Garlic Chayote. Wash the chayote and cut into slices and set aside. Then smash it into minced garlic and set aside. Heat the oil in a pan. When the oil is hot, add the minced garlic and stir-fry. When the chayote is almost cooked, add salt and chicken essence, stir-fry evenly and serve.

2

Cool chayote. Separately wash the chayote, red pepper and green pepper, cut into thin strips, blanch them in hot water, remove and drain, then add sugar, chicken essence, soy sauce, and some sesame oil, stir evenly and eat.

3

Fried chayote with shrimp skin. Wash the chayote and cut into shreds and set aside, then mash the garlic into minced garlic and set aside. Heat the oil, add minced garlic to the pot, then add the shrimp skin and stir-fry, then add shredded chayote and stir-fry until it is almost cooked, add salt, chicken essence, etc. and stir-fry evenly.

4

Chayote, barley and pork ribs soup. Wash the chayote and cut into pieces and set aside. Then wash the cut ribs and blanch them in boiling water, then take them out and drain. Boil water, wait for the water to boil, add the ribs, soaked barley, then add oysters and tangerine peel and cook for about half an hour, then add chayote, cook for another two hours and then add an appropriate amount of salt. alright.

5

Chayote grilled chicken wings. Wash the chayote and cut it into pieces, then chop the chicken wings into three pieces, blanch them in hot water, remove and drain. Heat oil in a pan, add Sichuan peppercorns and bean paste to the pan, then add garlic cloves and ginger slices and stir-fry, then add chicken wings and stir-fry, stir-fry for a while, then add soy sauce, white sugar and white wine and continue to stir-fry evenly. Cover and simmer for 15 minutes.