams of green pepper. Seasoning:

10 grams of soy sauce, 15 grams of sugar, 2 grams of monosodium glutamate. Steps: Chayote, persimmon and green pepper are cut into thin strips, blanched in boiling water, and then drained.

Drain the chayote, bell pepper and green pepper, add seasonings and mix well and put on a plate.

2. Stir-fry chayote.

Ingredients: chayote, yellow bell pepper. Seasoning:

Finely chopped green onions, sugar, mushroom extract, salt. Steps: Cut the bergamot gourd and yellow bell pepper into slices, heat the oil in the wok until it is hot, and then add the chayote and yellow bell pepper and stir-fry over high heat.

After the break, change to medium heat, add sugar and salt and stir-fry a few times, change to low heat and add mushroom essence and chopped green onions, stir-fry well.

3. Chayote pot sticker.

Ingredients: chayote, minced meat. Seasoning:

Minced ginger, cooking wine, sesame oil, pepper, salt. Steps: Add minced ginger, pepper, salt and cooking wine to the meat filling and stir until it is strong, chop the chayote and add sesame oil to mix well, then add to the meat filling and mix well.

Wrap the mixed stuffing into dumplings and fry them in a pan.

Ways to choose a good chayote:

Eating chayote requires careful selection, first of all, to see if the shoulder area is shiny, and the skin is bright green, and it is best if it is not particularly hardened. Generally, the season ends in autumn, and as long as it is stored at room temperature for four months, the taste remains unchanged.

Chayote, also known as Hayabusa melon, Anna squash, Shou gourd, harvest melon, melon, hand gourd, gourd, ear gourd, shed gourd, tiger gourd, etc., is a gourd family chayote plant, native to Mexico, Central America and the West Indies, introduced to China in 1915, planted in the south of the Yangtze River in China, with Yunnan, Guizhou, Zhejiang, Fujian, Guangdong, Sichuan, Taiwan the most.

What are the home-cooked ways to eat chayote? You will learn these three practices as soon as you learn them.

Chayote has a sweet and crisp taste, and is loved by many people, and it has many different ways to eat it in life, but how to make chayote the best? If you want to know more about it, you can take a look at the following specific introduction to its eating skills.

What are the home-cooked ways to eat chayote? Let's take a brief look at it today.

1. Chilled chayote.

1. Chayote is a vegetable that can be eaten directly and freshly, usually made into a cold salad, with a fresh and tender taste, and it can best let people taste the original taste of Boshu, and it is also conducive to the absorption and utilization of nutrients in chayote by the human body. When making, you need to prepare 2 to 3 chayote green and red peppers, 10 grams of light soy sauce, 15 grams of white sugar, a little monosodium glutamate and a little cooking oil.

2. Wash all the prepared chayote and green and red peppers, remove the stems and seeds, then cut them into thin strips, put water in the pot to heat, boil, blanch the cut filaments in boiling water for one minute, and cool down with cold water after taking them out.

3. After cooling, take out the water and put it on a plate, then add the prepared light soy sauce, sugar, monosodium glutamate and edible salt, mix them well with chopsticks, and then the cold chayote with full color and flavor will be made and edible.

2. Stir-fried chayote.

1. Prepare an appropriate amount of chayote, wash and cut the chayote to remove the seeds, then cut it into shreds and wash it with water, and cut the red pepper into rings.

2. Heat the oil, add the green onion, ginger and garlic to burst the fragrance, add the chayote shreds and stir-fry for 2 minutes, pour in the red pepper rings and stir-fry evenly.

3. Then add a little salt, thirteen spices, chicken essence and other seasonings, stir-fry evenly and cook evenly before serving.

3. Stir-fried tenderloin with chayote.

1. The taste of chayote is relatively light, add an appropriate amount when stir-frying, it will make its taste more attractive, you need to prepare two fresh chayote when stir-frying, 200 grams of tenderloin, a head of garlic, pepper, edible salt, light soy sauce and edible oil.

2. Wash the prepared chayote, remove the pit, cut it into shreds, put the prepared edible salt and marinate for half an hour, and remove the pickled water. Wash the tenderloin, cut it into thin strips, add light soy sauce or salt and pepper, marinate for 20 minutes, and add a small amount of starch to mix thoroughly.

3. Put cooking oil in the wok, fry the shredded meat in the pan with cold oil, then add minced garlic, then add the pickled chayote and stir-fry quickly for two minutes.

The above is the home-cooked way to eat chayote, and the method is very simple.

Chayote can be stir-fried.

Stir-fried chayote is the most commonly used method of eating chayote, which is not only simple to make, but also has a fresh and sweet taste and a crisp taste. When stir-frying chayote, you must pay attention to removing the seeds, otherwise it will affect its taste. In addition, chayote does not need to be fried for too long, and do not put water, so that the chayote will be crisp and delicious.

Chayote is not heat-tolerant or cold-tolerant, the suitable temperature for seed germination is 18-25, the suitable temperature for seedling growth is 20-30, and the suitable temperature for flowering and fruiting is 15-20; Moderate light is required, and strong light is not liked; Prefers humid climatic conditions but is not tolerant of waterlogging.

The requirements for the soil are not strict, but the deep and fertile loam or sandy loam soil is the best, especially like fertilizer, and must apply more organic fertilizer.

Chayote can be pinched a little when buying to see if the chayote is hard enough, if the chayote is more hard, this shows that the chayote has more water, and the flesh is more full and full, but if the chayote is pinched or loose, this proves that this chayote has been placed for a long time and has been relatively old, and the water loss is more, so it is not recommended to eat.

Chayote can be stir-fried and eaten, and the specific method is as follows:Ingredients: 1 chayote.

Excipients: appropriate amount of salad oil, appropriate amount of chopped green onion, appropriate amount of minced garlic, a little soy sauce, appropriate amount of oyster sauce, a little salt, appropriate amount of chicken essence.

1. Wash the chayote and set aside.

2. Cut into thin slices.

3. Prepare chopped green onions, minced garlic, soy sauce and oyster sauce.

4. Heat the oil in a pan and stir-fry the onion and garlic until fragrant.

5. Put chayote.

6. Add a little soy sauce.

7. Add a little oyster sauce.

8. Stir-fry evenly.

9. Put a pinch of salt.

10. Add chicken essence.

11. Stir-fry and remove from the pot.

After washing and peeling the chayote, cut it into shreds, add water to boil after Qing Sakura, add 2 teaspoons of cooking oil after boiling, and then blanch the chayote in the pot, take it out immediately after it is broken, then cool the water, then drain the water, and then transfer it to a larger soup basin, add minced garlic, add 1 teaspoon of salt, add 1 tablespoon of chili oil, add 1 tablespoon of pepper oil, and then stir well with chopsticks to bury it!

The method of scrambled eggs with chayote is as follows:Ingredients: 1 chayote, 2 eggs, green onion, garlic, curry, dried chilies, light soy sauce, salt, starch, vegetable oil, etc.

1. Cut the chayote into thin slices.

2. Beat two eggs into a small bowl and mix thoroughly.

3. Slice the garlic and cut the green onions.

4. Heat the pot, put in an appropriate amount of vegetable oil, heat the oil, add the egg mixture, solidify and shovel into small pieces and set aside.

5. Add chayote and stir-fry, add an appropriate amount of salt and stir-fry. Add seasonings, stir-fry evenly, turn off the heat and remove from the pan.