1. Cold fingered citron

Materials: fingered citron, carrot, onion, salt, sugar, balsamic vinegar, pepper and pepper oil, sesame oil.

(1) Wash the fingered citron, carrot and onion, cut them into fine filaments, and chop the garlic cloves into pieces.

(2) Pour 1 teaspoon of salt into the shredded fingered citron, and marinate it with your hands. After 1 minutes, brake out some water, pour it out and rinse it with cold boiled water.

(3) Add shredded carrots and onion.

(4) Add garlic, 1/4 teaspoon salt, 1 tablespoon pepper and Chili oil, 1 teaspoon sesame oil, 1/4 teaspoon sugar and 1 tablespoon balsamic vinegar, and stir well.

2. stir-fried chayote

materials: 1 chayote, 1 red pepper, appropriate amount of onion and ginger, appropriate amount of salt, appropriate amount of monosodium glutamate and appropriate amount of soy sauce.

(1) Cut the red pepper into rings and shred the onion and ginger.

(2) Wash the bergamot and cut off both ends, slice it first, and then cut it into shreds.

(3) Pour a little cooking oil into the oil pan, heat it to 7%, and saute shredded chives, ginger and red pepper rings.

(4) add shredded fingered citron, add appropriate amount of salt and stir-fry a few times.

(5) add a proper amount of light soy sauce for seasoning, stir well, and serve.

3. stir-fried fingered citron with shrimp skin

materials: shrimp skin, fingered citron and garlic.

(1) Peel and slice the bergamot.

(1) add a little oil to the pot, heat it to 7% by high fire, and add the garlic to the wok.

(2) add appropriate amount of shrimp skin and stir fry.

(3) Add the bergamot and stir-fry it after it is fragrant.

(4) add a proper amount of salt, stir-fry evenly and serve.

4. Scrambled eggs with shredded fingered citron

Materials: 2g of fingered citron, 2 eggs, appropriate amount of oil, salt, chopped green onion, vinegar and soy sauce.

(1) Pour the eggs into a bowl and break them up.

(2) Peel and seed the fingered citron, and then shred it.

(3) put a little oil in the pot, heat it to 7%, and add chopped green onion to smell.

(4) Pour in the egg mixture and fry until cooked, then add the shredded bergamot and stir-fry for a while.

(5) add salt, vinegar and soy sauce, stir-fry evenly, and then serve.

5. Stir-fried shrimps with Chaenomeles

Materials: 1 Chaenomeles, 1g of shrimps, appropriate amount of oil, salt, cooking wine, oyster sauce, black fungus, lobster sauce and onion.

(1) Marinate the shrimps with cooking wine, salt and oyster sauce.

(2) Wash fingered citron, peel and slice.

(3) put a little oil in the pot, heat it to 7%, pour in the pickled shrimps, fry them and put them out for later use.

(4) Put the oil in the pan and stir-fry the black bean.

(5) Add the fingered citron and auricularia, and then add some salt and boiled water.

(6) When the bergamot is cooked, add the shrimps, add some oyster sauce and stir well.

(7) Sprinkle chopped green onion and serve.