Fermented Bean Curd Warm Mixed Chayote

Name: Fermented Bean Curd Warm Mixed Chayote
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Chayote; 30g Fermented bean curd; Some oil; Some salt; Some garlic; Some parsley; Some Red rice spicy; Some Soy sauce; Some MSG

by The joyful life of pyrotechnics

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Warm mixing refers to processing the raw materials to mature, usually using the method of blanching, then adding seasonings, and mixing well when serving. The warm mix is suitable for spring when it is warm and cold and autumn when the autumn is high and fresh. Chayote is full of nutrients in melon vegetables, and regular consumption is beneficial to enhance the body's ability to resist diseases. The protein and calcium content of chayote is 2-3 times that of cucumber, and the content of vitamins and minerals is also significantly higher than other melons. It has very low calories and is a low-sodium food. It is a healthy vegetable for patients with heart disease and hypertension. . Often eating chayote can diuretic and excrete sodium, dilate blood vessels and lower blood pressure. "

Ingredients

450g Chayote
30g Fermented Bean Curd
Some Oil
Some Salt
Some Garlic
Some Parsley
Some Red Rice Spicy
Some Soy Sauce
Some Msg

Fermented Bean Curd Warm Mixed Chayote

1. Wash the chayote after peeling off the outer crusty.

Fermented Bean Curd Warm Mixed Chayote recipe

2. Cut the washed chayote into shredded melons.

3. Heat the wok, add a little oil to heat, stir fry the shredded melons, and put them in a large bowl to let cool.

4. Chop garlic into minced garlic, wash and cut coriander, and cut red rice into small circles.

5. Prepare some fermented bean curd juice, and put the chopped garlic and chili into the fermented bean curd juice bowl.

6. Add soy sauce and monosodium glutamate, mix well and make a sauce bowl.

7. Put the coriander in a large bowl containing the melon, pour the sauce on the shredded melon, mix well and serve.

Tips:
Chayote shreds should not be stir-fried for a long time, to keep the taste crisp. The amount of spicy red rice and fermented bean curd is added according to personal taste.