Nutritional value of chayote: the meat of chayote is tender, and the fruit of chayote is100g?
It contains 90-92g of water, 0.9-/kloc-0.2g of protein, 2.6-7.7g of carbohydrate, 0/2-22mg of vitamin c/kloc-0, and 20g of carotene. The content of potassium is high, which can reach 190 mg, riboflavin 0. 1 mg, calcium 500 mg, phosphorus 320 mg, iron 40 mg, sodium 10 mg, copper 0.03 mg, magnesium 7 mg, zinc 8.35 μ g and selenium 2.3 μ g. In addition, it also contains folic acid, pantothenic acid, nicotinic acid and so on.
Efficacy of Chaenomeles: Chaenomeles is cool and sweet, and belongs to lung, stomach and spleen meridians; Has the effects of expelling pathogenic wind, relieving fever, invigorating spleen and stimulating appetite; Indications: wind-heat invading lung, headache, dry throat, cough, damp-heat in spleen and stomach.
Second, how to make bergamot is the best.
1, fried tenderloin with bergamot
Ingredients: 2 bergamot, 200g tenderloin, garlic foam, pepper, salt and soy sauce.
Practice:
(1) Peel the bergamot, remove the core, shred it, marinate it with salt and squeeze out the water (water is reserved for later use).
(2) Shred tenderloin, add soy sauce, salt, pepper, water and marinate for 20 minutes, then add some starch and mix well.
(3) Heat the wok to cool the oil, slice the shredded pork, add garlic foam, stir-fry until it is almost cooked, and stir-fry the shredded bergamot for a few times.
2, bergamot roasted chicken wings
Ingredients: 2 bergamot, 8 chicken wings, 6 cloves of garlic, 3 slices of ginger, cooking wine 1 tbsp, rock sugar10g, 2 tbsps of bean paste, and 2 tbsps of soy sauce1/.
Practice:
(1) Wash the chicken wings, blanch them in boiling water 1 min, take them out and soak them in cold water for cooling.
(2) The garlic is peeled off, and the bergamot is peeled off and cut into pieces.
(3) Heat an appropriate amount of oil in the wok, add bean paste and saute until fragrant, then add ginger slices and garlic cloves and stir well.
(4) Stir-fry chicken wings, then stir-fry rock sugar, soy sauce and cooking wine.
(5) Cover the next bowl of water with medium heat for 10 minute, stir-fry the fingered citron, and then stew for 10 minute.