How to cook bergamot?

First, the practice of cold fingered citron

Ingredients: 300g of bergamot, 30g of persimmon pepper and 20g of green pepper.

Seasoning: soy sauce 10g, sugar 15g, monosodium glutamate 2g.

Practice steps:

1, papaya, persimmon pepper and green pepper are all cut into filaments, blanched in boiling water and drained.

2. Drain bergamot, bell pepper and green pepper, add seasoning and mix well, then serve.

Second, the practice of frying bergamot

Ingredients: bergamot and yellow pepper.

Seasoning: chopped green onion, sugar, mushroom essence, salt.

Practice steps:

1. Cut the bergamot and yellow pepper into pieces. When the oil in the pot is heated to 80% heat, add bergamot and yellow bell pepper and stir fry.

2, after the break, change to medium heat, add sugar and salt and stir fry a few times, change to low heat and add mushroom essence and chopped green onion, stir well.

Third, the practice of bergamot pot stickers

Ingredients: bergamot, meat stuffing.

Seasoning: Jiang Mo, cooking wine, sesame oil, pepper and salt.

Practice steps:

1. Add Jiang Mo, pepper, salt and cooking wine to the meat stuffing, and stir to the best condition. Chop bergamot, add sesame oil and mix well, then add meat and mix well.

2. Wrap the prepared stuffing into jiaozi and fry it in a pan.

Fourth, the practice of fried pork slices by bergamot

Ingredients: bergamot and pork tenderloin.

Accessories: garlic slices, onion segments, coriander segments, cooking wine, egg white, starch, salt, vinegar, chicken essence and sesame oil.

Preparation: Slice pork tenderloin, grab it evenly with cooking wine, egg white and starch, and marinate it slightly. Papaya is also sliced.

Practice steps:

1. Heat the oil in a pan, and then pour in the sliced meat. Stir-fry until the meat is raw, add the onion and garlic slices and stir-fry.

2. Stir the cooking wine evenly and pour it into the Buddha's hand. After stirring for a while, add proper amount of vinegar and salt and stir-fry for a few times.

3. Finally, add coriander segments and chicken essence, stir well, pour sesame oil into the pot, and plate.

Supplementary note: vinegar can be omitted, and soy sauce or soy sauce can be added according to personal habits.

Fifth, the practice of stewing bergamot

Ingredients: bergamot 300g, 65438+ 0 bowls of sparerib soup (chicken soup or bone soup is ok).

Accessories: white sugar, ginger slices, star anise, salt, soy sauce, soy sauce, fresh vegetables and sesame oil.

Practice steps:

1. Peel the bergamot and cut it into small pieces for use.

2. Pour a proper amount of oil into the wok, put the sugar cold oil into the wok, and stir-fry on low heat until the syrup turns yellow and bubbles.

3. Quickly pour in bergamot, stir-fry and color, then pour in sparerib soup to boil, and add ginger slices, star anise, salt, soy sauce and soy sauce.

4. Use medium and small fire until the bergamot is cooked. Add a little fresh vegetables after the juice is collected by fire. Stir well and pour a little sesame oil out of the pan.

Sixth, the practice of bergamot stewing pig bones

Ingredients: 500 grams of bergamot and 500 grams of pig bones (ribs can be used instead).

Seasoning: tsaoko 1, ginger, onion, salt.

Practice steps:

1. Chop pig bones into small pieces, blanch them, wash them, put them in a casserole, add appropriate amount of water, and boil them to remove foam.

2. Add Amomum tsaoko, shredded ginger and shredded onion, cook for about 2 hours on low heat, then peel the bergamot and cut it into small pieces and put it in the pot.

3, add the right amount of salt to stew until the Buddha is soft and rotten.

Supplementary note: It is best to choose a bigger and older bergamot, and the stewed taste is more pink.

Seven, the practice of fried bergamot with Pleurotus eryngii

Ingredients: bergamot 300g, Pleurotus eryngii100g.

Seasoning: salt, chicken essence, chopped green onion, oyster sauce.

Practice steps:

1. Shred Pleurotus eryngii, blanch in boiling water, and shred papaya.

2. Put chopped green onion in a hot pot and stir-fry with cold oil, pour in Pleurotus eryngii and stir-fry evenly, and then stir-fry bergamot until it is slightly soft.

3. Add oyster sauce, salt and chicken essence to taste and serve.

Eight, bergamot scrambled eggs.

Ingredients: 300g of bergamot, 2 eggs, chopped green onion, shredded ginger and salt.

Preparation: Slice the bergamot and break the eggs with salt.

Practice steps:

1, fry the egg liquid in a wok with wide oil until it is 80% cooked, and then serve.

2. Put the chopped green onion and shredded ginger into the wok again, add the bergamot and fry until it is broken, add salt and stir well.

3. Pour in scrambled eggs, stir fry for about 1 min, and take out the pan.

Nine, bergamot stewed chicken legs

Ingredients: 350g of bergamot and 200g of chicken leg.

Seasoning: Amomum tsaoko, ginger and salt.

Preparation: Cut the chicken legs and bergamot into small pieces.

1. Heat oil in a wok, stir-fry tsaoko and ginger, then stir-fry chicken legs until they are evaporated.

2. Pour a proper amount of hot water to boil, then turn to low heat and continue to cook for half an hour. Then add bergamot and salt and cook until the bergamot is ripe.

Ten, leek bergamot's practice

Ingredients: 300 grams of bergamot, 35 grams of chives, pepper, monosodium glutamate and salt.

Preparation: bergamot shreds for later use.

Practice: after the oil in the wok is hot, the pepper section explodes, and then the bergamot is fried until the fragrance is broken, and the salt and monosodium glutamate are evenly stirred. Finally, stir-fry the chives evenly.

Supplementary explanation:

1, when cooking stir-fry or cold salad with bergamot, choose the tender and fragrant bergamot. When cooking or stewing with chayote, you should choose a slightly older chayote to be delicious.

2. When cooking with bergamot, stir-fry with fire for not too long, so as to keep the crisp and tender taste of bergamot.

Conclusion:

Here are some common practices of bergamot. I hope these recipes can play a role in attracting jade and let you find more simple and delicious ways to eat bergamot.