Chayote is comprehensive and rich in nutrients among melon vegetables. Regular consumption is beneficial to enhancing the body's ability to resist diseases.

Regular consumption of chayote can diuretic and excrete sodium, dilate blood vessels and lower blood pressure.

There are many ways to eat chayote, and the editor will introduce them to you one by one below.

1. Stir-fried chayote is a good way to eat it. You need to prepare 200g of chayote, the right amount of oil, the right amount of salt, and a little light soy sauce.

After we wash the chayote, cut it in the middle and then cut off the thin skin.

Put oil in the pot, heat it up, add minced ginger and stir-fry until fragrant, then add chayote in time.

When the chayote is cooked, you can continue to add salt.

After stir-frying, add light soy sauce.

Continue to stir-fry evenly and then it is ready to eat. It tastes very good.

2. The preparation of cold chayote is relatively simple, but the texture is tender, and there are no other ingredients to disturb the taste of chayote.

You need to prepare the ingredients before making it. Generally, two chayote and one green pepper are enough. Soy sauce, sugar, cooking oil, etc. are also needed.

Wash the ingredients with clean water, and then remove the seeds inside them, otherwise they will affect the taste of the food. Then use a knife to cut the chayote and green pepper into thin strips. At this time, you can pour water into the pot and heat it. After the water boils, put the preparation

Soak the good ingredients in hot water for about a minute, immediately put them into cold water, and then stir them with soy sauce, sugar, and cooking oil.

3. Chayote, barley and pork ribs soup is a good way to eat chayote. We need to wash the chayote, then cut it into pieces for later use. Then wash the cut ribs, put them in boiling water, and blanch them.

Take out and drain the water in time, then start to boil the water. When the water boils, you can add the ribs. We soak the barley in water, then add the oysters and tangerine peel. Continue to cook for about half an hour before adding the bergamot.

Melon, continue to cook for another two hours, then add an appropriate amount of salt and it is ready to eat.

4. Garlic chayote.

Cut the washed chayote into slices, then mash the peeled garlic with a wooden hammer.

At this time, you can heat the pan, pour in a little cooking oil, add the pounded garlic for seasoning, then add the sliced ??chayote slices, stir-fry for 15 minutes and then remove from the pan, add salt and stir evenly.