The efficacy and function of chayote How to make chayote delicious

Buddha's hand is a very common melon vegetable, but the efficacy and effect of Buddha's hand are very powerful. Buddha's hand is also called heaven and earth melon, pear melon, foreign loofah, falcon melon, longevity melon, palm melon, fist melon, earth melon, dish pear, taro melon, tiger melon. Buddha's hand soothes the liver and regulates qi, harmonizes the stomach and relieves pain. It is used for liver and stomach qi stagnation, chest and flank pain, stomach fullness, loss of appetite and vomiting. According to historical records, the root of Buddha's hand can cure men's lower abdomen and sore limbs; the flower and fruit can be used to make tea, which has the effect of eliminating qi; the fruit can cure stomach disease, tracheitis, vomiting, hiccups, hypertension, asthma and other diseases. According to "Gui Jing" and other records, Buddha's hand can also cure swelling and swelling, women's leucorrhea and sobering up, and is the main raw material for preparing Buddha's hand Chinese patent medicine.

Nutritional value of chayote

Chayote is rich in nutrition among melon vegetables. Regular consumption is beneficial to enhancing the body's ability to resist diseases. The selenium content of chayote seedlings is as high as 30.58-53.01 micrograms per 100 grams, which is unmatched by many vegetables. Modern medicine has proven that selenium is an indispensable trace element for the human body. The daily intake of each adult should be 30-50 micrograms. The protein and calcium content of chayote is 2-3 times that of cucumber. The vitamin and mineral content is also significantly higher than other melons. It is low in calories and low in sodium. It is a health vegetable for patients with heart disease and hypertension. Regular consumption of chayote can promote diuresis and excrete sodium, and has the function of dilating blood vessels and lowering blood pressure. Chayote is rich in nutrition among melon vegetables. Regular consumption is beneficial to enhancing the body's ability to resist diseases.

The efficacy and function of Chayote

1: The protein and calcium content of chayote is ~ times that of cucumber, and the vitamin and mineral content is also significantly higher than other melons. It is low in calories and low in sodium. It is a health vegetable for patients with heart disease and hypertension. Regular consumption of chayote can help diuresis and excrete sodium, and has the function of dilating blood vessels and lowering blood pressure. Zinc has a great influence on the intellectual development of children. Regular consumption of chayote, which contains more zinc, can help improve intelligence.

2: Traditional Chinese medicine believes that it has the effects of regulating qi and harmonizing the middle, soothing the liver and relieving cough. It is suitable for people with indigestion, chest tightness and bloating, vomiting, liver and stomach pain, and tracheitis with cough and sputum.

3: Chayote has a good effect on infertility caused by nutrition in men and women, especially on sexual dysfunction in gay men.

How to make delicious chayote

Buddha's Hand Three Silks

Ingredients: 500 grams of chayote, 5 pickled peppers, 100 grams of snow peas.

Seasoning: appropriate amounts of refined salt, chicken essence and sesame oil.

Production:

1. Wash the chayote with clean water, rinse it with cold boiled water, and cut it into even thin strips.

2. Remove the seeds from the pickled peppers and cut into strips. Cut the snow peas into thin strips.

3. Blanch the Buddha's hand shreds, Dutch shreds, and pickled pepper shreds in boiling water, cool them with cold water, and drain. Add salt, MSG, and chicken stock, mix well, drizzle with sesame oil, and serve after 30 minutes.

Buddha's hand willow slices

Ingredients: 200g chayote, 100g chicken breast, 50g chicken leg, 30g snow peas, 15g carrots.

Seasoning: refined salt, MSG, XO sauce, 1 egg, appropriate amounts of dry and wet starch, sesame oil, refined oil, 5 grams of minced garlic.

Preparation method:

1. Wash the chayote with clean water, cut into elephant eye slices, blanch with boiling water, rinse with cold water, and set aside.

2. Cut the chicken breast into thin slices, add salt, MSG, dry starch, mix well, add egg white, mix well, and set aside.

3. Cut the square leg meat, snow peas and carrots into elephant eye slices, blanch them in boiling water, then cool them in cold water and set aside.

4. Heat the wok and add refined oil. When the oil temperature reaches 30% to 40% cooked, pour in the chicken breast slices and spread them out. When the chicken fillet slices turn white, pour in the bergamot slices, square leg slices, snow pea slices, and carrot slices and fry them together. Pour into a colander to drain the oil.

5. Pour out the oil from the wok, leaving the remaining oil, add the mashed garlic and stir-fry until fragrant, add the soup, salt, MSG, and XO sauce. Pour the boiling water into the wet starch, pour in all the main and side ingredients, stir-fry evenly, drizzle with sesame oil, serve in a bowl.

Buddha's hand beads

Ingredients: 500 grams of chayote, 50 grams of ginkgo, 50 grams of chestnuts, 100 grams of white radish, 100 grams of carrots, 1 cucumber, 50 grams of shiitake mushrooms, and 250 grams of chicken soup.

Seasoning: appropriate amounts of refined salt, MSG, (worm hair) oil, white sugar, wet starch, refined fine powder and sesame oil.

Production:

1. Wash chayote, carrot, white radish and cucumber with clean water, and use a ball dicer to dice them into balls. Cut ginkgo, chestnut and mushroom into dices, blanch them in boiling water and set aside.

2. Heat the wok, add refined oil, wait until the oil temperature is about 40% hot, pour in all the ingredients and fry until done, then pour into the colander.

3. Pour out the oil from the wok, add the chicken soup and all the seasonings. When the soup boils, add the wet starch, the main and side ingredients, stir-fry evenly, drizzle with sesame oil and serve in a bowl.

Braised Abalone with Buddha's Hand

Ingredients: 200 grams of chayote, a can of canned pearl abalone, 25 grams of ham slices, 25 grams of chicken fillet, 25 grams of winter bamboo shoots slices, 25 grams of olive stems, and 500 grams of chicken soup.

Seasoning: appropriate amounts of refined salt, MSG, pepper, sugar, rice wine, minced garlic, sesame oil, refined oil, and wet starch.

Production:

1. Wash the chayote and cut it into slices, cut the pearl abalone into slices, add the ham slices, chicken fillet slices, winter bamboo shoots slices, and olive stems cut into diamond-shaped slices, blanch them all in boiling water, and set aside.

2. Heat the food in a wok, add refined oil, and wait until the oil temperature is about 40% cooked. Pour the main and side ingredients into the wok and fry them. Put them all into a colander and set aside.

3. Leave some oil in the wok, stir-fry minced garlic and ginger until fragrant, add chicken soup, salt, MSG, pepper, sugar, rice wine, wait for the soup to boil, add the main and side ingredients and wait for the soup to boil for 2 minutes, pour wet starch on it, stir evenly with a hand spoon, drizzle with sesame oil, and serve in an abalone bowl.

Braised Chayote with Dried Fish

Material:

Two chayote squashes, about two ounces of white rice and dried fish (salty), one scallion, two shallots, and two slices of ginger.

practice:

Peel the chayote, cut it in half and remove the core. Wash and cut into thick pieces for later use.

Rinse the dried fish with cold water, soak it in hot water for a while, drain it, and then use a white wok to dry it over low heat until it turns slightly golden brown.

Chop the green onion into small pieces and set aside. Cut each shallot into half and slightly crush them.

Heat a wok and add a little oil. Sauté shallots and ginger until fragrant. Add the chayote and stir-fry briefly. Pour a little white wine. Sprinkle the rice and dried fish on the surface of the chayote. Add an appropriate amount of water (just enough to cover the surface of the chayote). When the water boils, simmer over low heat until the chayote is soft. If the water dries up quickly, add more boiling water.

Mix 1 tablespoon of dark soy sauce, 1/8 teaspoon of salt, 1 teaspoon of sugar and cornstarch, a little pepper and appropriate amount of water into a thin layer of rice, sprinkle with salt and serve.