Avocado can be eaten directly, but also can be processed and eaten later, the introduction of five simple way to eat avocado:

The first: avocado egg sandwich

1, hard-boiled eggs shelled with a small spoon as much as possible to get crushed, take a more ripe avocado, scoop out the pulp and add egg crushed, according to taste add mayonnaise or salad dressing mixed well. Sandwich in the middle of the bread can be.

Second: avocado pasta

1, the avocado cut into pieces, and lemon juice, basil leaves, garlic together into the blender into a puree, according to taste, add sea salt and black pepper to taste, and add the right amount of olive oil.

2. Toss the mashed avocado with the cooked pasta, add some small tomatoes and corn kernels, and you're done.

Third: avocado breakfast

1, avocado broken into pieces, into the mixing bowl mixing.

2. Spread evenly on the bread.

3, add a layer of chocolate sauce if you want to taste better oh!

Fourth: avocado fries

1, avocado cut small strips. Beat the egg and add milk, then the avocado strips into the egg and milk mixture for five minutes.

2, take a large bowl, prepare the appropriate amount of wheat flour and pepper sea salt mix, evenly wrapped in the egg-soaked avocado strips outside.

3, fry the avocado strips carefully in a heated frying pan until golden brown, then remove from the frying pan and drain off the oil before serving. Eat with some salad dressing or mayonnaise.

The fifth kind: avocado "sashimi"

1, avocado cut into two halves to remove the core, with a knife horizontally cut into small slices.

2, after the plate dripping some soy sauce, sprinkled with sesame seeds to decorate, eat with some mustard taste better. Avocado instantly transformed into the texture of salmon!

Avocado is also known as avocado (scientific name: Persea americana Mill.), deciduous trees, 10-15 meters high, up to 1-1.5 meters in diameter at breast height; the crown to carry out, branching more and more dense, the stem and branches are stout, knotty tumors, often curved phenomenon; the bark is thick, irregularly cracked, with latex. Leaves oblong, apex rounded or obtuse, base rounded or obtuse, rust-colored pilose above when young, glabrous on both surfaces afterward, midrib grooved above, rounded and very raised below, lateral veins more than 30 pairs, parallel to each other, slightly raised on both surfaces, reticulate veins fine; petiole rounded.

The pedicels are rust-colored pilose; the calyx lobes lanceolate, outside hairy; the flowers have a sweet odor, the corolla lobes ovate, entire. Berry globose, 3-4 cm in diam., edible, tastes like persimmon; seeds ovoid, yellow-brown, glossy, scars lateral, oblong. Flowering in June, fruiting in October.