Chaenomeles is full of nutrition in melons and vegetables, and eating it regularly is beneficial to enhance the body's ability to resist diseases. Eating bergamot regularly can induce diuresis and excrete sodium, which has the functions of dilating blood vessels and lowering blood pressure. There are many ways to eat bergamot. The following small series will introduce you one by one.

First, stir-fried chayote is a good way to eat. You need to prepare 200g of chayote, and you need the right amount of oil, salt and a little soy sauce. We wash the bergamot, cut it in the middle, and then cut off the thin skin. Put oil in the pot, heat it, then add Jiang Mo and stir-fry until fragrant, and add bergamot in time. You can continue to add salt when you fry the bergamot. Stir-fry and choose to add soy sauce. Continue to stir fry evenly and you can eat it. It tastes very good.

Second, the practice of cold fingered citron is relatively simple, but the taste is tender, and there are no other ingredients to disturb the taste of fingered citron. You need to prepare the ingredients to be used before brewing. Generally, two bergamot and one green pepper can be used, as well as soy sauce, sugar and cooking oil. Clean the materials with clear water, then remove the seeds from them, otherwise the taste of food will be affected. Then cut the fingered citron and green pepper into thin strips with a knife. At this time, you can pour water into the pot and heat it. When the water boils, soak the prepared materials in hot water for about one minute, immediately put them in cold water, and then stir them with soy sauce, sugar and edible oil.

Third, the soup of bergamot and coix seed ribs is a good way to eat bergamot. We need to wash the bergamot, then cut it into pieces for later use, then wash the cut ribs, put them in boiling water, scald them, and then take them out and drain them in time, and then start boiling water. When the water boils, we can put the ribs in. We use soaked coix seed, add oyster sauce and dried tangerine peel into it, and continue cooking for about half an hour.

Fourth, garlic bergamot. Cut the cleaned fingered citron into pieces, and then mash the peeled garlic with a wooden hammer. At this time, you can heat the pan, pour in a little cooking oil, add mashed garlic for seasoning, and then pour in the sliced fingered citron. Generally, stir it for 15 minutes, and then take it out of the pan. Add salt and stir evenly.