Chayote, also known as Hayato melon, Ann pumpkin, longevity melon, harvest melon, foreign melon, hand melon, holding melon, Turkish melon, shed melon, tiger melon, etc., is a kind of Cucurbitaceae Chayote is a plant 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, Guizhou, Zhejiang, Fujian, Guangdong, Sichuan and Taiwan. Many people grow chayote in Hunan, especially in rural areas. If you plant one in your yard, you can eat it for the entire autumn. It bears so many fruits and matures so quickly that you can’t eat them all.

Chayote has a crisp taste and is rich in nutrients. Fresh melon is rich in zinc, protein, fat, fiber, carbohydrates, and also contains vitamin C, riboflavin, calcium, phosphorus, iron and other trace amounts. Elements, a melon only takes 15 to 20 days to grow from flowering to maturity, which is a short cycle. Chayote contains more protein and dietary fiber than cucumber. It contains 1.2 grams of dietary fiber per 100 kilograms, which is much higher than cucumbers with only 0.5 grams of fiber. When divided equally, 1 kilogram of chayote is equivalent to more than 2 kilograms. Cucumber is also very low in calories, only 16 kcal, which is even lower than bitter melon. Yueyue checked the information and learned that chayote also won the "Pollution-free Agricultural Products" issued by the Guizhou Provincial Bureau of Agriculture and Rural Affairs in March 2019. Certification Certificate".

Chayote is favored by consumers for its fine flesh, sweet taste, crisp and refreshing taste. According to the National Nutrition Association, chayote is comprehensively nutritious among melon vegetables and is a low-sodium nutrient. A kind of fruit and vegetable containing sodium, you should eat more of this melon in August. It is fresh, tender, sweet, low in calories, and more delicious than winter melon. Bergamot can be eaten raw as a fruit, which is slightly sweet and refreshing like cucumber. It can also be used as a vegetable, stir-fried, marinated, stir-fried, You can cook and make soups, everything is delicious, such as stir-fried chayote with meat, garlic chayote, stir-fried chayote with dried shrimps, stir-fried chayote with eggs, chayote, barley and pork ribs soup, and Hunan people’s favorites Chayote farm stir-fry.

The method this time is to stir-fry the pork belly with chayote and mushrooms. Stir-fry and simmer the pork belly. The taste is fresh. This method brings out the sweet taste of chayote to the extreme, making it soft and tender. It's soft and sweet, much more delicious than winter melon and cucumber, and the smooth and delicious mushrooms make people want to eat it again.

Recipe name: Stir-fried pork belly with chayote

Preparation materials: 2 chayote (350g), 50g pork belly, 150g lean meat,

auxiliary Ingredients: 1 piece of ginger, 2 chives, 2 garlic granules, 2 spicy millet, 50 grams of mushroom

Preparation method: (The details that need to be paid attention to during the production process have been summarized at the end. , don’t miss it)

The first step: We first pour the mushrooms into a basin, add salt, and let it soak for five minutes. After cleaning, drain the water and cut into thin slices and set aside. Set aside. Next, wash the chayote and cut off the top and roots. Then cut it into thin slices, and finally cut it into long strips of about 0.5 cm. Because the flesh of chayote is very crisp and tender, it is not recommended that you cut it into pieces to avoid risk. When stir-frying or stewing, do not cook it.

Step 2: Peel the pork belly and cut into slices, cut the lean meat into thin slices and put it into a plate, then add a spoonful of light soy sauce and oyster sauce, mix evenly, and let it marinate for 10 minutes.

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Note that pork belly and lean meat must be processed separately. This is our tip for making delicious stir-fries at home. The ratio of the two can be matched according to your own taste preferences.

Step 3: Clean the wok and heat it. Just add a little oil. First put the pork belly into the wok and stir-fry. Stir-fry the oil until golden, then add the marinated lean meat. Put it into the pot and stir-fry quickly until it changes color.

At this time, you can also take it out first. Leave the oil in the pot, add the onion, ginger, garlic and millet, stir-fry and heat it up. oil and fry until fragrant.

Step 4: Then pour the chayote into the pot and stir-fry, pour in the mushrooms and an appropriate amount of water, and simmer for 8-10 minutes. You don’t need to simmer for too long, just stir-fry the chayote. Stew until cooked, then season.

Finally add salt, drizzle with a little light soy sauce to enhance the freshness, sprinkle with chopped green onions, stir evenly and serve. This is how to make crispy chayote. Tender and refreshing, it tastes sweet and refreshing, and even the soup goes very well with rice.