Can chayote be mixed with eyebrow peas and fungus?

Chayote can be eaten cold with eyebrow peas and fungus, and it will taste better when adding some coriander.

Hello, chayote can be eaten with eyebrow pea fungus cold dressing, chayote and fungus are best blanched with water before cold dressing, the taste is better, thank you.

Chayote can be mixed with eyebrow pea fungus cold, without conflict and without affecting the nutritional value.

Chayote can be mixed with plum beans and fungus, and when they are paired, the taste is very good, you can taste it.

Hello, my friend personally thinks that chayote can be mixed with plum bean fungus and dipped in condiments to eat, the taste is very good, and the nutritional value is also very high, thank you.

This can be made together, but you need to master the heat because they have different requirements for temperature and simmering time.

Chayote can be mixed with eyebrow peas and fungus, but the fungus can't be left overnight, so I ate it on the same day.

It can be mixed with fungus, but it is recommended not to use the fungus that has been soaked overnight.

Chayote should be served cold with plum bean fungus. First of all, the plum beans must be processed. It would be better to blanch the fungus with boiling water.

Hello. Chayote with eyebrow peas, fungus can be served cold. But chayote should be seared first.

Chayote is OK to make a salad with plum bean fungus. It is a very good coleslaw to eat in the summer.

Chayote, and that salad, I can write about the taste.

OK.

It is rich in protein, fat, fiber, vitamins and calcium, iron, phosphorus and other minerals, cold eating can reduce the loss of nutrients, the food value is higher, in addition to cold dressing can be blanched in water for 30 60 seconds, can improve the taste and increase appetite, but people who are cold and weak should eat less.

Brief introduction. Chayote is also called a thousand gourd, longevity gourd, harvest melon, can be eaten as a vegetable, can also be eaten raw directly as a fruit, cold food taste better. Chayote is rich in protein, fat, fiber, vitamins and minerals such as calcium, iron, and phosphorus.

Cold chayote should be cleaned and shredded first, blanched in hot water in the pot for 30 60 seconds before cold dressing, the dietary fiber in it will be scalded softly, its color and taste will be improved, and it can increase appetite, but it should be noted that the blanching time should not be too long, so as not to boil the chayote, and then put it in cold water and let it cool and drain, add seasonings and stir evenly.

Chayote can be eaten cold. Cold salad method and ingredients: 1 chayote, 1 small section of carrot, 2 shallots, 2 cloves of garlic, 2 spoons of Haoji spicy Sichuan sauce, 1 spoon of balsamic vinegar.

Steps: 1. Wash a chayote, peel and remove the core.

2. Shred the chayote.

3. After the water in the pot boils, add the chayote and blanch it quickly.

4. Remove and let it cool, so as to maintain the crispness of the ingredients.

5. Put chayote shreds on a plate and set aside.

6. Cut a small piece of carrot into shreds.

7. Blanch the shredded carrots as well.

8. Prepare the shallots and cut a few red pepper rings.

9. Put all the ingredients on a plate.

10. Prepare 2 spoons of spicy and fragrant Haoji Malachuan Sauce, and add 1 spoon of balsamic vinegar (according to personal taste, you can not add it) and mix it into the dish.

11. Cold chayote is so simple to make. The color is red and bright, spicy and refreshing, and the taste is mellow.

Chayote (Latin scientific name: sechium edule), also known as a thousand gourd, Hayato gourd, Ann pumpkin, Shou gourd, Wo gourd, Aokuwa, Hand gourd, Gourd, Hu'er gourd, etc., is a Cucurbitaceae chayote plant, native to Mexico, Central America and the West Indies, introduced to China in the 19th century, planted in the south of the Yangtze River in China, is a perennial plant.

Chayote can be eaten cold. As a green melon fruit, chayote can be used as a roasted vegetable or eaten as a fresh fruit. If you want to make a cold salad with chayote, you can also do it. Before making chayote salad, it is recommended to soak it in lightly salted water for 20 minutes.

Chayote, also known as a thousand gourd, Hayato gourd, Anna squash, Shou gourd, Wo gourd, Yanggua, Hand gourd, Jusen gourd, ear gourd, shed gourd, tiger gourd, etc.

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

Each 1000 grams of chayote contains 5 grams of protein, 1 gram of fat, 3 grams of cellulose, grams of carbohydrates, 220 grams of vitamin C, milligrams of riboflavin, 500 milligrams of calcium, 320 milligrams of phosphorus, and 40 milligrams of iron.

Chayote can be eaten cold. As a green melon fruit, chayote can be used as a cooking vegetable or eaten as a fresh fruit. If you want to make a cold salad with chayote, you can also do it. Before making chayote peel salad, it is recommended to soak it in lightly salted water for 20 minutes.

Chayote. Chayote, also known as a thousand gourd, falcon burning open people melon, anna pumpkin, shou gourd, nest gourd, melon, hand gourd, hand gourd, ear gourd, shed gourd, tiger gourd, etc.

Chayote, a kind of cucurbitaceae chayote, is native to Mexico, Central America, West Indies Jinxun Island, introduced to China in the 19th century, and is cultivated in the south of the Yangtze River in China.

Each 1000 grams of chayote contains 5 grams of protein, 1 gram of fat, 3 grams of fiber, grams of carbohydrates, 220 mg of vitamin C, mg of riboflavin, 500 mg of calcium, 320 mg of phosphorus, and 40 mg of iron.

Chayote can actually be eaten cold, and the taste is particularly delicious, if you can eat cold chayote in summer, it may be able to play an appetizing role, because people always have a bad appetite in summer, and need to eat a little appetizer.

First of all, you need to prepare 1 chayote, an appropriate amount of salt, an appropriate amount of sugar, a bell pepper, two dried chili peppers, an appropriate amount of light soy sauce, an appropriate amount of vinegar, and a little sesame oil. Then shred the chayote, then blanch it with boiling water and then put it in a clean bowl for later use, wash the prepared bell pepper and cut it into shreds, and then stir the prepared ingredients evenly.

If there is a yellow bell pepper, then the finished dish will be more beautiful, add a little salt, if you like salty, then put a little less sugar, put a little more salt, if you like to eat spicy then put a little more chili, the most burning loss is that the chili pepper can be fried with oil, and then the coarse sedan dwelling drops two drops of sesame oil mix a mix.

Summer is the season to eat chayote, because the weather is hot, and you will not want to eat due to the weather, chayote is a good choice. Chayote can be eaten cold, and it tastes particularly delicious.

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

Should you blanch the chayote salad?

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.

Sauce: 1 tablespoon minced garlic, 1 tablespoon chopped green onion, 1 teaspoon white sesame seeds, 2-3 chopped red peppers, 1 2 tablespoons sugar, 2 tablespoons light soy sauce, 1 tablespoon balsamic vinegar, appropriate amount of white pepper, appropriate amount of cooking oil.

1 Core and cut into thin strips.

2 Add 1 2 teaspoons of salt, mix well and let stand for at least 10 minutes3Prepare the dipping sauce Mix minced garlic, chopped green onions, white sesame seeds and chili peppers in a bowl and drizzle with hot cooking oil.

4.Add an appropriate amount of light soy sauce, vinegar and a teaspoon of sugar to the dipping sauce.

5.Squeeze out the excess water of the chayote, drizzle with dipping sauce and stir well.

Ingredients: 300 grams of chayote.

Excipients: 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, appropriate amount of each.

Preparation of cold chayote:

1. Wash and shred the chayote.

2. Wash the red pepper and green pepper to 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, chayote shreds and chili pepper shreds in a container and stir well.