Chayote is made into a cold dish, light and less oily, sweet, early autumn is the right time, the taste is not worse than stir-frying
In early autumn, the market has a new face. It is the chayote that only appears in autumn. This melon has a sweet taste, and the store advertises that it can be eaten raw as a fruit. The price is also cheap, nine cents and nine pounds, but the price of one yuan, so it is very popular with the public.
The nutrition of chayote melon is very comprehensive, its protein and calcium content is 2 to 3 times that of cucumber, and its vitamin and mineral content is also significantly higher than that of other melons. The calories are extremely low, so it is better to eat cucumber than to eat it. Chayote is a low-sodium food, friends with heart disease and high blood pressure can eat more as a daily health vegetable. In chayote, it also contains zinc that has a greater impact on children's intellectual development, and children often eat more zinc-containing ingredients, which can help improve intelligence.
Chayote can be used to make soup, hot stir-fry, I have shared with you before, today I share with you the method of cold mixing. A chayote, a carrot, and two simple vegetables, through the color of one orange and one green, allow you to taste the light and oily taste at the same time, but also absorb the nutrients that the body needs. It's so simple to do, so if you like it, you might as well try it too:
Ingredients:
1 chayote 1 carrot 2 spoons rice vinegar 1 spoon light soy sauce Salt, sugar, chili oil, leeks, sesame oil to taste
Here's how:
1 Peel off the chayote first, then rub it into silk with a rubbing board. The silk should not be rubbed too finely, and you can also cut it by hand if the knife is good.
2 Carrots are also peeled off and rubbed into silk. Then put the two vegetables in the pot and sprinkle 3 grams of table salt to grasp well.
3 Slightly marinate until the shredded vegetables become soft and the soup oozes out. If you are in a hurry, you can also repeatedly grasp it with your hands several times, which can effectively improve the salting effect.
4 Take out the marinated shreds and wash them twice with water so that the shreds can hardly taste salty.
5 Drain and squeeze out, then add sesame oil, chili oil, rice vinegar, soy sauce, sugar and a little salt, sprinkle with chopped leeks or chopped coriander.
Mix well and enjoy!
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