Chaenomeles, also known as Qianjin Gua, Shougua and Fengshou Gua, is rich in protein, fat, cellulose, vitamins and minerals such as calcium, iron and phosphorus. It can be eaten directly as fruit or directly cold. Cold eating can reduce the loss of nutrients and has higher nutritional value. Moreover, the taste of cold salad is better. The practice of cold salad is to directly shred, blanch in hot water, put it in cold water to cool and drain, add seasoning and stir evenly to eat, which is very crisp.

Can bergamot pickle pickles? Yes.

Chaenomeles can not only be used as a cold salad, but also be pickled, and the taste is still very good. Moreover, the pickled Chaenomeles can be preserved for a long time, not only for eating now, but also for winter.

The pickled fingered citron tastes strong and crisp, but it should not be cut too thick or too thin when pickled, which may lead to poor pickling effect.

3 Do you need to peel Chaenomeles? Like tomatoes, cucumbers and other foods, Chaenomeles can be eaten as both vegetables and fruits. If pickled, you don't need to peel Chaenomeles, because Chaenomeles is a kind of food that is easy to digest. If Chaenomeles are tender, you don't need to peel them, but some Chaenomeles are old, so you need to remove the skin, because too thick skin will affect the taste of Chaenomeles, and it is also rich in fiber.

4 How to make pickled kimchi with bergamot: vinegar, pepper, bergamot, salt and sugar.

Practice:

1. Wash the fingered citron, drain the water, and cut the fingered citron into small pieces, just the right size.

2. put the bergamot in a bowl and add the right amount of salt to catch it evenly.

3. Marinate with salt for a while, completely soften the bergamot, then wash it, squeeze out the water, add vinegar and pepper, stir well, add some salt, and marinate for a few days before eating.