Lack of nutrition knowledge:
Papaya is rich in nutrition in melons and vegetables, and regular consumption is beneficial to enhance human disease resistance. The contents of protein and calcium are 2~3 times that of cucumber, and the contents of vitamins and minerals are also significantly higher than those of other melons. Moreover, it is a low-calorie food and a health-care vegetable for patients with heart disease and hypertension. Eating bergamot often can induce diuresis and excrete sodium, which can dilate blood vessels and lower blood pressure. And it contains more zinc, which helps to improve intelligence.
Question 2: Do you need to cook the main ingredients in the bergamot salad?
Bergamot and garlic
Salt sesame oil
Super delicious vinegar brocade soy sauce
A mass of food
Steps of cold mixing bergamot
1. Peel and shred bergamot, garlic, salt, sesame oil, vinegar (I added red sugarcane vinegar, which is a little sweet, so I didn't add sugar. Philippine vinegar is very good, and there are many kinds of vinegar, such as pickled pepper vinegar, which is divided into red pepper and green pepper. ) Add a little Lee Kum Kee's special soy sauce and mix well.
Question 3: 10 Various household practices of papaya, how to cook papaya and delicious ingredients:
Bergamot 300 grams
2 millet peppers
Proper amount of oil
Proper amount of salt
A moderate amount of onions can be eaten together.
Garlic right amount
Recipe practice:
1. Peel the bergamot and cut it into thin slices.
2. Wash the millet pepper, remove the seeds, cut into small pieces, and chop the onion and garlic.
3. Add the right amount of oil to the pot to boil, add chopped green onion and minced garlic and stir fry.
4. Then add bergamot and stir well.
5. Add oyster sauce, soy sauce, salt and other seasonings to continue to stir fry.
6. Add the millet pepper and stir fry together.
7. Pour a little water, cover and simmer for 2 minutes.
8. Collect the juice, put it on a plate and eat it immediately. It's super delicious.
Question 4: Excuse me, how to be a good bergamot? It's not boiled, it's fried, which is crispy. After the bergamot is sliced, it should be salted for a period of time. Drain the salt water before cooking, and the fried melon will be crisp. The processing method of meat is as follows: add salt, sugar, chicken essence, cooking wine, corn starch and salad oil into shredded meat (slices) and stir evenly to make the meat tender and float. You try. Stir-fry the meat first and cut it off; Stir-fried melon; Finally, pour the meat back into the pot and season it with melon.
Question 5: What does bergamot do? Papaya is a kind of cucurbitaceous vegetable with comprehensive nutrition. Eating papaya helps to strengthen the body's disease resistance. Bergamot is rich in nutrition. How should I eat it? In this experience, I will introduce some practices of bergamot to you in detail.
Methods/steps
1
Garlic bergamot. Wash the bergamot and cut into pieces for later use. Then mash it into minced garlic for use. Heat the oil pan. When the oil is hot, put it into the garlic frying pan, and then add the bergamot to stir fry. When the bergamot is almost cooked, add salt and chicken essence to taste and stir well, then take it out of the pot.
2
Cold bergamot. Wash bergamot, red pepper and green pepper, cut into filaments, blanch with hot water, drain water, add sugar, chicken essence and soy sauce, and add some sesame oil and stir well to serve.
three
Fried chayote with shrimp skin. Wash and shred bergamot, and mash garlic for later use. Heat the oil, put it into the garlic wok, then add the shrimp skin and stir fry, then add the shredded bergamot and stir fry until almost cooked, then add the salt and chicken essence and stir fry evenly.
four
Bergamot barley ribs soup. Wash the bergamot and cut into pieces for later use. Then wash the cut ribs, scald them with boiling water, and then take them out and drain them. Boil water. When the water boils, add ribs, soaked coix seed, oyster sauce and dried tangerine peel, cook for about half an hour, then add bergamot, cook for another two hours, and then add appropriate amount of salt.
five
Braised chicken wings with bergamot. Wash the bergamot and cut it into pieces, then chop the chicken wings into three pieces, scald them with hot water, take them out and drain them. Heat the oil pan. When the oil is hot, add pepper, bean paste, garlic cloves and ginger slices, stir-fry, then add chicken wings, stir-fry for a while, then add soy sauce, sugar and white wine, stir-fry evenly, cover and stew 15 minutes.
Question 6: How to pickle papaya 1? Cut papaya into small pieces, dip it in proper amount of salt, and pour out the salt water.
2. Soak the bergamot in cold water. Pour out the water and drain the bergamot.
3. Add marinade: one spoonful of Guangzhou Zhimeizhai brand rice vinegar (other brands are ok, but rice vinegar is needed), ten spoonfuls of sugar, two dried peppers (the ratio of vinegar to sugar is 1: 10), and add a little salt after marinating for ten minutes.
4, you can eat, don't have to wait for two days! Of course, it tastes better in the refrigerator. Pickled bergamot will taste bad if you don't eat it all day! Marinate for two hours, it tastes good!
Question 7: How does bergamot eat? Papaya in soy sauce
Ingredients: 1 bergamot, 1 pepper.
Seasoning: soy sauce, Laoganma, soy sauce, sugar.
Exercise:
1). Take a bowl, add 2 tablespoons of warm water to 1 tablespoon of soy sauce and mix well, then add 1 teaspoon of Laoganma, 1 teaspoon of sugar and 1 teaspoon of soy sauce and mix well.
2). Wash the bergamot, cut it, remove the seeds inside, then cut it into dices (this is optional, and it can also be shredded), and cut the pepper into small circles.
3). Use 3 tablespoons of oil, add bergamot and pepper and stir-fry for 5 minutes.
4). Add soy sauce and stir fry until the soup is collected.
Braised chicken feet with bergamot
Raw materials/seasonings:
Bergamot100g, red dates10g, chicken feet 200g, ginger10g. 500g of water, 20g of salt, 0/0g of monosodium glutamate/kloc, 5g of sugar and a little pepper.
Exercise:
1. bergamot is seeded and diced, ginger is sliced, chicken legs are toe-cut, and red dates are washed.
2. Pour water into the earthen pot, add chicken legs and red dates, and simmer for 40 minutes.
3. Add salt, monosodium glutamate, sugar, pepper and bergamot and cook for 20 minutes.
Shrimp bergamot
Raw materials: 200g shrimp, bergamot 1, egg white 1, 750g refined oil, yellow wine, refined salt, monosodium glutamate and dry starch.
Make (1) shrimps, wash them, drain them, put them into a bowl, add refined salt, egg white and dried starch and mix well; Fingered citron is cut into diamonds 1.5 cm long. (2) Heat a wok with high fire, inject refined oil and heat it to 50%, pour in shrimps and fingered citron, skim the oil until cooked, and pour in a colander to drain the oil. (3) Put the original wok on a high fire, add a little water, season with yellow wine, refined salt and monosodium glutamate, add shrimps and diced bergamot, stir well, and then plate.
Features: the shrimp is tender, fragrant and fresh, and the bergamot is crisp and refreshing.
Bergamot barley sparerib soup
Material: 1. Bergamot (cut into large pieces); 2. North and South apricot (North and South bitter. The ratio is 1: 3, that is, Nanxing 1 Liang and 3 yuan in the north); 3. candied dates (5 pieces); 6. Coix seed (3 Liang, large); 7. ribs (boiled water); 8. Some ginger slices.
Method:
1. After the water is boiled, put the materials in turn and cook over high fire;
2./kloc-after 0/5 minutes, cook on low heat (the low heat will also roll and there will be a sound of "selling");
You can do it in four hours.
Finger citron fried noodles
Ingredients: 1 bergamot, 100g gluten, 1 red pepper, 2 tablespoons salad oil, a little ginger.
Seasoning: 0//2 tsp salt, 0//4 tsp monosodium glutamate.
How to do it:
Peel bergamot, wash and slice; Soak gluten in clear water for later use; Slice red pepper.
Saute red pepper and shredded ginger, add bergamot slices, then add a little water and stew for 2 minutes, then add gluten and stir fry, add salt and monosodium glutamate to taste.
[b] fried shrimp with bergamot
Ingredients: 1 bergamot, 20g of dried shrimps, 2 tablespoons of salad oil.
Seasoning: 0//2 tsp salt, 0//4 tsp monosodium glutamate.
How to do it:
Peel the bergamot, dig out the sac, wash and cut into strips; Soak shrimp.
Stir-fry shrimps, add bergamot slices, stir-fry, add a little water, salt and monosodium glutamate, and stew for 2-3 minutes.
[b] bergamot stewed ribs
Materials:
2 bergamot, 300g ribs, and half a carrot.
Seasoning: salt 1/2 tsp, monosodium glutamate 1/4 tsp, coriander.
How to do it:
Peel bergamot and carrot, wash and cut into pieces; Wash the ribs and blanch them in boiling water for later use.
Add water to the pot. When the ribs are cooked, add bergamot diced and carrot diced, stew for half an hour on medium heat, and then add seasoning.
[b] bergamot crystal sugar stew
Ingredients: bergamot 1 rock sugar 2 tablespoons water 2 cups.
(1) Peel the bergamot and slice it. Add about 1 glass of water to the outer pot, and stew it in the electric pot with rock sugar and water for 40 minutes before drinking.
This natural medicated diet helps the joints of the elderly.
[b] bergamot salad (4 people)
Ingredients: 400g bergamot,150g apple, 2 tablespoons organic jasmine dried.
Seasoning: half a tablespoon of salt, 2 tablespoons of lemon juice, 2 tablespoons of honey or sugar.
Exercise:
Peel off the old skin and seeds of bergamot (not if it is tender) and slice the apple. Grab them with salt and let them stand for 10 minutes. Squeeze out the water before stirring ... >>
Question 8: How to cook eggs and how to fry bergamot? I think there are two ways to eat bergamot. One is fried pork slices. First, put the bergamot in water and fry it with the sliced meat. The second method is to stew bergamot and ribs together. Remember to put some ginger!
A new way to eat bergamot:
Slice the bergamot and marinate it in sweet and sour for two days. It is delicious.
1, fried dried bean curd with bergamot tip, fried bergamot tip with lobster sauce, fried shredded pork with bergamot tip, etc.
2. Stir-fry the sliced meat, first soak the bergamot in water, and then stir-fry it with the sliced meat.
3, bergamot ribs soup, put ginger!
Tip:
Just like cucumbers. Don't overdo it, or it will turn your stomach.
Garlic bergamot
Stir-fry garlic, stir-fry bergamot, add a little oyster sauce to taste, and add salt to serve. It's simple and delicious to cook.
Cold fingered citron
The method is very simple: first, saute the dried red pepper, pepper, onion and garlic, put them into the cooked Buddha's hand and mix well. Add salt, sugar, white vinegar and sesame oil to taste.
Tip:
Don't overdo it, cool it quickly, and keep it crisp and tender.
Bergamot three silk
Three plates of silk bergamot
Zhejiang cuisine
It is crisp and refreshing, bright in color, and is a good accompaniment to wine dishes.
raw material
500g of bergamot, 5 pickled peppers, 0/00g of Dutch beans/kloc-and seasonings: salt, chicken essence and sesame oil.
manufacture
1. Wash the bergamot with clear water, rinse it with cold boiled water, and cut it into even filaments.
2. Pickled peppers are seeded and shredded. Shred peas.
3, bergamot silk, Dutch silk, pickled pepper silk into boiling water, blanch with cold water, drain. Add salt, monosodium glutamate and chicken essence, mix well, pour sesame oil on it, and serve after 30 minutes.
Fingered citron willow slices
Zhejiang cuisine
It is characterized by fresh and tender meat and refreshing vegetarian taste.
raw material
200g of bergamot, 0/00g of chicken breast/kloc-,50g of square leg meat, 30g of Dutch beans and 0/5g of carrot/kloc-.
Salt, monosodium glutamate, XO sauce, 1 egg, appropriate amount of dry and wet starch, appropriate amount of sesame oil, refined oil and garlic 5g.
manufacture
1. Wash the bergamot with clear water, cut it into elephant eye pieces, blanch it with boiling water and rinse it with cold water for later use.
2. Slice chicken breast in batches, add salt, monosodium glutamate and dried starch, and mix well with egg white.
3, square leg meat, peas, carrots cut into elephant eye pieces, blanched in boiling water, cold boiled water is too cold to use.
4. Heat the wok and add refined oil. When the oil temperature is three or four, pour in chicken breast slices and break up. After the chicken fillet turns white, pour in the bergamot slices, lubricate the square leg slices, pea slices and carrot slices together, and drain the oil.
5. Remove the oil from the wok, stir-fry the remaining oil and garlic, add soup, refined salt, monosodium glutamate and XO sauce until the wet starch is soaked in boiling water, pour in all the main and auxiliary materials, stir well and pour in sesame oil.
Bergamot beads
Raw materials:
500g bergamot, 50g ginkgo, 50g millet, radish 100g, carrot 100g, cucumber 1,
50 grams of mushrooms, 250 grams of chicken soup, salt, monosodium glutamate, oyster sauce, sugar, wet starch, refined powder and sesame oil.
Method:
(1) Wash papaya, carrot, radish and cucumber with clear water, and dig their raw materials into balls with a ball digger. Cut the hob block together with ginkgo, chestnut and mushrooms, and blanch it in boiling water for later use.
(2) Heat the wok, add refined oil, and when the oil temperature is about 40% hot, pour all the raw lubricating oil into the colander.
(3) Oil the wok, add the chicken soup and all seasonings. When the soup boils, add the wet starch, add the main and auxiliary materials, stir-fry evenly and sprinkle with sesame oil.
Features:
The ball is crisp and refreshing, and the color is gorgeous.
Fried quail floss with bergamot
Ingredients: 1 kg bergamot (about 600g), 4 quails, 1 teaspoon garlic.
Ingredients: spices: 1/4 teaspoons of salt, sugar and light soy sauce, 1 teaspoon of oyster sauce, 1/2 cups of soup, 1 teaspoon of raw flour.
How to do it:
1. Peel bergamot, cut into pieces, boil in water for about two minutes, and drain.
2. Peel and boneless quail and chop the meat.
3, heat 1 tbsp oil, saute garlic, add chopped quail meat and stir fry, add bergamot and stir fry, add sauce, cook until thick, and serve.
Tip:
1, papaya can cure indigestion, and it is rich in vitamin C and organic acids. Young bergamot's skin is green, smooth and weak, so it should be sliced and fried. A bigger one is more suitable for making soup.
You can cook this dish with minced pork instead of quail. ...& gt& gt
Question 9: What does bergamot do? Four methods of bergamot
Bergamot 250g, lean pork 150g, egg white 1, water starch 15g, refined salt 4g, monosodium glutamate 2g, mustard oil cold dish.
1. Wash the pedicel and pulp of papaya, cut it into filaments, cut lean pork into filaments, soak it in cold water for 10 minute, then wash it, put it in a bowl, add egg white and water starch, mix well and size it;
2. Put the water pot on the fire, bring it to a boil, and then the fingered citron is slightly hot. When it is small and hot, add 4 grams of refined salt and 2 grams of monosodium glutamate, mix well and plate;
3. Disperse the shredded lean meat into a boiling pot, blanch it, remove it from the shredded bergamot on the plate, and pour mustard oil on it. Flavor characteristics:
It tastes spicy and fresh.
The practice of cold fingered citron four cold dishes raw materials:
Papaya, kelp, garlic, salt, sugar, vinegar, incense. Cold dish practice:
1. Porphyra is soaked in warm water, blanched in cold water, peeled and shredded by bergamot, and mashed with garlic;
2. Mix the above materials with salt, sugar, vinegar and sesame oil.
Question 10: How to cook hand melons and how to eat fried finger melons?
material
2 bergamot, green pepper 1, red pepper 1, a little onion, a little ginger, a little garlic, a little salt and a little cooking oil.
working methods
1. Wash bergamot, remove seeds and shred for later use;
2. Heat oil in a pot, add onion, ginger and garlic until fragrant, add pepper until fragrant, add bergamot and salt and stir-fry for 2 minutes.
skill
Be sure to remove the melon seeds, otherwise it will affect the taste. Chaenomeles can be eaten raw. Stir-fry for 2 minutes is enough. It's not brittle when it's too old.
Cold fingered citron
material
Bergamot, garlic, salt, sesame oil, vinegar and Lee Kum Kee special flavor soy sauce.
working methods
1. Peel and shred papaya.
2. Garlic, salt, sesame oil, vinegar (I added red sugarcane vinegar, which is a little sweet, so I didn't add sugar. Philippine vinegar is very good, and there are many kinds of vinegar, such as pickled pepper vinegar, which is divided into red pepper and green pepper. Add a little Lee Kum Kee special flavor soy sauce and mix well.
Fried shredded pork with bergamot
material
Shredded pork, soy sauce, sugar, white pepper, white wine, sesame oil, bergamot, dried red pepper.
working methods
Shredded pork is marinated with soy sauce, sugar, white pepper, white wine and sesame oil.
2. Then the bergamot shredded, and I only used half of it. Divide the dried red pepper into two halves.
3. Stir-fry shredded pork first. I didn't size the shredded pork this time, because the sizing is easy to stick to the bottom and needs to wash the pot, so I put the shredded pork in, but I need to master the heat. When I saw that the shredded pork changed color, I picked it up and used it.
4.
Put some oil in it. When the oil is about to smoke, dry the red pepper, or it will burn off. Then when you hear the crackling sound of pepper in the pot, fry bergamot so that the dried pepper won't be burnt. middle
If the bottom of the pot is very dry, you can add some soup or water (my mother never lets me add water when cooking, which is her cooking principle). Add shredded pork. Finally, you see the bergamot is a little soft, that's all.
Braised chicken wings with hand melon
material
2 bergamot, 8 chicken wings, whole garlic 1, ginger 1, small glass of white wine 1, 5 crystal sugar, small pinch of pepper 1, 2 tablespoons of Lee Kum Kee spicy bean paste, and 2 tablespoons of soy sauce1/.
working methods
1, pour the chicken wings into boiling water and blanch 1 min, then take them out and soak them in cold water for cooling, then take them out and chop them into 3 small pieces.
2. Wash garlic after peeling, cut ginger into pieces, and cut bergamot into pieces after peeling (it is best to wear disposable gloves when cutting).
3. Heat the right amount of oil in the wok, sprinkle with pepper and spicy bean paste and stir-fry, then add ginger slices and garlic cloves and stir well.
4. Stir-fry chicken pieces first, then stir-fry rock sugar, soy sauce and white wine, then stir-fry bergamot, cover the pot and stew for 10 minute.