How to make chayote

There are many ways to cook chayote , but when buying chayote, the younger and tenderer the better. Now I will teach you how to cook chayote.

About Chayote

It is also known as stick melon, dish pear, Hayabusa melon, An pumpkin, dish pear, longevity melon, Gassho melon, and longevity melon.

Chayote is a rare winter fruit and vegetable variety of the Cucurbitaceae family. It is the fruit of the citron and is native to Mexico and the Indonesian archipelago. It was introduced to my country from Japan in the early 19th century.

It was introduced to the Yangtze River Basin for growth in the 1990s and is now mainly produced in Fujian, Shandong, Yunnan and Taiwan.

Buddha's hand melon is shaped like two palms put together, which means blessing in Buddhism. Therefore, it is called "Buddha's hand" and "blessing and longevity" and is deeply loved by people.

Chayote is crisp and juicy, delicious and has high nutritional value. It can be used in cooking or eaten raw as a fruit.

Target Group

Suitable for everyone, young and old.

1. It is a health vegetable for patients with heart disease and hypertension; patients with cardiovascular disease and children can eat chayote frequently. It is also suitable for people with indigestion, chest tightness and bloating, vomiting, liver and stomach pain (including chronic gastritis and nervous gastritis), infectious hepatitis, thick and greasy tongue coating, and tracheitis cough and phlegm.

2. However, since chayote is a warm food, people with yin deficiency, body heat and weak constitution should eat less.

How to make chayote

Bergamot cabbage

It is shaped like a Buddha's hand, the filling is fragrant and delicious, and the cabbage is crispy and tender.

Material

Main ingredients : 500g Chinese cabbage , auxiliary ingredients: 100g tofu (southern), 25g mushrooms ( fresh ), 25g chives ,

Seasoning: 30g peanut oil , 5g sesame oil , 3g salt, 1g MSG , 5g cooking wine , 5g green onion , 3g ginger, 8g pea starch

practice

1. Cut the tender Chinese cabbage stalks into 8.3 cm long segments, blanch them in a boiling water pot, soak them in cold water, then fold each piece of cabbage stalk horizontally, and cut 4 evenly at 1 cm away from the fold to form 5 finger shapes; chop the green onion and ginger and set aside; add appropriate amount of starch and water to mix well to make about 15 grams of wet starch.

2. Chop the tofu into a paste and put it into a bowl; wash and clean the mushrooms and leeks, cut them into fine pieces, and also put them in a bowl. Add chopped green onion, chopped ginger, salt, MSG, cooking wine, and sesame oil, mix well, and add to each piece of cabbage until it becomes a Buddha's hand shape. Steam it in a steamer for about 10 minutes, take it out and place it lightly on a plate.

3. Place the wok on the fire, pour in peanut oil, heat the oil, add chopped green onion and ginger, fry until fragrant, remove from the pan, add 125 ml of vegetarian soup, salt, cooking wine, thicken with water starch, drizzle with sesame oil, and pour over the bergamot cabbage.

Stir-fried pork with chayote

raw material:

Chayote, pork, salt, cornstarch.

operate:

1. Peel the chayote and cut into shreds.

2. Add salt and mix well, marinate for about 10 minutes. The marinated chayote shreds become very soft.

3. Cut the pork into shreds, add salt and cornstarch and mix well.

4. Heat the pan and add oil. When the oil is 70% hot, add the mixed shredded meat and stir-fry.

5. Add the marinated chayote shreds and stir-fry together.

6. Remove from heat and serve.

Buddha's Hand Stewed Gluten

Ingredients: 1 chayote, 8 pieces of fried gluten

Accessories: 1 red pepper, 1 piece of ginger

Seasoning: 2 tablespoons oil, 1 teaspoon salt, 1 tablespoon Shaoxing wine, 1 tablespoon water starch

Detailed steps

Wash the chayote with clean water to remove the dirt on the surface, peel the skin, cut it in half, remove the core, and cut it into 0.5cm thick slices. Wash the red pepper, remove the seeds, and cut it into 3cm triangle slices. Peel the ginger and cut it into diamond-shaped slices.

Use chopsticks to poke several holes in the fried gluten to facilitate the soup to seep into it during cooking.

Heat the oil in a pan over medium heat. When it is 50% hot (you can feel the heat by placing the back of your hand over the pan), add the ginger slices and stir-fry until fragrant. Then add the chayote slices and stir-fry for 2 minutes. Then add the fried gluten and red pepper slices and stir-fry evenly.

Add salt, Shaoxing wine and 150ml of water into the pot, bring to a boil over high heat, then turn to low heat, cover and simmer for 10 minutes.

Finally, after the oil gluten is completely softened and cooked, add water starch to thicken the soup slightly.

Nutritional Value

Chayote is rich in nutrients among melon vegetables, and regular consumption is beneficial to enhancing the body's ability to resist disease.

It contains more protein and calcium than cucumber, and its vitamin and mineral content is 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.

Eating chayote regularly can help with diuresis and sodium excretion, and has the function of dilating blood vessels and lowering blood pressure.

According to the National Nutrition Association, zinc has a great impact on children's intellectual development. Regular consumption of Buddha melon, which is rich in zinc, can help improve intelligence.

This is the end of the introduction to the cooking method of chayote.

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