A few days ago, my mother brought a lot of bergamot, saying that some people had too many bergamot, so they threw away some ugly ones. I think it's probably because they are tired of eating too much, or maybe the way of eating is relatively simple, that is, frying or cooking a soup, of course they don't like it very much. I put away the bergamot brought by my mother as a treasure and put it in an old fruit basket with a newspaper under it and a newspaper on it, which can be kept for a long time. Chaenomeles has high nutritional value, which can not only stimulate the appetite and strengthen the spleen, but also beautify and resist aging. Rich calcium is not only beneficial to children's growth, but also beneficial to the health of middle-aged and elderly people who lack calcium. There are many ways for bergamot to eat. At first, I was also a vegetarian. After garlic and pepper are sauté ed, I pour in bergamot and stir fry. I added a little salt and soy sauce, and put some green peppers in the pot for a while. The original bergamot tastes good, but isn't it more nutritious to cook it with other ingredients? Especially in the morning, a variety of ingredients can be cooked together, which can save time. I made some bergamot cakes today, which are simple, delicious and nutritious. Let's have a look. Prepare ingredients: one bergamot, one spoonful of flour, four quail eggs, one carrot, three shallots, two grams of salt and a little oil. Production process: 1. Wash the bergamot, peel it, wash it again, and plan it into silk for later use. After peeling carrots, wash and shred them, put them together with bergamot shreds, pour in two grams of salt and marinate for a while. Chop the shallots for later use. 2. Shred the bergamot, cut the carrot, pour water, squeeze it a little to remove too much water, put a spoonful of flour and mix well, and divide it into four parts. Don't put too much flour. 3. Turn on the minimum fire, pour a little oil into the pot, put four cakes in the pot, and lower the middle position of the cakes. Beat a quail egg in the middle of each cake embryo. 5. Cover the lid and cook slowly over medium and small fire. 6. After seeing the protein of quail eggs, turn it over and cover it to continue cooking. 7. Turn it again after one minute and cover the pot for one minute. Quail eggs are nutritious and especially suitable for children and women. Both bergamot and carrot have protective effects on eyesight. Therefore, this kind of breakfast cake should be eaten often. Of course, it is also good as a snack for afternoon tea. With shredded carrots and quail eggs, it is really delicious and nutritious.