There are many nicknames for bergamot. Sichuanese call it sunflower, while people in other areas also call it pumpkin, Shougua, Harvest Melon, Hand Melon, Turgua and Tiger Melon.
working methods
Cold fingered citron
Ingredients: 300g of bergamot. Accessories: 30g of persimmon pepper and 20g of green pepper.
Seasoning: soy sauce 10g, sugar 15g, monosodium glutamate 2g.
Features: Delicious taste, crisp taste and bright color.
Exercise:
1. Wash and shred bergamot;
2. Wash red and green peppers, remove pedicels and seeds, shred, blanch bergamot and pepper with boiling water, and remove them for later use;
3. Add soy sauce, sugar, monosodium glutamate, shredded fingered citron and shredded pepper into the container, and stir well to serve.
Stir-fried bergamot
Ingredients: bergamot, carrot, yellow pepper and onion.
Seasoning: salt, sugar, vegetable oil, mushroom essence.
Exercise:
1. Slice bergamot, carrot and yellow pepper, and cut onion into chopped green onion;
2. When the oil is heated to eight minutes, put the cut ingredients into the fire and stir fry quickly;
3. Turn to medium heat and add some sugar and salt. Turn it around a few times, turn the fire down and put some mushroom hardcover plates.
The taste of bergamot is still fresh, sweet and delicious, which is very suitable for eating in hot summer.
Braised chicken feet with bergamot
Ingredients: bergamot100g, red dates10g, chicken feet 200g, ginger10g. 500g of water, 20g of salt, 0/0g of monosodium glutamate/kloc, 5g of sugar and a little pepper.
Exercise:
1. bergamot is seeded and diced, ginger is sliced, chicken feet are cut off, and red dates are washed.
2. Pour the water into the casserole, add chicken feet and red dates, and simmer for 40 minutes.
3. Add salt, monosodium glutamate, sugar, pepper and bergamot and cook for 20 minutes.
Fried diced meat with bergamot.
Ingredients: pork belly, bergamot, sweet pepper, green onion and corn.
Seasoning: cooking wine, soy sauce, sugar, bean powder, salt, chicken essence, cooking oil and ginger.
Production steps: don't forget to add the right amount of chicken essence and salt when stirring.
Fried quail floss with bergamot
Ingredients: bergamot 1 kg (about 500g), 4 quails, garlic 1 teaspoon.
Ingredients: spices: 1/4 teaspoons of salt, sugar and light soy sauce, 1 teaspoon of oyster sauce, 1/2 cups of soup, 1 teaspoon of raw flour.
Exercise:
1. Peel bergamot, cut into pieces, boil in water for about two minutes, and drain.
2. Peel and boneless quail and chop the meat.
3, heat 1 tbsp oil, saute garlic, add chopped quail meat and stir fry, add bergamot and stir fry, add sauce, cook until thick, and serve.
Remarks:
1, papaya can cure indigestion, and it is rich in vitamin C and organic acids. Young bergamot's skin is green, smooth and weak, so it should be sliced and fried. A bigger one is more suitable for making soup.
Chopped pork can be used to cook this dish instead of quail.