[Chayote Practice]_Chayote_How to do_How to do
Chayote can make a lot of delicious food. Cold chayote is a convenient and simple method to use, especially in summer, it can also play an appetizing effect, and you can also mix chayote with shrimp skin, or boil itComplete the Chayote Pork Ribs Soup with Chayote.
1. Garlic chayote.
Wash the chayote and slice it for later use.
Then mash it into garlic and set aside.
Heat the oil pan, add the garlic shabu-shabu when the oil is hot, then add the chayote and stir fry. When the chayote is ripe, add salt and chicken essence and stir-fry.
2, cold chayote.
Separate chayote, red pepper, and green pepper, wash them, cut them into thin filaments, blanch them in hot water, and remove the drained water. Then add sugar, chicken essence, soy sauce, and add some sesame oil and stir well before eating.
3. Fried Chayote with Shrimp Skin.
Wash the chayote and cut into shreds, and then mash the garlic into garlic.
Heat the oil, put it in the garlic shabu-shabu, and then stir-fry the shrimp skins. Add the bergamot shreds and stir-fry until you are done. Add the salt, and stir-fry the chicken essence.
4. Chayote ribs rib soup with bergamot.
Wash the chayote and cut into pieces for later use.
Rinse the chopped pork ribs in boiling water and drain them.
Boil water, add pork ribs after the water is boiled, soak the coix kernels in water, cook in oyster ravioli and tangerine peel for about half an hour, then add chayote, and cook for another two hours before adding the right amount of salt.
5, Chayote burned chicken wings.
Wash and cut chayote into pieces, then chop chicken wings into three pieces and blanch in hot water to remove the drain.
Heat oil pan, add pepper, shabu-shabu, add garlic cloves and ginger slices and stir-fry, add chicken wings and stir-fry, stir-fry for a while, then add soy sauce, continue to stir-fry sugar and white wine, cover15 minutes of plaster cast is good.