How to make Fushou melon delicious, how to make Fushou melon delicious

First of all, look at the recipe table and prepare the ingredients! Change the chayote into a knife, cut it into thin slices (if the melon is old, then peel the skin, otherwise it will be very hard to eat) and then cut the pork belly into thin slices for later use! Heat the oil, fry the pork belly to get the oil, then fry the ginger shreds until fragrant, then stir-fry the chayote until it is 8 ripe, and start seasoning:

Add 2 grams of edible salt, 5 grams of white sugar, stir-fry evenly into a dish, put it on a plate, and a sweet little stir-fry is ready.

Introduction: In daily life, many people like to eat Fushou melon. Fushou melon is a cucurbitaceae vegetable with a crispy and delicious taste. Below I will introduce you to how to make Fushou melon delicious, come and take a look.

First, the red quietly burns Fushou melon

Peel and wash the fushou melon. Cut the washed Fushou melon in half and cut it into small pieces after removing the seeds. Prepare a bowl of pork rib soup or chicken broth.

Put the cold oil in the pan and slowly fry over low heat until the sugar melts, yellows and bubbles. Add the chopped fushou melon and stir-fry to color. Pour in the pork rib broth and bring to a boil.

Add the ginger slices and star anise. Add a small amount of salt and some light soy sauce and dark soy sauce. Cook over medium-low heat until the melon is ripe and soft, add a little fresh vegetables and stir-fry well after collecting the juice.

Pour in a little sesame oil to color and serve.

Tips:

1. There is some salt in the pork rib soup, so you should put less salt when putting it.

2. When frying sugar, stir-fry slowly over low heat, and quickly pour in Fushou melon and stir-fry after foaming.

3. Braised Fushou melon should not be too old.

2. Stir-fried pork slices with Fushou melon

Cut the meat into slices and marinate slightly with cooking wine, egg whites, and starch. Cut the fushou melon into thin slices. Blanch in boiling water for a moment.

Roll out and drain to cool. Heat oil in a pan and add the meat slices. When the meat slices are folded, add green onions, garlic, grilled slices, and stir-fry until fragrant.

Add a dash of cooking wine. Add the fushou melon slices. Add the fushou melon slices.

Stir-fry for a while and add the vinegar. Add salt and stir-fry to your liking, then add coriander, chicken essence, and sesame oil to taste. Remove from pan and serve.

Tips:

1. The meat slices will be much more tender after marinating.

2. Soy sauce and vinegar can be added or not according to your own taste.

3. Chives, Fushou melon

Peel off the skin and wash the fushou melon, and cut the washed fushou gourd into shreds. Wash the chives and cut them into small pieces, and remove the seeds from the chili peppers and cut them into sections. Put the wok on the heat, pour the oil and heat it, and the chili pepper section bursts out fragrant.

Add the shredded fushou melon and stir-fry the raw water. Add an appropriate amount of salt and monosodium glutamate and stir-fry evenly, add chives and stir-fry evenly.

Tips:

1. When eating Fushou melon, it is best to choose young fruits, with bright green, delicate and unhardened peels.

2. Fushou melon can not be fried for a long time to keep the taste crisp.

Summary. 1 garlic chayote. Wash the chayote and cut it into slices for later use.

Then mash the crushed garlic and set aside. 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.

1 garlic chayote. Wash the chayote and cut it into slices for later use. Then mash the crushed garlic and set aside.

Heat the oil pot, wait for the oil to heat and put it into the garlic boiling pot, and then put in the bergamot with finch gourd and stir-fry, and when the chayote is almost ripe, add salt and hail to the chicken essence to season and stir-fry evenly.

2. Chilled chayote. Respectively, chayote, red pepper and search green pepper wash and prepare the chain and cut into thin strips, then put it in hot water and blanch it late, then take it out and drain it, then add sugar, chicken essence, yardstick soy sauce, and then put some sesame oil and stir evenly to eat.

3. Stir-fried chayote with shrimp skin. Wash and shred the chayote and set aside, then mash the garlic into minced garlic for later use. Heat the oil, put it in the pot of garlic and garlic, then put in the shrimp skin and stir-fry after the waiter, then add the chayote shreds and stir-fry until it is almost cooked, add salt, and stir-fry the chicken essence evenly.

4. Chayote and barley pork rib soup. Wash the chayote and cut it into pieces for later use. Then wash the cut ribs, blanch them in boiling water for a while, clean them, and then take them out and drain them.

Boil water, wait for the water to boil, put in the pork ribs, soak the barley in water, then put in the oyster feast and tangerine peel and cook for about half an hour, then add chayote, cook for another two hours and add an appropriate amount of salt.

Do you have any other questions?

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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.

Stir-fry, stew, steam, eat whatever you want.

Add some shredded meat and stir-fry it is already delicious.

Wash the melon, cut it into thick slices (*chayote surface layer, you can scrape off with a knife, don't) slice the lean meat, add some cornstarch, mix well and set aside.

Ingredients: dried red pepper, shredded ginger, green onion (no garlic, because garlic will cover the fragrance of this melon, chili is my preference for chili, hehe, you can consider not using it.) ）

Heat the oil in a pan. First, put the lean meat through the oil (six ripe is enough), remove and set aside.

Put in the dried red pepper, stir-fry slightly, and immediately add ginger, chayote, meat... Add salt, monosodium glutamate and stir-fry at the same time. (Three minutes is a lot). Add green onions and drizzle with a small amount of light soy sauce.

Stir-fried gourd (gourd gourd or ladygourd).

Fu gourd, lady gourd or also called gourd gourd. This one stays in our impression and is used to make containers, such as making a water scoop wine bottle or something. In fact, it is also edible.

Ingredients. Fugua 300g

A few cloves of garlic. 3 small red peppers.

Salt 10g, monosodium glutamate or chicken essence 5g

Soy sauce Two teaspoons.

Cooking oil Small half bowl.

Method steps.

Peel and slice or grater the gourd, this is whatever you want, but I personally think it is more convenient to slice. Try to cut the slices as evenly as possible so that they are easier to stir-fry. (Sometimes one is so much that we can only have half).

Put the oil in the pan, and when the oil temperature is 5 hot, add the red pepper and minced garlic and stir-fry.

When you feel the fragrance of minced garlic and red pepper, add the fukugua and stir-fry, and turn to medium heat at this time.

Stir-fry until you feel that the fukugua is evenly discolored, add salt, monosodium glutamate or chicken essence, and then continue to stir-fry.

Stir-fry until the fukugua feels soft (in fact, the fugua is very easy to cook, and a little softer is actually ripe).

Then at this time, we can add soy sauce and stir it to get started.

The soy sauce must be added at the end, otherwise the taste will be different.

It's called chayote, it's delicious, it's crispy and crispy.