The practice of bergamot dishes, how to make bergamot delicious

Bergamot can be made into a cold dish, when making it, you need to wash the fresh bergamot and cut it into thin strips, add an appropriate amount of edible salt, marinate for half an hour, pour out the pickled water, and then add garlic sauce light soy sauce, sesame oil and balsamic vinegar, as well as a small amount of sugar and other seasonings to mix thoroughly, and it is a delicious cold dish after being plated.

Bergamot and pork belly stir-fried together are delicious.

The practice of bergamot:

Ingredients: 2 chayote, 300 grams of pork belly.

Excipients: 3 tsp oil, 1 tsp oyster sauce, 3 g sugar, salt to taste, 1 tsp soy sauce.

1. Prepare the materials.

2. Peel the chayote.

3. After peeling the chayote, cut it open and remove the seeds inside.

4. Cut into small pieces.

5. Put the pork belly in the oil pan and fry it until it is slightly golden brown.

6. Then add chayote and stir-fry together.

7. During the frying process, add a small amount of water to make it easier to cook.

8. Finally, add the sauce (oyster sauce, soy sauce, salt, sugar) and stir-fry until cooked.

9. Fried bergamot. Delicious.

【Recipe for gifts】The steps of stir-fried pork slices with bergamot.

Recipe for gifts] Bergamot fried pork slices practice steps: 1 1 Meat, bergamot, carrot slices, (less carrots are cut as side dishes, and more are put in if you like to eat).

Recipe for gifts] Steps to stir-fry fried pork slices with bergamot: 2 2 Put oil in a pot, fry the minced green onion and ginger until fragrant, add the meat and stir-fry until it turns white.

Recipe for gifts] Bergamot fried pork slices steps: 3 3 Add bergamot and carrots, stir-fry, add salt, chicken essence, and stir-fry to get out of the pot.

Recipe for gifts] Steps to stir-fry pork slices with bergamot: 4 4 out of the pot. Let's eat

Ingredient breakdown.

Bergamot to taste. Appropriate amount of lean meat.

Carrots to taste.

Appropriate amount of green onion and ginger.

Salty and umami taste. The frying process takes ten minutes.

Unknown difficulty. 【Recipe for gifts】The steps of stir-fried pork slices with bergamot.

1 Slice meat, bergamot, and carrots, (cut less carrots as a side dish, and put more if you like to eat).

2Put oil in a pot, stir-fry the minced green onion and ginger until fragrant, add the meat and stir-fry until it turns white.

3Add bergamot and carrots, stir-fry, add salt, chicken essence, and stir-fry to get out of the pot.

4 out of the pot debut. Let's eat

1. Eat raw. When ripe, the skin of the Buddha watch is bright yellow and the inside is white, and it can be eaten directly like citrus. Method: Peel off the outer skin of bergamot and eat the white meat inside, the taste is sweet and crispy.

2. Stir-fry and eat. Bergamot has the effect of rationalizing qi and dissolving phlegm, relieving cough and reducing bloating, soothing the liver and strengthening the spleen and stomach, which is very suitable for stir-frying. Do.

Method: 1 carrot, 1 bergamot. Wash the two, cut them into shreds, add vegetable oil and stir-fry, put some water, and finally add an appropriate amount of salt and monosodium glutamate to taste.

Ingredients: an appropriate amount of eggs, a chayote, an appropriate amount of cornmeal, an appropriate amount of salt, and a small amount of barbecue ingredients.

Steps: 1. Prepare the ingredients.

2. Slice chayote and set aside.

3. Put it in a basin.

4. Put eggs in a bowl.

5. Add corn flour, stir evenly, boil the water, put it in the pot and steam for 12 minutes.

6. Sprinkle barbecue sauce at the end.

There are the following:1. Cold chayote, raw materials: 300 grams of chayote, 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, bell pepper and green pepper are all cut into thin strips, blanched in boiling water before draining. Drain the chayote, bell pepper and green pepper, add seasonings and mix well and put on a plate.

2. Stir-fried chayote, raw materials: chayote, yellow bell pepper. Seasoning:

Finely chopped green onions, sugar, mushroom extract, salt. Steps: Cut chayote and yellow bell pepper into slices, heat oil in a wok until it is hot, add chayote and yellow bell pepper and stir-fry on 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, raw materials: chayote, meat filling. 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.

1. Chilled chayote and chayote.

1) 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 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, after boiling, 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, 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 is ready to eat.

2. Stir-fry chayote.

1) Prepare an appropriate amount of chayote, wash the chayote, cut it and 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 the oil 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 then serve on a plate.

3. Stir-fried tenderloin with chayote.

1) Prepare 2 fresh chayote, 200 grams of tenderloin, 1 head of garlic, pepper, salt, light soy sauce and 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 a 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.

You can make stir-fried chayote, which is as follows:

1. Ingredients: 2 chayote, 1 green pepper, 1 red pepper, a little green onion, a little ginger, a little garlic, a little salt, a little cooking oil.

2. Wash the chayote and remove the seeds, cut into shreds and set aside;

3. Heat the oil in the pot, add the green onion, ginger and garlic to burst the fragrance, add the sharp pepper to fry the fragrance, pour in the bergamot and salt and stir-fry for 2 minutes.

4. Skills: Be sure to remove the seeds in the melon, otherwise it will affect the taste. Chayote can be eaten raw, stir-fry for 2 minutes is enough, and it is too old to be crispy.

You can make cold bergamot, this dish is delicious, the texture is crisp and tender, the specific method is as follows:

1. Ingredients: 300 grams of chayote Accessories: 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.

2. Wash and shred chayote;

3. 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 remove them for later use;

4. Put soy sauce, sugar, monosodium glutamate, chayote shreds and chili shreds in the container, stir well, and serve on a plate.