Chayote (scientific name: Sechium edule), also known as Hayato melon, Ann pumpkin, Shou melon, etc., is a plant of the genus Chayote in the Cucurbitaceae family, native to Mexico, Central America and the West Indies. It was introduced to China in 1915 and is cultivated in the Jiangnan area of ??China, with the largest number being in Yunnan, Zhejiang, Fujian, Guangdong, Taiwan and Shandong. Chayote is crisp and packed with nutrients. Each kilogram of fresh melon contains 5 grams of protein, 1 gram of fat, 30 grams of fiber, 77 grams of carbohydrates, 220 mg of vitamin C, 0.1 mg of riboflavin, 500 mg of calcium, 320 mg of phosphorus, and 40 mg of iron. Chayote can be used for cooking and can be eaten raw as a fruit. In addition, the melon is shaped like two palms clasped together, which means Buddhist blessings and is very popular among people.

Cooking menu

Cold chayote

Ingredients: 300g chayote Accessories: 30g bell pepper, 20g green pepper

Seasoning : 10 grams of soy sauce, 15 grams of white sugar, 2 grams of MSG

Features: Delicious taste, crisp and tender texture, bright color.

Method:

1. Wash and shred the chayote;

2. Wash the red and green peppers, remove the stems and seeds, cut into shreds, and cut the chayote into shreds. Blanch the melon shreds and chili shreds in boiling water, remove and set aside;

3. Put soy sauce, sugar, MSG, chayote shreds and chili shreds in a container, stir evenly, and serve on a plate . [4]?

Sauteed chayote

Ingredients: chayote, carrot, yellow bell pepper, green onion

Seasoning: salt, sugar, vegetable oil, mushrooms Jing

Method:

1. Slice chayote, carrots, yellow bell peppers, and cut green onions into chopped green onions;

2. When the oil is eight minutes hot Add the chopped ingredients and stir-fry quickly over high heat;

3. Turn to medium heat, add appropriate amount of sugar and salt, stir for a few times, then turn to low heat and put some mushrooms on a fine plate.

Chayote is still fresh, sweet and delicious, which is very suitable for consumption in hot summer. [4]?

Chayote and Chicken Feet in Pot

Ingredients: 100 grams of chayote, 10 grams of red dates, 200 grams of chicken feet, and 10 grams of ginger. 500 grams of water, 20 grams of salt, 10 grams of MSG, 5 grams of sugar, and a little pepper.

Method:

1. Remove the seeds from the chayote and cut into pieces, slice the ginger, cut off the claw tips of the chicken legs, and wash the red dates.

2. Pour water into the clay pot, add chicken legs and red dates and simmer over low heat for 40 minutes.

3. Add salt, monosodium glutamate, sugar, pepper, and chayote and simmer for 20 minutes. [5]?

Chayote stir-fried diced pork in sauce

Raw materials: pork belly, chayote, bell pepper, green onion, corn Seasoning: cooking wine, dark soy sauce, sugar, soybean flour, Salt, chicken essence, cooking oil, ginger production steps: Don’t forget to add appropriate amounts of chicken essence and salt when stir-frying. [5] Stir-fried quail pine with chayote

Ingredients: 1 catty chayote (about 500 grams), 4 quails, 1 teaspoon minced garlic.

Ingredients: Gorgon flavoring: 1/4 teaspoon each of salt, sugar, and light soy sauce, 1 tablespoon oyster sauce, 1/2 cup stock, 1 teaspoon cornstarch.

Method:

1. Peel the chayote and cut into pieces, boil in water for about two minutes, and drain the water.

2. Peel the skin and bones from the quail, and chop the meat into small pieces.

3. Heat 1 tablespoon of oil, sauté minced garlic until fragrant, add minced quail meat and stir-fry until cooked, add chayote, stir-fry evenly, add gravy, boil until thick, taste test and serve On disc.

Remarks:

1. Chayote can cure indigestion and is rich in vitamin C and organic acids. The tender chayote has green skin, smooth texture and few tendons, so it is best to slice it into slices and stir-fry it before eating; the larger ones are better to make soup.

2. You can use minced pork instead of quail to cook this dish.

[5]?

Three shreds of bergamot

Main ingredients: chayote (500g) Accessories: pickled peppers (100g) snow peas (100g)

Seasoning: salt (4g) sesame oil (10g)

1. Wash the chayote and cut into thin strips;

2. Soak the chili pepper, remove the seeds and cut into strips;

3. Cut the snow peas into thin strips;

4. Place the shredded bergamot, snow peas and pickled peppers into a pot of boiling water and blanch them, take them out and cool them in water, add refined salt and mix well. Pour in sesame oil and serve.