1, if it is tender, you don't need to peel it, if it is too old, you should remove the skin. When choosing bergamot, you should choose tender, shallow longitudinal grooves on the surface and no hardening, otherwise the taste will become worse. Fresh and tender bergamot should also be eaten as soon as possible, and it will get old if it is not set off for a long time.

2, the practice of bergamot

(1) Chaenomeles can be used not only for cooking, but also as raw fruit. When cooking with fingered citron, you can not only make cold salad, but also stir-fry and make soup. Fingered citron is refreshing, delicious, crisp and bright in color, and is widely loved by people. Let's look at some specific ways to cook with bergamot!

(2) cold chayote

Ingredients: bergamot, persimmon pepper, green pepper, white sugar, soy sauce, monosodium glutamate. Practice: first wash the bergamot and shred it, then wash the red pepper and green pepper to remove the pedicels and seeds, and shred it as well. Blanch shredded fingered citron and shredded chilli in boiling water, and drain for later use; Finally, add soy sauce, sugar, monosodium glutamate, shredded fingered citron and shredded pepper into the container, stir well, and serve.