Braised Bergamot

Braised Bergamot

Introduction:

"Bergamot melon is rich in nutrients in melon vegetables, and regular eating is beneficial to enhance the ability of human body to resist diseases. The content of protein and calcium of bergamot is 2-3 times that of cucumber, and the content of vitamin and mineral is also significantly higher than other melons. It is a low calorie and low sodium food. It is a health vegetable for patients with heart disease and hypertension. Often eat Bergamot melon can diuretic sodium excretion, vasodilator, hypotensive function. The fruit of Chayote is high in zinc, and zinc has great influence on children's intelligence development. It is helpful to improve children's intelligence to eat more zinc. 　”

Production steps:

Step 1: wash the citron after peeling.

Step 2: cut the washed Bergamot in half, remove the seeds and cut into small pieces.

Step 3: prepare a bowl of ribs soup or chicken soup.

Step 4: heat the skillet, add sugar into the cold oil, stir fry slowly with low heat until the sugar melts, turns yellow and foams.

Step 5: add the cut Bergamot melon, stir fry and color.

Step 6: pour in the spareribs soup and bring to a boil.

Step 7: add ginger slices and star anise.

Step 8: add a little salt and some soy sauce.

Step 9: cook the melon with medium and small heat until it is soft and ripe. After collecting the juice, add a little fresh vegetables and stir well.

Step 10: pour in a little sesame oil, color and serve.

Materials required:

Bergamot: 300g

Spareribs Soup: a bowl

Oil: right amount

Salt: right amount

Ginger: two

Star anise: one

Sugar: 10g

Soy sauce: moderate

Old style: moderate

Fresh vegetables: moderate

Note: 1, spareribs soup part of the salt, so put less salt. 2. Stir fry the sugar slowly over low heat, pour in the Bergamot quickly after foaming and stir fry. 3. Don't be too old for braised bergamot.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh