As we all know, Chaenomeles is a green vegetable, which can also be used as a fruit. It has high nutritional value, medicinal value and main functions, such as enhancing human immunity, dilating blood vessels, reducing high blood pressure, improving intelligence, etc. Many people like to eat it, and most of them are produced in the south of the Yangtze River, and there are many ways to eat it. This paper briefly introduces the eating method of bergamot.

Actually, fingered citron can be eaten as a fruit as well as a dish. I believe that since it can be eaten as a fruit, everyone can definitely guess that it can be eaten raw. Because do fruits need to be cooked before they can be eaten?

Chayote is crisp and juicy, delicious, with high nutritional value. It is a treasure all over the body. Except Chayote itself, the roots and seedlings can be eaten, especially the fruit seedlings are Gracilaria lemaneiformis, which is well known to Haikou citizens. The taste of raw bergamot is as sweet and refreshing as cucumber, so many people still like to eat it raw. When cooked, you can fry, marinate, cook and make soup, such as fried chicken with bergamot, cold shredded pepper with bergamot, beef soup with bergamot and ribs soup with bergamot and soybean, which are all easy to cook for ordinary families.

There are many ways to eat bergamot. Fresh melon can be sliced and shredded, fried with meat, fried with vegetables, cold salad, soup, hot pot and high-quality dumpling stuffing. It can also be processed into pickled products or canned food. In foreign countries, fingered citron is eaten by steaming, baking, frying and frying. Besides fruit, rhizome can also be eaten, which is similar to potato in method and flavor, and contains more vitamins A and C. Young leaves and shoots can also be eaten as vegetables.

When eating chayote, it is best to choose the young fruit, which is shiny on the shoulder and shallow on the surface of the peel, and the peel is bright green, tender and unhardened. The market period of Chaenomeles is late autumn, and it is very resistant to storage. At room temperature, it can be kept from 10 to March-April of the following year, and the flavor is basically unchanged.

Cooking menu

Cold fingered citron

Ingredients: 300 grams of bergamot

Accessories: 30g of persimmon pepper, 20g of green pepper. Seasoning: soy sauce10g, white sugar15g, 2g of monosodium glutamate.

Features: Delicious taste, crisp taste and bright color.

Practice:

1. Wash and shred bergamot;

2. Wash red and green peppers, remove pedicels and seeds, shred them, blanch the shredded fingered citron and pepper in boiling water, and take them out for later use;

3. Add soy sauce, sugar, monosodium glutamate, shredded fingered citron and shredded pepper into the container, stir well, and serve.