Know little about nutrition:
Papaya is rich in nutrition in melons and vegetables, and regular consumption is beneficial to enhance the body's 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 healthy 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. Moreover, it contains more zinc, which helps to improve intelligence.
Question 2: Do the main ingredients in the chayote salad need to be boiled?
Bergamot and garlic
Salt sesame oil
Vinegar soy sauce is super delicious.
A mass of food
Steps of cold fingered citron
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 can be divided into red pepper and green pepper. Add a little Lee Kum Kee special flavor soy sauce and mix well.
Question 3: 10 Common 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: How to make a good bergamot? It is not boiled, but fried, that is, crispy. After the bergamot is sliced, it should be marinated for a while. 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 mix well to make the meat tender and float. You try. Stir-fry the meat first and cut into sections; 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. Chayote is rich in nutrition, so 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 it into pieces for use. Then mash it into minced garlic for use. Heat the oil pan. When the oil is hot, put the garlic into the pot, then add the bergamot and 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 fingered citron, 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 the bergamot, and mash garlic for later use. Heat the oil, put it in a garlic wok, then add the shrimp skin and stir fry, then add the shredded bergamot and stir fry until it is almost cooked, then add salt and chicken essence and stir fry evenly.
four
Bergamot barley ribs soup. Wash the bergamot and cut it into pieces for use. Then wash the cut ribs and blanch them in boiling water, 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 bergamot and cut into pieces, chop chicken wings into three pieces, scald them with hot water, remove and drain. Heat the oil pan. When the oil is hot, add pepper, bean paste, garlic cloves and ginger slices and stir-fry, then add chicken wings and stir-fry for a while, then add soy sauce, sugar and white wine and stir-fry evenly, cover and stew for 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 acceptable, but rice vinegar should be added), 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 to eat bergamot? Papaya in soy sauce
Ingredients: 1 bergamot and 1 pepper.
Seasoning: soy sauce, Laoganma, soy sauce, sugar.
Exercise:
1). Take a bowl, add 2 spoonfuls of warm water to one spoonful of soy sauce and mix well, then add one spoonful of Laoganma, one spoonful of sugar and one spoonful of soy sauce and mix well.
2). Wash the bergamot, cut it, remove the seeds inside, then cut it into dices (this is optional, you can also cut it into shreds), and cut the pepper into small circles.
3). Cook with 3 tbsp 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, jujube10g, chicken feet 200g, ginger10g. 500g of water, 20g of salt, 0g of monosodium glutamate10g, 5g of sugar and a little pepper.
Exercise:
1. Seed bergamot and cut into pieces, slice ginger, cut off the toes of chicken legs, and wash red dates.
2. Pour water into the crock, add chicken legs and red dates, and stew for 40 minutes.
3. Add salt, monosodium glutamate, sugar, pepper and bergamot and cook for 20 minutes.
Shrimp bergamot
Raw materials: 200g of shrimp, bergamot 1 piece, egg white 1 piece, 750g of refined oil, yellow wine, refined salt, monosodium glutamate and dried starch.
Make (1) shrimps, wash them, drain the water, put them in a bowl, add refined salt, egg white and dried starch and mix well; The bergamot is cut into diamond-shaped dices, with a length of 1.5 cm. (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 it with yellow wine, refined salt and monosodium glutamate, add shrimps and diced bergamot, stir well, and then put it into a plate.
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 Apricots (South and North are small and bitter. The ratio is 1: 3, that is, Nanxing 1 Liang and 3 yuan in the north); 3. candied dates (5); 6. Coix seed (3 Liang, large grain); 7. ribs (boiled water); 8. Some ginger slices.
Method:
1. After the water boils, put the materials in turn and boil over high fire;
2./kloc-After 0/5 minutes, cook on a small fire (the small fire 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, 1 00g gluten,1red pepper, 2 tablespoons salad oil and a little ginger.
Seasoning: salt 1/2 teaspoons, monosodium glutamate 1/4 teaspoons.
How to do it:
Peel bergamot, wash and slice; Soak gluten in clear water for later use; Slice red pepper.
Stir-fry red pepper and shredded ginger, add bergamot slices, then add a little water and stew for 2 minutes, then add gluten and stir fry, and season with salt monosodium glutamate.
[b] fried shrimp with bergamot
Ingredients: 65438+ 0 bergamot, 20g shrimp skin, 2 tbsp salad oil.
Seasoning: salt 1/2 teaspoons, monosodium glutamate 1/4 teaspoons.
How to do it:
Peel the bergamot, dig out the sac, wash and cut into strips; Soak shrimp.
Stir-fried shrimps, add bergamot slices, stir-fry, add a little water, salt and monosodium glutamate, and stew for 2-3 minutes.
[b] Stewed ribs with bergamot
Materials:
2 bergamot, 300g ribs, and half a carrot.
Seasoning: salt 1/2 teaspoons, monosodium glutamate 1/4 teaspoons, coriander.
How to do it:
Peel, wash and cut bergamot and carrot; 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 with rock sugar and water in an electric pot for 40 minutes before drinking.
This natural medicated diet helps the joints of the elderly.
[b] Fingered citron salad (4 persons)
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 (if it is tender, it is not needed), and then slice the apple. Grab them with salt and leave them for 10 minutes. Squeeze out the water before stirring ... ";
Question 8: How to cook eggs and stir-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!
New ways 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. When frying the sliced meat, first soak the bergamot in water, and then fry it with the sliced meat.
3. When you stew bergamot and ribs, 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, add salt and serve. It's simple and delicious to cook.
Cold fingered citron
The method is very simple: first, saute the red dried 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 the crisp and tender taste the best.
Bergamot three silk
Three-dish bergamot
Zhejiang cuisine
It is crisp and refreshing, bright in color, and it is a good accompaniment to wine.
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, drizzle with sesame oil and serve after 30 minutes.
Bergamot and willow leaves
Zhejiang cuisine
It is characterized by fresh meat and refreshing vegetarian taste.
raw material
200g of bergamot,100g of chicken breast, 50g of square leg, 30g of peas and15g of carrots.
Salt, monosodium glutamate, XO sauce, 1 egg, proper amount of dry starch and wet starch, sesame oil and refined oil, 5g of garlic.
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 are cut into elephant eye pieces, boiled in boiling water, cold water is too cold to use.
4. Heat the pan and add refined oil. When the oil temperature is three or four, pour in the chicken breast slices and break them up. After the chicken fillet turns white, pour in the fingered citron slices, lubricate the square leg slices, pea slices and carrot slices together, and drain the oil.
5. Boil the oil, leaving the remaining oil, stir-fry the garlic, add broth, 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.
Fingered citron beads
Raw materials:
500 grams of bergamot, 50 grams of ginkgo, 50 grams of millet, radish 1 00g, carrot100g, cucumber1,
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 clean water, and dig their raw materials into balls with a ball digger. Cut hob blocks with ginkgo, chestnuts and mushrooms and blanch them in boiling water for later use.
(2) Heat the wok, add refined oil, and when the oil temperature is about 40% hot, pour all raw lubricating oil into the colander.
(3) Boil oil, add chicken soup and all seasonings. When the soup boils, add wet starch, add main and auxiliary materials, stir well, and sprinkle with sesame oil.
Features:
The meatballs are 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 the bergamot, cut it into pieces, boil it in water for about two minutes, and then drain.
2. Peel and bone quail and chop the meat.
3. Heat 1 tbsp oil, saute garlic, add chopped quail meat and saute until fragrant, add bergamot and saute until thick, and serve.
Tip:
1, papaya can treat dyspepsia, and it is rich in vitamin C and organic acids. Young bergamot has green skin, smooth skin and few tendons, 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
250g of bergamot, 50g of lean pork 1 each, 0g of water starch15g, 4g of refined salt, 2g of monosodium glutamate and mustard oil cold dish.
1. Wash papaya, remove the stalk and pulp, cut into filaments, cut lean pork into filaments, soak in cold water 10 minute, then wash, put in a bowl, add egg white and water starch, and mix well for sizing;
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 put in a plate;
3. Disperse the shredded lean meat into a boiling pot, blanch it, remove it from the shredded bergamot on the plate, and then pour mustard oil on it. Flavor characteristics:
Spicy taste, fresh and refreshing.
The practice of cold fingered citron four cold dishes raw materials:
Papaya, kelp, garlic, salt, sugar, vinegar, incense. Cold dish practice:
1. Thallus Porphyrae 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 and serve.
Question 10: How to prepare hand melons and eat fried finger melons?
material
2 bergamot, green pepper 1 piece, red pepper 1 piece, 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 pan, add onion, ginger and garlic until fragrant, add pepper until fragrant, add shredded fingered citron and salt and stir-fry for 2 minutes.
skill
Be sure to remove the seeds of the melon, 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
Special flavor soy sauce of bergamot, garlic, salt, sesame oil, vinegar and Lee Kum Kee.
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 can be 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. Cut the dried red pepper in half.
3. Stir-fry shredded pork first. This time, the shredded pork is not sized, because the sizing is easy to stick to the bottom, and the pot needs to be washed, so only the shredded pork is put in, but the heat needs to be mastered. When I saw the shredded pork change 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, otherwise it will burn. Then when you hear the crackle of pepper in the pot, stir-fry bergamot so that the dried red pepper won't burn. 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 that 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, a small glass of China white wine 1, 5 crystal sugar, a pinch of pepper 1, 2 tablespoons of Lee Kum Kee spicy bean paste, and 1/2 tablespoons of soy sauce.
working methods
1, pour 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, peel bergamot and cut into pieces (it is best to wear disposable gloves when cutting).
3. Heat a proper 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 and stew for 10 minute.