How to make cold bergamot delicious?

Question 1: How to dig out the pulp and peel of cold bergamot (if it is particularly tender, you don't need to peel it). Finely cut into shreds, marinate with salt for half a day, drain and mix well with sesame oil, salt, onion ginger, sugar, lemon juice and shredded red pepper (you can use fresh lemon juice or vinegar instead, and put some Chili oil if you like spicy food). It tastes crisp and refreshing, sweet and sour. Better than mixed cucumber!

Little knowledge of nutrition:

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: How to mix papaya ingredients: papaya, carrot and Flammulina velutipes.

Accessories: salt, sugar, soy sauce, vinegar, sesame oil, mustard oil.

Practice: 1. Fingered citron and carrot are shredded. 2. Cut off the roots of Flammulina velutipes and separate them slightly. 3. Add Flammulina velutipes to boil the water in the pot and blanch it for dozens of seconds. 4. Take it out and soak it in cold water or ice water for a while.

Question 3: 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 4: Do you need to cook the main ingredients in the bergamot cold 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 special flavor soy sauce and mix well.

Question 5: How to prepare the materials of Chaenomeles after the practice?

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.

Question 6: The practice of cold bergamot is to dig out the pulp and peel off the melon skin (if it is particularly tender, you don't need to peel it). Finely cut into shreds, marinate with salt for half a day, drain and mix well with sesame oil, salt, onion ginger, sugar, lemon juice and shredded red pepper (you can use fresh lemon juice or vinegar instead, and put some Chili oil if you like spicy food). It tastes crisp and refreshing, sweet and sour. Better than mixed cucumber!

Little knowledge of nutrition:

Question 7: 10 Various home cooking methods 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 8: Can bergamot be eaten raw? How to eat? Papaya, fragrant, can be used to drown pickles and soak wine. Sometimes when soaked in wine, a melon that is closed like a hand will open.

Papaya originated in Mexico and Central America, and was introduced to the United States in the18th century, and then to European countries. Japanese was introduced from the United States in 19 17, and was introduced to China in the early 19 century, mainly for cultivation.

Bergamot is a kind of nutritious fruit and vegetable. Every100g of fresh fruit contains 0.9g of protein, 7.7g of carbohydrate, 22g of vitamin C, and other vitamins and mineral elements.

There are many ways for bergamot to eat, such as cold salad, deep frying and hot pot. Common ones are: bergamot fried gluten, bergamot fried shrimp, bergamot fillets, bergamot stewed ribs and so on. Besides eating fruit, the tender stem tip of bergamot is also a very flavored vegetable. Nowadays, it is very popular in Guangdong, Yunnan, Taiwan Province and other places, and is regarded as a healthy vegetable. How to eat it is: fried dried bean curd with bergamot, fried bergamot with lobster sauce, fried shredded pork with bergamot, etc.

Alias: Banggua, Caili, Falcon Melon, An Pumpkin, Caili, Shougua, Hezhang Melon and Wannian Melon.

Nutrition:

Papaya is rich in nutrition in melons and vegetables, and regular consumption is beneficial to enhance human disease resistance.

Among them, the contents of protein and calcium are more than those 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.

According to the report of the National Nutrition Association, zinc has a great influence on children's intellectual development, and eating fingered citron with high zinc content often helps to improve children's intelligence.

Suitable for people:

Suitable for all ages.

1. is a healthy vegetable for patients with heart disease and hypertension; Patients with cardiovascular diseases and children can often eat bergamot. At the same time, it is also suitable for patients with dyspepsia, chest tightness, flatulence, vomiting, gas pain in liver and stomach (including chronic gastritis and neurogastritis), infectious hepatitis, thick and greasy tongue coating, bronchitis and cough with excessive phlegm.

2. But because papaya belongs to warm food, people with yin deficiency, body heat and weak constitution should eat less.

How to eat:

Bergamot can be eaten raw as fruit, slightly sweet and refreshing, like cucumber;

It can also be used as a dish, slapped, fried, pickled, fried, boiled, and soup. It is versatile and common home cooking practices such as fried chicken diced with bergamot, fried pork rolls with bergamot, bergamot chicken soup, and cold bergamot tenderloin.

Can also be processed into sauce products and candied products;

Because no diseases have been found at present, and less pesticides are sprayed, it is harmless to eat raw.

Papaya can cure dyspepsia, and it is rich in vitamin C, organic acids, protein, vitamins, calcium, phosphorus, iron and other nutrients. Whether it's the main ingredients or ingredients, whether it's raw food, cooking, pickling and sauce making, it will do its best and give people delicious food. Therefore, bergamot should be a frequent visitor to our family table.

Bergamot is crisp and juicy, delicious and nutritious. Each kilogram of fresh melon contains 5 grams of protein, fat 1 g, 30 grams of cellulose, 77 grams of carbohydrate, 220 mg of vitamin C, 0. 1 mg of riboflavin, 500 mg of calcium, 320 mg of phosphorus and 40 mg of iron.

In the hands of Buddha, it is best to choose young fruit when eating. The fruit shoulder is shiny, the surface of the peel is shallow, the peel is bright green, fresh and tender without induration. Papaya is on the market in late autumn, which is very resistant to storage. At room temperature, it can be preserved from 10 to March and April of the following year, and the flavor is basically unchanged.

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Bergamot variety

Bergamot can be divided into green skin and white skin. The quality of green skin is poor, which is called "rice" variety; White skin is of good quality and is called "waxy" variety.

Green-skinned bergamot is a "rice-shaped" variety, which is long and big with hard spines on it. The skin is dark green or green, and the quality is slightly inferior. The weight of a single melon is about 0.5 kg.

Kuling palm melon pear-shaped, green and shiny skin, no thorns inside, dense meat and good quality.

Taizhou white-skinned bergamot has good quality and is a "waxy" variety. Similar to green bergamot, the skin is white, the thorns are irregular, and the flesh is white and crisp.

Yuntai white fingered citron is spineless, storable and has the same flavor as Taizhou white skin variety.

Bergamot three silk

Three plates of silk bergamot

Its cuisine is 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.

manufacturing process

1. Wash the bergamot with clean water, and then rinse it with cold water ... >>

Question 9: How to make sweet and sour bergamot? Take a proper amount of fresh fingered citron, wash it, remove seeds and cut it into chopsticks.

Add a little salt and marinate for about 1 hour.

When curing, put sugar, rice vinegar, water, soy sauce, aniseed and dried red pepper into a pot, boil and let cool.

Control the water purification of the pickled bergamot, compact it in a sealable bottle, drown it with cool sweet and sour juice, cover it and put it in a cool place, or refrigerate it overnight.

You can take out porridge to accompany the meal the next morning.

Question 10: The method of bergamot, how to make it delicious, and the home-cooked ingredients of bergamot.

Main ingredient bergamot

400 grams

condiments

verdant

Proper amount

energy

Proper amount

garlic

Proper amount

pepper