How to make chayote nutritious and delicious?

Chilled chayote. Separately, chayote, red pepper and green pepper are washed and cut into thin strips, then put in hot water to scald, then take out and drain, then add sugar, chicken essence, soy sauce, and then put some sesame oil and stir evenly to eat. 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 garlic boiling pot, then add the shrimp skin and stir-fry, then add the chayote shreds and stir-fry until it is almost cooked, add salt, chicken essence, etc.

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, 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 add the oyster 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.

Chilled chayote, ingredients, chayote, red pepper, salt, sesame oil, vinegar, light soy sauce, method, chayote, red pepper shredded. Add salt, sesame oil, vinegar, light soy sauce, and monosodium glutamate and mix well. Chayote, fungus, chayote, oil, salt, monosodium glutamate, chayote washed and sliced, fungus soaked, hot vegetable oil, fried chayote, fungus, salt and monosodium glutamate after cooking.

Roasted chicken wings with chayote. Wash the chayote and cut it into pieces, then chop the chicken wings into three pieces, blanch them in hot water, remove and drain. Heat the oil in a pan, after the oil is hot, put in the peppercorns, bean paste in the boiling pot, then put in the garlic cloves and ginger slices and stir-fry, then put in the chicken wings and stir-fry, stir-fry for a while, then add soy sauce, sugar and white wine continue to stir-fry evenly, and simmer for 15 minutes with the lid on.

Chayote, carrots, green and red peppers, garlic, salt, chicken essence, first cut off the two ends of the chayote and peel them, cut them from the middle and cut them into thin strips, wash the carrots and cut them into thin strips, wash the green and red peppers and remove the seeds and cut them into thin strips, pat the garlic and chop them into minced pieces, pour oil into the pot and heat them and put in the green and red pepper shreds and minced garlic and fry until fragrant, pour in the shredded chayote and carrots, stir-fry over high heat, add an appropriate amount of salt and chicken essence and stir-fry a few times to get out of the pot.

Chayote with garlic. 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.

Peel off the skin, cut it into thin slices, shredded it, with some shredded red pepper, or shredded carrot, boil the water, take out the cool boiling water, control the dry water, use garlic paste, a little oyster sauce, a little salt, a little sugar, a little sesame oil cold dressing, you can cut shreds, slice and put some shredded meat, and fry it.

Stir-fried chayote, chayote, green pepper, red chili pepper, a little ginger, salt, cooking oil, chayote wash and shred for later use. Heat the vegetable oil in the pot, add ginger to burst the fragrance, add the sharp pepper to fry the fragrance, pour in the bergamot and salt and stir-fry and add monosodium glutamate.

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.

If the chayote you buy is very young and tender, it is feasible to eat it with the skin, but if you are not sure, you should strip it of the skin, especially if you buy the old melon. After digging out the white seeds, cut them into shreds or thin slices, enlarge the bowl and sprinkle salt to marinate for 5 10 minutes, wash off the excess salt on the surface with cold boiled water, drain and set aside. If necessary, you have to use a knife to scratch off the skin embedded in the seam, in a word:

Peel as much as possible to ensure a crisp texture. The garlic is pressed into a puree, the pepper is washed, the stems are removed, the seeds are removed and cut into fine pieces, put into a large bowl and mix with other seasonings, and then put in the deastringent melon slices and mix well, seal and refrigerate for one night. Just sprinkle the cilantro before serving.

The cold salad is also delicious, the chayote is cleaned and cut into thin strips, and the garlic cloves are chopped into puree. Use 1 teaspoon of salt, marinate with your hands, wait for 10 minutes, some water will be braked, pour out, rinse with cold boiled water; Add minced garlic, 1 4 teaspoons of salt, 1 tablespoon of pepper chili oil, 1 teaspoon of sesame oil, 1 4 teaspoons of sugar and 1 tablespoon of balsamic vinegar and stir well.

Chayote is rich in nutrients among melon vegetables, and regular consumption is beneficial to enhance the body's ability to resist diseases. Eating chayote regularly can diuretic and excrete sodium, which has the function of dilating blood vessels and lowering blood pressure. There are many ways to eat chayote, fresh melon can be sliced, shredded, made for meat stir-fry, vegetarian stir-fry, cold dressing, soup, shabu-shabu, high-quality dumpling filling, etc.

It can also be processed into pickled products or canned.

Chopped pepper chayote, just looking at the appearance of this dish feels nothing special, but as soon as you taste its taste, you immediately feel the difference of this dish, very delicious, the taste is very good, suddenly make people's eyes shine, immediately ask colleagues how to do this dish, a question feels that the method is not difficult, red pepper has a spicy fragrance, can remove the fishy smell in the dish, the nutritional value is very high, with the effect of keeping out the cold, enhancing appetite and sterilization.

If you want to use it for stir-frying, you can only use that kind of tender melon, because when this kind of melon is old, it will have the kind of tendon. Even if you peel off its skin, it will have tendons in its flesh. So this kind of old words can only be burned.

The dish we are going to make today is called stir-fried chayote shreds.

Chayote and chili pepper are the best to fry together, cut the chili pepper and chayote into shreds and fry them in the pot, and then add an appropriate amount of chopped pepper and salt, and it is delicious. The steps to illustrate the picture are as follows:

Ingredients: 2 chayote, appropriate amount of oil, appropriate amount of salt, appropriate amount of green pepper.

1. Shred the chayote and slice the green pepper.

2. Heat the oil in a pan, pour in the chayote and stir-fry for a while.

3. Sprinkle in salt and stir-fry a few times.

4. Pour in the green peppers.

5. Stir-fry together until the green pepper and Fo Huiqin gourd are soft, add a small amount of chopped pepper, and mix evenly.

6. It can be put on a plate.

Notes:Chayote should be fried tenderly, chayote is easy to ripen, and when you see the green pepper broken, you can almost get out of the pot.

Chayote is prepared as follows:Ingredients: chayote and trousers, a few pork belly, a pure leather spoon of light soy sauce, a spoonful of dark soy sauce, a little salt, a little sugar.

Step Songhong: 1. Heat oil in a pan and fry chopped chives.

2. Add the peeled and sliced chayote.

3. Add light soy sauce, dark soy sauce and stir-fry the meat slices in advance.

4. Add salt and black pepper and stir-fry evenly.

5. Crisp and delicious.

Scrambled eggs with chayote or shredded pork are the best.

Chayote scrambled eggsWash the chayote first, peel and cut into slender strips for later use. Beat the eggs and set aside. Add oil to the hot pan, add ginger and garlic and stir-fry until fragrant, add chayote strips and stir-fry until soft. Pour in the beaten egg mixture, stir well, cook until the eggs are solidified, add salt and chicken essence to taste.

Stir-fried shredded chayote is to wash and peel chayote and cut it into thin strips for later use. Cut the lean meat into thin strips, add cooking wine, light soy sauce, salt, and chicken essence, mix well and marinate for 15 minutes. Add oil to a hot pan, add green onions, ginger and garlic and stir-fry until fragrant, add the marinated shredded lean pork and stir-fry until it changes color.

Add chayote strips and continue to stir-fry, add salt and chicken essence to taste, and stir-fry until the chayote becomes soft and rotten.

When cooking chayote, it is best not to add too much water, otherwise it will easily cook rotten. When cooking chayote, you can add some ginger slices or minced garlic to remove the fishy smell and increase the taste. When cooking chayote, you can add some other spices such as chili, cumin, etc., according to your taste, to increase the taste.

Precautions for buying chayote

1. Appearance: The surface of chayote should be smooth and free of scratches, the color should be uniform, there should be no yellow or black spots, and the shape of chayote should also be regular, without deformity.

2. Feel: Touch chayote with your hands, it should have a moist and soft feel, if you feel that the surface is dry and the skin is hard, it means that it is not fresh.

3. Smell of piki: chayote should have a clear fragrance, and there should be no rancid smell or peculiar smell.

4. Weight: The weight of chayote should have a certain weight, and chayote that is lighter than the feel may be due to too much moisture.

5. Season: The quality and taste of chayote are divided into seasons, and the appropriate season should be selected to ensure the freshness and taste of chayote.