Is chayote blanched when stir fried, and should chayote be blanched

Stir-fryChayoteIt is possible not to blanch, but blanching will be better.

1. Blanching chayote is to put an appropriate amount of water in the pot, then put a little salt and oil after boiling over high heat, and then put the chayote into the pot.

2. The purpose of adding salt is to fully reflect the pigment contained in the chayote itself, and the oil will wrap the chayote, so as to avoid the contact between water and chayote, reduce oxidation, and the color will be better.

3. Blanched chayote is easier to fry, heat the oil in the pot, add green onions, ginger and garlic to burst the fragrance, put in the sharp pepper to fry the fragrance, pour in the bergamot and salt and stir-fry for 2 minutes, and you will not worry that the chayote is not fried.

Chayote is to be blanched, which can effectively remove many impurities in vegetables that are not easy to clean. After blanching, the dietary fiber will become softer, the taste will be much better, and the burden on the stomach will be reduced.

When blanching chayote, adding a little salt and oil to the water can make the chayote more colorful and maintain the nutrition of chayote. Add salt before putting chayote into boiling water, add oil after putting in, the pigment contained in chayote under the penetration of salt will be fully revealed, and the oil will be wrapped around chayote, which blocks the contact between water and chayote to a certain extent, reduces the overflow of water-soluble substances, and can also reduce the oxidation of chayote by air, light and temperature, so that it will not change color for a long time.

Preparation of cold chayote.

Ingredients: 300 grams of chayote.

Excipients: 30 grams of persimmon pepper and 20 grams of green pepper.

Seasoning: 10 grams of soy sauce, 15 grams of white sugar, 2 grams of monosodium glutamate, appropriate amount each.

1.Chayote wash and shred;

2.Wash the red pepper and green pepper and remove the stems and seeds, cut into shreds, blanch the chayote shreds and chili peppers in boiling water, and pick them up for later use;

3.Put soy sauce, sugar, monosodium glutamate, shredded chayote and chili pepper in a container and stir well, and serve on a plate.

Chilled chayote needs to be blanched, and the specific method is as follows:Ingredients: 2 chayote, appropriate amount of ginger foam, appropriate amount of garlic foam, appropriate amount of chopped green onion, appropriate amount of coriander foam, appropriate amount of Sichuan pepper powder, appropriate amount of chili noodles, 2 grams of sugar, appropriate amount of oil, 3-4 spoons of light soy sauce, 2-3 spoons of vinegar.

Steps: 1. Peel the chayote.

2. Planed into shreds.

3. Blanch the water in the pot for 1 minute.

4. Prepare a basin of ice water, after blanching the chayote shreds, rinse it with cold water first, and then soak it in it, which is more crispy.

5. Prepare the seasoning, chop the green onion, ginger and garlic, add Sichuan pepper powder, sugar, and chili flakes. Bimmer with hot oil. Add 3 tablespoons of light soy sauce and 2 tablespoons of sour vinegar.

6. Squeeze out the shredded melons soaked in ice water, put them in a seasoning bowl and mix well.

7. It tastes good.

Chayote needs to be blanched.

Because when chayote grows, it will be sprayed with pesticides, and through simple cleaning, pesticides cannot be removed at all, and chayote will also have impurities that are not easy to clean.

After blanching at high temperature, it can remove those harmful substances well, and at the same time, it will also make the dietary fiber of chayote softer, which can reduce the burden on the stomach and intestines and be easier to be absorbed by the human body.

Stir-fried chayote can be blanched or not, but chayote will be better after blanching. Chayote is highly nutritious and contains a lot of protein and a variety of vitamins. It has the effect of lowering blood pressure and enhancing physical fitness.

There are many ways to make it, and it can be used for cold salad, stir-frying, soup and dumpling filling, etc., all of which are very delicious and delicious, so it is deeply loved by the majority of friends.

How to blanch chayote:

We put an appropriate amount of water in the pot, then bring to a boil over high heat, and add a little salt and oil. Then put the chayote in the pot to preserve the color of the chayote and remove impurities.

Adding salt can fully reflect the pigment contained in the chayote itself, so the oil will wrap the chayote, thus avoiding the contact between water and chayote, reducing the oxidation of chayote by air, temperature and light, so the color of chayote will be maintained very well.

If it is fried, do not blanch.

Stir-fried chayote can be blanched or not.

Blanched chayote will be better, because when the chayote grows, pesticides may be sprayed, and through simple cleaning, it is not possible to completely remove pesticides, blanching can remove the impurities in the chayote that are not easy to clean, and the dietary fiber in chayote will become soft, which can also reduce the burden on the stomach.

Benefits of chayote:

Chayote contains a lot of protein, and when eaten as a fruit, it can supplement a certain amount of protein to the body, promote the synthesis of protein in the body and the vitality of cells, and have the effect of strengthening the body and improving the body's ability to resist diseases.

Protect the eyes and eyes: the eye is the window of the soul, is a person's main way to understand the outside world, the eye's perception of the outside world mainly depends on the imaging function of the retina, and the imaging of the retina is mainly photosensitive imaging of the external color by the two photosensitive pigments of rhodopsin and rhodopsin and rhodopsin cyanin.

Beauty and beauty: human survival and activities need organic matter to provide energy, but at the same time, the decomposition of organic matter in the human body will also produce a large number of free radicals, many medical studies have shown that free radicals are the main cause of human body aging.

Chayote contains a lot of vitamin C, vitamin C has a strong antioxidant capacity, can find free radicals inside the body in time, effectively remove free radicals, chayote contains a lot of water, so that vitamin C is fully dissolved, which helps the absorption of vitamin C, so long-term eating chayote has the effect of beauty and beauty to prevent aging.

Chayote is both a fruit and a vegetable, blanching the chayote before frying can not only remove the impurities contained in it, play a role in sterilization and disinfection, but also shorten the subsequent frying time, so as to maintain the color of the chayote, and the fried chayote will look better. When stir-frying chayote, you don't need to peel it, you just need to wash the chayote and cut it into pieces, put it in a pot and add condiments to stir-fry.

Chayote is both a fruit and a vegetable, and some places will eat it as a fruit, with a slightly sweet taste and quite a lot of juice, but it is generally mainly eaten as a vegetable.

Do you need to blanch chayote when you fry it.

It depends. Blanching chayote before frying can not only remove the impurities contained in it, but also play a role in sterilization and disinfection; It also shortens the subsequent frying time. In this way, the color of the chayote can be maintained, and the chayote fried will look better.

But generally speaking, chayote has a crisp and tender texture, and it is still easier to be fried. If you find blanching too troublesome, you can also choose not to blanch, but you need to clean the chayote before stir-frying.

Is chayote blanched with boiling water.

Blanch chayote in boiling waterThe color of the chayote blanched in water will become more vivid and look more attractive, so no matter how we cook the chayote, it is better to blanch it in water.

But when you blanch, you need to pay attention to the time not too long. Because chayote is relatively easy to ripen, if it takes too long, then chayote will be cooked and rotten. The source chain is generally inBlanch in hot water for about 10 secondsThat's it.

Stir-fried chayote should not be peeled.

Stir-fried chayote does not need to be peeled。The stems on both sides of the chayote need to be removed, and if the chayote is older, it is best to remove the skin, otherwise it will affect the taste.

Chayote and guava are similar in that they can be eaten stir-fried as a vegetable or as a fruit. When stir-frying chayote, you only need to wash the chayote and cut it into pieces, put it in a pot and add condiments to stir-fry.

Stir-fried chayote can be blanched or not, and the chayote after blanching will be better, because when the chayote grows, it may be sprayed with pure pesticides, and through simple cleaning, it is not possible to completely remove pesticides, and blanching can remove the impurities that are not easy to clean in the chayote.

Chayote is a kind of chayote plant of the Cucurbitaceae family, also known as a thousand gourd, Hayabusa melon, Ann pumpkin, Shou gourd, Wo gourd, Aocho, Vertical gourd, Hold melon, ear gourd, shed gourd, tiger gourd, etc.

Chayote is native to Mexico, Central America and the West Indies, introduced to China in the 19th century, and is cultivated in the south of the Yangtze River in China, and is a perennial plant, with Yunnan, Guizhou, Zhejiang, Fujian, Guangdong, Sichuan, and Taiwan being the most.

The protein and calcium content of chayote is 2 to 3 times that of cucumber, and the content of vitamin and mineral liquid is also significantly higher than that of other melons.

No, the following is the specific method of stir-fried meat in Fomu's first hand melon.

Ingredients: 1 chayote, 150g pork

Excipients: appropriate amount of oil, appropriate amount of salt, 2g of light soy sauce

Steps: 1. A piece of pork.

2. Cut into shreds.

3. Peel the chayote.

4. Shred the chayote.

5. Pour in the oil and stir-fry the meat.

6. Stir-fry until seven are ripe.

7. Add chayote.

8. Keep stir-frying.

9. Stir-fry for a few minutes and add light soy sauce.

10. Stir-fry over high heat.

11. Add salt.

12. Stir-fry evenly to taste.

13. Then add the chicken essence and stir well.

14. Stir-fry and put on a plate.

Chayote can be blanched or not according to the situation, you can blanch without boiling water, or you can blanch with boiling water. Blanching can remove the dirty substances on the skin of chayote, and if you don't blanch it, it is easier to retain the original taste of chayote. But in order to eat more hygienic, chayote is best blanched.

Chayote, also known as a thousand gourd, Hayato gourd, Ann pumpkin, Shou gourd, Wo gourd, Gourd, Heshou gourd, Gourd, Ear gourd, Shed gourd, Tiger gourd, etc.

Chayote Pecha, a plant of the family Cucurbitaceae, is native to Mexico, Central America and the West Indies, introduced to China in the 19th century, and is cultivated in the south of the Yangtze River in China.

Chayote is a perennial plant, mostly in Yunnan, Guizhou, Zhejiang, Fujian, Guangdong, Sichuan, and Taiwan. Chayote can be eaten both as a vegetable and as a fruit.