How to make chayote delicious, how to make chayote delicious?

Chayote is prepared as follows:1. Chayote, carrot shredded.

2. Add 500ml of water to a pot and heat it, add 180g shredded chayote and 80g shredded carrots, blanch, remove and drain.

3. Add 5ml of shrimp oil to shredded chayote and carrot.

4. Add 5ml of Sichuan pepper oil.

10ml white vinegar, 5g salt, stir well.

Ingredients. 1 chayote with salt to taste.

Sugar to taste: 1 bell pepper.

2 dried chili peppers and light soy sauce.

Appropriate amount of vinegar and a little sesame oil.

Steps to prepare chayote salad shreds.

1.Shredded chayote, blanch in boiling water, and set aside.

2.Shred the bell peppers, and if there are yellow peppers, they are even more beautiful.

3.Put a little salt, like the sweet taste and put a little sugar.

4.If you like spicy food, fry some chili peppers and pour them over.

5.Finally, drop two drops of sesame oil and mix well.

Chayote can do this, wash and slice the chayote, beat the eggs, and cut the shallots into rings. After the oil is boiled, pour in the egg liquid and stir-fry for later use, pour the melon slices and green onion rings into the pot and stir-fry, fry the melon slices until they are broken, then add eggs and five-spice powder and stir well. Add salt to taste before cooking, and the delicious chayote scrambled eggs are done.

The best way to eat chayote is to stir-fry, stir-fry with minced garlic and minced meat, which is nutritious and tastes good.

One of the best ways to do this is to blanch it with water, then add vinegar and chili pepper to the mix.

Wash the bergamot and cut it into slices, then put it in a pot with various spices and stir-fry.

Chayote stir-fried meat.

Ingredients: chayote, tenderloin, oil, salt, cooking wine, chicken essence, green onion, ginger, sugar.

Steps: Step 1: Rinse the prepared tenderloin with water, after the tenderloin is rinsed, soak it in water for a while to soak the impurities and blood in the tenderloin, so that the tenderloin will taste smoother and tender, and there is no peculiar smell!

After soaking the tenderloin, take it out and cut it into pieces with a knife, and then put it in a bowl and pour a small amount of cooking wine, light soy sauce, and salt to marinate for about 15 minutes, so that the fried meat tastes more fragrant.

Step 2: Rinse the prepared chayote with water, then pour an appropriate amount of salt on the chayote, and scrub it carefully for a while, so that the chayote is cleaned, and the chayote is cleaned and sliced with a knife, and then put it for later use. Then wash the prepared green onion and ginger.

Step 3: After the green onion and ginger are cleaned, cut them directly into the desired shape. When all the ingredients are processed, it is time to cook the bergamot stir-fried meat. First of all, heat the pot over high heat, pour in the appropriate amount of oil after the pot is hot, the oil pot begins to smoke slowly, and the ginger is put into the pot and the ginger is fried to bring out the fragrance.

Step 4: After stir-frying the fragrance, pour the marinated meat, fry the meat until the face is pale, when the meat is fried until it is white, put it aside for later use, then reheat it, put the bergamot into the pot and stir-fry.

When the bergamot is stir-fried evenly, slightly soft and fried at home, pour it into the pot and stir-fry together, put in the appropriate amount of chicken essence and light soy sauce to taste when stir-frying, so that the fried dish will taste better, and sprinkle a little sugar when it comes out of the pot, so that it will taste more delicious.

Garlic chayote, cut the chayote into thin diamond-shaped slices so that it can better absorb the flavor, and then put the cut melon slices into clean water to prevent the melon slices from becoming soft, and cut half of the green and red peppers into diamond-shaped slices and put them in the water together. (Because it is cut thinly, it can dry out easily).

When stir-frying chayote, add some white vinegar, which not only tastes crisp and crisp, but also plays a role in preventing the loss of vitamins.

After the oil is hot, pour in the green onion, ginger, garlic, millet and spicy, quickly stir-fry to bring out the fragrance, and then pour in the chayote to continue stir-frying.

Finally, you can hook a little potato starch to make it more refreshing.

The preparation of chayote fried pork slices.

Ingredients: chayote, pork loin to taste.

Excipients: garlic slices, green onions, coriander, cooking wine, egg whites, starch, salt, vinegar, chicken essence, sesame oil.

Slice the pork tenderloin and grasp it well with cooking wine, egg whites and starch, and marinate slightly. Chayote is also sliced.

1. Heat the oil in the wok and pour in the meat slices, fry until the meat slices are raw, add the green onion and garlic slices, and fry until fragrant.

2. After stir-frying the cooking wine, pour in the chayote, stir-fry for a while, add an appropriate amount of vinegar and salt, and stir-fry a few times over high heat.

3. Finally, add the coriander and chicken essence and stir-fry well, pour sesame oil into the pot and put on a plate. The delicious chayote stir-fried meat is complete!

Chayote is best fried to eat more delicious, first cut the chayote into shreds, and then blanch it with water to remove its bitter taste, then put oil and pour in the appropriate amount of green onions, and then put the chayote into it to stir-fry, put a little salt, at this time the chayote is crisp and delicious.

You can wash the chayote and cut it into small slices, heat the oil and fry it in the pan. At this time, you can put some oyster sauce taro tide seafood soy sauce in it, and the chayote that comes out of this way is very tender.

Chayote can be eaten in a variety of ways.

Stir-fried, chayote green pepper stir-fry, chayote scrambled eggs ......

Cold salad: Shredded cold salad, sliced cold salad.

Soup: Shaved and peeled chayote is placed in the lion's head soup, which is very delicious. Hob blocks can be cut.

Ingredients: 1 chayote, 1 carrot, 1 handful of enoki mushrooms.

Seasoning: Appropriate amount of salt, appropriate amount of vinegar, a little light soy sauce, appropriate amount of sesame oil, a little sugar, a little mustard oilSteps.

1.Shred chayote and carrots, and cut off the roots of enoki mushrooms, slightly separatedAfter the water in the pot boils, add enoki mushrooms and blanch for dozens of seconds.

3.After taking it out, soak it in cold water or ice water for a while, drain the water, and let it cool for later useAfter the water in the pot boils, add the chayote and blanch for dozens of seconds.

5.After taking it out, soak it in cold water or ice water for a while, drain the water, and let it cool for later useHeat a little oil in a pot, add carrots and stir-fry, and let cool for 7

Put all the ingredients together, add an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of light soy sauce, an appropriate amount of vinegar, an appropriate amount of sesame oil, and a drop or a few drops of mustard oil (not too much, otherwise the taste will be too strong.)

Chayote is eaten differently from person to person, so melon can be stewed meat, stir-fried slices, shredded, or eaten cold, because chayote is produced in autumn and winter, so most of them are fried meat, stewed bones and stewed meat.

Personally, I think that chayote stewed pork ribs is the first choice, and the green fragrance of the melon has been retained, followed by stir-fried meat, and finally cold salad.

It should be best cooked in water, and it can be eaten directly with seasonings after cooking.

It is also known as stick melon, dish pear, Hayato melon, anna pumpkin, dish pear, shou melon, gassho melon, and Wannian melon.

Chayote is shaped like two palms together, with the meaning of Buddhist blessings, so it is called "Buddha's hand", "blessing longevity", and is deeply loved by people.

Chayote is crisp and juicy, delicious and delicious, with high nutritional value, which can be used as a vegetable or as a fruit to eat raw.

Dosage. bergamot can be eaten raw as a fruit, like a cucumber slightly sweet and refreshing;

It can also be used as a vegetable, fluttering, boiling, pickling, stir-frying, boiling, making soup, omnipotent, common home-cooked dishes such as fried chicken with bergamot, fried bergamot meat rolls, bergamot chicken soup soup and cold sauce bergamot tenderloin, etc.;

It can also be processed into sauce products and candied products;

Since no disease has been found, less pesticides are sprayed, so it is harmless to eat raw. Edible efficacyChayote is cool and sweet, returning to the lungs, stomach and spleen;

It has the effect of dispelling wind and relieving fever, strengthening the spleen and appetizing;

It is mainly used for the treatment of wind and heat, lungs, headache, dry throat, cough, spleen and stomach dampness and heat.

Hello: This vegetable, no matter how you make it, is not very delicious.

I think the only way is to burn a little less, clear the copy, less salt, lower oil, maybe it will be easier to eat.

Thank you, hope it helps.

Chayote is a plant of the family Cucurbitaceae, commonly known as garlic chayote, stir-fried chayote with shrimp skin, and chayote barley pork rib soup. <

1. Garlic chayote: Wash the chayote, cut it into slices for later use, then crush the garlic, pound it into minced garlic, bury it in the stove after heating the oil pot, put it in the garlic boiling pot, and then put it in the chayote for stir-frying, and when the chayote is almost ripe, add salt and chicken essence for seasoning, stir-fry evenly and you can get out of the pot.

2. Stir-fried chayote with shrimp skin: Wash the chayote, cut it into shredded shreds for later use, then mash the garlic into minced garlic, heat the oil pot, put it in the garlic bend or the boiling pot, and then put the shrimp skin in it for stir-frying, then put in the chayote shreds and stir-fry, and add salt, chicken essence and other condiments when it is almost ripe, and stir-fry evenly.

3. Chayote and barley pork rib soup: Wash chayote, cut into pieces for later use, then wash the cut pork ribs and put them in boiling water, scald them and drain them in time, open the water into the ribs, put in the barley soaked in water, and then put oysters and tangerine peel in it, continue to cook for about half an hour, put in the chayote, and then continue to cook for two hours, and then add an appropriate amount of salt.

Chayote is a type of vegetable that can help the body improve its resistance by eating it, and because its shape resembles two palms together, it has the meaning of blessing, so it is called "Fuju" by many people, and is loved by everyone. In particular, chayote can be felt to be crisp, juicy and delicious when eaten, and can be eaten not only as a dish, but also as a raw fruit.

Traditional Chinese medicine believes that chayote has the effect of regulating qi and neutralizing, soothing the liver and relieving cough, and is suitable for people with vomiting and indigestion. It has been recorded for more than 1,200 years, and many people use it as an ingredient, and they also use cooking methods such as stir-frying, boiling, and pickling to make bergamot delicious and addictive. I believe that some people can't bear it anymore, and I hope to understand how to make it more delicious next to chayote.

1. Stir-fried chayote with shrimp skin: first wash the chayote and cut it into shreds, then mash the damage, and then heat the oil in the pot, put the ingredients into the pot and stir-fry it, and put some salt when it is almost cooked.

Chayote roasted chicken wings: Now chop the chicken wings into three pieces and blanch them in boiling water to take them out, and then wait for the oil to heat up after the pepper and other condiments, put some garlic and ginger in the finger state and stir-fry together, and finally pour the sugar and white wine into it and simmer for 15 minutes.

Chayote and barley pork rib soup: After cutting the pork ribs, blanch them in boiling water and remove them, then wait for the water to boil and put in the pork ribs and barley, cook for about half an hour, and finally put in chayote, cook for two hours and add some salt.

Garlic chayote: After the garlic is mashed, wait for the oil to heat the garlic into the room, and then stir-fry with the chayote, and when it is almost cooked, add salt and other seasonings to fry well and eat.

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.

3. The protein and calcium content of all chayote is 2-3 times that of cucumber, and the content of vitamins and minerals is significantly higher than that of other melons, and it is very low in calories, and it is a low-sodium food, which is a health vegetable for patients with heart disease and high blood pressure. Eating chayote regularly can diuretic and excrete sodium, which has the function of dilating blood vessels and lowering blood pressure. Peel and slice chayote.

Pour the eggs into a bowl and beat. Chayote peeled, seeded, then shredded. Put a little oil in the pot, boil over high heat until 7 hot, add minced green onions and burst the fragrance.

Pour in the egg mixture and fry until cooked, then add shredded chayote and stir-fry for a while. Then it's good to get out of the pot.

Chayote's protein and calcium content is several times that of cucumber, and the vitamin and mineral content is also significantly higher than that of other melons, and it is very low in calories, and it is a low-sodium food rich in vitamin A and plant collagen, and has a water-diluting effect, which can help people who are prone to edema to discharge excess water from the body, which is of significant help to beauty and **. Chayote can be used as a vegetable or as a fruit, so it is suitable for quick stir-frying, keep its crispness, and don't fry for too long, which will lose a lot of nutrients and have a poor taste.

Ingredients: 1 chayote, 1 red pepper, chopped green onion, appropriate amount of shredded ginger, appropriate amount of salt, soy sauce, a little chicken powder;

Steps:1Prepare the materials. Cut the red pepper into rings, and shred the green onion and ginger.

2.Wash the chayote and cut off both ends, slice it first, and then cut it into shreds for later use.

3.Heat the oil in a pan and stir-fry the shallots, ginger shreds, and red pepper rings.

4.Add shredded chayote and stir-fry a few times.

5.Add salt, soy sauce and chicken powder, season, stir-fry evenly, and serve.

2. Stir-fried pork slices with chayote.

Ingredients: 1 chayote, 500 grams of pork loin, 2 garlic onions, appropriate amount of cooking wine, a little vinegar, an appropriate amount of soy sauce, a little chicken essence;

Steps:1Cut the meat into slices and marinate slightly with cooking wine, egg whites, and starch.

2.Cut the chayote into thin slices, blanch in boiling water for a while, then remove and drain to cool.

3.Heat oil in a pan and add the meat slices.

4.When the meat slices are folded, add the green onion and garlic slices and stir-fry until fragrant, and put cooking wine. Add chayote slices.

5.After stir-frying for a while, add vinegar, add salt and stir-fry for a while, add chicken essence and soy sauce to taste, stir-fry evenly and serve.

3. Chayote scrambled eggs.

Ingredients: 1 chayote, 2 eggs, appropriate amount of ginger, onion and garlic, a little peanut oil, appropriate amount of soy sauce;

Steps:1Peel and wash the chayote and slice it.

2.Open the eggs and stir well with chopsticks.

3.Put wide oil in the pan, add the egg mixture and fry until it is eight ripe, and set aside.

4.Add oil to another pan and add a little green onion and ginger in a pan (fry).

5.Add chayote and stir-fry until broken, add scrambled eggs, add salt, soy sauce and water.

6.Stir-fry for one minute and remove from pan.

4. Chayote bone broth.

Ingredients: 1 chayote, 500 grams of pork bone (backbone or tailbone), appropriate amount of salt, 1 grass fruit, appropriate amount of green onion, appropriate amount of ginger;

Steps:1After the bones are washed out of the blood, put them in a casserole and add an appropriate amount of water.

2.Put the casserole on the fire and bring to a boil, skim off the foam, then add a grass fruit, slap the broken ginger and green onions, and simmer for 1 hour.

3.Chayote peels the outer crust and washes it, cuts it in half, cuts off the heart of the aged melon, and then cuts it into a moderate size.

4. After the bones have been boiled for 1 hour, add chayote and cook together.

7.After another half an hour, add an appropriate amount of salt and simmer for 10 minutes before turning off the heat.